Boskovich Farms Inc. | About Boskovich Farms
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About Boskovich Farms

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BROTHERS EXPAND BOSKOVICH FARMS
1940s
BUSINESS GROWING IN NEWHALL
1960s
GRANDSONS EXPAND BOSKOVICH FARMS
1970s
PRODUCT LINE INCREASES TO OVER 30 CROPS
1980s
BOSKOVICH FRESH-CUT IS A HUGE SUCCESS
1990s
NEW HQ & FRESH-CUT FACILITY
2004
ADDED ORGANIC TO OUR PRODUCT LINE UP
2011
BOSKOVICH FARMS CELEBRATES 100 YEARS!
2015
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Founded By Stephen Boskovich, 1915

Stephen Boskovich began farming in Southern California’s San Fernando Valley, and he sold his crops at the Los Angeles Wholesale Market. He and his wife, Eva had five children that all grew up helping out on the home ranch.

1940s: Two of Stephen’s sons, John and George, returned home from World War II and began working for their brother Phillip, who had been growing green onions and carrots on 7 acres of land. Eventually, the three brothers formed Boskovich Brothers Produce Growers.

1960’s: The Boskovich brothers moved their farming operation to Newhall/Saugus, California, growing green onions exclusively on a 145 acre ranch owned by Newhall Land and Farming Co. The brothers developed a steady and profitable business delivering to Los Angeles-based customers.

1970’s: Three of Stephen’s grandsons: George, Jr., Philip, Jr. and Joe, joined the family business, became partners, and formed Boskovich Farms, Inc. After growing green onions for 25 years, economic reasons dictated that they should expand the family business. The company planned a combination of mixed vegetables which they believed fit well with green onions and were mutually compatible for loading and shipping. These crops included: radishes, parsley, cilantro, kale, table beets, and leeks.

1980’s: The consolidation for products and steady supplies available year-round attracted many new customers, and the continuing success encouraged the family to broaden its product line even more. By the mid 1980’s, Boskovich Farms was producing over 30 different vegetable crops, twelve months of the year, from four locations in California, Arizona and Mexico.

1990’s: The fresh produce industry was rapidly changing, as technology allowed better results with fresh-cut vegetables. In response, the company purchased an established fresh-cut processing facility, which became Boskovich Fresh-Cut. This processing division enabled the company to provide top quality value-added products for retail and foodservice, and has become the company’s most rapidly growing product line.

2004: The company consolidates its headquarters and fresh-cut facility into one location at 711 Diaz Ave., in Oxnard and builds a new processing facility to accommodate fresh-cut product growth. The move allows loading both commodity and fresh-cut products at one location.

2011: Boskovich Farms proudly adds Organic produce to our line up.

2015: Boskovich Farms has grown to producing over 30 different vegetable crops, twelve months of the year, from four locations in California, Arizona and Mexico. It remains a family business with the fourth generation growing and continuing with Stephen’s legacy. This year we celebrate 100 years!!!

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Our Farmland

We grow on more than 16,000 acres in California and Mexico, producing about 30 different vegetable crops year-round, with shipping points also in Salinas, California, and Yuma, Arizona.

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Sustainability

Our programs are designed around the goal of conserving energy and resources, waste reduction, recycling, and use of renewed products. Additionally, we are dedicated to fostering good relationships with our employees, business partners and local community, who contribute so greatly to our future success .

Sustainability Practices
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The Legacy Continues

As Boskovich Farms has grown, so has its legacy in carrying on the tradition of family business.  Boskovich Farms is now in its 4th generation with George Boskovich III, Philip Boskovich III, and the newest addition, Bridget Boskovich joining the business.  George III, son of George Boskovich Jr., has been following in his father’s footsteps managing the sales end of the business, while Philip III, son of Philip Boskovich Jr. is following his father focusing on business growth and development.  Bridget, daughter of Philip Boskovich has taken on the marketing and advertising division of Boskovich Farms.

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Food Safety

At Boskovich Farms, we recognize the importance of providing safe, top quality products.  Therefore, we continually strive to maintain the highest standards for a first-rate food safety program.  Our vertical integration allows greater control over each aspect of our food safety and sanitation practices, including: field history, growing, harvesting, cooling, processing, packing and distribution.

Food Safety Program
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Quality Assurance

Over the years, Boskovich Farms has built a reputation based on quality, integrity and our ability to deliver the finest produce in North America. From planting through shipping, we monitor and oversee every one of our products and perform the job in-house. That’s why we’re an industry leader in things like green onions, radishes, cilantro and spinach.

After all, in the nine decades we’ve been in business, our customers have come to expect a certain level of quality from produce labeled Boskovich. We’re dedicated to making sure they get it.