FOR IMMEDIATE RELEASE:
Davisco Foods International to Open Mexico City Sales Office; $650 Million Import Market Cited
LE SUEUR, Minn.--(BUSINESS WIRE)--Nov. 10, 1998--Davisco Foods International, the $350 million, Le Sueur, Minnesota-based milk processing and
whey fractions company announced plans to open its first Latin American sales
office in Mexico City in January 1999. The third generation, family-owned
company is the world leader in the production of whey and whey protein ingredients, which are used in the production of a wide range of dairy, baking
and confectionery products, beverages and infant formulas. The products are
also used as a calcium-fortifying source, and in flavorings and additives.
According to Marty Davis, general manager of Davisco Foods International's whey protein research, technology and production operations,
Davisco will be the first U.S. whey manufacturer to establish an office in
Mexico. "Mexico currently represents a $650 million import market for dairy
products. With the opening of the new office, we expect to build on our success with customers in Mexico and throughout Latin and South America, which
represents a huge potential export market for our whey protein products."
The new office, which will be located Mexico City will be under the direction of Mr. Davis and will be managed by David Curta and Enrique Pedroza.
Mr. Curta will be relocating to Mexico City from Davisco's Minnesota operations. Mr. Pedroza is a native of Mexico with experience in dairy ingredient sales.
Need for Calcium, Other Health Concerns Fuel Davisco's Growth
Davisco Foods International is the undisputed leader in whey protein
research, technology and production. Since 1991, The Company has grown in
sales from $50 million to $350 million. Much of that growth can be attributed
to an increase in Davisco's cheese business and The Company's transition from
a milk processor to an ingredients company producing whey protein for use as
flavorings, additives and active ingredients in a variety of foods, pharmaceuticals and skin care products.
Mark Davis, president of Davisco Foods International, Inc., was one of
the first U.S. cheesemakers to explore both whey processing and whey derivative sales internationally in the early 1980's. Mr. Davis' numerous
visits abroad during that time created a prominence for Davisco on the international scene. As a result of his efforts, The Company has close business relationships in Asia, Europe and Latin America.
Davisco has cheese and whey fractions facilities in Le Sueur, Minnesota,
a whey fractions facility in Lake Norden, South Dakota, a "state of the art",
$60 million cheese and whey fractions facility (named "new plant of the year"
in 1994 by Food Engineering) in Jeorme, Idaho, and a whey fractions facility
in Nicollet, Minnesota. Davisco Foods International, produces upwards of 500,000 pounds of cheese daily and is one of the largest suppliers of cheese
to Kraft Foods, Inc, of Glenview, IL. It produces upwards of 10 million pounds
of whey protein isolates annually.
For further information please contact:
Pauline Olson, Director Sales and Marketing
952-914-0400
952-914-0887 Fax
pauline.olson@daviscofoods.com
