A Message From
Helene Beck

As founder and principal of LaVigne Enterprises, Inc., I want consumers to remember my label as a symbol of wonderful tastes and excellent quality. I have merged a long-time interest in multi-cultural cuisine with a passion for nutrition and a lifetime of gourmet cooking into LaVigne products. That, coupled with a commitment to ecology, has contributed to the development of LaVigne's distinctive line of gourmet foods made entirely from fruits certified organic by CCOF and biodynamic by the prestigious DEMETER Association.

LaVigne Enterprises was founded in 1994, after my husband Robert and I abandoned Los Angeles to pursue a more healthful lifestyle in a beautiful rural area in north San Diego County. We converted a neglected avocado farm into an abundant grove, producing 15 different fruit crops, all of which are 100% organic and biodynamic. Our grove is devoted to less-mainstream fruits, including kumquats, persimmons, cherimoyas, minneolas, and blood oranges.

In addition to growing these wonderful fruits, I also created a line of delicious sauces, conserves and condiments. We also produce purees and powders from the kumquat and persimmon that are used in various applications in the food service industry.

Growing organically and biodynamically creates fruit with dynamic and vibrant flavors. The quality of the soil and its nutrients make a great difference in the flavor of the fruit. Robert and I use only natural fertilizers and traditional organic farming methods to enrich our land. It gives me a great feeling of accomplishment when I hear that our fruit - even though it may look like others - has a quality and taste that leads consumers not only to want more, but to experiment with new textures and tastes.

One of my goals is to expand the use of these fruits so they will be sought after in the United States as much as more common fruits like bananas or apples. Fuyu persimmons, for instance, are second in sweetness to dates and were long used in a purée in Japan as a sweetener before sugar was introduced. Fuyus stand alone when eaten fresh and when used as a baking ingredient, they add the moisture, texture, and color that bananas would add to a cake. Blood oranges, on the other hand, long used in Italian dishes, can be used to make wonderful sorbets.

As people are becoming more aware that organic food offers them a healthier alternative, I feel I contribute in my small way through my farming practices. It is my goal to continue to add nutritional value and taste to all our fruits and have chefs seek out our organic line to enhance their culinary creations. The growing of fine fruits gives me great satisfaction, as I see the results of being in touch with the earth, air, and water.

The food industry is constantly changing and demanding new ideas. This industry involves many more people than the farmer/grower, including chefs, cookbook authors, food chemists, magazines, publishers, designers and advertisers, packagers, labelers, processors, distributors, and truckers. As part of this extensive team, I am proud and happy to have two roles, as an organic grower of fine, fresh fruits and also a developer of condiments, purées and dried snacks.

I hope you will try our fresh fruit and other products. I know you’ll be pleased.