Campbell Soup entered the rapidly expanding Mexican sauce business with the acquisition of Pace Foods in 1995, which included the transfer of the existing Pace breeding program to Campbell’s Seeds at its Vegetable Research Center in Davis, California.
As with its tomatoes, Campbell contracts with growers and has its own processing facilities for the peppers that are used in its Pace product line. Once again Campbell’s Seeds has stepped up to the challenge of developing varieties that have the best processing characteristics and field performance.
Campbell’s Seeds developed the first patented no-heat hybrid jalapeno pepper. This development helped to improve the quality and reduce the cost of the finished Pace product. The no-heat jalapeño varieties have become well known for their field performance while achieving the lower harvesting costs that growers need to remain competitive.
Campbell’s Seeds has entered the hot jalapeño seed market with new hybrid varieties for the fresh market. As with our no-heat hybrid jalapeno, we strive to deliver the best field performance, improved disease resistance and greater adaptability for our hot jalapeno peppers.