Berry Thankful: Gratitude from the TBTC Team
By The Berry That Cares On November 09, 2018

As the year comes to a close and holiday season seems to kick in full force around the globe, it seems only natural to spend more time with the ones we love and choose to be around. Here at The Berry That Cares, our team feels like family as we each do our part to take care of one another. From the fields to the laboratory, every role is connected and serves a purpose in the process of ensuring that customers like you can enjoy our all-natural blueberries. We also believe that it’s our responsibility as a company to take care of our team and the natural area that surrounds us.

So in the spirit of the holiday season and giving thanks, we decided to ask a few of our team members what it is about our community that they are grateful for. After all, their feedback is the best motivation to make 2019 even better!

Limne Vicencia, Packing Line
Grateful for: Wawa Wasi

“It’s the best opportunity that I’ve received yet. It’s helped me so much. Before Camposol it was impossible for me to work because I didn’t have anyone to look after Paola. And now I’ve found a company that provides me with childcare, has offered my husband a job despite his condition, and they even took care of me when I needed the molar removed. Not many companies will do this...We are constantly given trainings that will help us in and out of work. And if there’s an issue or problem, they catch it early on and by the end of the day production is back to normal.”

Olinda del Castillo, Lab Mar Verde
Grateful for: Opportunities to advance and learn

“We never stop learning. If we find something new, we research it and learn about it. And Camposol also provides us with the opportunity to extend our research...In 2014 we won two projects awarded by Innovate Peru, a government program that finances and promotes investigative research. One was to use a bioreactor to produce bacteria that could control plagues affecting our crops, and the other was to produce entomopathogenic nematodes (the good ones) in a bioreactor. Thanks to the awards I was able to study in New Jersey (USA) to be trained in how to use and breed entomopathogenic nematodes. And now we’re the only ones in Peru producing them in vitrio.”

Marita, WawaWasi Helper
Grateful for: Wawa Wasi

“It’s a big help. Sometimes families don’t have other family members nearby or don’t have the financial means to pay for a sitter or a good daycare. And this allows parents to go to work with a peace of mind. Wawa Wasi offers that support that’s missing. I haven’t seen other companies in this area do anything similar.”

Ever Risco, Superintendent of Production of Land Preparation
Grateful for: Company culture

“As a workforce and community, we’ve formed a culture of investigation, experimentation and analyzation. We like to try new things and are open to change if it means advancing and improving. This rhythm that we have as a company and team is something I like. And when you do something you like you feel good.”

Carolina Aguilar, Lab Mar Verde
Grateful for: Working with Nature

“The fields, the insects - I feel very connected to nature here. I also feel satisfaction from my job when my team is able to lend support to other areas within the company. We feel connected in what we do. Based on our studies, Camposol [The Berry That Cares] can make more sustainable decisions so as not to disturb the surrounding wildlife. We’ve helped create a company culture that is informed about local flora and fauna and strives to conserve.”

Vicente Papias, Field Chief
Grateful for: Experience and Opportunities given

“I’ve worked here for 12 years now, and I can say that from the day you enter this company you are given opportunities to grow. Rather than only hire agronomists, the company looks among their existing staff to give their people opportunities to grow and change their lives for the better.”

There’s nothing more satisfying than grabbing a handful of fresh berries and knowing they come straight off the bush. But a blueberry’s journey from field to table requires more than just a skillful hand. A few factors attribute to our product being as plump and fresh as it is.
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