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Title: Onion and garlic dehydration in the San Emidio Desert, Nevada

Abstract

Integrated Ingredients dedicated their new onion and garlic processing plant on May 25th. {open_quotes}Grunion{close_quotes} as the new community of 72 employees has been labeled, is located just south of Empire and Gerlach and about 100 miles north of Reno, Nevada. The plant, run by Integrated Ingredients (based in Alameda, CA), is a division of Burns Philp Food, Inc., which owns brands such as Spice Islands, Durkee-French and Fleischmann`s. This plant gives the company the ability to produce its own products for industrial and consumer markets instead of purchasing them. The plant was located in the San Emidio Desert at the edge of the vast Black Rock Desert and the Great Basin to take advantage of the high temperature geothermal resource (approximately 270{degrees}F). The resource is also used by the OESI/AMOR II 3.6 MW binary plant about a mile south of the dehydration plant and a gold heap leaching operation just to the north of the plant (Wind Mt. mine operated by AMAX). In addition to the geothermal energy, the high desert is an ideal location for onion and garlic processing because the cold winters kill damaging microbes. Dry winters and summers also help.

Authors:
;
Publication Date:
OSTI Identifier:
75379
Resource Type:
Journal Article
Journal Name:
Geo-Heat Center Quarterly Bulletin
Additional Journal Information:
Journal Volume: 15; Journal Issue: 4; Other Information: PBD: Jul 1994
Country of Publication:
United States
Language:
English
Subject:
15 GEOTHERMAL ENERGY; FOOD INDUSTRY; GEOTHERMAL HEATING SYSTEMS; NEVADA; GEOTHERMAL RESOURCES; FOOD PROCESSING; ONIONS; DEHYDRATION; GARLIC; GREAT BASIN

Citation Formats

Lund, J W, and Lienau, P J. Onion and garlic dehydration in the San Emidio Desert, Nevada. United States: N. p., 1994. Web.
Lund, J W, & Lienau, P J. Onion and garlic dehydration in the San Emidio Desert, Nevada. United States.
Lund, J W, and Lienau, P J. Fri . "Onion and garlic dehydration in the San Emidio Desert, Nevada". United States.
@article{osti_75379,
title = {Onion and garlic dehydration in the San Emidio Desert, Nevada},
author = {Lund, J W and Lienau, P J},
abstractNote = {Integrated Ingredients dedicated their new onion and garlic processing plant on May 25th. {open_quotes}Grunion{close_quotes} as the new community of 72 employees has been labeled, is located just south of Empire and Gerlach and about 100 miles north of Reno, Nevada. The plant, run by Integrated Ingredients (based in Alameda, CA), is a division of Burns Philp Food, Inc., which owns brands such as Spice Islands, Durkee-French and Fleischmann`s. This plant gives the company the ability to produce its own products for industrial and consumer markets instead of purchasing them. The plant was located in the San Emidio Desert at the edge of the vast Black Rock Desert and the Great Basin to take advantage of the high temperature geothermal resource (approximately 270{degrees}F). The resource is also used by the OESI/AMOR II 3.6 MW binary plant about a mile south of the dehydration plant and a gold heap leaching operation just to the north of the plant (Wind Mt. mine operated by AMAX). In addition to the geothermal energy, the high desert is an ideal location for onion and garlic processing because the cold winters kill damaging microbes. Dry winters and summers also help.},
doi = {},
journal = {Geo-Heat Center Quarterly Bulletin},
number = 4,
volume = 15,
place = {United States},
year = {1994},
month = {7}
}