productive

74% of employees have felt more productive when using AI. Almost half have ended up correcting the result

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Artificial intelligence is already part of the daily life of the employees of many Spanish companies and helps them complete tasks faster. At least that is what emerges from a recent study by the AI ​​consultancy Workday, in which it is estimated that three out of four workers feel more productive thanks to AI. Behind that data there is a growing adoption of AI tools and a change in perception among professionals. However, this reality also implies a less visible one: part of that time gained you are missing out on reviewingcorrect and fine-tune what AI systems generate. Everyday use of AI in Spain. According to the data collected in the report “Beyond productivity: measuring the real value of AI” prepared by Workday, 74% of workers in Spain indicate they feel more productive thanks to AI, with 28% using it daily or 58% claiming to use it very often during their work week. That frequency of use of AIHowever, it is well below the global average which reflects a daily use of 46%. In any case, the increase in the use of AI translates into an average of time savings of between one and three hours per week for repetitive and administrative tasks, such as writing reports, analyzing or searching for data. ​These data coincide with the photo that the study of Indicators of use of Artificial Intelligence in Spain of 2024 prepared by ONTSI (National Observatory of Technology and Society), although in that case the perception is positive, only 11.4% of Spanish companies with 10 or more employees used AI technologies, which is revealed by a very limited business implementation. In any case, 85% of the users consulted report savings of between 1 and 7 hours per week. ​The problem of constant revisions. Satisfaction with the use of AI has the counterpart that 42% of Spanish workers dedicate up to one hour per week to review, correct or reformulate the result produced by AI, known as what has been called a “hidden tax“which stops part of the benefits. Adolfo Pellicer, Country Manager at Workday confirms that the use of these tools requires review and supervision of the results. “There is a hidden impact of AI at work. The report shows us that almost 40% of the time saved with the use of AI it ends up being lost in correctingreview and redo what the information that AI gives us,” said Pellicer. in statements to Computer World. AI digital natives. The youngest employees, between 25 and 34 years old, account for 46% of the cases with the highest review burden, since they use AI more frequently. 77% of these users verify AI results more rigorously than human-generated work. This generates additional exhaustion in these profiles. In departments such as human resources, 38% of employees need to review AI results due to the high number of errors reported. For its part, in the technical and IT departments, with a 32% increase in the use of AI, the tool has been better integrated, generating better results and content that requires fewer and fewer modifications. ​Training in companies: the pending signature. Although 66% of global leaders cite skills training as a top priority for leveraging AI, only 37% of employees who regularly use it admit to having access to these training programs. According to the report data From ONTSI, in Spain, this disconnection is worsened because 78% of workers demand more digital tools and training to use them, but adoption remains low: only 11.4% of companies with 10 or more employees used AI in 2024. In Xataka | Firing a worker because an AI “does its job” sounds very tempting. China wants to make it inappropriate Image | Unsplash (ThisisEngineering)

If the question is how to make a team more productive, the answer according to Jeff Bezos is clear: with two pizzas

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Amazon is one of the world’s largest companies and Jeff Bezosits founder and former CEO, one of the richest people. In a company like Amazon, productivity, Talent management and the synchronization of the equipment is very important and that everything flows in the best possible way a rule as curious as useful and interesting is responsible: that of the two -pizz teams. The “problem” of the scale. As Explain Daniel Slater, World Innovation Culture Director at Amazon Aws, When Amazon began It was structured “to achieve rapid agility and offer constant value to customers.” Amazon was, at that time, an “inventing machine.” That is why hiring and organizational structure were prioritized. The problem is that Amazon, which started as an electronic commerce, climbed. Climbed, and how. When the company was smaller, the teams “were more centralized and closely linked”, but as the firm began to grow this structure resulted in greater slowness and inefficiency. To face it “we radically change our technical architecture to what is known as Microservice architecture“, explains Slater.” We discourage our monolithic architecture in a vast network of unique and independent services “, which allowed to launch news and offers faster. But that’s not all. According to Slater, to maximize the ability to remain close to users and their needs, at the same time that new products and services are launched, Amazon invented a new way of organizing the equipment. Instead of large teams, the firm opted for smaller and agile teams capable of taking advantage of the architecture of microservices. For this, a fairly peculiar rule was used. The teams of two pizzas. The concept is quite simple and is that no team should be so large that more than two pizzas are needed to feed it. Not because A Amazon make a hole in accounting Buy a median of three more ingredients in the nearest Domino’s, but because “the smallest teams minimize the lines of communication and reduce the general expenses of bureaucracy and decision making.” It is assumed that with Two pizzas They can eat about ten people, although that is an opinion that would be willing to fight with nails and teeth. In any case, “the two -pizz teams” is a somewhat searched form to refer to teams of less than ten people. This size “allows two -pizz teams to spend more time focusing on their customers and constantly experiencing and innovating for their benefit,” says Slater. Does the team need three pizzas to eat? Well, then it’s too big | Image: Pexels The advantages of small equipment. As they expose from Amazon, small teams increase “involvement and training” and reduce the known as Ringelmann effect (Individual productivity is reduced as the group becomes larger, and vice versa). Citing the Hackman and Vidmar studyAmazon says that the smallest teams “also increase employee satisfaction” since “in large teams, individual contributions are less recognizable and individual involvement on specific areas becomes more diffuse.” These small teams, say from Amazon, also allow to experience faster and reduce the cost of failure. A TEAM, A PRODUCT. How do you implement these “two -pizzas teams”? Easy: a equipment for each product or service. In the words of Daniel Slater: “Instead of maintaining complex systems or solving problems that cover multiple services, business lines or customer segments, two pizzas equipment focus on a single service or offer, and only on customers that use it. This unique approach favors effectiveness and scalability.” More pizzas. If the team grows, something likely if the needs increase, “we look for ways to divide it into separate equipment of two pizzas that work in a sub -section of the service with a single subprocess.” However, from Amazon they are aware that this structure is not for everyone and has its counterpart. “Two -pizz teams are not perfect, and are not immune to limitations; an example is that with so many autonomous teams, of a single process, which They work quickly To meet the needs of their own clients, there is the risk of duplication and development in silos, “says Slater. It is also necessary to collaborate between teams so that rapid experimentation is effective, as well as for Share errors and learning. Image | Flickr (Smithsonian Institution), Pexels *An earlier version of this article was published in July 2025

