|| Print ||
|Thursday, July 18, 2013|
BY TIM MCCABE | OP-ED CONTRIBUTOR
Oregon has been recognized as an ideal location for manufacturers of all kinds, and recently we’ve seen particular success with companies involved in food processing. Whether it’s a 30-person operation producing artisan, organic raviolis (Classic Foods – Portland) for Northwest restaurants or a potato processor in eastern Oregon making french-fries for consumers around the world (ConAgra), Oregon is the place to be in the food business.
In 2012, 940 food and beverage companies, employing 28,500 Oregonians, produced goods valued at $8.5 billion. In addition to these existing manufacturers, we are working with companies from France, the United Kingdom, China and Japan that are looking to locate facilities here in Oregon.
There are at least four good reasons for their interest:
First is Oregon’s close proximity to the huge California market and its 38 million consumers.
Second, Oregon’s transportation infrastructure with good access along the western U.S., and the Port of Portland and its easy connection to the Pacific Rim for exports.
Third, we grow a lot of products that manufacturers can add value to, especially in the Willamette, Hood River and Rogue River valleys. Much of Oregon’s 220 different agricultural commodities can be used by food processors to create new products.
Finally, we have a highly trained and skilled workforce and a competitive business climate. Food processing plants operated by Bridgetown Natural Foods, Pacific Natural Foods and NORPAC employ state-of-the-art technology and workers who are among the best-trained anywhere in the nation.
Success stories abound across the food processing sector in Oregon. Amy’s Kitchen, the natural foods producer located near Medford is a great illustration of how a long-term partnership can pay off for Oregonians.
The company recently completed its latest expansion — a $19 million project expected to create at least 70 new jobs and push the company’s White City workforce to more than 800 employees by early 2014. The company chose to expand in Oregon rather than South Carolina primarily due to our proximity to organic food growers.
Amy’s Kitchen expanded into southern Oregon in 2006 to open a new, $60 million production facility, thanks in part to a $375,000 forgivable loan from the Governor's Strategic Reserve Fund.
In the summer of 2012, the company embarked on its latest project, a $9 million expansion resulting in a 50% increase in the company's production capacity for its frozen food entrée line.
The production capacity increase came upon the heels of the company's construction of a new 140,000-square-foot warehouse and an addition to an existing frozen foods warehouse. Those projects were completed in April 2012.
Amy’s Kitchen was one of the exhibitors joining Business Oregon recently as we led a team from Oregon to three food industry trade shows to market the state. Oregon had a dominant presence at the Natural Products Expo West in Anaheim, California, with 55 Oregon exhibitors displaying their wares and connecting with potential customers from around the world. Exhibitors included The Better Bean Company, Kettle Foods, Inc. and Betty Lou's — all of whom Business Oregon has partnered with successfully in the past.
At such trade shows, Oregon has emerged as one of the leading homes for specialty and natural food producers. Natural food leaders such as Betty Lou’s (McMinnville), Pacific Natural Foods (Tualatin) as well as Portland-based Bridgetown Natural, Classic Foods and Better Bean are fast pushing us to the top. In addition, Oregon is becoming better known for high-quality, specialty foods such as Moonstruck Chocolates, Rogue Creamery cheeses, Frog Eyes Wasabi and Stumptown Coffee.
Throw in Oregon’s top notch breweries, wineries and distillers and the industry has delivered a bounty of economic benefits for Oregonians.
Tim McCabe is the Director of Business Oregon.
Monday, July 13, 2015
BY KIM MOORE | PHOTOS BY JASON E. KAPLAN
A New York floral and gift business takes on the iconic Harry & David brand.
Friday, August 21, 2015
Renee Spears, founder and owner of Portland-based Rose City Mortgage, is hot to trot to sell pot.
Wednesday, August 19, 2015
BY BRIAN LIBBY
Ben Kaiser holds his ground.
Monday, July 06, 2015
Picking a business partner is not much different than choosing a spouse or life partner, and the business break-up can be as heart-wrenching and costly as divorce.
Friday, July 10, 2015
BY JOE CORTRIGHT
The false promise of economic impact statements.
Thursday, July 30, 2015
BY JASON E. KAPLAN | STAFF PHOTOGRAPHER
Greenpeace activists suspended themselves from the St. John's Bridge in an attempt to prevent a ship from heading to the Arctic.
Wednesday, August 26, 2015
BY LINDA BAKER
A new co-working model disrupts office sharing, child care and work-life balance as we know it.
|Child care challenge|
|Is there life beyond Reed?|
|Back to School|
|Apple's next new product event: Sept. 9|
|Washington meat producer recalls pork|
|Ninkasi grows to NY|
|Eco challenges facing Oregon|
|Adidas produces special shoe for upcoming Timbers/Sounders match|
|Intel invests $60M in drone company|
|Congestion should be expected|
Yesterday, a divided National Labor Relations Board dropped another hammer on the employer community. In a long-awaited and much debated move, the Board jettisoned the decades old standard for determining when two independent businesses should be considered joint employers of an individual worker for collective bargaining purposes.
Transforming the culture of Oregon’s educational leadership.
The Board dismissed a petition related to efforts to unionize the Northwestern University football team.
Oregon Sick Leave is here, and changes to the federal white-collar worker regulations are on the way. This workshop will prepare you for both. We invite you to participate in an interactive discussion on how to start planning now for the future impact on your operations and finances.
Presented by OEN + CENTRL + YESpdx.
This Roundtable will cover numerous issues under the employer "shared responsibility" rules of the Affordable Care Act, including how to track the "full-time" status of variable-hour employees, temporary or seasonal employees, and employees who experience a change in status or a break in service. Additionally, we will provide a brief overview of Code sections 6055 and 6056, which require most mid-sized and large employers to submit their first information reports to the IRS in early 2016 regarding the health insurance coverage being offered to employees. We invite you to participate in an interactive discussion on how to prepare for the future impact of the shared responsibility rules on your operations and finances.