The expansion includes enhanced cleaning and storage processes for black pepper, while new pepper, ginger, cinnamon and nutmeg grinding lines and equipment will more than double production capacity and output for those products.
Other upgrades to the plant - one of the largest spice processing facilities in the world, employing 400+ staff - include cryogenic milling using liquid nitrogen and a plant HTST steam sterilization and pasteurization system.
“Our regional presence in origins such as Vietnam for the past eight years allows us to take control of the commodity at the farm gate level and closely manage the product from post-harvest processing to storage and final delivery,” said Olam SVI President Greg Estep.
Olam SVI - which recently launched a new innovation and quality center in Fresno, CA - is a direct supplier to nine of the world’s 10 largest food manufacturers and many of the top foodservice firms.
Click here to read our recent interview with Greg Estep.