Did you know that Guatemala is the second largest sugar exporter in Latin America and the fifth worldwide?

According to data from the International Sugar Organization, Guatemala is the second largest sugar exporter in Latin America and the fifth worldwide. In addition, it is the third largest sugar producer in Latin America and the Caribbean.

Research and development, a fundamental pillar for the Guatemalan Sugar Industry, has contributed to improve efficiency and competitiveness each harvest. The development of varieties of sugarcane is one of the great contributions of the research center, and through the natural crossing of plants, 33 varieties of Guatemalan sugarcane have been developed that are more productive, resistant to pests and climate change.

The sugar produced in Guatemala is exported to all continents and according to data from the Bank of Guatemala (Banguat) in 2020, 59% of sugar exports were destined for countries on the American continent, followed by Asia with 19%, Africa with 13%, Europe with 5% and Oceania with 4%.

Expogranel, the door to the world of the Guatemalan Sugar

For export, the Sugar Industry has one of the best specialized terminals for the shipment of sugar. Expogranel, located in Puerto Quetzal (102 km South of Guatemala City), is the specialized terminal for handling and shipping bulk sugar in Guatemala, which has positioned itself as one of the most efficient terminals in the world.

It has the capacity to store 350,000 metric tons of sugar in bulk and 58,000 metric tons of sugar in bags, this added to its loading speed, compared to other countries gives Guatemala a competitive advantage.

What makes it more impressive is its current shipping rate of 2,000 metric tons of bulk sugar per hour. Before Expogranel existed, a 35 thousand metric ton ship was loaded in 30 days and today it is done in an average of 18 hours. And it has a sugar shipping capacity of more than 3,500 tons in bags per day.

5 December, 2021

Did you know that sugar cane bagasse is a source to generate renewable energy?

The Guatemalan Sugar Industry cogenerates renewable energy

To produce sugar, the juice is the raw material and the squeezed and crushed cane, called “Bagasse” is a residue, which thanks to the research has become a source of renewable energy.

The energy generation of the Guatemalan Sugar Industry is strategic for the country since it takes place during the season of cane harvest and sugar production called Zafra and begins in November and ends in May, therefore it includes the dry season when hydroelectric plants decrease its contribution to the National Interconnected System. This helps to keep energy prices stable.

Just last year, according to data from the Association of Independent Cogenerators, the contribution of the Sugar Industry represented up to 46% of the energy used by the entire country during the Zafra season.

The sugar factories are self-sufficient, this means that they produce the energy they consume, the rest they sell to the national and regional electricity market.

Each year 7.5 million tons of bagasse are used to generate this renewable energy. The Guatemalan Sugar Industry has an installed capacity of 1,020 MW for generation.

In addition, with the renewable energy produced by the Sugar Industry, more than 4 million CO2 is prevented from reaching the atmosphere each year.

4 December, 2021

The Guatemalan Sugar Industry adopts actions to optimize water

In the production of sugar, the Guatemalan Sugar Industry has implemented new technologies and processes, both in the cultivation of sugar cane and in industrial activities, to reduce its consumption of water.

Guatemala is a country with high vulnerability to the effects of Climate Change and agriculture is one of the sectors most affected by climatic variations. That is why the Sugar Industry has implemented more efficient irrigation systems, which use less water and apply only the amount of the vital liquid that the plant needs.

Likewise, the Guatemalan Sugar Industry has invested in systems for the reuse of water in the sugar mills. The water used in the manufacturing process is taken to a cooling system; since it comes out at high temperature, where after being cooled it returns to the factory, through a recirculation system, to be used again.

The Water Footprint of the Guatemalan Sugar Industry

According to a study carried out by the Private Institute for Climate Change Research -ICC- the water footprint of the Guatemalan sugar cane crop for the 2019-2020 zafra was estimated at 110.35 m3 of water per ton of sugar cane, where the Irrigation water represented 21% of the total water footprint. Rainwater represented 73% of the total water footprint.

Each ton of sugar cane produced in Guatemala uses 47% less water than the cane produced worldwide, whose results may be related especially to the high sugar cane yields per hectare that the Guatemalan Sugar Industry has achieved.

