Women’s History Month, Women’s Day and a Woman’s Work
It’s in the best interest of the industry to prioritize the meaningful inclusion of women in all facets of our business, especially positions of power and decision-making. The rich and intricate knowledge held by women remains an underutilized resource and, in a world, where resources are becoming increasingly scarce, neglecting this valuable asset, appears to me, a form of maleficence.
We grow and sell food and it’s a fact that women know more about food than men. From farm to fork, orchard to table, we all benefit instantly from the inclusion of women. I want to focus on one specific, personally significant space in which women’s knowledge and real life experience is often overlooked in our business —women’s culinary prowess. The culinary expertise of women is a rich treasure trove, directly influencing and contributing significantly to the overall chain’s profitability and sustainability. This impact extends all the way to consumers, ensuring they experience ultimate value, top-notch quality, and an optimal level of excitement – or, in the language of mango enthusiasts, #mangojoy.
Patriarchal placement put women in the kitchen and it has also unequivocally ignored the incredible insight and wisdom they gained from being put there. In our business of growing food and selling food it seems so ludicrous that women still have to fight for inclusion in particular in this light.
