PROPOSAL FOR SUSTAINABLE WHEAT CULTIVATION

Taking into account knowledge and compliance with sustainable and regenerative agriculture protocols, in accordance with CIMMYT standards, as well as their implementation, supervision, and monitoring to ensure measurable quality control.

In the context of B to B competition and supply, the proposal involves becoming a supplier to bakery and consumer companies of sustainable wheat, with this being an essential requirement and tapping into this recently created market niche.

There is an opportunity to become a supplier of a significant volume of sustainable wheat flour to the client.

PROCESSES

1. Call, evaluation, approval, and contracting of farmer associations and/or cooperatives for sustainable wheat cultivation.
2. Identification and quoting of certified seed volumes for bread wheat varieties with strong gluten and protein between 12.0% and 12.5%, such as borlaug-100, alondra, and norman, commercially available. distribution to contracted farmers.
3. Contracting of advisory services and technological packages offered jointly between CERES and contracted farmers, following regenerative agriculture practices.
4. Execution and monitoring of the wheat planting program, following a defined agronomic calendar.
5. Wheat harvest and storage in designated warehouses, segregating sustainable wheat from regional varieties.
6. Commercial offer of the agricultural bulk of the harvest to mills indicated in the marketing section, and sale according to international prices, considering government standards regulating prices paid to farmers in Mexico.
7. Milling of sustainable wheat in mills purchasing the bulk, with final customer supervision through a surveyor (SGS, Intertek) certifying the production using 100% of this grain.
8. Sale of flour from sustainable wheat within a defined period in the contract, usually 6 months from the harvest.