Hommus production begins on the farm where key ingredients are harvested. The ingredients are harvested by a combine that is owned and operated usually by farmers; per pound of chickpeas, farmer receives 50% of the profit. Other ingredients which are not harvested by family farmers are harvested by migrant farm workers who do have the option to unionize. In terms of percentage of Cedar’s product, farmer receives a third of the retail price per individual package. Once the chickpeas have been picked, they are dried and delivered to the processing facility. From there the chickpeas are delivered to a Boston storage house. From Boston, they are delivered to a Cedar’s production facility ...
... middle of paper ...
...the Massachusetts company into a household brand." Food and Drink Summer 2009: 130+. Gale Power Search. Web. 18 Mar. 2014.
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8. "Safe Quality Food Program | Safe Quality Food Institute." Safe Quality Food Institute SQF Program Comments. N.p., n.d. Web. 10 Apr. 2014.
9. "Cedars Mediterranean Foods Partners With Thermo Fisher for Checkweighers and Metal Detectors." YouTube. YouTube, 30 July 2012. Web. 10 Apr. 2014.
10. Kimbrell, Andrew. Fatal Harvest: The Tragedy of Industrial Agriculture. Washington: Published by the Foundation for Deep Ecology in Arrangement with Island, 2002. Print.
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