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Assignment
in Haiti |
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Under
the tropical sunshine of Haiti, the clocks tend to tick
a little differently than they do elsewhere. When Senior
Expert Dr. Barbara H?fler arrived, she first had to master
the usual obstacle race from the customs, through the
various authorities to the telephone company. Only then
was she able to start working with the street children,
endangered youths and parents with young babies. During
this humanitarian SES assignment, the diagnosis was unfortunately
very often "inadequate nutrition". |
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Babies that looked as
if they were two months old, were actually eight months.
Dr. H?fler helped with baby food wherever she could. The
only thing some of the children owned was a ripped T-shirt.
Building work was begun on workshops and training centres
as well as a clinic to help with basic child-care. |
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Assignment in Mexico |
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Willi Borchers demonstrates the most important
requirement: "strict hygiene". |
German sausage in Monterrey
Eurodeli Alimentos is, as its name suggests, the name
of a delicatessen firm based in Monterrey (Mexico). The
family enterprise - which also has a pig farm - wanted
to produce European products, too. Senior Expert Willi
Borchers from Aum?hle near Hamburg flew to Central America.
His recipes have enjoyed enormous success in recent years
in, for example, Mongolia, China and Ukraine.
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The first step for Willi Borchers when he arrived in
Monterrey was to teach the staff how to cut up and remove
the legs from the half-carcasses. In his briefcase, the
Senior Expert had brought with him more than 50 of his
own recipes with the relevant mixed spices. Another Senior
Expert from Germany had been to the firm somewhat earlier
and had already drawn up a market analysis and devised
plans for buying modern machines. |
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This meant that Senior Expert Borchers was able to start
right away with the practical training. He began by manufacturing
a selection of 25 different meat and sausage products
and, together with the staff, preparing them for the sales
counter. The next stage in the learning process was to
set up a delivery service for "cold meats". For this,
Willi Borchers put up various instructions and display
boards throughout the plant.
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