Gilroy Foods and Flavors Gilroy Foods and Flavors 2 : Page 1

GARLICthe root of it all F ollow your nose. En route toGilroy, California, the ‘garlic capital of the world,’ you’ll smell this litt le bulb before you see it. Just stroll past an Italian restau- rant and you can’t miss its piquant aroma. Th e fl avor it lends is unmistakable and essential in everything fromclassic American comfort food to all kinds of multi-cultural cuisine. It started in the fertile ground and mild climate of the West coast, an ideal scenario … you’ll smell this little bulb before you see it… for garlic plants, with the ‘soft neck’ variety predominant in California. Gilroy opened with a processing facility of just 20,000 square feet, completing its fi rst production run on October 17, 1959. Back then, the distinctive papery white bulbs were sorted by hand and Gilroy concentrated on processing dehydrated garlic. Today mechanization has improved the process and decreased costs. Loyal employees at Gilroy celebrate decades worth of service, dedicated to a company that prides itself on quality, honesty and innovation which make it one of the most well-respected garlic processors in the industry. In 2008, California accounted for 90.5 percent of the garlic harvested in the United States1 with the lion’s share of this garlic processed byGilroy Foods & Flavors™. Today the company is the nation’s largest processor of dehydrated garlic. Gilroy Foods & Flavors has created 50 years of success with its roots fi rmly planted in garlic. Yet it now encompasses somuch more as the source for onion, capsicumand vegetable ingredients, seasonings and fl avor systems aswell. 1National Agricultural Statistics Service (NASS),USDA

GARLIC THE ROOT OF IT ALL

FOllow your nose. En route to Gilroy, California, the ‘garlic capital of the world,’ you’ll smell this litt le bulb before you see it. Just stroll past an Italian restaurant and you can’t miss its piquant aroma. Th e fl avor it lends is unmistakable and essential in everything from classic American comfort food to all kinds of multi-cultural cuisine.

It started in the fertile ground and mild climate of the West coast, an ideal scenario for garlic plants, with the ‘soft neck’ variety predominant in California. Gilroy opened with a processing facility of just 20,000 square feet, completing its first production run on October 17, 1959. Back then, the distinctive papery white bulbs were sorted by hand and Gilroy concentrated on processing dehydrated garlic. Today mechanization has improved the process and decreased costs.

Loyal employees at Gilroy celebrate decades worth of service, dedicated to a company that prides itself on quality, honesty and innovation which make it one of the most well-respected garlic processors in the industry.

In 2008, California accounted for 90.5 percent of the garlic harvested in the United States1 with the lion’s share of this garlic processed by Gilroy Foods & Flavors™.Today the company is the nation’s largest processor of dehydrated garlic. Gilroy Foods & Flavors has created 50 years of success with its roots firmly planted in garlic. Yet it now encompasses so much more as the source for onion, capsicum and vegetable ingredients, seasonings and fl avor systems as well.

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