Young Guns Produce Inc., Hatch, N.M., made upgrades for the 2013 season, including the addition of a new drying facility.
Completed in early May, the facility increases the company’s capacity and efficiency.
“We can dry up to 100,000 bags every 24 to 36 hours,” owner Chris Franzoy said.
The company also added packing equipment, including a second automated packing line like the one added last season.
“We’ve increased production by 35%, allowing us to pack up to 35,000 50-pound units per day,” Franzoy said.
The new equipment added traceability capability and enabled production to be more precise.
“Before, we were doing things manually, tying bags and stickering by hand, and it was more difficult to keep the onions secure on the pallet. This is a lot more efficient and a lot more precise,” he said.
Franzoy said Young Guns wants to invite retail and foodservice buyers to tour the upgraded facility.
“We welcome our customers to tour our farming operation and witness firsthand how we do things. We know they’ll be happy to know we maintain and manage a first-class operation,” Franzoy said.
The company also added Brian Franzoy, brother to owner Chris Franzoy, to its marketing staff.
Brian Franzoy, who transferred to Young Guns in March, is a veteran of the industry.
“He’s been at Farm Level for several years and it was time to bring him back on board with the marketing team as the company is expanding,” Chris Franzoy said.
Billy the Kid Produce LLC, Deming N.M., of which Young Guns is co-owner, hired Corina Martinez as food safety coordinator. She began in March.