In 1980, Vietnamese refugee David Tran founded Huy Fong Foods in Rosemead, California. He named the company after the ship that brought him to America.
Only one company, Underwood Ranches in Camarillo, California, grows the chiles used to make Sriracha and Huy Fong Foods only buys from them. After sorting, a conveyer belt hoists the peppers onto trucks. The farm sends about 30 semis to Huy Fong Foods daily.
Processing start, firstly, a windmill like device washes the chiles, removing any dirt or chemicals. Then they enter a grinder.
After that, industrial, blue barrels store the chile-mash.
After that, the mixture gets a dose of garlic and sugar and the sauce cooks while churning.
Next, packaging begins. The old factory not shown could produce about 70,000 bottles daily. Factory machines also take care of the final touch, those signature green caps.
Here, more machines automate the process of reeling in the filled bottles for capping.
On other side, comes out the capped bottles that are then tightened.
Like clockwork, out comes a steady line of that Sriracha goodness.
Aside from the 17oz and 28oz bottles, the company also plans to sell 9oz and gallon-sized containers too.
The company doesn’t advertise any of their products. Fans, however, often pick up the slack, featuring this dancing chicken.