November 21, 2016

Taylor Farms rolls out new foodservice products

Taylor Farms California, a subsidiary of Taylor Fresh Foods, has completed its semi-annual transition of its processing facility from Salinas, California to Yuma, Arizona. This transition takes place every year in November, in conjunction with the seasonal change in growing regions from the Salinas Valley to the Yuma area. In March, Taylor Farms transitions back to its Salinas processing facility.

Now that the plant has transitioned to Yuma for the winter, Taylor Farms California is introducing five new foodservice items to this season’s offerings:

  • Mirepoix Kit: diced onions, carrots, and celery
  • Cauliflower Pearls: bite-size cut cauliflower
  • Spinach & Beet Salad: spinach, beets, carrots
  • Kale & Beet Salad: kale, beets, carrots, red cabbage
  • Just Beets: shredded red beets

The five new items are currently shipping out of Taylor Farms California’s Yuma facility.

By centralizing processing facilities in close proximity to the fields where the produce is harvested each season, Taylor Farms is able to process its value-added products within hours of harvesting.

The facilities in Salinas and in Yuma are 571 miles apart, and a team of over 200 people completes the transition in less than 56 hours. To make the move, 1,400 tons of production equipment must be unbolted from the floor, taken apart, loaded on 72 trucks and driven to its destination in Yuma. Upon arrival, each piece of equipment is then unloaded and re-built; completely cleaned, sterilized, and prepared to start processing produce.

“Our team is made up of mechanics, technicians, refrigeration engineers, and a wide range of experts on vegetable growing, production, and processing,” said Marcus Shebl, vice president of operations, Taylor Farms California. “We are moving hundreds of pieces customized equipment in a very short time frame. Everyone on the team plays a critical role in making the move a success.”

Watch a time-lapse video of the journey.





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