Eugene salsa plant shuts down


The closure of the Emerald Valley Kitchen means the loss of 25 jobs.

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The closure of the Emerald Valley Kitchen means the loss of 25 jobs.

Kettles of the company’s spicy salsas and bean dips instead will simmer at a new plant in Kent, Wash.

Monterey Gourmet Foods, Emerald Valley Kitchen’s corporate parent in Salinas, Calif., said it will close the Eugene plant Sept. 4, putting 25 employees out of work.

Monterey CEO Eric Eddings said the decision was made after two years of careful consideration. The company determined that closing the Eugene plant and shifting production to Kent would be the best use of company facilities and provide customers with more flexible production runs, he said.

Read the full story in the Statesman Journal.




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