Production and processing at the source

Sancorganic aims to be a benchmark for organic pistachios, both in the quantity and quality of the pistachios we will produce, as well as in how we will do it.

We integrate cultivation and processing at source to care for each stage with rigor and consistency, and we will put these capabilities at the service of a broader ecosystem of producers, facilitating the growth of the organic pistachio industry and helping it reach further.

Production in the field

WHAT WE DO

Certified organic farming

We produce organic pistachio with a professional and ongoing improvement approach, caring for the tree's cycle to maintain consistent quality. We plant the grafted tree of the Kerman variety with UCB1 as the rootstock. The planting framework varies between 6x3 and 6x4 depending on the areas of the estate.

Certified organic farming

Water, with precision

We use drip irrigation and sensor technology to monitor soil moisture, adjusting the water supply to the actual needs of the crop, thereby optimising resource use. We have a concession from the Tajo Hydrographic Confederation for the Jarama River and are in the process of obtaining an additional concession to utilise several available wells on the estate. The aim is to combine the Jarama River concession with the wells to optimise the use of such an important resource and only irrigate when the moisture sensors indicate that the soil needs it.

Water, with precision

Living soil and positive impact

We planted a ground cover to reduce erosion, protect the tree, and improve fertility. This cover is a combination of natural spontaneous grass from the area and Brachypodium seed, which helps improve the agronomic quality of the soil and adds nitrogen to the pistachios. Furthermore, with a flock of approximately 300 sheep, we control the vegetation, and natural soil fertilization occurs.

Living soil and positive impact

Annual pruning

Pruning is a critical part of the process, and we carry it out every year in winter. Our project is constantly evolving, and we are testing new formats (such as Aragonese pruning) that will allow us to gain efficiency. Traditionally, we have pruned manually, especially during the first three years of the tree, but we believe that Aragonese pruning is the future for managing large plantations like ours.

Annual pruning

Pollination

To ensure good pollination, our plantations include a high percentage of male trees, approximately 10%. We combine different varieties of male trees to ensure proper pollination of the female plants. In addition, due to our innovative nature, we have embarked on pilot projects for assisted pollination using drones in our Cebreros plantation.

Pollination

Processed at the plant

Why we process at source

We process the pistachio at the foot of the tree: having the processing plant on the same estate allows us to control times, conditions, and consistency to preserve the quality of the pistachio.

processing line

Reception

Inlet hopper with a reception capacity of 5,000 kg/hour.

Cleaning and separation

Destemming machine with a production capacity of 5,000 kg/hour that separates all impurities from the pistachio that come from the field, such as small sticks, leaves, and other plant residue.

Peeling

Peeler with a processing capacity of 1,500 kg/hour where we remove the pistachio shell. This is a critical process in which we separate the pistachio shell without breaking it. The output is the pistachio with its hard shell, unprocessed.

Drying

Dryer in 6 containers with a capacity of 6,000 kg and an estimated drying time of less than 6%: 24 hours

Future capabilities

Overview: