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Innovation & Technology are in our DNA. From the beginning - when asked to figure out a way to provide large quantities of high-quality, fresh-cut onions when no automated equipment and processes existed - to today, when we convert 100% of our daily onion waste (up to 150 tons) into ultra-clean energy and cattle feed, Gills Onions has always had a passion for exploring new technologies and ideas to maximize conservation and efficiency in all areas of operations. Through innovation & technology we now operate one of the largest, most innovative and sustainable fresh-cut onion processing plants in the world – while delivering the highest quality, most flavorful fresh onion products in the market.
With a typical farmer's "can do" attitude, Steve and David Gill developed a system in 1983 to peel, slice, dice, and deliver the first fresh-cut onions in the food processing industry. In 2010, at our 14-acre processing facility in Oxnard, more than 90,000 tons of yellow and red onions are peeled and processed annually using proprietary equipment and processes to deliver premium fresh-cut onions to industrial, foodservice, retail and consumer markets.
Throughout our years in business, we've patiently trialed and applied innovation & technology to all aspects of our operation. Our philosophy applies not only to our product development, but to our energy use at our processing facility, our water conservation here and in the field, reduced use of materials for processing, packaging and farming, all the way to the latest technologies for Transportation & Shipping. Sustainability is nothing new for Gills Onions – we have been leaders in operating a sustainable business since our inception, all while providing quality, price and value for each of our products. Quality Assurance & Food Safety at Gills Onions is another aspect of our operation where innovation and technology have been critical to our success. Whether testing protocols, sanitation methodologies or product traceability, Gills is always breaking the mold to assure we optimize all aspects of our operation. From seed to fork and everywhere in-between, it is our way of life to be on the 'cutting- edge'!