08 Sep 2020

The impacts of comfort zone during chicken processing.

Procesamiento pollos


AUTHOR

Eduardo Cervantes López

Diamond V

Content available in: Español (Spanish)

One of the great challenges that many of us have always had is this “Special Condition” that keeps us stagnant personally and / or professionally. This critical state of human behavior has become a modus operandis in almost all societies around the world.

The human being seeks security above all. Achieving this leads to tranquility. Finally a state of fullness called Happiness is reached. From that moment we begin to live within a Comfort Zone, which prevents us from moving forward.

Chicken processing

In this state: “Resistance to change is the norm, not the exception” Guy Kawasaki

Chicken processing, like any industrial and / or commercial practice, provides us with a series of very expensive examples of this situation on a daily basis, which affect the overall productivity of this business.

With the arrival of the digital age, Precision Processing emerges as a management tool that allows monitoring in real time and with proven effectiveness, all the endogenous and exogenous variables that govern this activity in different stages.

Chicken processing

Jurgen Klaric: “The new illiterates are not those who cannot read or write, but those who CANNOT ASSIMILATE TO vertiginous changes in society, technology and ways of doing and living”.

Given that the broiler industry does not stop growing, it is necessary to have a broad corporate vision, which allows us to pause to resolve this interesting reflection:

It is absolutely imperative to face this challenge, because the quantities of meat that are handled in the processing plants are always growing. Failing to correct a lag of 1 gram in a plant that processes 1 million chickens per month, represents 12 tons of meat per year that are no longer sold, a figure that negatively impacts the profitability (by weight) of chicken processed.

It is appropriate to remember the reflections of one of the most prestigious consultant in Neuromarketing and Innovation in the world:

Dr. John Kotter from Harvard University explained meticulously how this costly problem develops.

Within a Business Culture characterized by the Comfort Zone , where elegantly managed fears and comfort emerge, a procedure is created so that every NEW IDEA – product or service – goes through Three Stages :

1. Rejection

When introducing ourselves to something different, many of us usually feel uncomfortable and quite insecure.

For these reasons, we use a set of excuses to preserve the status quo within which we have been developing activities on a daily basis.




 

MAGAZINE

 


See other editions


aviagen
 

Register to our International Newsletter

Get full access to our digital magazines and newsletters filled with contents by experts.



logo

Agrinews communication group

Privacy Policy
Cookies Policy