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Rose Acre to open Arizona egg operation this fall

by Farm Press Staff | Jun 06, 2016
Indiana-based Rose Acre Farms, the second largest egg producer in the U.S. with almost 2,000 employees in eight states, plans to open a new operation south of Bouse in La Paz County, Ariz. this fall.
The Bouse-area facility could eventually hire 80-100 employees in the farm’s first development stage.

“We’re very excited to have Rose Acre Farms in Arizona,” said Mark Killian, director of the Arizona Department of Agriculture (ADA).

“It’s an incredible facility that shows food safety is a priority," Killian said. "They’re able to keep the eggs safe while the chickens are free to move around in the cage free design.”

Killian and other ADA officials toured the Arizona egg farm on May 19 at the invitation of Rose Acre Farms and the La Paz Economic Development Corporation.

ADA says the building foundations are installed and the company is building the houses. Rose Acre Farms expects to produce eggs at the Lone Cactus Egg Farm.

“Rose Acre Farms will benefit all the people and businesses in La Paz County,” said Vincent (Skip) Becker, chief executive officer of the La Paz Economic Development Corporation.

“The tens of millions of dollars invested so far have already resulted in higher sales tax collections,” Becker said. “The greater impact is still to come when the facility’s open and 50 plus people have good jobs.”

Chips Everhart, Rose Acre Farm’s new projects coordinator said, “The people and the values in this area match the company to a tee.”

Rose AcreTM Recipe of the Month

Saint Nick's Eggnog

       
          
Ingredients:
  • 6 large EGGS
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 4 cups whole milk, divided
  • 1 tsp. vanilla
  • 12 cinnamon sticks for garnish
Instructions:
  1. BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk.
  2. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
  3. STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight. 
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