Organic foods business Amy’s Kitchen decided to build a $19 million expansion in Oregon instead of South Carolina mainly because of access to organic crops.
Organic foods business Amy’s Kitchen decided to build a $19 million expansion in Oregon instead of South Carolina mainly because of access to organic crops.
Amy’s, the Petaluma, Calif., maker of frozen, organic foods, expanded here in 2006, building the company’s first plant outside of California.
Yet it also wanted a production plant in the Eastern Time Zone, which is where most of its customers live. So the company bought a shuttered Sara Lee pizza-crust plant in Greenville, S.C., two years ago.
But that’s as far as things went. Because while it was out looking for greener pastures east of the Mississippi, Amy’s discovered the Rogue Valley looked better. When it comes to producing organic crops, the company learned, East Coast farmers have a long way to go to match their West Coast cousins.
Read more at KVAL.
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