what type of production does your operation run?
craft breweries
ACERMEX network (~700+ MX micro/craft brewers): Cervecería de Tijuana, Insurgente, Wendlandt, Cucapá, Minerva, Primus, Calavera, Fauna. Precise 18-22°C fermentation + CO₂ life-safety + kegs/bottles cold rooms + steam boiler + CFE sub-metering. NOM-142 beer + NOM-251 + STPS.
CRT-registered tequila
CRT-registered distilleries in Tequila Denomination of Origin (Jalisco anchor + 4 states): Cuervo, Sauza, Patrón, Don Julio, Herradura, Tres Generaciones, El Tesoro. Agave cooking ovens 90-100°C × 24h + 30-35°C fermentation + barrel cellar 18-22°C / 60-75% RH + CRT chain-of-custody.
CRM-registered mezcal
CRM-registered palenques (Oaxaca anchor + Guerrero + Durango + Zacatecas + San Luis Potosí + Michoacán + Puebla): Del Maguey, Vago, Real Minero, Wahaka, Los Danzantes, El Jolgorio, Yola. Palenque pit-oven smoke-roasting + 4-8 day traditional fermentation + barrel + CRM chain-of-custody. Palenque smoke IAQ (CO + PM).
wineries
Valle de Guadalupe BC (~150 wineries: Monte Xanic, LA Cetto, Casa de Piedra, Santo Tomás, Adobe Guadalupe) + Valle de Parras Coahuila (Casa Madero, Don Leo) + Querétaro (Freixenet, La Redonda). Red fermentation 20-28°C / white 12-18°C + barrel cellar T+RH+lux + Modbus cooling jackets + cellar CO₂ life-safety. Vineyard climate monitoring available.
industrial tortillerías
Mid-format Maseca-supplied + Tortimasa + regional industrial operations ($10M-$80M MXN/yr revenue). Gas LP comal/oven 200-260°C + masa cold storage + CFE GDMTO sub-metering + plant IAQ + LP gas detection + stored-grain humidity. NOM-187 tortilla + NOM-251 + NOM-005-STPS.
industrial ice cream
Industrial production of ice cream and frozen desserts: Helados Holanda (Unilever), Nestlé Helados, Helados Mary, Helados Sultana, La Michoacana premium. HTST pasteurization 72-85°C + precise mix tank + ultra-cold ripening -25/-30°C + ingredient cold storage + compressor sub-metering. NOM-243 dairy + NOM-251.
smoke-curing · charcuterie
Smoked and cured meat processing: FUD, Bafar, Sigma Alimentos, Productos Don Marrano + regional charcuterías (CDMX, Mty) + Tampico-style fish smoking. Smokehouse 60-90°C cold smoke / 80-120°C hot smoke + curing room 10-15°C / 65-80% RH over weeks + smoke IAQ (CO+PM2.5) + finished cold storage. NOM-213 meats + NOM-251.
coffee processing
Wet-mill beneficios + roasters (Chiapas + Veracruz + Oaxaca anchor): Hacienda Garambullo, Café Punta del Cielo, Cielito Querido, plus premium roasters. Post-harvest pH 4.5-6 fermentation + drying patio T+RH + 180-240°C roaster + green bean cold storage + precise cupping room. AMECAFE + SCAA voluntary.
what we do for Mexican F&B production.
Ten real Mexican F&B production situations — all addressable from the same platform. Each sub-segment has 8 use cases sub-sectioned by buyer role.
how we work · with you.
Mexican F&B Production commercial cycle: for CRT/CRM distilleries + mid-size breweries + wineries + industrial ice cream, conversation with Production Director or Master Distiller (2-6 months, audit-pull dynamic). For tortillerías + charcuterie smoke-curing + coffee processing, conversation with direct owner/administrator (1-3 months). Payment compatible with operating cycles: CapEx + SaaS for established houses, Financed Purchase for scaling artisanals, 90-day Hybrid Pilot default.
your production · measured and narratable.
Thirty minutes. You tell us the type of operation (brewery, tequila/mezcal distillery, vineyard, tortillería, ice cream, smoke-curing, coffee), your denomination of origin or regulator if applicable (CRT, CRM, AMECAFE), production capacity, critical scope. We deliver a quote + deployment plan + projected ROI · differentiated brand narrative included.