IS WORK OVER?

Automation index

How much of a Freight forwarder’s job can AI already do?

A booking comes earlier. The box leaving and not sticking in customs do not.

This percentage does not predict how many people will lose their jobs.

Task comparison

Freight forwarder

Where the time goes

Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.

The time saving for each task is estimated separately.

TaskShareAIPoints
Booking, freight and the B/L.
Estimate

No public source provides a precise figure. This is our estimate.

18%52%+9.4
Customs, HS and the entry.
Estimate

No public source provides a precise figure. This is our estimate.

16%40%+6.4
The client, the delay and the ship that will not wait.
Estimate

No public source provides a precise figure. This is our estimate.

16%22%+3.5
Insurance, incidents and the claim.
Estimate

No public source provides a precise figure. This is our estimate.

16%28%+4.5
The consolidator, the slot and not overbooking.
Estimate

No public source provides a precise figure. This is our estimate.

18%14%+2.5
That it leaves, and not sticking in customs.
Estimate

No public source provides a precise figure. This is our estimate.

16%12%+1.9
Total100%28%

Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low

Skills and activities

  • bookings
  • bills of lading
  • customs entry
  • HS codes
  • freight
  • cargo insurance
  • consolidate
  • transit incidents

Sources for this job· O*NET 43-5011.00· ESCO/ISCO 3331

Pork butcher

Where the time goes

Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.

The time saving for each task is estimated separately.

TaskShareAIPoints
Marinade, cure and the salt point.
Estimate

No public source provides a precise figure. This is our estimate.

16%36%+5.8
Break down, stuff and the tie.
Estimate

No public source provides a precise figure. This is our estimate.

18%12%+2.2
Counter, slicing and the one who wants it thin.
Estimate

No public source provides a precise figure. This is our estimate.

16%28%+4.5
Cold room, shrink and the batch that goes.
Estimate

No public source provides a precise figure. This is our estimate.

16%22%+3.5
The holiday, the order and not running out of chorizo.
Estimate

No public source provides a precise figure. This is our estimate.

18%18%+3.2
The ham’s point, and not selling it too dry.
Estimate

No public source provides a precise figure. This is our estimate.

16%12%+1.9
Total100%21%

Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low

Skills and activities

  • cure loins
  • stuff sausage
  • slice ham
  • marinades
  • tying
  • curing room
  • chorizo
  • break down pork

Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511

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