Of the crops that are most produced worldwide, sugar cane is the one with the smallest water footprint. In addition, the experts of the Guatemalan Sugarcane Research and Training Center -Cengicaña- have developed a mobile application to optimize the use of irrigation water in sugarcane called Cengiriegos, which allows only the water it needs to be applied to the plant.

3 December, 20213 December, 2021

The start of the Zafra season contributes to the reactivation of the economy

Guatemala Zafra season contributes to the reactivation of the economy

The start of the Zafra contributes to the reactivation of the economy. The activities of the Guatemalan Sugar Industry generates more than 54 thousand direct jobs and 270 thousand indirect ones.

The Guatemalan Sugar Industry is an economic engine for the country since it generates an economic footprint of more than US$ 1,188 million each year, which reaches 90% of the country’s municipalities and each year generates more than 54 thousand direct jobs and distribute more than US$ 402 million in wages and salaries.

In addition, the Sugar Industry hires more than 6,325 supplier companies (large, medium, and small) of products and services, who also become employers and multiply the opportunities for the population.

The 2021-2022 Zafra will take place in challenging conditions due to the COVID-19 pandemic; however, the Guatemalan Sugar Industry continues with strict biosecurity measures both in the field and in the factory.

“The Zafra is the harvest season for sugarcane and sugar production, which takes place from November to May. Our commitment every year is to improve our processes to be more and more efficient and develop our operation in a responsible way with our neighbors”, commented Luis Miguel Paiz, General Manager of the Guatemalan Sugar Producers Association -Asazgua-.

Technology, the basis of efficiency

In the Guatemalan Sugar Industry, systems and processes have been implemented to optimize the use of water for the irrigation of sugarcane; likewise, the sugar mills have implemented systems for the reuse of water and thus reduce the use of this resource. It is important to note that the sugar cane obtains from the rain about 72% of the water it needs to grow.

Research and development is a fundamental pillar for the Guatemalan Sugar Industry, it has contributed to improve efficiency and competitiveness each harvest. The development of varieties of sugar cane is one of the great contributions of the research center, and through the natural crossing of plants, 33 varieties of Guatemalan sugar cane have been developed that are more productive, resistant to pests and climate change.

11 November, 2021

Health professionals are trained with the “Health Comes First” program of Fundazucar

Health professionals are trained thanks to Fundazúcar's “Health Comes First” program

More than 437 health professionals from 65 health posts and health centers on the South of Guatemala are trained with the “Health Comes First” program of the Sugar Foundation -Fundazucar- in alliance with the Ministry of Health and Social Assistance with the aim of promoting health preventive in the communities.

Since 2016 Fundazucar, in alliance with the Ministry of Health, has promoted the innovative program “Health Comes First”, which trains public health workers to develop technical skills and an attitude of service.

In addition, joint prevention actions are carried out against COVID-19 and vector-borne diseases such as dengue, Zika and / or chinkunguya through the education and training of human resources in the health sector and in the communities of the South of Guatemala.

Some of the actions that have been carried out as part of the “Health Comes First” program are:

Delivery of the Protocol “Plan for the prevention, containment and response to cases of COVID-19” from the Ministry of Health to 65 health services of the South of Guatemala.
Trainings for 500 health professionals distributed in 12 face-to-face and / or virtual training workshops on the COVID-19 protocol of the Ministry of Health and preventive health promotion, with an emphasis on the “1,000-day window” and diseases caused by vectors such as Zika, Dengue and Chinkunguya; with 93% attendance.
Technical support to health professionals for the use and updating of epidemiological data analysis, with the aim of developing a culture of analysis of the information produced for making timely decisions.
Nine deliveries of Personal Protective Equipment -EPP- to 917 health workers in the priority area of the South of Guatemala to protect health workers on the first line of attention to COVID-19.
Participation of the Fundazucar team in 70 Nutritional Brigades for the active search for children with Acute Malnutrition, in coordination with the Ministry of Health and the Secretary of Food and Nutritional Security in 10 municipalities of 4 departments of the South of Guatemala.

“The Guatemalan Sugar Industry promotes the development and well-being of the communities through a responsible operation and the execution of social programs aligned with the Sustainable Development Goals -SDG-“, affirmed Maria Silvia Pineda, Sustainability Manager of -Asazgua- and director of Fundazucar.