Heat, pests and a problem of productive capacity

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The production of olives, and therefore that of olive oil, has been living a turbulent years. The drought in 2023 put the harvest in check but the return of the rains last year gave the producers a respite. Now the agricultural sector in Jaén has expressed concern about what comes in front. Crisis or regression to the average? Pessimism in forecasts. The coordinator of organizations of farmers and ranchers of Jaén (Coag Jaén) has shown her Concern for this harvest of the olive. Although the association indicates that it is still early to talk about forecasts for harvest, some areas of the province already estimate crops between 30% and 40% below the views last year. Producers They point out several causes Behind this pessimistic forecast, which cover warm episodes as well as the risk of pests, but also the natural phenomenon known as the olive grove. A little propitious meteorology. One of the factors that concern the coordinator is in meteorology. Specifically, the warm episodes we have been living since the end of May. The heat has advanced this year in which the thermometers in several areas of Andalusia came to exceed 40º before the end of the spring month. Of course, this problem may not be extensible to other regions. The rains in the mediterranean environment They could have a positive impact in the crops of the area. Farmers now expect temperatures not to fall during the beginning of the summer in order to reduce the risk of the arrival of Prays. And the pests. There are several pests that threaten the oil harvest this year and among them the most popular is perhaps that of Prays (Prays Oleae), also the so -called olive moth. Already in May, the Junta de Andalucía He warned of “algal levels of attack” associated with this plague. The life of this insect is closely associated with the olive grove and has several annual generations that can affect this plant. The data of the Board are based on the animal’s philophagous generation, which affects the plant leaf. Now the experts They follow the Antophagous Generationwhich affects the plant of the plant. The algodoncillo (Euphyllura Olivina) It is another pest that concern producers. It is another insect whose name derives from the “cotton” appearance that surrounds the nymphs of this invertebrate. The olive grove. Voccas or contracting is a natural phenomenon that occurs in numerous crops. The vocation occurs when crops have difficulties in producing for full performance for two consecutive years. As explained by the coordinator, although in some Jienenses areas the production of last season was “average”, some olive trees “already accuse the verter.” Looking for clues. As Coag Jaén points out in its statementit is still early for truthful estimates of what this year’s harvest will be. As indicated by the Agrarian Association, the olive grove has two “critical” moments for the demand for culture water. The first is the flowering that usually occurs between April and May; The second is maturation, in September. There will be so much to wait a few months before having a definitive idea about what the Cosecha will be like, but what do we know exactly about flowering? The pollen can give us a track. According to Coag Jaén’s own data, the pollen concentration peak in the air occurred on May 19, with 7,711 grains per cubic meter, “far from the maximum peaks of other years when 15,000 grains were exceeded”, in the words of the association. In Xataka | More and more giants get into the Andalusian field and in the olive oil industry. The last: Pepsico Image | Natalia Gusakova

In their search to make the increasingly productive olive trees, these researchers have had an idea: to throw coal

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The jungle floor is between reddish or yellowish; He is sterile and ungrateful, blinding and distemper. It is plagued with mineral oxides or empty of calcareous materials. It is and has always been a bad ground. Therefore, when in the middle of the Amazon, the settlers met the ‘Terra Petra‘They couldn’t believe it. It was a black, tremendously fertile land, incredibly resistant to the decomposition of organic matter. For decades, nobody knew where he had been able to leave. A dark enigma for a bright future. Some said that the Andes volcanoes could have come, others suggested that they should be a product of sedimentation of the tertiary lakes. But, When analyzing they realized that they were truffled with ceramic remains, fish swords, jewelry and human objects. The miracle of the ‘Terra Preta’ was the miracle of huge agricultural communities mixing land, vegetable coal, organic material of all kinds and favoring the growth of an own ecosystem within them. Charcoal? Indeed. That same face The researchers stayed. The jungle peoples often use a burning system to create fertile soils. The problem is that they lose fertility quickly. With the ‘Terra Preta’ it does not happen and the secret is in that coal. What in jargon is known as ‘biochar’. And that is really working? That is what The European Soil O-Live project has been askedif the olive trees could treat with a mixture of biochar and compost. The result is what brings us here: what Yes it works. According to researchers at the University of Jaén, coal treatment increases oil production between 7 and 24%. That is, between 0.4 and 1.7 kilos of oil per olive tree. It is true that it is a preliminary investigation, but without a very promising place. And what do we want it for? That is, without this type of “treatments” Spain is already the place of the world where more oil occurs and not for: grows 15% per year. The problem is that the machine cannot stop because demand It grows even more. Where will this race take us, that voracity? That is one of the great questions of the century. Image | KEVIN MARTIN JOSE | Wander Fleur Image | In full climate crisis, a United States startup proposes an millenary technology of the Amazon: Capture CO2 on the ground

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