South Mill has supplied many manufacturers, most for well over a decade, fresh, refrigerated blanched, marinated or canned mushrooms for further use in their end products including breaded appetizers, sauces, soups and entrees. We have total control over the growing of our mushrooms and as a result of our total vertical integration have the ability to consistently supply, grade, sort, size, slice, dice and wash our mushrooms to a customer’s exact specifications. Our continuous investment in our core strengths, as a grower and producer of high-quality mushrooms, has assisted us in expanding the commercial segment of our business through customized equipment and product lines serving top processed and prepared food manufacturers throughout the country.

All South Mill mushroom products are vacuum cooled to 35 degrees Fahrenheit after harvesting for maximum shelf life and great care is taken to maintain the cold chain through to our customer’s door. All plant, equipment, farm practices, packing and processing levels are under full compliance with a company-wide full HACCP (Hazard Analysis Critical Control Point) Program. Our facilities and operations are continuously self-monitored and also regularly audited by the AIB (American Institute of Baking), a well-respected, independent association widely recognized for their high standards. We are proud of our record of consistently scoring in the 97 percentile or above in all our facility AIB Audits. Our state-of-the-art growing and packing facilities, quality assurance controls and seamless distribution facility network insure South Mill’s products arrive at their destination with that “just-picked” freshness making our customer’s ingredients for manufacturing unsurpassed in consistency and quality.