Sustainable Practices in the Production Process of Organic Cachaça: Case Study

Abstract

Organic cachaça is produced with raw materials grown without the use of pesticides or fertilizers, and with production processes that do not use chemicals such as acidifiers, anti-foaming agents, or supplements to speed up the process. Furthermore, the organic production plant reuses and redirects waste such as bagasse, vinasse, heads, and tails for reuse to reduce environmental impacts. The objective of this study was to describe the production process of an organic cachaça distillery, emphasizing sustainability practices, and to identify non-compliances according to Regulation No. 32/2010. To this end, observational, qualitative, and descriptive research was conducted based on a questionnaire, and a checklist was developed and adapted from the model provided by the aforementioned regulation to assess the production structure. At this company, the entire physical structure complied with thelegal requirements. Non-compliances classified as documentary and organizational flaws were identified, such as lack of good manufacturing practice documentation, lack of personal cleanliness, lack of activity flowcharts, and lack of proper division of activities among employees. Among the production characteristics, the facility’s  organic sugarcane cultivation stands out; in addition, the waste generated in the process was used for other activities. The results demonstrated the need to employ best practices to ensure product quality despite the sustainability practices adopted.

Keywords: Process. Environmental Impacts. Good Manufacturing Practices.