7 October, 2021

The Guatemalan Sugar Industry works hard on Soil conservation practices

Soil conservation are practices to stop or avoid erosion, conserve the soil, and improve its fertility and productivity and the Guatemalan Sugar Industry is committed to enforce such measures.

The Guatemalan Center for Research and Training of Sugarcane -Cengicaña- published in 1994 the first study of soils in the sugarcane zone and since 2012, it has been working on the subject with the Private Institute for Climate Change Research -ICC- for the development and implementation of practices for the conservation and sustainable use of soils.

Among the practices are:

Soil analysis: this is the basic tool to know the properties of the soil and the availability of nutrients and physical and chemical characteristics which are analyzed by sampling the areas, the region’s climate, sun radiation, thermal amplitude, topography, inclination, and risks of erosion among others.
Soil conservation structures and use of vegetation are implemented on the sides of the roads.
The protection of wetlands, forest areas and natural water courses is promoted.
Sowing the appropriate sugarcane that best adapts to each soil, based on its agronomic characteristics, resistance to pests and adaptation to climatic variations.
Sugarcane cultivation is renewed every 5 years to maintain its yield, therefore, in some suitable areas this renewal is used to nourish the soil through the Green Fertilizer program of the sugar industry.

Sustainable practices to maintain soil fertility

The application of nutrients is vital to maintain the fertility of the soils and derived from the analysis of the fields, the strategies for their use are determined, among which are:

Use of green fertilizer

The Green Fertilizer program of the Guatemalan Sugar Industry is an ecological measure of planting legume plants that provide the soil with nitrogen and thus avoid the use of commercial products. When legumes are mixed with the soil, they provide organic matter that improves the texture and structure of the soil and promotes the development of microorganisms that are beneficial for crops.

Use of organic fertilizers

Organic matter improves the physical, chemical, and biological properties of the soil, favoring a greater availability of nutrients for plants and improving the health of the soil in general.

In the Guatemalan Sugar Industry, significant amounts of organic waste are generated as by-products that have high agronomic value, including filter mud, ash, and vinasse.

- Filter mud is a residue from the manufacture of sugar and provides the soil with phosphorus, calcium, and nitrogen, among others. It is estimated that each harvest produces more than 750,000 tons of this residue that is used to nourish fields.
- Vinasse is a liquid residue from the distillation of alcohol and is mainly made up of water, organic matter and minerals that benefit the soil.
- The ash, mixed with filter cake, is beneficial for soils with acidic Ph.

Rainwater harvesting

Rainwater is captured in ditches and wells; this is an agronomic practice that contributes to the recharge of groundwater. This agronomic practice is responsible for the environment, contributes to the recharge of groundwater, to mitigate the erosion of the soil by precipitation and to avoid floods.

The Guatemalan Sugar Industry has 2,507 hectares of natural forests, which are protected and cared for. The reforestation and conservation of forests on the banks of rivers help to recharge water, to conserve soils by avoiding erosion and are also natural barriers that prevent floods and serve as home to species of flora and fauna.

Soil preparation

The soil is prepared for sowing: the objective of this practice is to prepare a good soil base for the optimal development of the plantation.

- In sandy soils there is minimal tillage to avoid impact on the natural conditions of the soil.
- In addition, there are minimum tillage or conservation practices to preserve the soil.

Strip cultivation

It is done during each crop renewal, they plant lines with green crops such as legumes alternating with lines of sugar cane, that is done in renewal batches.

The legume incorporates nitrogen and reduces soil erosion caused by water, wind and to make more efficient use of land.

Level curves

Information from drones or satellite images is used to determine the topography or relief of the area so that crops are planted at the same height above sea level.

Rainwater has an easier time seeping into the ground to prevent erosion.

9 September, 2021

The carbon footprint of Guatemalan Sugar is one of the lowest internationally

The Guatemalan Sugar Industry, committed to the sustainable management of the environment and the mitigation of climate change, has made efforts in its production processes to reduce greenhouse gas emissions; as a result, the carbon footprint of Guatemalan Sugar is one of the lowest internationally.

