Giorgio’s tradition of excellence has continued decade by decade, from the 1920’s through the 1950’s when we added a cannery to meet the demands of the supermarket industry, right through the 1970’s when we opened a modern facility to produce frozen mushrooms. Today as we continue to grow, we are investing considerable time and energy into the innovative Japanese management philosophy called Kaizen. This program stresses the value of seeking "continuous improvement" in everything we undertake - from growing and processing to service and delivery. It is our obsession with detail and perfection that has led us to set the industry standard for quality and reliability.

The perfect environment for growing mushrooms
Virtually all of our mushrooms are grown and handpicked on one of our three mushroom growing farms. Every month, twelve months a year, we produce millions of pounds of mushrooms, then let our mushrooms mature in growing houses equipped with the latest technology, such as air filtration and humidity control. This ideal controlled environment allows us to pick every Giorgio mushroom at the optimum point of maturity. It also lets us produce five mushroom crops annually – mushrooms that you will find to be fresh, plump and tender.