Tyron Martis, Employee Expeditor
Working at CONO since 2021
Favourite cheese: Beemster Young Virgin

"Automating to support humans"

"Initially, I joined CONO through temporary employment agency Luba. After a few months I joined CONO with my experience on the forklift and as an operator in the food industry. Before I came to CONO, I had also been working with food and had also focused my MBO operator training on food. The great thing about food is that you are working with a real, tangible product. Quality is very important and you are responsible for food safety. That definitely brings an extra dimension compared to other industries."

"I work in the cheese warehouse. We get the cheeses ready for transport and thus do the final quality check before the cheeses are transported to the ripening houses. As many as ten thousand cheeses go out the door every week. That's more than 600,000 pounds!"

"In the warehouse, we also receive the empty cheese boxes (racks with wooden shelves) that come back. We make sure the shelves are washed. Until not so long ago we did all this by hand. Now there is a robot that helps us with this, making the work a lot lighter physically. We have a lot of automation. Not necessarily to replace an employee, but rather to support them."

"Our team is also responsible for our own cheese loft. There we provide the cheeses with their coating and turn them regularly. This is still done traditionally by hand in the cheese loft."

"I haven't worked at CONO for very long if you compare it to many other colleagues, but I have really found my niche. The interaction with other colleagues is very open. I really like that. Everyone mixes with each other. Around noon, the whole canteen is full for lunch. Colleagues from the office and from production sit together at the lunch table. We find this very normal at CONO."

"At CONO the commitment of colleagues to the product is very high. Should a problem arise, everyone goes the extra mile until it is solved. We really do this together. People work hard at CONO and a lot of time is taken to train you and teach you the tricks of the trade. I think it's great to see that there really is attention for the people here."