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the best in fresh

At Pacific Marketing Company
we grow, pack, and ship
iceberg/head lettuce, romaine, celery and broccoli.
We move production
throughout California and the southwest
to main a year-round supply
of only the freshest produce for our customers.

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4 Background Verigood and Hardem Label Lucky Label Near King City and Spreckels Howdy from Salinas

Because agriculture forms its economic base and dominates the economy of the valley, promoters call the Salinas Valley “The Salad Bowl of the World” for the production of lettuce, broccoli, peppers and numerous other crops. The climate is also ideal for the floral industry and grape vineyards planted by world-famous vintners.

In particular, a large majority of the salad greens consumed in the U.S. are grown within this region. Other crops include broccoli, cauliflower, wine grapes, and celery. Due to the intensity of local agriculture the area has earned itself the nickname, “America’s Salad Bowl.”

The climate is precise to grow these crops, and Salinas Valley has an extended period of time in which crops can be grown compared to more northern regions where the winter causes quite an obstacle to farmers.

Pacific Marketing Company was started by owner Larry Larronde in 1986. From a small owner-broker, Larry has grown the business to a full-service grower-packer-shipper.

Pacific Marketing belongs to the trade association PACA, an industry group responsible for upholding The Perishable Agricultural Commodities Act which was enacted at the request of the fruit and vegetable industry to promote fair trade in the industry. The PACA protects businesses dealing in fresh and frozen fruits and vegetables by establishing and enforcing a code of fair business practices and by helping companies resolve business disputes.

They also belong to the LGMA (Leafy Greens Marketing Agreement) which was established to protect public health by establishing a culture of food safety on the farm.

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The Core Four Food Safety Practices

Bacteria is an invisible enemy ready to strike at any time and make people sick. In fact, even though consumers can't see, smell or feel bacteria — millions of bacteria spores can invade food products, kitchen surfaces, knives and other utensils. To keep food safe from harmful bacteria it's as easy as following these four simple steps:

Clean: Wash hands and surfaces often Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing wtih running tap water.

Separate: Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean scene — wash hands with warm water and soap.

Cook: Cook to Proper Temperatures Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to to measure the internal temperature of cooked foods.

Chill: Refrigerate Promptly! Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of foodborne illness. The freezer temperature should be 0°F or below. Keep food at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately. Always marinate food in the refrigerator.

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Pacific Marketing Contact List

Mailing address:

22744 Portola Drive
Salinas, CA 93908
Main Telephone (831) 455-8884
Fax (831) 455-0609

Phone Directory:

Larry Larronde President (831) 484-8884
Kevin Baetge Sales Associate (831) 484-8885
Cheryl Davis Office Manager (831) 484-8886
Jimmy Roberts Sales Associate (831) 484-8887
Lane Larronde Chief Inspector (831) 484-8888
Jake Larronde Birddog (831) 484-8890

Emergency phone:

(831) 594-1884


Certified Members of LGMA and PACA