Green Cane Project
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Entre mai 2006 et avril 2007, Native a effectue un bilan des émissions de gaz a effet de serre (GES) de la filière biologique de l'Usine de Sao Francisco (UFRA). Cette évaluation a été réalisée selon le protocole GHG - modèle international pour mesurer les émissions - en considérant les effets de la culture de la canne et la production de sucre et d'alcool a l'usine. Compte-tenu qu'une partie de cette production est destinée a l'exportation, l'énergie nécessaire pour le transport de ces marchandises vers leur destination finale (USA, Europe, Japon) a également été prise en compte.

Les quantités d'émissions trouvées pour UFRA sont plus basses que les niveaux moyens d'émissions de l'industrie de la canne a sucre, du fait de ses méthodes de production biologiques. Comparée a la production de sucre a partir de la betterave en Europe ou au Japon, ou encore a la production de sucre a partir de la betterave ou du mais aux Etats-Unis, les écarts sont encore plus nets, car ces méthodes de production fonctionnent a partir d'énergies fossiles alors que UFRA utilise de l'énergie a base de bagasse de canne a sucre.
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Industrial Park

The São Francisco Sugarmill industrial park is installed in a prime location, among forests, sugarcane fields, and lush riparian vegetation. Industrial processing adopts the most modern production techniques, focusing on productivity, on minimizing environmental impact, and on worker safety.

The organic sugarcane arrives at the processing unit minutes after harvest, which fully preserves its natural characteristics. Cargo weighing starts a documentary process that enables seamless production traceability.

Samples of the organic sugarcane are analyzed at the quality laboratory. The cane is then unloaded onto the feed table, which will take it to the preparation system, where it will be disintegrated. The organic cane juice is extracted by means of a mechanical crushing process. Raw sugarcane crushing yields an extremely pure juice with a unique color. After grinding, the juice is filtered and sent to the sugar factory.

The organic juice is deposited in decanting tanks, where plant and mineral impurities are allowed to settle. These impurities go through vacuum filters, creating an important organic fertilizer that returns to the sugarcane fields: Filter cake. The clean juice undergoes a multiple evaporation process, resulting in an organic syrup with a high concentration of sucrose, which is then sent to the vacuum pans, where the sucrose crystals are formed. The final product of the crystallization process is composed of sucrose crystals and molasses.

Through centrifugation, the crystal sugar is separated from the molasses, which follows as raw material for alcohol production. The organic sugar is dried and packaged in bags that meet manufacturing standards and can be recycled after use. Stored in warehouses reserved especially for organic products, it may be shipped in containers for maritime transportation, in the case of exports, or in other cargo vehicles, as needed by the customer.

The industrial process along the production chain is monitored continuously. The São Francisco Sugarmill has a quality laboratory where the juice, bagasse, molasses, sugar, and alcohol, among others, are analyzed. In the case of sugar, the quality parameters set by the specification are reviewed regularly, and a quality certificate issued at the end of the production of each batch.