In 1987, when Amy’s began, organic foods weren’t regulated in the US and were really hard to find. So, we invested in small, local family farms to grow the organic ingredients we needed. As Amy’s grew, so did the farms. Together, we helped pioneer the organic food industry.
Delicious above everything
We prefer to stay local, but we’ll go to the ends of the Earth if that’s where the most flavourful tomato happens to grow.
We work to create lasting cooperative partnerships with farmers and suppliers and invest in our relationships. As a result, they’ve grown with us. Many of Amy’s growers have been part of our team for over 10 years—and some for over 20 years.
Great flavour is the goal, and it all starts with finding the best-tasting ingredients out there. It took us seven years to hunt down the perfect tomatillo with the right flavour for salsa verde. That’s why we work closely with our farmers every step of the way, from choosing the seed to ensuring that we’re growing and harvesting at the right time of year for each ingredient.
We try to stay as local as possible, and we can grow wonderful short and long grain rice in California, but basmati rice, for unknown and mysterious reasons, just tastes better when it’s grown in India.
We believe that you can never be too thorough. That’s why we taste every courgette, carrot, mushroom and everything else we use. This might have something to do with our reputation with farmers for being picky and demanding; but if you’re making tomato soup, you have to start with the best tomato you can find.