For four generations the Troyer family has farmed its way into the hearts of the nation. Now, the youngest members, Zack and Colton, are using their own knowledge of potato farming to kickstart a brand-new business named Folkland Foods. Co-Founders and farmers Zack and Colton Troyer discussed this exciting development, during an in-depth interview with Inside America. Report by Imogen Ward.
Troyer is a name renowned in the State of Pennsylvania thanks to a long winding history of potato farming. Having grown up working on the farm, Zack and Colton Troyer were inspired to honour their family’s legacy with a new venture.
“Zack and I have been farmers our whole lives,” explained Co-Founder and farmer Colton Troyer. “And our grandparents had started their own vertically integrated potato chip company back in the ‘60s, which is something we have always respected. When we decided to get back into vertically integrated food production, their experience was the driving force that inspired us to succeed.”
Filled with a passion for potato farming and a determination to accomplish their goals, the two brothers sought to enter an area of the market that was vastly underserved – organic potatoes.
“Both Colt and I are really passionate about food, especially organic food and regenerative agriculture,” said Co-Founder and farmer Zack Troyer.
“That passion drove us to fully convert our farm, even though there wasn’t an established market for organic potatoes at the time.
“Although there was a major gap in the market, we believed it was due to consumers simply not having enough options, rather than there being a lack of demand. By adding that choice back onto supermarket shelves, we were confident more people would choose to go organic.”
With their minds made up, the two brothers began searching for the best methods for growing potatoes in their region. Not only did the potato crops need to survive, but they would need to thrive for this to be a scalable business model. After many years of trial and error, the two farmers felt confident in their product, and began gearing up to launch their own company.
Building a brand
Having committed to the idea of Folkland Foods, the two Founders quickly realised that their facilities would need an upgrade. Although they already had key infrastructure in place, like a wash facility (a necessity for any potato farmer), the farm required around $7 million of expansion works before it would be ready to house Folkland Foods.
With a line of frozen french-fries planned for launch, a new freezer warehouse was a must. As part of the company’s significant expansion efforts, a 3,600sqft freezer facility is being constructed, alongside a 16,000sqft potato warehouse – both of which were essential for ensuring year-round storage and supply of the produce.
To support this major development, Folkland Foods was awarded a $3 million Redevelopment Assistance Capital Program Grant in October 2024. These funds have been pivotal in ensuring the company’s ambitious plans moved forward seamlessly.
“Organic farming in particular is incredibly challenging,” explained Colton. “It’s not the kind of endeavour where you can outsource areas of the process – it’s just too expensive. That’s why our in-house production facilities and our vertically integrated business model are essential to our success.”
A strong business model
For Folkland Foods, vertical integration streamlines the process when it comes to making strategic, big-picture decisions. Without the reliance on another manufactureror producer, Folkland Foods was able to adopt regenerative farming practices.
Being an agronomist himself, Zack understood the benefits of this farming technique and was eager to integrate it into Folkland Foods.
“Regenerative farming really excites me, because it helps capture carbon from the atmosphere and it’s great for soil health,” said Zack. “It is an effective way to boost productivity while ensuring the long-term stewardship of our land. Ideally, it will also help offset some of the practices that waren’t as profitable.
“While regenerative farming is a longterm investment, we are long-term people.
Everything we’re putting into place here is not just for the benefit of the farm, but for our consumers and the future generations of Troyers.”
Another advantage of vertical integration is the ability to maintain a greater control over the ingredients. When Folkland Foods launched, it introduced three SKUs of frozen organic french-fries – garlic rosemary, Cajun spice and Himalayan salt – all created using organic, preservative-free ingredients.
“We rely entirely on organic ingredients; from our potatoes to the olive oil and the apple cider vinegar,” revealed Colton. “We don’t include any dextrose, or preservatives. It took us a long time to find a seasonings supplier who understood our commitment to
avoiding these additives, and we are really grateful to have found a partner who shares our dedication to clean, natural ingredients.
“The support of our suppliers has been instrumental in helping us create products that align with our values and meet the expectations of our customers.”
Onwards and upwards
The owners of Folkland Foods also are excited to bring unique-to-the-category products to retailers, foodservice and other brands in their own label. Organic potato production is limited, but the new fry facility is capable of supporting much more production volume than the Folkland brand alone, utilising non-GMO conventional potatoes.
Folkland Foods’ french-fries are just the first in a long line of products that the company intends to release. Eager to expand its range quickly, the company aims to add new lines of tater puffs and sweet potato products over the coming years.
“The ultimate goal is to become a multifaceted producer, working with all kinds of root vegetables,” shared Zack. “Tater puffs are also high on our priority list, and we would love to release some using parmesan cheese and truffle oil.”
Although Folkland Foods is at the beginning of its journey, the company is ready and committed to seeing its vision through.
“We’re not salespeople by nature – we’re farmers,” said Zack, in conclusion. “That’s probably been our biggest challenge, but we’ve enjoyed learning and adapting along the way. The industry, as it stands, is not set up to prioritise clean label products, and we want to help change that.
“We aspire to build a strong network of growers who can support their families by cultivating great-quality, high-value crops. At the same time, we aim to provide consumers with organic products they haven’t had access to before. If we can achieve that, then we’ll know we’re on the right track.” n
