diately, than having to wait five years for 99% certainty, which is what the researchers want. With that approach, I also performed practical studies myself. The results might not always have been 100% scientifically justifiable, but they could be applied at once.” Hermans sees this fusion of practical knowledge and an eager- ness to learn from research results as crucial to his work as a consultant. “When you need to analyse a problem, it is easier to take a guess at what is behind the problem and how you can solve it. This is also my big advantage compared to the younger generation of consultants. They can never acquire this wide-ranging knowledge in practice, so making associations between multiple aspects is more difficult.”


Independence


After many years of working for the government, Hermans became team leader at DLV, the prede- cessor of C-point. “I managed a team of seven business experts for the mushroom sector. But, from an organisational perspective, it started to get all too bureaucratic for me and I decided to get both feet firmly back in practice again. Together with Jos Hilkens I started AdVisie in 1997 (see also Consultants 1). We both had extensive basic knowledge, but also knew that specialisation was needed to be able to operate at top level. For my specialisation in composting, you really need an international playing field. There is too little work in that particular area in the Netherlands, especially if you want to retain your independence and not rely too much on one composting company.” The two men also shared a common vision of the work of a consultant: “There are different types of consultants. Some of them tell you what they have seen on your neighbour’s company, some get too closely involved in the grower’s work and increase their dependency on the consultant, while others keep their advice vague in an attempt not to discredit the product they supply. Independence is a top priority for me. The only thing we sell is our advice. I have absolutely no commercial ties with any company, so I don’t have to sell or promote anything. Even though that can be lucrative, especially if you can pick up a few percent com- mission on a project worth millions, or new con- tracts for raw materials. However, I can look everyone straight in the eye and I only tell the truth, even if it is not always what certain parties want to hear. Over the years I have often rubbed up composting companies, spawn or supplement suppliers the wrong way, but that’s life.” My approach is to provide growers and compos- ters with knowledge to optimise their own wor- king methods. I never advise anyone to change something if they don’t understand why they have to change it. After all, once I have left, they


Checking straw quality in the prewetphase at Abrantes in Chile, with Benjamin (middle) and Bas- tian (right). Abrantes has a very elaborate straw wetting system, with spigotfloors and top spraying. This photo was taken in December 2020 (hence the masks).


are on their own again and have to make their own decisions. So what you do is share and gift away your own expertise. Other people don’t always understand that and say: if they know everything, you are getting rid of your own role. But, in my experience there are always new issues and challenges. This is the only way to work with companies to optimise the operating results and achieve a top performance together. Crucial to this is ensuring your own knowledge is kept up to date. Gathering background know- ledge, keeping up with the latest research, con- ducting your own research, and combining things you see inside and outside the industry are essential. As soon as someone says they have nothing more to learn, then it’s time to hang up your hat. I have learned a lot and my understan- ding and comprehension of the processes conti- nues to grow. But I have also learned that I don’t know everything, and sometimes I still encoun- ter problems that really pose a challenge. Hermans’ work has taken him all over the globe. “Precisely by working in ‘distant’ foreign coun- tries, you learn to understand the composting process. In the Netherlands that has become pretty much a standard procedure, with the dif- ferences in the details. But in other countries


 MUSHROOM BUSINESS 43


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48