A Fresh Veg Blog

Breaking New Ground

August 2017

An architectural rendering of the new processing facility in Gonzales

It’s been an exciting week here at Mann’s. On Wednesday, about 50 team, family members and local government officials gathered in Gonzales – a town 15 miles south of Salinas – to break ground on our new processing facility. Slated for completion in early 2018, the 130,000-square foot building will eventually accommodate 65 percent of our manufacturing volume and employ 250 people.

Ready to break some ground

Our team has been planning this expansion for several years, and the new facility will serve as an anchor for all of our fresh processing operations. Don’t worry – our plant at 1250 Hansen Street in Salinas isn’t going away. We will continue to process fresh-cut veggies there, but it will mainly serve as our central warehouse, cooling and shipping facility.

Mann’s CEO Lorri Koster chats with a KSBW reporter

The Gonzales location was selected for several reasons, including its convenient location, zoned industrial area, and close proximity to many of our growing areas. Perhaps the most exciting aspect, though, is the sustainability one. We will be building a windmill turbine to harness the legendary breezes that blow through Gonzales daily to supply energy for the facility’s heating and cooling needs.

Deb Nucci and Snap Man grab a selfie

At the ceremony on Wednesday, we heard speeches from Mann’s executives, as well as the mayor and city manager of Gonzales. California State Assembly member Anna Caballero was also on hand to help us celebrate. After that, reporters, family and friends were treated to a first-hand look at our Better Burger Leaf® and Arcadian Harvest® lettuce fields, followed by a lunch at Hahn Estates winery in the Santa Lucia Highlands. Mann’s Chef Panel member Tony Baker knocked himself out with a menu featuring tons of Mann’s products: Broccolini, kohlrabi, sugar snap peas, and our new RomaBlend™ salad mix.

Stay tuned for more updates on the new facility.


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