N'ime ihe karịrị 100 afọ, ụlọ ọrụ Bonduelle nke ezinụlọ etinyela uche na otu mmasị na-adịghị agbanwe agbanwe: Akwụkwọ nri.
Today, the French-based company is one of the major food processors worldwide and is present in more than 80 countries. In a sector where change is an ongoing process and where production methods are controlled ever more stringently, Bonduelle uses its professional knowledge across a range of different types of technologies, including fresh, canned, frozen products and ready meals, and also has become a leader in the fresh-cut market.
Among the company’s 40 processing facilities worldwide (from Brazil to Ukraine, passing through Europe and Canada), there are eight plants completely dedicated to fresh-cut products. The European market for value-added vegetables is currently about $2.9 billion, and has been growing by 10 percent each year, according to the company. At present, Bonduelle is No. 1 in Europe and has 20 percent of the fresh-cut market share, and its fresh vegetables represent 23 percent of the company’s annual sales.
Ọrụ 'Fenice'
Ọrụ ọhụrụ nke ụlọ ọrụ ahụ dị na San Paolo d'Argon nke dị na ugwu Ịtali. Ọ bụ osisi kachasị ukwuu na Europe raara onwe ya nye maka imepụta salad ọhụrụ na ọrụ kacha arụ ọrụ ọhụrụ na-akpaghị aka n'ụwa niile, dịka ụlọ ọrụ ahụ siri kwuo. Emere ya na May 20, 2011. Onye isi oche nke Bonduelle Group Christophe Bonduelle duuru mmemme mmeghe, yana ndị isi njikwa nke ụlọ ọrụ na ndị isi obodo.
Ụlọ ọhụrụ ahụ na-anọchi anya nke gara aga, bụ nke e bibiri kpamkpam na ọkụ na February 2008. N'otu abalị nke ọkụ ahụ, ndị isi nchịkwa nke Bonduelle zutere ma mụọ ọrụ "Fenice" (Phoenix). Dị ka nnụnụ akụkọ ifo na-amụghachi site na ntụ nke ya ka ọ dị ndụ ọzọ, ndị isi Bonduelle chọrọ ka osisi ọhụrụ ahụ guzoro dị ka ihe nnọchianya nke ihe ọhụrụ - nke ọma ma buru ibu karịa na mbụ.
Ọrụ ahụ dum nọchiri anya ntinye ego nke nde $30, yana mmadụ 250 were were. The osisi nwere 13 kpamkpam akpaghị aka nhazi ahịrị na-eri nri 24 mbukota ahịrị. Ọ nwere ikike mmepụta nke tọn 22,000 ma na-anọchite anya ụdị pụrụ iche nke arụmọrụ na nkwado.
Iji nweta ihe mgbaru ọsọ ndị a, Bonduelle ahọrọ Turatti iji chepụta na injinia dum nhazi mpaghara ma rụpụta usoro nhazi niile. Turatti bụ isi na Cavarzere, Ịtali, dị nso na Venice, ma nwee ọrụ North America na Yorba Linda, Calif. Ụlọ ọrụ ahụ bụ onye na-eweta ihe kachasị mma maka Bonduelle maka ihe karịrị afọ 40, na-enye aka na ọganihu nke otu French n'ụwa nile na narị otu narị. ahịrị nhazi zuru oke n'ọtụtụ osisi.
Turatti na-arụkọ ọrụ ọnụ na ndị ọrụ injinia Bonduelle ma tinye uche na akpaaka site n'ịkwalite nhazi nhazi, na nkwado site na imeziwanye ọnọdụ gburugburu ebe obibi nke ebe ndị dị oke egwu, na ike ike. Edokwadoro anya na ngwọta ndị na-eleba anya n'ihe ịma aka nke nchekwa nri, ogo ngwaahịa na ndụ nchekwa.
Ihe ịma aka nke mbụ bụ imepụta usoro dabara nke ọma maka ịhazi akwụkwọ nri salad dị nro. Ụlọ ọrụ ahụ na-eji akwụkwọ Italian, griin haus na-eto eto nke na-esighi ike ma dị nro.
Since the fresh produce needs to be handled with the utmost care, the team focused on reducing the transition points by obtaining highly computerized, efficient and spotlessly clean processing lines. Throughout the facility, the flow of baby leaves is gently accelerated and decelerated according to the requirements of the weighting-packaging systems. In the San Paolo operation, conveyors are no longer mere lettuce handlers, but flexible, continuous weighting belts wired for the computer age that can connect to the facility’s network and adjust in real time to the product flow. Hence, both the mechanical and the electrical worlds collide in the Bonduelle plant in order to avoid peaks and lack of product, always operating the lines with a continuous stream of baby leaves or leafy items. Only a few operators are needed in the facility, which has the capacity to deliver 115 million bags of fresh-cut product each year.
