After deciding to expand, Geno began building a new, 80,000 square foot manufacturing plant in nearby Hillsboro – well over twice the size of the previous plant. The building opened its doors in 2001, about a year after the old plant was officially demolished. What was once a difficult decision quickly became a success as Beaverton Foods doubled its production within 5 years of completing the build. Today, Beaverton Foods is one of the most modern and efficient plants in the country. The new space also allowed its team to develop new formulas, with the goal of introducing at least one new, unique product each year. To date, Beaverton Foods has more unique flavors than any other condiment company on the market – something that Founder, Rose Biggi, could only dream of.

In 1929 Rose Biggi began Beaverton Foods by bottling horseradish in the cellar of her farmhouse to help her family endure the Great Depression. Such humble beginnings have given way to America's favorite specialty condiment company.

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