Northwest food processing takes a giant leap forward beginning mid-July when Mary’s Harvest Fresh Foods opens for business. This 45,000 square foot, state of the art facility will operate a 20,000 square foot vegetable and fruit processing room along with hot and cold kitchens The combined product line will offer approximately 1,350 separate SKUs.
“As a company we are blessed to have had four generations of ownership and hands on management. So , we have both the experience to make thoughtful, good decisions and the motivation to identify current and future opportunities for growth. Mary’s Harvest honors our Grandmother, Mary Spada , who pioneered the concept of processed fresh produce in the 1940s. As founders of United Salad Co., Mary and Leo Spada were produce legends in the Pacific Northwest. “ said Ernie Spada, Jr. President of United Salad.
“ There is a demand within our current retail and food service customer base that Mary’s Harvest Fresh Foods will serve very well. The scope of our offerings ranges from grab and go, soups, home meal replacement , protein salads, party trays to virtually any variation of cut and processed fruit or vegetables”, said Mary’s Harvest Fresh Foods President, Charisse Spada.
Along with 24/7 operations and facility management, Mary’s Harvest Fresh Foods has a professional staff providing expertise in Product Development, Production and Food Safety/QA. “The market is ready for an operation of this scale and we are very optimistic for the future”, says Ernie Spada. Jr.
Source: Mary’s Harvest Fresh Foods
