46% Chef 31% Sharpshooter 23% Social Butterfly

Sending a box of seeds to the other side of the world; sounds pretty straightforward. Until you spend a day shadowing Expedient Sam at Bejo. Because before a box heads to Mexico, Egypt or China, quite a few things need to be in order. From shipping documents and phytosanitary certificates to the right flight, temperature and even the height of a pallet. One mistake and the shipment can’t go anywhere.

Sam works right where two worlds come together. For Bejo, Expedition is the final step. For the seeds, that’s where the journey out into the world begins. A crossroads where around 5,000 international orders pass through every year, and every dot and comma matters.

46% Chef

Less talk, more action; that’s Sam’s mindset. No question too complicated, no order too big. Whether it’s a single box heading to France or a large shipment that needs to fly halfway around the world: Sam gets it done. He keeps track of everything, processes the correct shipping details and speaks up when something is missing. And when the workday is coming to an end but there’s still an order that absolutely has to go? He makes sure it gets sorted. Simple as that.

31% Sharpshooter

With Sam, every detail counts, so his sights are always locked in. A pallet that’s a few centimetres too high, the wrong number of boxes or a missing document: any of these can bring a shipment to a standstill. That’s why he keeps a close eye on whether codes, orders, quantities and documents all match up. Some official documents can only be sent out with his registered signature. And with thousands of international orders every year, every code, every centimetre and every comma counts.

23% Social Butterfly

Sam joined Bejo at 22 and moved to Expedition two years later. Back then, the age gap between him and his colleagues was almost 30 years, but Sam didn’t mind at all. He’s now been working there for around 7.5 years. Amid all the codes, documents and international shipments, his job is surprisingly social. Sam pops by his colleagues when he needs something, works with different departments and external parties, and there’s always a laugh on the shop floor. It’s no coincidence that some colleagues have been working here for almost 40 years. And Sam? He can definitely see himself celebrating that milestone too.