Home Back Issues October 2007 Q&A with founder of Pacific Natural Foods, Chuck Eggert

Q&A with founder of Pacific Natural Foods, Chuck Eggert

| Print |  Email
Archives - October 2007
Monday, October 01, 2007

Soup, happy cows and farms of the futureChuckEggert1007.jpg

TWENTY YEARS AGO Chuck Eggert started a beverage company in Tualatin. Now better known for tasty vegetable soups and free-range chicken broth than soymilk, 360-employee Pacific Natural Foods is stretching its boundaries by getting into the dairy business and running its own beef processing plant. We pulled Eggert, who is also a co-founder of the New Seasons grocery chain, in from the celery fields to talk about how the natural food business is changing and what it means for Oregon agriculture.


How long has Pacific been farming? Seven years. It’s gotten more involved as we’ve gone along. On the vegetable side, it’s demonstration. We’re growing butternut squash and celery to encourage other people to grow it. We grow some to verify the varieties, but our goal isn’t to grow everything ourselves but to show others you can grow these organic crops and make money doing it.

What about dairy operations? On the dairy side, it’s serious business. We just have better control over the milk supply. We have one dairy in Aurora that we’ve had for about a year and a half, and we’re building another one. It’s all state-of-the-art equipment. We’re trying to design them so you can have a mid-sized dairy that works in the Willamette Valley. Our dairies are in the 500-cow range. At that size it can be a reasonable family opportunity.

Do you want your dairies to be models for others in western Oregon? Yes. They’re low-impact, they can fit in a neighborhood.

How do you get the word out? Do you give tours? We do very little of that. Until we have something that’s unique, we really don’t talk about it much. We want it to be right. If you run things well from an environmental standpoint, you end up producing the lowest-priced product. We can produce organic milk as cheap as anyone and still do things well. There’s something to this contented cow thing. But it helps to have a long-term perspective because you’re not going to make money farming next week just by thinking about it.

What about meat processing? We run our plant, Dayton Natural Meats, to organic standards. There’s a need in Oregon to have places for animals to go where they don’t have to travel huge distances. We’re building a mid-sized, state-of-the-art processing facility. We think there’s an opportunity to do more of those in Oregon, to revitalize the meat industry. We like being in Oregon, we like the agriculture here, but it does need to evolve and change.

CHRISTINA WILLIAMS


Have an opinion? E-mail This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

More Articles

Green eyeshades in the ivory tower

News
Friday, April 04, 2014
EducationCosts BlogBY ERIC FRUITS

The rapidly rising cost of higher education has left even the smartest researchers and the wonkiest of wonks wondering what’s happening and where’s all that money going. More and more, prospective students—and their families—are asking: Is college worth the cost?


Read more...

The 2014 List: The Top 33 Large Companies to Work, For in Oregon

March 2014
Thursday, February 27, 2014

100best14logoWebOur 100 Best Companies project turned 21 this year, so pop open the Champagne. Our latest survey gives us plenty to cheer.

 


Read more...

Small business sales go big

March 2014
Tuesday, February 25, 2014

BY BRANDON SAWYER

Sales of small businesses surged in 2013 according to the biggest Internet marketplace of such transactions, BizBuySell, increasing to 7,056 reported sales, a 24% increase over 2012, when they dropped 7%. Portland Metro sales tracked by the site grew 9% to 73, capping three years of solid growth. On top of that, Portland’s median sale price jumped 67% to $250K, versus just 13% to $180K nationally. Portland was one of just six metros tracked where the median sale price matched the median asking price, with sellers getting, on average, 92% of what they asked.

BTNMarch14 tableBTNMarch14 line


BTNMarch14 piePDXBTNMarch14 pieUSA


Read more...

On fire

March 2014
Tuesday, February 25, 2014
BY JESSICA RIDGWAY

A self-proclaimed “chile head,” John Ford “grows, eats and does everything spicy.” 


Read more...

From the Editor: The human factor

March 2014
Tuesday, February 25, 2014

In this issue, we celebrate our 21st annual 100 Best Companies to Work For in Oregon project.


Read more...

Buy the book

News
Tuesday, March 25, 2014
2 03.25.14 thumb bookshopBY VIVIAN MCINERNY | OB BLOGGER

Oregon is home not only to many fine writers but also several accomplished small publishers.


Read more...

Leader's bookshelf

Contributed Blogs
Friday, March 14, 2014
02.06.14 BooksBY TOM COX | OB BLOGGER

Five books that will make you a better leader.


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS