Managing Change in Tequila Production

With all the information on the internet we have the ability to learn how any task is done and to improve what we do. The only constant of today is change. And by searching the internet, you will see how Casa Sauza has changed the way tequila is made. Find out why this change should be made in the tequila industry.

Skills development for change

Along with access to knowledge from the internet, it is essential to develop the skills needed to implement and develop innovative technologies in the production process that are revolutionizing business.

Although it seems redundant, it is important to stress that one of the skills needed is the increased capacity of the organization to implement these modern technologies which tend to change the business model efficiently and effectively.

Challenges of agave production

We are facing many challenges from agave production to shipping the finished product. Regarding agave production, there has been an increase in the migration of people from rural areas to urban areas.

In addition to this, new generations are less willing to work in the field because of its physical intensity in "extreme" conditions and the attraction of jobs, education and convenience offered by cities.

This limits or reduces the availability of labor needed for agricultural work that is routine, repetitive, physically exerting ( activities RRF ). The physical effort of working in the field is even greater than what is required with many other activities in the production sector.

It is important to note that working in the field does not provide educational development to employees.

Automation in the industry

In the case of producing tequila I think you can take advantage of the progress that has been made in other parts of the world where the distillation process is fully automated – from the receipt of raw materials to the delivery of liquid in the bottle.

However, I also think that tequila has unique challenges.  The attributes of making tequila are unique to tequila and as such need to be clearly understood.  There are many factors in the distillation process to be learned - different ways of cooking the agave, extract the juice , fermenting, distilling to get the tequila, aging it according to the different categories and finally assembling and packaging the product.

The tequila-making process should be accompanied by science and technology, whether using traditional or non-traditional methods to  make it.  Science and technology is what helps ensure the safety of both consumers (product safety) and reviewers.

Likewise, the use of science and technology empowers tequila producers to care for the environment, reducing energy consumption, water and recycling all waste resulting from their production.

Changing mindsets to promote change

To take advantage of the technological change towards automation, fundamental change in the design of operators is required. Workers in the production areas should be considered “minds at work” rather than “labor”. Better understanding of the technological evolution, and the opportunities it offers for the development and growth are necessary for the continuous improvement of the community.

Throughout the process, a series of elements like the materials, the machines, the methodology and the people work together to produce a product that will be unique in the market. These elements are the responsibility of different employees and partners (suppliers) whose synchrony and harmony will be fundamental for success.

Come and visit Casa Sauza and see by yourself  how do we produce the purest tequila, thanks to the modernization of our production processes.