The genus Agave is treated here in a wide sense to include taxa previously treated as belonging to the genera Manfreda, Prochnyanthes, Polianthes and Pseudobravoa. Not all botanists are happy with this treatment, with some feeling that these genera should remain distinct, at least until further studies have been carried out. In addition, given the high species diversity found in Agave, some feel that an alternative approach could be the recognition of several smaller genera within the current circumscription of Agave[].

Common Name: Cocuy

General Information

Agave cocui is an evergreen, stemless, succulent plant forming a rosette of leaves that can be around 250cm in diameter. The leaves on mature plants can each be 100 - 120cm long and 20 - 30cm wide near the base. After several years of growth, a flowering stem that can be around 6 - 8 metres tall is produced, after which the rosette will die. However, the plant usually produces a number of young plants around its base that will continue to grow after the death of the parent plant.
The plant is harvested from the wild for its good quality fibre and also for making a fermented beverage known as 'Cocuy de Penca'. This beverage has become popular in Venezuela, where it is traded nationally, and small-scale cultivation of the plant has been taking place since around 2000[].
Agave cocui has a wide range; even though subpopulations in parts of its range are heavily harvested for the production of the beverage 'cocuy de penca' and are likely to be driven to extirpation, the species has large stable subpopulations in the Venezuelan Andean region and the western part of the country. In Colombia the species could qualify as Vulnerable, given that there is an estimated national population of less than 10,000 mature individuals, small subpopulations and a continuing decline caused by unsustainable harvest of the species, wood extraction and the increment of small scale agriculture on its habitat. Globally, the plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2020)[].

Known Hazards

Many Agave species have strong, sharp spines on the leaves and leaf tips.
In theory at least, the flowers, nectar, immature flowering stem and the centre of the rosette of all Agave species is edible and, with proper preparation, can provide a sweet, tasty foodstuff. Some species, however, contain relatively high levels of saponins (which makes them taste bitter) and some other compounds which can cause bellyache, and so these would only be eaten in times of desperation. In addition, many people may find these foods to be strongly laxative the first few times they eat them[].

Botanical References

Range

Northern S. America - Colombia, Venezuela.

Habitat

Arid and semiarid habitats, in tropical dry forest and xerophyllous scrub, on colluvial material and outcrops on canyon cliffs; at elevations from near sea level to 1,700 metres[].

Properties

Conservation Status	Least Concern
Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Evergreen Perennial
Height	1.50 m
Pollinators	Bats, Bees, Hummingbirds
Cultivation Status	Cultivated, Ornamental, Wild

Cultivation Details

Agave species generally require a sunny position, succeeding in most soils of medium-fertility so long as they are very well-drained. Most species are undemanding as to the soil pH, though those found in the wild on limestone soils will grow better in neutral to alkaline conditions. Plants are generally very tolerant of dry conditions and of extended periods of drought[].
Most Agave species are monocarpic, individual rosettes living for a number of years without flowering before sending up an often very large flowering stem and then dying after flowering and setting seed. This species, however, produces a number of new rosettes from suckers or offsets during its lifespan and these new plants will continue to grow after the death of the parent plant. In addition, many bulbils are usually produced on the flowering stem, these root easily and can be used for propagation[].
Individual plants take about 7 - 15 years in their native habitat, considerably longer in colder climates, before flowering[].
This species uses the 'Crassulacean Acid Metabolism' (CAM) pathway to photosynthesis, a mechanism which aids in conserving moisture. The plant keeps its stomata closed during the day, opening them during the night when it takes in carbon dioxide and stores it in compounds such as malic acid. It then utilizes this carbon dioxide when photosynthesizing during the day. This type of mechanism is used by a range of mainly succulent plants, including cacti and Euphorbia species[].
Members of this genus are rarely if ever troubled by browsing deer[].

Edible Uses

The heart of the rosette, with the leaves removed, was used traditionally as a staple food[]. After slow-baking the hearts become very sweet because the carbohydrates in the heart are converted into sugars. The cooked hearts were eaten immediately after cooking as a main food, or were dried for later use. They could also be juiced to make a sweet drink, which was then sometimes fermented to make an alcoholic drink[1851.
In more modern times, the juice is often distilled to make a strong, mezcal-like drink called 'cocuy de penca'. It has become very popular in Venezuela[].

The flowers and flower buds are used to make preserves and pickles[].

Medicinal

The plant (part not specified) is used as an antiseptic dressing on wounds[].

Other Uses

A good quality, soft and strong fibre is obtained from the young leaves[, ]. Called 'dispopo', it is used to make hammocks, ropes, footwear, dolls, bags and various other crafts[, ].

The leaves contain saponins and can be used to make soap[].

The dried flowering stems are used as beams and frames in traditional houses[].

Propagation

Seed - surface sow in a container in a light position. The seed usually germinates in 1 - 3 months at 15 - 20°c[, ]. Prick out the seedlings into individual pots of well-drained soil when they are large enough to handle and grow them on in a sunny position until they are at least 10cm tall before planting out.
Offsets and suckers can be potted up at any time they are available.
Bulbils, where produced, are an easy method of propagation. Simply pot them up and plant out at the beginning of a growing season when they are 10cm or more tall.

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