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In 1980
After extensive experience in the garlic industry, Joe Lane and John Layous came together to establish The Garlic Company.
Their vision was to build a garlic business based on superior product quality, customer service and integrity. Since then, Joe and
John's business principles have not changed and The Garlic Company's leadership position in the garlic industry is a testament to
their vision.
In order to ensure complete control of product quality and supply, The Garlic Company was established as a vertically integrated
company - including garlic seed development, garlic field production, harvesting, packing, processing and sales. As a result, Joe
and John were soon able to expand into other garlic product lines that complemented the fresh garlic business.
In 1985
The Garlic Company was one of the first companies to commercialize the process of peeling whole garlic cloves and packaging
them for the retail, foodservice and industrial markets. As a natural extension of this whole peeled garlic business, we began producing
refrigerated and frozen garlic slices, dices and puree in 1995. The Garlic Company then added an on-site cold storage facility to
enable year-round storage that enhanced finished product quality.
In 1998
The Garlic Company developed a state-of-the-art process for creating shelf-stable garlic puree, garlic puree in vinegar,
crushed garlic in citric acid and garlic juice. This processing capability allows our company to co-pack, as well as, sell direct
to some of the largest U.S. food manufacturers.
Today
The Garlic Company is one of the leading garlic manufacturers and a favorite of retail, foodservice and industrial clients throughout
the U.S., selling more than 25 million pounds of garlic every year. Our facilities are strategically located in Bakersfield, Calif., in
the San Joaquin Valley, where most of our garlic fields are less than 50 miles away. Because we're so close to where the garlic is
grown, we can closely manage our field operations and ensure efficient delivery from the fields to our plant, maximizing the
quality of our raw garlic material. The Garlic Company's 35-acre site encompasses a 50,000 square foot controlled-atmosphere, cold
storage facility, state-of-the-art processing and peeling lines, and a quality control center and lab. Our company also operates
seasonally out of Salinas, Calif., and Yuma, Ariz.
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