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The Bryant Preserving Story

The time was 1947. The place was Alma, Arkansas, a small farming community nestled at the foot of the Ozark Mountains. While standing among the vegetable patches along the Arkansas River, one could still see steamboats gracefully cruising by. It was here that Philip F. Bryant began his business of canning jams and preserves. The business prospered, and Bryant Preserving Company products became nationally recognized.

Today, our business has reached its third generation. Although time and technology have changed many things, our principles remain the same. The people who craft our products are the most important ingredient of our success. Our employees take great pride in producing only the finest gourmet foods - a pride that has been passed from parent to child - a pride that is rare today.

With over fifty years of experience in the specialty food business, we know that the quality and value of our selections are what set us apart from most. We are committed to using these elements as the foundation of our business for generations to come.

During our Watermelon harvest season, trucks line up to unload watermelons at our plant. Each melon is hand-peeled before the rind is separated from the watermelon heart. This photograph was taken in 1965.

Our 60,000 square foot plant was built in 1959. Major additions were completed in 1964, and again in 1976. The large white towers are used to store corn syrup used in our watermelon process. The rows of open tanks in the rear of the facility are used to cure our Tomolives®.


Copyright 2009 Bryant Preserving Company. All rights reserved.
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