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CAN 2,859 MILES BE CONSIDERED LOCAL?
CAN 2,859 MILES BE
"Buy local, think global” is an oft-repeated phrase, but can be challenging in practice. Let’s look at how a local California tomato ends up in our classic tomato soup. Well, this tomato started, as all tomatoes do...
… as a seed
Not just any seed though. Each November, Campbell’s partners with family farms in California to select the tomato seed varieties with the highest potential for quality, taste, and health and plant them in the early spring. It’s the cream of the crop, except seeds instead of cream.
Come July, the harvest season begins…
We work closely with family owned farms, evaluating color and quality and otherwise making sure that all of our tomatoes are picked at peak ripeness.
Once they’re picked…
Our tomatoes don’t have far to go. After traveling an average distance of under 40 miles, we locally process tomatoes at our own facilities, maintaining that great tasting ripeness while it’s fresh off the vine.
After it’s been diced or made into paste...
This tomato makes a 2,821 mile journey from northern California to Maxton, North Carolina, where it's blended with other carefully chosen ingredients and cooked at 250 degrees Fahrenheit for even greater longevity.
Sure, buying locally can be a great thing. But we think that enjoying a red, ripe, California tomato shouldn’t be restricted to a 40 mile radius of that California farm–which is why processing that tomato locally can help us make great tasting, nutritious food available to everyone–locally, globally, and everywhere in between.
Meet some of our very own California tomato growers, The Yeung Family, by playing our podcast: UnCanned.