September/October 2021 - 24

PROFILES
GAB OPERATIONS
offices around its perimeter, will allow employees to social
distance more easily. The open office area will have a high
ceiling and open workspaces for collaboration among the
employees. All the private offices will have full lite glazed
doors to promote a team building environment, as well as
an abundance of natural light. The space also includes a
copy area, conference room and break room.
Food safety challenges, solutions
JD: What are your greatest challenges you are facing
related to food safety, in general, or specifically food
safety compliance and traceability?
Miguel: We started focusing on food safety and traceability
a long time ago. Fifteen years ago, we initiated internal
food safety standards and set up our own documentation
and traceability program. We use the latest technology
in advanced irrigation systems, integrated fertigation
and pest management systems to guarantee delivery of
high-quality produce worldwide. It's like having a cup of
coffee in the morning. We live with it; we live by it. We
want to make sure that people understand our values and
standards. We invest in processes, materials, training and
traceability systems. Over the last few years, we have seen
a number of outbreaks and sometimes it takes weeks to
be able to trace a product. This type of news isn't ever
Meet Your
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Learn more about them at
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22 SEPTEMBER /OCTOBER 2 0 21
good for our industry. We trace our products in real time,
during harvest, from the field to the pallet, to the crew
and, of course, to the customer or order number.
Jaime: Because we control handling of the product
until it gets to the customer, we enhance its safety. We
could outsource our transportation and use a third-party
warehouse but then food safety isn't consistent. What ends
up happening is that you have product contamination, even
if you are doing everything right at the beginning of the
product's journey.
JD: So, this new facility allows you to bring quality
control in-house?
Miguel: Yes, that's right.
Pandemic impact
JD: The recently released 2021 Power of Produce
report, published by FMI-The Food Industry
Association and conducted by 210 Analytics, reports
that produce department sales grew 11.4% in 2020
to reach $69.6 billion, and people are buying more
produce than they did before the pandemic. Are you
finding that to be true? How has COVID-19 impacted
your company's various markets?
Miguel: We've found that to be true in 2020. There was a
huge spike in produce sales around all fruits and vegetables.
Big retailers couldn't keep up at first. But what we saw is
that thanks to innovation, they were able to successfully
handle the growth spike. In one year, they got more proficient
at replenishing the shelves and distribution centers. For
example, many restaurants started offering ingredients
for consumers to make their own salads with. That move
was beneficial for us. When our customers get creative
and change the way that they are doing things, we must
change along with them. And every time you innovate,
your business grows.
Jaime: While we saw a lot of retail growth, there was a
decrease in the food service business, such as cafeterias,
restaurant chains, airports.
JD: What's your current ratio for foodservice versus
retail?
Miguel: In fresh we're only about 20% foodservice.
Jaime: In frozen, we're about 60%. Our biggest business
is industrial, people using our products as ingredients to
manufacture products. So, like a soup company, a ready-toeat
meal company, prepared meals. This side of the business
is definitely growing. But yes, to reiterate what Miguel said,
there are things that worked during the pandemic, such as
contactless ordering. All those innovations are here to stay,
and we will continue to learn from them.

September/October 2021

Table of Contents for the Digital Edition of September/October 2021