Christopher Ranch Touts Triple Garlic Roasting Capacity
- by Melissa De Leon Chavez
GILROY, CA - Consumers are on a specialty kick, to be sure, and no food sees that quite like the pizza industry. So it’s no surprise that a team-up with a pizza company looking for a fresh, easy application of Roasted Garlic has since blossomed into an essential part of Christopher Ranch’s line of garlic products.
“Our Roasted Garlic is popular with retail and foodservice customers, but the biggest growth we’ve seen is as an ingredient in food manufacturing and baking,” said Director of Marketing Patsy Ross.
To meet that rising demand, the company has tripled the capacity of its garlic roaster—a move that took a year to plan and coordinate with removing the old equipment and installing the new, according to a press release. In the midst of the switch, the Christopher Ranch’s Sales, Production, Maintenance, and Refrigeration departments, along with the manufacturer and shipper of the new roaster, were able to keep all customers supplied with Roasted Garlic during the three weeks that the roaster was not in operation.
The older system was a product of much research on the company’s part, when it opted for a custom designed convection oven that roasted each clove to a golden brown that was bursting with rich, nutty flavor in the late 1990s—a taste it said differentiates Christopher Ranch Roasted Garlic from other products in the market.
As more customers asked for this delicious ingredient, the roaster was soon running multiple shifts.
Operating at triple the capacity of the old system while maintaining the same great taste that its customers have grown to expect, the company continues to stand by its motto "all garlic is not created equal®." Continue to read AndNowUKnow for growth, expansions, and all other moves affecting the produce industry.