With a highly technical presentation focused on high-impact decision-making, Carlos Tapia, co-founder of Smartcherry and CherryTech, inaugurated the master class with his presentation, “The Cherry Tree Under Pressure: Technical and Operational Decisions That Make the Difference.” During his presentation, he addressed how the crop has evolved in key aspects such as chilling hour requirements, agroclimatic adaptation, and varietal management, in a context where the profitability of the business has changed significantly in recent seasons.
Tapia emphasized that the industry faces a scenario where every technical decision counts. “We are in a stage of fine-tuning production. Changes, data, and fine adjustments will become increasingly important going forward,” he noted.
One of the central points was the use of growth regulators, particularly in light of the debate about potential overuse. According to Tapia, the problem lies not in the product itself, but in its incorrect implementation. He explained that “overuse can generate negative effects, even overdoses, but that doesn’t mean the products are bad.” They work when used with the right focus, timing, technology, and objective.”
Along those lines, he also sought to debunk myths prevalent in the industry, such as the supposed link between plastic covers and fruit quality loss. In his opinion, proper technical management avoids these problems and allows for capturing productive benefits.
Another key point was national productivity, where the agronomist and technical director of Avium highlighted that since 2020, the average cherry productivity in Chile has increased by approximately 50%, rising from around 6,200 kilos per hectare to 9,500 kilos, emphasizing that “this didn’t happen by chance. We understood something as an industry and were able to improve.”
Finally, he emphasized that the sector’s progress is the result of the collective work of consultants, producers, exporters, and technical institutions, underscoring that the common challenge remains the same: maintaining the competitiveness of the cherry business through productivity and quality.
We invite you to read the full interview below.