This week, LAN Syngenta’s Javier Valdés explained the radical transformation of the agriculture industry and the new opportunities that could arise from new means of food production. Meanwhile, Driscoll’s Miguel Curiel discussed the importance of considering social factors when it comes to elevating Mexican agriculture. Finally, the food industry is facing numerous trends following the evolution of consumer's needs, wrote J.R. Simplot Company’s Luis Rodríguez.
Interested in more? Here are the week's major headlines in Agribusiness & Food!
Technology can help feed the world while taking care of the environment, explained Javier Valdés, Head of Territory, LAN Syngenta: “The agriculture industry has radically transformed over the past 50 years. Advances in machinery, efficiencies in crop protection products, developments in genetics, improvements in irrigation and so on have resulted in yield increases never seen before. Agriculture today is in the early days of a new revolution related to connectivity and data.”
Progress in the agriculture industry should lead to wellbeing for entire communities but that is sometimes not the case, said Miguel Curiel, Vice President and General Director for Mexico, Driscoll. "According to data from the Ministry of Agriculture and Rural Development (SADER), the employed population in the primary sector in Mexico registers 6.9 million people, 12.4 percent of the total working force. These individuals, many of whom are women, play a vital role in helping to meet the public health goal of ensuring an accessible supply of nutritious food for the population. Yet, many of these people are not paid livable wages, they work in hazardous conditions and face discrimination.”
Before COVID-19, Mexico had about 600,000 bars and restaurants, which represented 12.2 percent of all business in the country and generated over 2 million jobs, wrote Luis Rodríguez Mastache, Director General for Mexico and Central America, J.R. Simplot Company. In this scenario, food delivery distributors positioned themselves as “saviors” who kept these businesses active during lockdowns. “The foodservice industry is going through significant changes. These trends provide tools to draw a broader panorama, where diner, business and culinary culture open the way to the economic recovery of the sector and the country," he said.