Interview: Nicole Hucke López Manager of Quality Management at Agricola Daniel Cárdenas Cevallos

Originally from Chile and a graduate of Agribusiness Engineering from the University of Maryland Estern Shore in the United States, Nicole Hucke is currently one of the leading entities related to the success surrounding the company commercially known as Tricar.

As Manager of Quality Management maintains the responsibility to ensure that all components of the company comply with the requirements of the market as well as the correct processing of information in the management system.

1. Could you tell us a little about your professional experience?

While living in the United States, I worked as an assistant to a US Department of Agriculture (USDA) officer, Dr. Ahmad Jilani, on a Food Safety and Inspection Service (FSIS) program, this was my first encounter with safety and with the world of agribusiness in general. My role was to inspect meat processing plants like Perdue, Allen’s Foods, etc.

Two years later I received a job offer as a Ranching Management Specialist at a Maryland cooperative, where I continued to work closely with the USDA to promote their programs to support small farmers.

Currently I work in the Agricultural Daniel Cárdenas Cevallos (known as Tricar), as Manager of Quality Management, being responsible for all certifications of the company in areas of safety, social responsibility, biosafety, environment, ethical standards, and industrial safety.

2. How does your regular work day start within the company?

Turning on the computer and checking my e-mails, hoping not to see the phrase “Import Alert” followed with a signature from the Food and Drug Administration. After this I go to examine the facilities and check that the supervisors have done their work well during the pre-operational inspection, so I make sure everything is ready to start the day’s operations.

3. What are some of the greatest achievements you have achieved in this work?

More than achievements, I think I have learned many new things. This job has made me grow as a professional and at the same time has helped me understand everything that exists behind a product that is ready for sale in any supermarket. The whole process, from sowing to packing, is truly fascinating.

On the other hand, I am very happy to have been able to participate in the planning, implementation, and follow-up of the community program “El Porvenir” which is a 100% dedicated project to improve the living conditions of our workers and their families. I am proud of all the work that has been done and it is an honor to be able to be part of all this; Seeing happy children is the best reward.

In what attitudes of the worker do you consider that it directly influences the implementation of a certification?

Mainly on own initiative. When you have staff accustomed to being told all the time what to do and how to do it is when problems start because it is a waste of time and unfortunate energy. The ideal attitude is always wanting to go beyond what is demanded, when someone gives that extra it is noticed immediately.

Usually staff are not the ones who cause problems when implementing a new certification scheme, but the positions of middle managers, since they are not accustomed to someone to audit them and tell them how to do things well. There is great resistance to change and continuous improvement, that is the challenge I face day by day. It is for all of this that I consider it necessary that agricultural enterprises begin to consider maintaining a human resources department which is dedicated to recruiting personnel who are truly fit for the key positions, with an adequate profile.

4. How do you promote the food safety culture with employees within the company?

Through training and above all giving the example myself. At first, I had to move materials and put them in place, clean in front of them to teach them to do well and show that if you can have each of the work areas neat and clean. It is important to do this kind of thing so that they see that we are not desktop people giving instructions and that they understand why things are done and for what, and what better than to teach this in practice itself.

5. What do you think about the Eleven Rivers Program?

The Eleven Rivers Program has helped us to improve especially in our food safety controls and quality management systems. Somehow it has encouraged us to achieve certification, not so much for the recognition but for the same gratification that it feels when it comes to seeing the positive changes in all areas of the company.

I do not doubt in the future of Eleven Rivers will become an internationally recognized scheme. I think they have already gone very far and I hope that more companies will join this project.

6. What are some of the changes you’ve noticed within the farm since you started working with Eleven Rivers?

Especially the commitment and support from the different management, which translates into better implementation results.

7. What do you consider to be some of the challenges you will face as a food safety manager because of the change in US food regulations?

I believe that the main challenge will be to continue carrying out the day-to-day food safety programs, under strict supervision and monitoring. The necessary controls are already in place, but there is always the risk of possible contamination, which can often be accidental. It will be vital that each manager, chief, or manager take the role of supervisor in their areas of work and report any anomaly immediately and safety is a responsibility of everyone, that message must be sent whenever necessary

I can not talk about the other producers because I do not really know their operating systems, but I can talk about the producer who gave me this job and the opportunity to know his company here in Sinaloa.

In the Agricultural Daniel Cárdenas Cevallos believe in continuous improvement and we value the work of our day laborers so we work day by day in social projects which have improved their quality of life and level of education. There is a commitment to help and reward those who have given so much to this business in a tangible way.

I think that’s what sets Sinaloa producers apart, wanting to do things well and working as much as necessary to achieve the goals of any entrepreneur: to be the best, but always in an honest and transparent way.