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The Salad Farm’s organic program continues to grow

By
Keith Loria

The Salad Farm is a family-owned operation with more than three decades of experience.

The genesis of the Hollister, CA-based company dates back to 2007 when Lex and Joyce Camany and partners formed an experienced and diverse team that was successful by being responsive, quality leaders in the produce industry.

With support from one another, The Salad Farm Team applied knowledge, experience, and science to develop a superior baby leaf program for their valued customers. The Salad Farm is a dynamic group that has always worked hard to apply the concept of going the distance, acquiring two processing facilities they now call their own.

“From spring mix to arugula, spinach to kale, and radicchio to frisee — The Salad Farm’s commitment has been to grow, process and sell the finest quality produce available,” said Ana Paco, sales manager.

With customers throughout the United States and Canada, the company strives to make working with it just as if they were working with a friend and family. With that in mind, The Salad Farm ensures that it will deliver excellent service and a continuous year-round supply of high-quality produce with minimal shortages due to weather conditions.

In the spring of 2014, The Salad Farm introduced its organic program, allowing buyers to purchase their organic produce with the same security, quality and service synonymous with the company’s name and mission statement.

“We are guided by integrity, dedicated to ensuring the highest level of food safety standards, and determined to provide consistent premium products with superior service,” the statement reads. “Our success is judged by the partnerships we gain through customer confidence, and the lifelong friendships developed through trust. Delivering the highest quality… from our house to yours.”

As it has for the last five years, The Salad Farm will be exhibiting at the Organic Produce Summit, showcasing its Organic Retail Brand at booth No. 113, where it will also be launching its new brand, “Lily’s Organic Farm.”

“OPS is a smaller, intimate show that opens up lots of new opportunities,” Paco said. “It’s a great opportunity for small guys like us to meet and talk to head organic buyers to some of our nation’s main organic stream liners.”

The company hopes that attendees leave the show understanding that The Salad Farm is a great company to partner up with.  

“We truly go the distance to provide the quality and service our customers so rightfully deserve,” Paco said. “COVID-19 has impacted our industry in so many ways. It has changed every facet of our business from the field to when our products get delivered to end user. We have and will continue to rise to the occasion and be there for our customers and friends.”

Consistently growing healthy, radiant conventional and organic baby lettuce takes years of dedication, research, and experience. Even the most seasoned agricultural professionals may tarnish their reputation if they don’t have the drive to go the distance. This is The Salad Farm difference. They go the distance by applying stringent food safety practices such as securing fresh, vibrant baby lettuces year-round; ensuring long shelf life delivering coast to coast; and achieving customer confidence and satisfaction.

The company has a strategic diversification of soil and weather patterns from seven different growers across three counties, which ensures that customers always receive the freshest, healthiest quality lettuce, no matter the growing conditions.

It also relies on careful harvesting practices at night when plants are at rest helps baby lettuces live longer, resulting in an exponentially longer shelf life.

“We have the highest quality standards for inbound raw product in the industry; assuring great quality and worry-free arrivals,” Paco said. “This is our first line of defense for meeting our high-quality standards.”

Plus, the company’s cut-to-pack time is 10 hours or less, including a gentler wash line and usage of sustainable sanitizers that limit breakage of delicate plant membranes.

“While our competitors’ produce sits in their cooler for several days before being washed and processed, ours is already on a truck, headed across the country by the morning after harvest,” Paco said. “Our sustainability practices include responsible water usage, a mandatory recycling program, and proper crop rotation.”

The Salad Farm increases efficiency by keeping its growers and production teams motivated to partner with them every year, decreasing employee turnover. That devoted workforce is the core of the company’s success.

Keith Loria

Keith Loria

About Keith Loria  |  email

A graduate of the University of Miami, Keith Loria is a D.C.-based award-winning journalist who has been writing for major publications for close to 20 years on topics as diverse as real estate, food and sports. He started his career with the Associated Press and has held high editorial positions at magazines aimed at healthcare, sports and technology. When not busy writing, he can be found enjoying time with his wife, Patricia, and two daughters, Jordan and Cassidy.

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