Dehydrated Potatoes First
The man who was to be the pioneer in this now well crowded field, Harry Umphrey, took steps to lease a plant which hl owned in his native town of Washburn, to the McCormick Tea & Spice Company of Baltimore, Md., to process dehydrated potatoes which were to be sold to the United States government for consumption by our Armed Forces all over the world.
When the war ended in 1945 the demand for this product never very endearing to the GI's who were obliged to consume it, abruptly ended also and the McCormick Company ceased operations in Washburn.
But the plant was still there and Harry Umphrey could see no reason why it should not put to use in the processing of frozen potato products. In 1946 successful negotiation were completed with the Maxson Food System of New York City for the operation of the plant. The Maxson Maine Potato Company was formed with J.C. (Tex) McCall of Washburn as vice president and secretary, George T. Joyce as vice president and general manage and George R. Pearson of New York City as treasurer.
Plant Redesigned
During that same year that plant was redesigned and its conversion from a potato dehydrating plant to a frozen hydrating plant to a frozen food plant was completed. The first frozen french fried potatoes ever to be processed in Aroostook County emerged from the Washburn plant on a limited scale during 1947 and 1948. Although a new industry had been born, its start was anything but auspicious. The twin afflidions of limited production in the first years and the high costs of the change-over hit the Maxson company with such heavy losses that they decided to get out of the business.Accordingly, the plant was closed in 1948 with the dictum it would not be opened by Maxson.
They had reckoned without the faith of Harry Umphrey in be future for frozen french fried potatoes and his determination hat a plant to produce these and other associated products would be in operation in Aroostook County, the most logical location in the country for such a plant. He not only recognized he value that processed potato products could mean to this area but was able to impart his enthusiasm to others.
Late in 1948 the Maxson Company reappeared on the scene after being convinced by Umphrey that proper and capable management could be supplied to successfully operate the plant in Washburn if they would reopen it.
At this point Richard B. (Dick) Tobin came in to serve as vice-president and general manager and Marshall N. Spear of Perham became accountant and office manager. The plant resumed operations in November 1949. It operated on a one-shift basis for only two weeks, when a second shift was added. Be- fore the end of that year, a third shift had to be added and 'round - the - clock production was in effect.
From that time on it was only a question of maintaining the high quality that has been a consistent Taterstate characteristic over the years and being able to supply the steadily growing demand for frozen potato products.
Packed Under Various Labels
In the early days of the Maxson operation, practically all of the production of frozen french fried potatoes was for packing under various labels, including their own. Early in 1949 the first experiments with other products was started with the limited production of potato puffs and O'Brien potatoes under the Maxson name. At the same time small shipments of bulk backs of french fried in 16 and 18 pound bags was being made.
In the meantime there was activity in the upper echelons of the company the outgrowth of which was a merger between Maxson and Foremost Di ries,based at Jacksonville, Fla. The new firm of Maxson-Foremost was understandably not enthused about its Maine based subsidiary.
Because it was primarily in the business of distributing foods and not in their manufacture, and merged concern took a dim view of the Maxson Maine Potato Company in far-off Northern Maine. Because it was interested in divesting itself of this subsidiary operation and because the Umphrey interest in this county wanted to acquire it, negotiations with that goal in mind were started immediately.
Purchase Completed
They were successfully consummated on June 18, 1949 and, at midnight on that day, Aroostook Potato Growers, Inc., assumed all assets and liabilities of the Maxson Potato Company.
The name of Taterstate was adopted for the new company, as a division of Aroostook Potato Growers, Inc., Edmund J. Rollins was moved over from Aroostook Potato Growers in August, 1949, to become assistant general manager under Richard Tobin and was made general manager in 1952 when Tobin left the company.
The first directors were: Harry E. Umphrey, board chairman, Edmund J. Rollins, secretary, Donald C. Umphrey and John C. McCall.
With efficient production of high quality products assured, merchandising and distribution was the next problem. This was solved by an affiliation with Arthur Greason, Food Enterprises Inc., of New York City, a large brokerage and merchandising firm. Thus was forged the vital link required to bring Taterstate frozen potato products from the plant in Washburn into homes everywhere.
Cut Size Changed
In the first year, the plant's product was packed under 20 different labels. For the first time a 3/8 inch cut for french fries was introduced and was found acceptable to the company's customers who substituted it for the one-half inch cut they had been using. And a new product, diced potatoes for hash browning was added to the company's products, packed for the Canton Provision Company under the Pioneer brand label.
The company has moved with the times and has consistently kept abreast of industry advances and new techniques as they have been developed. During the shut down period of 1951 several major changes in processing equipment were made.
Taterstate pioneered in one important change. They were the first plant in the United States to convert their frying system from electrical to superheated steam for heating oils for frying foods. This entailed the complete relocation of fry room equipment, construction of a new room to house the new steam generator and heat exchanger. The frying potential increased tremendously by this new installation.
Various Other Changes
Various other changes were made from time to time, all designed to maintain a reputation for top quality that was being recognized in the industry as well as in American homes where consumption of frozen french fried potatoes was growing steadily year by year. Over the years, also, new buildings have been added and older ones have been renovated and modernized. The equipment they now house is of the latest design and geared specifically for high speed continuous use. During the processing season Taterstate operates three shifts a day, six days a week.
As Taterstate continued to grow so did it's personnel. Edmund J. Rollins became president, Donald E. Langley, general manager; Sherwood G. Kelso, office manager; Lewis Cole, plant superintendent; Warren Bragg, packaging foreman; Norma Langley, chief of quality control, just to name a few.
Taterstate is justifiably proud of the pioneering spirit it has shown in the industry in Maine and of the consistent and aggressive policy that has moved it from a necustomer, one-label limited supply processor to one of the largest private label potato processors with hundreds of customers and name brands.
Newer and larger potato processing plants have been are moving into Maine and the consumption of the products of all such plants runs to untold millions of pounds annually.
Through all this, Taterstate has kept pace and can point with pride to an ever increasing demand for its frozen potato products. The company is proud, too, that more than a third of it over 200 employees are wearing ten year service pins. Taterstate has always recognized the value of its dedicated, loyal, conscientious employees. It has an employee program of fair wages, pleasant working conditions, a 45 hour work week with time and a half for over 40 hours, a complete Blue Cross and Blue Shield hospitalization program, life insurance, year round, key personnel pension plan, paid holidays, unemployment compensation benefits, workmen's compensation, social security and a large bonus plan which pays employees at Christmas time and at the end of the processing season.