For more than a century, Semillas Fitó has been at the heart of Mediterranean agriculture — breeding varieties that thrive in one of the world’s most demanding climates. Today, as sustainability becomes as essential as yield, the company faces the challenge of doing both: producing more with less, while reducing its environmental footprint.
Seed World spoke with Eduard Fitó, president of Semillas Fitó, about how the company is redefining performance, investing in employee-driven sustainability, and nurturing a culture that sees responsibility as part of its purpose.
Balancing Yield with Sustainability
For decades, plant breeding success was measured almost exclusively in yield. Today, explains Fitó, that equation has evolved.
“We used to focus on yield alone, but now we must reduce the resources required to achieve it — water, fertilizer, pesticides. That’s not just about cutting costs for farmers but about cutting environmental impact too.”
Semillas Fitó, he says, looks at productivity as a ratio — income versus resources. Improving that ratio can mean using fewer inputs or creating added value in the crop itself.
“It’s not only about getting more kilos per hectare,” Fitó adds, “but about getting more value per kilo. By creating varieties that are distinctive or premium, we help farmers generate more revenue from the same field while using fewer resources.”
The result is a more nuanced approach to breeding: productivity through efficiency and differentiation, not just volume.
Feeding Animals, Sustaining Systems
When it comes to feed crops, the equation changes again. “Animals don’t pay more for flavour or colour,” Fitó laughs, “so we can’t create added value in the same way we do for vegetables.”
In forages and maize, Semillas Fitó focuses on classic sustainability levers: yield under stress, drought tolerance, and reduced water consumption — all critical traits in Mediterranean conditions.
“Even if we can’t make animals choose one grain over another, we can make sure farmers use less water, achieve heat tolerance, and, where possible, improve protein content. That’s where we can make a real impact.”
The Traits That Matter Most for Sustainable Farming
Asked which sustainability-oriented traits the company prioritizes, Fitó is candid: “We’re not yet directly breeding for traits like nitrogen or water-use efficiency. In row crops, those input traits are complex and hard to quantify. But in vegetables, yes — we have stronger breeding programs and more room to innovate.”
In its vegetable programs, Semillas Fitó is targeting traits that save labour, such as easier pruning or smoother, thorn-free plants that reduce manual handling. Other work focuses on nutritional value, especially varieties classified as “superfoods.”
“We’re creating vegetables that not only taste good or store well, but that also contribute to human health,” he says. “That’s another form of sustainability — producing food that supports well-being.”
Beyond the Field: Embedding Sustainability in Company Practice
When asked whether sustainability extends beyond breeding into company operations, Fitó pauses thoughtfully. “To be honest, we’ve never framed it explicitly as a corporate sustainability program. We bring new varieties to market that open new opportunities, but in terms of formal initiatives across the value chain — training customers or certifying our footprint — we’re not there yet.”
Still, sustainability is taking root internally through grassroots innovation.
“We encourage all employees to propose solutions that make us more sustainable. When someone develops a new procedure that saves water or energy, we share it in our internal newsletter and recognize their idea by name. It’s not a top-down directive — it’s a bottom-up movement.”
Recent actions include the installation of solar panels, promotion of electric vehicles for employees, and a growing list of resource-saving projects born from staff ideas.
A Standout Idea: Recycling Water in Seed Extraction
Among those employee-driven innovations, one stands out vividly. “We use a lot of water to extract seeds from fruit,” Fitó explains. “One of our employees suggested re-using that water instead of discarding it.”
Though initially sceptical — seed extraction water can be contaminated — the team devised a filtration and well system that made reuse possible.
“It’s saving a significant amount of water,” says Fitó. “In the Mediterranean, where drought is constant, that’s huge. And it came entirely from within the team.”
The initiative, he notes, embodies what sustainability should look like: simple, local, and collaborative.
Sustainability as a Shared Purpose
Fitó speaks about sustainability with calm conviction, rooted not in marketing but in philosophy. “I wasn’t the one who first brought the sustainability vision to the company,” he admits. “But it has become part of who we are. I believe companies must be run by purpose — and that purpose includes a commitment to society.”
He sees sustainability not as a buzzword but as a responsibility toward the ecosystem in which a company operates. “You can’t run a business in isolation,” he concludes. “Everything we do has an impact. The more you learn, the more you understand that sustainability isn’t optional — it’s the framework that gives meaning to what we do.”
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