Summary
The post discusses a recent patent application by Mr Sangati Chennakesava Reddy, a food scientist from Andhra Pradesh, for producing an Indian variant of tequila using Agave albomarginata, locally known as Naara Kalabanda. Unlike traditional Mexican tequila, this process uses the plant’s high-starch pith, previously neglected by local farmers. The plant, common in arid Rayalseema, yields a significantly higher alcohol content than conventional sources and requires minimal resources to cultivate. The resulting alcohol, named Naturohol, is all-natural and economical, without added chemicals. The patent application has been accepted, and Mr Reddy is in talks with potential distillers.
A food scientist from Andhra Pradesh has filed a patent application for an Indian analogue of tequila, derived from the plant Agave albomarginata, locally known as Naara Kalabanda or Kittha Naara.
The Plant and the Research
Tequila originates in Mexico, where the Agave Americana plant is used in its manufacture. The possibility of an Indian variant appeared remote until Mr Sangati Chennakesava Reddy, a food scientist who had previously conducted research on Opuntia (a plant from the cactus family), identified Agave albomarginata as a viable source. He found that the pith portion of the plant, owing to its high starch content, could be utilised to produce ethanol. Prior to this discovery, farmers had used only the leaves to extract gel from the plant; the commercial potential of the pith had not been explored.
The plant is grown extensively in the arid Rayalaseema region, where farmers use it as a barricade to protect crops and orchards from cattle, given its thorny exterior. It is primarily a desert plant capable of surviving without regular watering or fertiliser. The plant requires approximately two years to mature, at which point it can weigh up to 100 kilograms, according to Shaik Kaleemullah, professor of agriculture engineering at SV Agricultural College.
Alcohol Yield and Properties
The plant yields 45 per cent alcohol with high pungency, considerably higher than the 10 to 15 per cent alcohol content obtained from other plants. An assistant professor and food scientist from Sri Venkateswara University noted that the alcohol obtained from the plant is economical and does not require the addition of any chemicals. On account of its natural composition, the patent application names the alcohol “Naturohol”.
Patent Status and Commercialisation
Mr Reddy’s patent application has been accepted for examination. He is engaged in negotiations with potential distillers, and several companies have approached him regarding commercialisation.
Disclaimer
This article is for general information and does not constitute legal advice. Readers should consult a qualified attorney before acting on any matter discussed here.