In the spring of 1915, Mr. and Mrs. James Fassio began farming in their Salt Lake Valley community and exchanged unsold wheat for 50 layer chickens used to help eat grain. Years of growth followed for both the layer operation and the Fassio family and within a decade, the flock grew to 350 birds and became the family’s livelihood.
In the 1940s, a fire in a chicken-coop rental property lead to the construction of new on-site facilities, and in the 1960s, young members of the Fassio family began acquiring poultry science and agribusiness degrees from leading universities to solidify the future of their family’s business.
Property developments and the modernization of facilities and equipment followed in the 1970s and 1980s, with major expansions in the early 2000s to maintain Fassio Egg Farm’s status as the leading egg producer in the state of Utah.
Today, Fassio Egg Farm remains as a family-owned and operated business, “proud that the average employment of its people is 10 years, with 28% of its employees being with the company for over 17 years,” according to their website.
Their mission states, “Since 1915 Fassio Egg Farms has been in the egg production business. We have experienced and
will continue to experience new technologies and new methods of producing the best product, while fostering the mutual respect of employees, neighbors, community, and egg industry leaders alike.”
To learn more, visit their website at: www.fassioeggfarms.com