Davisco Foods International
| Subsidiary | |
| Industry | Dairy |
| Founded | 1943 |
| Headquarters | HQ in Le Sueur, Minnesota; manufacturing facilities around the U.S., sales offices in Minneapolis, Geneva, and Shanghai. |
|
Key people
|
Jon Davis, CEO |
| Products | Dairy products, Cheese, whey protein, whey protein isolates, whey protein fractions, lactose, sweet dairy whey, hydrolyzed whey protein, whey protein concentrate, alpha-lactalbumin, glycomacropeptide, and more... |
| Parent | Agropur |
| Website | www.daviscofoods.com |
Davisco Foods is a company mainly concerned with dairy products headquartered in Le Sueur, Minnesota. The company markets such brands as BiPRO and BioZate. They also own Cambria, the sole producer of quartz work surfaces in the U.S.
In 2014, Davisco was acquired by the Canadian cooperative Agropur.
Davisco Foods International, Inc. is a cheese and food ingredient company based in Le Sueur, Minnesota, USA. It began in 1943 when founder Stanley Davis purchased the St. Peter Creamery of St. Peter, Minnesota. The company has since expanded to include plants in Minnesota, Idaho, and South Dakota, as well as sales offices in Minneapolis, Geneva, Shanghai and strategic partners in the Middle East, Japan, and Africa.
Davisco Foods International was managed until 2012 by Stanley’s son, Mark Davis. Mark's son, Jon Davis, was appointed CEO from January 1, 2012.
1943–1953
On August 1, 1943, Stanley Davis decided to buy the St. Peter Creamery, a dairy company located in his hometown of St. Peter, Minnesota. Harvey Parson, Davis’s former teacher, was a partner in the creamery for six months, as was Eiler Grand after that. When Parsons and Grand left to start their own companies elsewhere, Davis became the sole owner of the company.
In 1944, World War II brought a sudden change to the dairy markets; the government wanted skim milk to ship overseas and began rationing butter. Demand and prices for dairy products were high during this time, permanently changing both the market and the business model of St. Peter Creamery.
1953–1963
When prices began to drop during the 1950s, the St. Peter Creamery faced many challenges. In order to continue running the company, Stan Davis decided to purchase a dryer. In 1959, Stan Davis’s son Mark began working for the company as a driver for the new bulk milk pickup route.
1963–1973
The dryer installed in 1956 made it possible for the St. Peter Creamery to service increasingly large milk routes by the early 1960s. Eventually, St. Peter was servicing the Bernadotte, Blue Earth, Cleveland, Mankato, Nicollet, Pemberton, and St. Clair routes.
The largest consolidation came in 1969 when Stan Davis and Allen Cords, former classmates in dairy school at the University of Minnesota, decided to combine the milk supplies of the St. Peter Creamery and the Le Sueur Cheese Company. Stan Davis, Mark Davis, and Allen Cords each owned one-third of the new business, and Mark Davis became the manager of Le Sueur Cheese.
...
Wikipedia