An 11-student CESFAS cohort is gaining hands-on experience in food production, logistics, business operations and supply chain management

Tatiana Favela, New Mexico State University

LAS CRUCES - For a group of New Mexico State University students, this summer has been about more than gaining work experience. They are part of an 11-student cohort participating in a new workforce development internship program offered by the Center of Excellence in Sustainable Food and Agricultural Systems (CESFAS), where they’re building professional connections, applying classroom knowledge and exploring future careers. 

The program places students with New Mexico value-added agriculture companies, giving them hands-on experience in business operations, logistics, food production and supply chain management.

This year’s internship partners include Barker Produce, Bueno Foods, Frontier Food Hub, Hatch Chile Store, Mesilla Valley Maze, Olam Food Ingredients, Seco Spice and Stampede Culinary Partners. Each company welcomed a CESFAS intern for the summer, providing students with industry experience while strengthening partnerships between NMSU and New Mexico’s value-added agriculture sector. 

“These companies often struggle to find qualified employees for their entry level positions. With this partnership, they get to assess the student without the long-term commitment of a full-time hire. If they find the student fits into their operation, then they can plan for additional employment opportunities,” said Chadelle Robinson, CESFAS internship program coordinator and associate professor of agricultural business and agricultural economics. 

Beyond providing valuable work experience, the partnerships help connect classroom learning with the needs of New Mexico’s agricultural industry. 

“One of the best ways to educate our students is to connect them directly with the people and industries they will one day serve,” said F. Omar Holguin, director of CESFAS. “Internships give students the opportunity to apply what they’ve learned in the classroom while gaining practical experience, confidence and professional relationships that are difficult to teach in a classroom.” 

For freshman Santiago Gamboa, interning at the Mesilla Valley Maze was an opportunity he didn’t want to wait to pursue. 

“Being a first year, I wanted to take advantage of jumping into an internship right away,” Gamboa said. “Getting hands-on experience helps you meet the right people in your field and puts you in a better position after college.” 

Working at one of the most recognizable family agritourism attractions in Las Cruces also made the experience personal. 

“Everyone who’s from Las Cruces comes here as a kid,” he said. “It’s good memories.” 

His internship introduced him to farm operations, from installing irrigation systems and digging trenches to maintaining equipment across the property’s 30 acres. 

“You don't realize how much work goes into the little things until you're out here doing it,” Gamboa said. 

At Olam Food Ingredients, junior Denisse Banuelos discovered how classroom lessons translate into a global supply chain industry. 

“My courses in economics and agriculture helped me understand how the business side of things work,” Banuelos said. “When supervisors explained processes, I understood the assignment and was able to hit the ground running.” 

Banuelos said the internship also strengthened her confidence while expanding her professional network. 

“I've met people who are willing to help me figure out what I want to do,” she said. “I have connections now from Chicago to Singapore. That’s an invaluable experience.” 

Graduate student Jose Aragon is also interning at Olam Food Ingredients, gaining his first experience in the U.S. food industry while working for an international company.

“It's amazing to work with a global company,” Aragon said. “You start realizing how many everyday products come through Olam, and it gives you a much bigger understanding of the industry.”

His projects include analyzing production data, improving his Excel skills and spending time on the production floor.

“One of the biggest things I'm learning is how to communicate with people and find the right person who can help solve a problem,” he said. “It's helping me understand what I need to do in my next job.”

For junior Kasi Montoya, a business operations intern at Barker Produce, the internship transformed classroom lessons into real-world experience.

“I've learned a lot about supply chain and logistics in school, but it's completely different to see it in person,” Montoya said. “Seeing what we learn in class – the economics, business and financials – play out in a real business has been awesome.”

Using the Excel skills she developed at NMSU, Montoya manages production reports and inventory data while learning about the produce industry.

“This has solidified that I want to go into business and the supply chain and logistics side of agriculture,” she said. “Every day is different.” 

Montoya encourages other students to pursue internships. 

“It's really awesome to be able to meet new people,” she said. “The opportunity has helped me grow as a person.” 

Whether maintaining irrigation systems, analyzing global supply chains or tracking production data, each student has gained a deeper understanding of New Mexico agriculture while building skills and relationships that will shape their future careers. Those experiences also strengthen CESFAS’s partnerships with industry, helping the university better understand the challenges and opportunities facing New Mexico agriculture. 

“By working alongside our partners, we become better educators, better researchers and ultimately better partners for the communities we serve,” Holguin said. 

New Mexico companies interested in participating in future CESFAS internship cohorts can contact Robinson at chadelle@nmsu.edu or 575-646-5093 for more information.

Tatiana Favela writes for New Mexico State University Marketing and Communications and can be reached at 575-646-7953, or by email at tfavela5@nmsu.edu.