Source
Field Journal: A day in the life of a PSL pumpkin
The article details the production process of kabocha pumpkins grown by Jeff Leber for Starbucks fall beverages. It tracks the journey from harvest in the Walla Walla Valley to processing into puree.
Why it matters
This provides insight into the agricultural supply chain, showing consumers the specific farming and processing required to create ingredients for seasonal drinks.
The details
- Jeff Leber grows kabocha pumpkins in the Walla Walla Valley.
- Pumpkins are transported in 21-ton containers to Othello, Washington.
- The scrubbing, cooking, and pressing process takes about one week.
Get the weekly recap
The stories like this one, picked and explained — once a week, straight to your inbox.