Mgbanwe bụkwa isi ihe n'oge nhazi nhazi. Nke ọ bụla n'ime ahịrị nhazi akpaghị aka nwere ike inye nkeji nkwakọ ngwaahịa atọ dị iche iche, na-ezere oge nkwụsịtụ ma ọ bụrụ na edochiri ihe nkiri ahụ ma ọ bụ mmebi nke nkeji isi ọtụtụ.
Ebe a na-akpachasị ahụ bụ eriri ọkaibe nke na-enye ohere ịgwakọta ngwaahịa dị iche iche. A na-eji ahịrị ndị ahụ niile nwere ụdị ngwa anya nke a na-eji achọpụta na mwepụ nke ihe ndị si mba ọzọ na ntụpọ ngwaahịa sitere na iyi nke ngwaahịa ọhụrụ ebibiri.
Gbado anya na nchekwa nri
N'oge nhazi, elekwasị anya na ịdị mma na nchekwa nri adịghị efu; karịsịa na mpaghara dị oke egwu nke nkwadebe ngwaahịa ọ bụla dị ka ịsacha (inwe salad ọhụrụ a na-ere dị ka njikere iri). N'ime ụlọ ọrụ Bonduelle, nke ọ bụla n'ime ahịrị nhazi iri na atọ nwere usoro ịsa ahụ nke nwere usoro ịsa ahụ atọ dị iche iche. Ịsacha okpukpu atọ a na-eji tankị flotation atọ nke ọgbọ ikpeazụ na-egosipụta sistemu ịgba ọgwụ ikuku agbakwunyere nke na-enyere aka ihicha nke ọma na-emebighị akwụkwọ nwa dị nro.
Ejikọtala arụmọrụ dị na ịsa ahụ yana mbelata dị ukwuu nke iji mmiri eme ihe site na usoro nzacha ọkaibe. N'otu oge ahụ, a na-enyocha ihe nrịbama isi arụmọrụ mgbe niile iji wepụta, soro na ibelata oriri mmiri.
Antonio Salvatore, onye isi ụlọ ọrụ ahụ kwuru, "Nhazi ọhụrụ ahụ ebelatala ojiji mmiri n'ụzọ dị nta nke nta nke ihe anyị na-eji, ma nwee mmetụta dị ukwuu na ọgwụgwọ nje bacteria na mmiri site na usoro ọgwụgwọ pụrụ iche."
Emebere osisi San Paolo ka o wee zute njirisi mmepe na-adigide ma na-enye ihe ngosi dị iche iche nke nkwa otu a maka ịbụ enyi na gburugburu ebe obibi. Bonduelle egosipụtala nraranye ya n'ichekwa ihe ndị sitere n'okike ọ bụghị naanị na ahịrị ịsa ahụ yana site na mbelata dị ukwuu nke oriri ike, kamakwa site na iji usoro njikwa mkpofu dị oke.
Usoro mkpofu ihe ọkụkụ na-akpaghị aka na-ebupụ akwụkwọ ndị e gbuturu kpụkọrọ akpụkọ na nke mpụta site na osisi ahụ ngwa ngwa na nke ọma, na-enye ihe ngwọta na-enweghị mmiri nke ọma na gburugburu ebe obibi. Mbelata iji mmiri eme ihe bụkwa ihe dị mkpa, n'ihi na ịdị ọcha nke mmiri, ihe ndị chọrọ kemịkalụ na ikike ịnweta aghọọla bọtịnụ ọkụ ụlọ ọrụ n'ime afọ ndị na-adịbeghị anya, ebe ọ dị mkpa ka a gwọọ ma wepụ mmiri na mpaghara raara onwe ya nye.
Nchekwa nri na osisi ahụ na-abụkarị ihe kacha mkpa, Bonduelle na-anọgide na-anọ n'ihu nchekwa. A na-agbaso usoro njikwa mma siri ike n'oge usoro mmepụta yana ejiri ebumnuche ịdị ọcha chepụta akụrụngwa. Na mgbakwunye na traceability ya, HACCP na mmemme nlekota maka okpomọkụ na ọkwa chlorine, ụlọ ọrụ na-etinye ego na ọzụzụ ndị ọrụ.
Antonio Turatti, onye isi oche nke Turatti Group, kwuru na a na-emepụta ahịrị nhazi nke agbakwunyere ma mepụta ya iji nye oke kachasị na ngwaahịa ikpeazụ.
"Site na nkwado siri ike na Bonduelle, anyị nwere obi ụtọ na anyị nwetara ihe mgbaru ọsọ anyị na njedebe nke na-egosipụta usoro injinia kachasị elu na nke ọhụrụ nke oge anyị," ka o kwuru.
N'ihi mmekorita ya na Turatti, ndị ọrụ Bonduelle na-ekwu na ha na-adabere ugbu a na ụlọ ọrụ mmepụta ihe dị elu na mpaghara ndị mmadụ bi na mba ahụ, na-enye ya ohere ịkwalite ọnọdụ ya na-eduga n'ahịa maka ụdị Bonduelle na ụdị nkesa ya. .