Artisanal alcohol production in Mayan Guatemala: Chemical safety evaluation with special regard to acetaldehyde contamination

• Published in: The Science of the total environment 2009-11, Vol.407 (22), p.5861-5868
• Main Authors: Kanteres, Fotis, Rehm, Jürgen, Lachenmeier, Dirk W.
• Format: Article
• Language: English
• Subjects: Acetaldehyde; Acetaldehyde - analysis; Alcohol; alcoholic beverages; alcoholic fermentation; Alcoholism and acute alcohol poisoning; Alcohols; Biological and medical sciences; Carcinogens; Carcinogens - analysis; chemical concentration; Communities; Contamination; cuxa; Distillation; Ethanol - chemistry; ethanol production; Food Contamination; Food Inspection; Guatemala; Humans; Indians, Central American; indigenous peoples; Maya; Medical sciences; Methyl alcohol; Risk Assessment; Safety; Sampling; sugarcane; sugarcane alcohol; Sugarcane spirits; Toxicology; traditional technology
• ISSN: 0048-9697; 1879-1026
• DOI: 10.1016/j.scitotenv.2009.08.012

There is a lack of knowledge regarding the composition, production, distribution, and consumption of artisanal alcohol, particularly in the developing world. In Nahualá, an indigenous Mayan municipality located in highland Guatemala, heavy alcohol consumption appears to have had a significant negative impact on health, a major role in cases of violence and domestic abuse, and a link to street habitation. Cuxa, an artisanally, as well as commercially produced sugarcane alcohol, is widely consumed by heavy drinkers in this community. Cuxa samples from all distribution points in the community were obtained and chemically analyzed for health-relevant constituents and contaminants including methanol, acetaldehyde, higher alcohols, and metals. From those, only acetaldehyde was confirmed to be present in unusually high levels (up to 126 g/hl of pure alcohol), particularly in samples that were produced clandestinely. Acetaldehyde has been evaluated as “possibly carcinogenic” and has also been identified as having significant human exposure in a recent risk assessment. This study explores the reasons for the elevated levels of acetaldehyde, through both sampling and analyses of raw and intermediary products of cuxa production, as well as interviews from producers of the clandestine alcohol. For further insight, we experimentally produced this alcohol in our laboratory, based on the directions provided by the producers, as well as materials from the town itself. Based on these data, the origin of the acetaldehyde contamination appears to be due to chemical changes induced during processing, with the major causative factors consisting of poor hygiene, aerobic working conditions, and inadequate yeast strains, compounded by flawed distillation methodology that neglects separation of the first fractions of the distillate. These results indicate a preventable public health concern for consumers, which can be overcome through education about good manufacturing practices, as well as financial incentives to separate the acetaldehyde-rich fractions during distillation.