What is it for?

Actions directed towards the search for economic viability of the activity, in balance with the social and environmental aspects, promoting the sustainability of the process.

By the means of theoretical-practical meetings and field visits, which aim for the technological contribution and technical interventions, the producer receives information and training for:

• Adequacy of the management of the activity, according to the rational techniques of production.
• Application of the principles of production with quality.
• Stimulate the increase of productivity and the production of cachaça, with emphasis in quality control.
• Work the requisites for sustainable production with the purpose of increasing the production of raw material, integrated with the recuperation of the environment.
• Stimulate the structuring and the integration of production areas, seeking for the organization of the internal production chain and the optimization of resources.
• Systemic actuation in the development of production planning of cachaça, looking to reach the commercial goals of the quantity adjusted to the demand, the quality required by the market and the correct regularity of delivery, for the satisfaction of the consumers.

How does it work?

The work is developed in practical-theoretical applications, making use of two main tools: Collective Service and Individual Service.

Collective Service: Group service with transfer of agricultural production technology in periodic meetings, where practical and theoretical aspects of the activity shall be developed.

Individual Service: In loco service, with periodic visits by the consultancy to the properties, for the proposal of management adjustments and solutions according to the verified problems and traced objectives.

Check the programmatic content:

Collective Service

• Redimensioning and adequacy of a productive unit of Cachaça.
• Planning of sugar cane cultivation – implantation.
• Harvest and processing of sugar cane.
• Attainment of yeast.
• Fermentation of the juice.
• Distillation of the wine.
• Utilization of the residue.
• Storage and aging of the cachaça.
• Quality standard and sensorial analysis of the Cachaça.

Individual Service

• Legal adequacy of the productive units of Cachaça.
• Production planning of the raw material – sugar cane.
• Harvest and processing of the sugar cane.
• Techniques in the process of attaining the yeast.
• Techniques in the process of fermentation of the juice.
• Analysis of the distillation process.
• Implantation of the methods of residue use.
• Techniques for the aging of cachaça.
• Procedures of analysis of the final product.