In 1928 Pietro Giorgi built his first mushroom houses in Temple, Pennsylvania. This was to be the beginning of a long-standing tradition at Giorgio of growing the highest quality mushrooms. A legacy that now spans three generations, and is highlighted by the 1950s when the company added a cannery to meet the demands of the supermarket industry, to the 1970s when Giorgio opened a modern facility to produce frozen mushrooms. Today Giorgio is investing considerable time and energy into the innovative management philosophy called Kaizen. This innovative program stresses the value of continuous improvement in everything, from product development and processing to service and delivery.
But Giorgio is more than just America’s Favorite Mushroom. We have grown into a fully integrated grower, processor and distributor of the finest fresh, frozen, canned, jarred and value-added products for a wide variety of markets. At Giorgio, we partner with full-service, casual theme, QSR and family restaurants, as well as supermarkets, club stores, delis and convenience stores to make sure they have profitable, palate-pleasing selections to grow their business.