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|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.
Tuesday, March 10, 2015
BY JACOB PALMER | OB DIGITAL NEWS EDITOR
Baseball is returning to Portland and city officials are hoping economic opportunity comes with it.
Thursday, March 19, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
There are 278 companies licensed to operate as brewery, according to the Oregon Liquor Control Commission. Here are three new beer-making hubs slated to open soon.
Thursday, March 19, 2015
BY APRIL STREETER
How the private sector can ride the next transit revolution.
Friday, March 27, 2015
BY AMY MILSHTEIN
Damian Smith bets on changing himself — and Portland — through consulting.
Wednesday, February 25, 2015
BY LINDA BAKER | OB EDITOR
The big news at Oregon Business is we’re getting a ping pong table. After reading the descriptions of the 2015 100 Best Companies to Work For in Oregon, a disproportionate number of which feature table tennis in the office, I decided it was time to bring our own workplace into the 21st century. It was a tough call, but it’s lonely at the top, and someone has to make the hard decisions.
Wednesday, April 15, 2015
BY GARY CONKLING | GUEST BLOGGER
Avoiding a crisis is a great way to burnish your reputation, increase brand loyalty and become a market leader.
Saturday, February 21, 2015
BY LINDA BAKER | OB EDITOR
Will community banks survive the digital age? Three CEOs peer into banking's crystal ball.
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A new report highlights how Oregon bankers are giving back to their communities.
Since 1932 Tidewater Transportation & Terminals (operating as Tidewater Barge Lines and Tidewater Terminal Company) has operated a multicommodity transportation and terminal company based in Vancouver, Washington. The friendly expression on the company’s shipping containers reflects the attitude of about 330 safety and community-conscious employees but belies how complicated the barge business really is.
The Port of The Dalles has run marine facilities since the 1930s, but they are part of a larger mission to strengthen the local economy. They focus on regional economic development with a strong bent toward adding good-paying jobs in high tech, manufacturing and other industries.
Providing attendees with unique taste of the Northwest Reception.
CFM Strategic Communications turns 25 this year and is celebrating with a revamped website, special events for firm alumni and clients, a special-label wine and a list of 25 stories about its client work over the past quarter century.
The Atkinson Graduate School of Management at Willamette University has maintained its business accreditation by AACSB International—The Association to Advance Collegiate Schools of Business.