The carbon footprint of Guatemalan Sugar for the 2019-2020 harvest was estimated at 0.33kg of CO2eq for each kilogram of sugar produced, which is among the lowest in relation to others worldwide, according to the Emissions Inventory Study of Greenhouse Gases and Carbon Footprint of Guatemalan Sugar by the Private Institute for Climate Change Research -ICC-.

ICC experts carried out an inventory of emissions generated by the burning of sugarcane biomass in the field, use of nitrogen fertilizers and other fertilizers and agricultural inputs, change of use and land cover, use of fuels for agricultural and transport activities, generation of electricity for internal consumption, consumption of electrical energy from the national interconnected system, inputs for industrial processes and industrial wastewater.

The result of this balance, between what we emit, fix, and avoid is the carbon footprint. Guatemalan Sugar has a footprint of “0.33kg CO2eq / kg sugar” (0.33 kilograms of CO2 equivalent per kilogram of sugar), it is a very small footprint compared to other foods and to other sugar-producing countries in the world.

For example, our carbon footprint is lower than that of producers in the United States, the European Union, Thailand, and the United Kingdom, among others. This means that the Guatemalan Sugar production process is more environmentally friendly.

It is important to mention that there are activities that generate emissions, but there are also activities that reduce or avoid them; for example, when cane grows, it absorbs or stores CO2 from the environment, which it needs to grow. The Guatemalan Sugar Industry also has natural forests that store 1,415,638 tons of CO2 equivalent.

Likewise, the generation of energy with the bagasse or biomass of the cane prevents up to 4 million tons of CO2 from reaching the environment per year, since it uses a renewable resource and not fossil fuels such as mineral coal. In the Zafra season, the Sugar Industry supplies around 30% of the energy that the country uses, this renewable energy.

6 September, 202117 September, 2021

The sugarcane crops in Guatemala use 47% less water compared with the rest of the world

As part of the commitment to the rational use of water, the Guatemalan Sugar Industry has adopted several measures that allow them to be more efficient and sustainable with the environment, as a result, each ton of sugarcane produced in Guatemala uses 47% less water than the cane produced at world level.

The water footprint of the Guatemalan Sugar Industry is 47% lower than the global average, according to a study prepared by the Private Institute for Climate Change Research -ICC-.

According to this study, the country’s meteorological conditions have made it possible for rain to contribute 73% of the water footprint of the crop during the 2019-2020 harvest, and the irrigation water used represented only 21% of the water footprint.

In addition, Cengicaña experts have developed a mobile application to optimize the use of irrigation water in sugarcane called Cengiriegos, which allows only the water it needs to be applied to the plant.

Likewise, in the industrial process, the Sugar Industry has also invested to optimize the use of the vital liquid, an example of this is that the water used in the sugar manufacturing process is reused repeatedly and for this there are specialized towers that receive the water used to make sugar, cool it and then return it to the factory, in a recirculation process.

26 August, 202117 September, 2021

Chefs from seaside village in Guatemala are trained to boost economy and tourism

Chefs from Monterrico are trained for the economic reactivation of the tourist area

Monterrico, a seaside village located 148 kilometers (92 miles) South from Guatemala City, is located on the Pacific Ocean coast of Guatemala, and is popular with national and foreign tourists for its volcanic sand beaches and the annual influx of sea turtles.

This village is one of four that the Guatemalan Sugar Industry supports to boost economy and tourism with the the diplomaed: Gastronomic Diversification through Fundazucar, in alliance with the Ministry of Economy -Mineco- and the Municipality of Taxisco, Santa Rosa.

The training was completed by 37 chefs and cooks from 10 hotels and 6 restaurants in the town who completed 20 hours of theoretical-practical training, where they learned innovative recipes based on seafood from the region.

Chefs and cooks will continue their training at the Technical Institute for Training and Productivity -Intecap- with a scholarship for the Diplomaed “Sea Cuisine” granted by the Sugar Foundation as part of the inter-institutional alliance, which promotes a strategy for the promotion local economic.

The objective of the training program is to support economic reactivation by offering added value to tourists through the processing and transformation of products from artisanal fishing, as well as to acquire knowledge in good manufacturing practices, cold chain management and marketing of the finished product.