Manipular variáveis: arte e ciência

Há tempos iniciei um projecto com uma empresa que passa por:

• sistematizar e partilhar conhecimento interno tácito;
• alimentar uma base de dados para que a decisão de implementar uma acção correctiva seja mais bem fundamentada; e
• reduzir o tempo de produção não conforme e, assim aumentar a produtividade.

Numa sessão com operários:

• desenhou-se um modelo do funcionamento da produção;
• elencaram-se as variáveis que podem afectar a qualidade e a produtividade;

Depois, seleccionaram-se os três principais motivos para produção de defeitos ou de baixa produtividade, e criaram-se fluxogramas onde se encadeiam:

• o que funciona como alerta de que algo está mal;
• o que deve ser investigado e em que ordem; e
• o que deve ser feito em função de diferentes resultados da investigação.

Lembrei-me de tudo isto ao ler na HBR de Janeiro-Fevereiro de 2024 o artigo "The CEO of Gérard Bertrand Group on Turning a Family Wine Business into a Global Brand"

"Many things go into making wine—elements you can’t do much to change, such as the land and the climate, and those you can, such as the grape varieties you plant, how you tend them, when you harvest, how you turn them into wine, and the blend you make. First you must choose the right vines. About 1,500 varieties are available in France. That’s why we have the appellation system: It specifies the varieties that should be used in each region so that the wine produced is recognizably from there. Within those constraints, however, viticulturists have considerable freedom to make choices, such as cutting back on Syrah to add more Grenache, which grows better in the volcanic soils of our region and helps achieve the potential of a terroir with greater minerality. How growers tend the vines is also up to them. They may choose biodynamics to prioritize the health of the plants and the quality of the taste over productivity and consistency. The choice of when to harvest depends on 1,001 different judgments about the weather and how the grapes have ripened. Decisions regarding fermentation and storage can sometimes be precisely determined and other times depend on intuition and experience.

Finally comes blending—my favorite part. Intuition is critical here, because in any given vineyard we may be tasting 50 varieties of grapes grown on different plots. Potential combinations number in the millions, and we can’t calculate our way to the best one. My father was a master blender. He taught me that as the grapes ripen over the critical two-month harvesting period, you must do many tastings each day so that when you need to decide which grapes to blend in which proportions from which plots, you really understand what’s going into the bottle."