The next batch of CPP Farms restaurant-style salsa is available at the Farm Store!
Made with produce from the campus farm, the salsa is the creation of faculty and students in the Department of Nutrition & Food Science.
Seven students were involved in the production of the latest batch at Village Green Foods in Irvine, the department’s partner. The food production company is owned by Willie and Jenny Rosoff, a brother-sister team, and the company serves chain restaurants and food-service operators.
Village Green Foods has long provided internships to Cal Poly ÐÇ¿Õ´«Ã½ students and has partnered with the Research Chefs Association (RCA) and the Southern California Institute of Food Technologists Section (SCIFTS).
The initial batch of CPP Farms Salsa was made at Superior Food Tech in Garden Grove. The company, which is owned by retired Lecturer Dianne Trinh, who helped get the salsa project off the ground. However, Trinh sold her business after the first batch was completed.
Students worked with Gabriel Davidov-Pardo to develop the “farm to jar” concept, including formulating the salsa, conducting sensory evaluation tests, scaling up production and running quality control tests.
Nutrition and Food Science Professor Emeritus Martin Sancho-Madriz and Professor Gabriel Davidov-Pardo came up with the salsa idea when the former was the interim dean of the Huntley College of Agriculture.
