Peter Truitt Receives Bounty of Oregon Award


On Nov. 18, 2011, Peter Truitt, one of the co-founders of Truitt Brothers, Inc., will receive the 2011 Bounty of Oregon Award at the fifth annual banquet at downtown Portland’s University Club.

Created by the Arnica Foundation, the award recognizes individuals and organizations that utilize and promote the bounty of agricultural products coming from Oregon. Past Bounty of Oregon Award recipients include Doug Schmick of McCormick & Schmick’s Seafood Restaurants; Katy Coba, director of the Oregon Department of Agriculture; Dick & Nancy Ponzi of Ponzi Vineyards; and Mike Ellis, president of Fred Meyer Corporation.

“It is truly rewarding to be recognized alongside many pioneers in Oregon’s food industry, for our commitment to using our state’s bounty of fresh and seasonal vegetables and fruit, from green beans to pumpkin and pears,” says Peter Truitt, president and co-founder of Truitt Bros.

Peter and his brother, David, were in their twenties when they took over a Salem cannery, and formed Truitt Brothers, Inc., a company that has always been more than just a food processor. The Truitt Brothers represent the third generation of a food-processing family and are leaders in bringing quality and innovation to the industry, providing shelf-stable products for a wide variety of establishments, from restaurants and businesses to health care and retailers.

Known as a “sustainable food-production pioneer” within Oregon’s food industry, Peter serves on the Business Advisory Board of the Food Alliance. Truitt Brothers became the first Food Alliance-certified processor in the country in 2006, in part for the company’s commitment to preserving wildlife and natural resources, and in part for the company’s care of its employees and its implementation of sound manufacturing practices.

In 2010, the company was recognized as one of Oregon’s leaders in sustainable approaches to business, and honored by Governor Kulongowski with an Oregon Sustainability Award.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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