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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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At the Forefront of Organic Products

In the early 1980s, Native conceived and implemented the Green Cane Project, a production system aimed to eliminate the factors that prevented the sugarcane crop's ecological potential from being manifested. In addition to cultural issues, involving, for example, the actual need to use pesticides, seven major changes were deployed in the production system:


- Elimination of green straw burning

- Adoption of biological pest controls

- Deployment of floristic biodiversity islands

- Elimination of pesticide use

- Rational use of agribusiness effluents as fertilizers

- Development of a maintenance system for the soil's physical structure

- Adoption of green manure crop in crop rotations


What was sought was a high agronomic sustainability index; however, more than two decades after these practices were adopted, the economic, social, and environmental outcomes have surpassed all expectations. In addition to increased productivity and value added on account of the securing of organic certifications, these practices have afforded several social and environmental benefits, such as quantitative and qualitative improvements in water resources, greenhouse gas emission reductions, less use of non-renewable chemical inputs, mitigation of the risk of worker and consumer contamination, and professional training of rural workers, among others. Insofar as biodiversity is concerned, the actions that were implemented integrate synergistically, generating conditions of environmental comfort to a varied, complex food web.


Organic food production benefits the consumer with tasty, nutritious, and safe products. But more than being beneficial to human health, certified organic foods are about ensuring respect for the environment where such foods were produced.


In our Sustainability Profile and in our Biodiversity Hotsite, we showcase the amazing results these and other initiatives have achieved that show our commitment to sustainability in the pursuit of an economically feasible, socially equitable, and environmentally responsible model of development.


The Board.