From the sugar cane seeds to the finished product, the agroindustrial production of the Mandúva Cooperative and its partners is exclusively organic, complying with international certification standards and regulations. It will represent sustainable management, nature conservation and mitigation of climate change. The Organic Committee of the Cooperative maintains several inspectors who continually visit the farms, report on organic plantations and control compliance with international certification standards.
- No waste is burned in the whole land of the farm:This method preserves the biodiversity of the soil.
- No chemical or synthetic fertilizers are used: fertilizers or green fertilizers are used instead. Cow dung, organic materials and especially the fertilizer produced by the Cooperative in its own factory
- Natural diversity in ecological farms: At least 7% of the farm must be natural reserves, with special protection of the biodiversity of plants and species.
- Disposal of waste: The care of organic and non-organic waste is in balance with nature and minimizes the use of non-renewable resources.
- Sustainable Harvest: AWhen treating the soil and planting the cane, the producer must use a minimum of machinery, giving preference to direct sowing and crop rotation to maintain soil exploitation in equilibrium.
- No unnecessary additives such as flavors and colorings are used: Natural bleaching: Instead of sulfur, which in conventional production whitens the sugar to its bright white color, only natural lime and hot water are added. Therefore, organic sugar crystals are still covered with a thin layer of cane juice, giving it its special color and extraordinary sweet taste.
- Biodynamic cultivation: Following regenerative practices, Manduvirá's composting processes are an example of how to turn waste from one part of the production into energy for another, increasing the capacity for self-renewal of production and generating environmental sustainability.
After 12 months of maturing sugar cane is ready for harvest, which usually starts in May and takes until December of each year. According to tradition, the producers and peasers make the cut manually, cleaning it from roots and leaves and joining it in "bales" of about 2 tons. These bales are transported to the factory by cart with oxen, if the farmers live nearby. If they are further from the factory, use tractors or trucks.
Strict quality controls ensure compliance with organic food standards - both in the product itself and in the storage, packaging and shipping conditions, in accordance with international organic food standards.
Ha of certified farms