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Sustainability

Sustainable natural resource management

We believe that sustainability is not only a commitment to the planet, but also to people, which is why we implement measures that benefit our communities.

We have obtained Sedex certification, having passed the SMETA audit. This audit focuses on social, ethical and environmental issues, assessing working conditions, health and safety, as well as environmental and ethical standards in our processes.

In our efforts towards sustainable development, CASI has obtained Carbon Footprint and Water Footprint certification in the last two years.

Renewable energy
Use of renewable energy produced at our own facilities, reducing dependence on polluting sources.
Reduction of hazardous waste
Replacement of polluting products with more environmentally friendly alternatives.
Responsible use of water
• Implementation of efficient water use systems. • GlobalG.A.P. SPRING certification, which guarantees the sustainable use of groundwater.
Adaptation to climate change
Through the use of hybrid genetic varieties with lower water requirements, as well as cultivation systems that reduce soil erosion.
Food quality and safety certification
GlobalG.A.P., BRCGS and IFS Food certificates that guarantee the safety, quality and legality of the food produced, as well as the Organic Production Compliance Certificate that endorses the production and labelling of our organic products.

En nuestro afán por seguir avanzando e investigando, CASI cuenta con un laboratorio post-cosecha desde el año 1994, donde se analiza el comportamiento de unas 80-100 variedades entre comerciales y material nuevo por campaña. Realizamos estudios de packaging, films, así como diferentes técnicas de conservación y desinfección para garantizar la calidad de nuestros productos y buscando siempre hacerlo de la forma más sostenible.

Actualmente, estamos en vías de certificarnos en el Módulo Spring de Globalgap, en huella de carbono y estudiando también el certificar producto en Huella hídrica.

Our own tests

In cooperation with technological centres, reference universities and companies

Chlorine dioxide effectiveness on water treatment for irrigation and rinsing
Effect on the microbial load and post-harvest effect. In collaboration with CSIC-CEBAS (Murcia).
Solarisation temperatures, its effects and efficiency against illness and virus diseases
In collaboration with Las Palmerillas/Cajamar.
Chlorate and perchlorate performance in tomato crops.
Irrigation water control. In collaboration with Las Palmerillas/Cajamar.
Toroidal technology applied to irrigation water Study.
This technology purifies water, favouring hydration and nutrient absorption in the plants.
Ultrasound moisturising technology. Post-harvest effects on courgettes and cherry and vine tomatoes.
Studies the effects on quality, weight-loss, freshness and packaging damages while being refrigerated.
Post-harvesting effect of laser-engraved tomatoes
The effect on the post-harvesting preservation of tomatoes using laser screen printing technology.
Application of edible coats on tomatoes
The application of different doses of edible coats on tomatoes are analysed to check their post-harvesting and life performance.

Sustainability projects

Collaborations

Nefertiti project

In collaboration with the University of Almeria

Objective:

Setting up a connected network at European level, in order to exchang knowledge as well as sustainable production techniques.

S3 project

Integrated management system for tasty, sustainable and healthy tomatoes

Objective:

Food safety, agriculture and sustainable and zero waste production strategies. A CDTI (Spanish Industrial Research Agency) project driven by CASI and co-funded by FEDER funds.

Viruses in crops

In collaboration with IFAPA and University of Valencia

Objective:

Research in prevention and control of viruses in horticultural crops

Phenotyping evaluation

In collaboration with TECNOVA and University of Almería

Objective:

Management of microorganisms in fertiirrigation and creation of tomato predictive models through sensorization.

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