Our History

Corpus Christi Produce Co., Inc. was established in 1946 by Tony Jataine to meet the needs of mom and pop restaurants, schools and hospitals in the Coastal Bend of South Texas.

The company is located at 238 N. Port Avenue in Corpus Christi, Texas with a 30,000 (20,000 of that is refrigerated) square foot facility adequately providing 10 refrigerated or freezer zones to receive fresh produce, eggs, frozen fries and pinto beans. Over the years we have expanded our service to provide produce to ships, military bases, universities, schools, nursing homes, assisted living facilities and corporate restaurant chains in tune with area growth.

Corpus Christi Produce currently runs up to 12 trucks per day servicing areas to Kingsville, Refugio, Alice and Padre Island, the Coastal Bend, and all areas in-between. Our trucks load several times per day, utilizing the four shipping bays and three other separate bays, as needed. We have one refrigerated receiving dock, which is used for both semi-trailers and railroad cars for unloading fresh produce 6 days per week.

Our produce is purchased locally in the Valley, all over the US, Hawaii, Mexico and South America. It is shipped through a truck broker, utilizing company owned trucks, and delivered directly to a refrigerated receiving dock. In the past, we have used the railroad to bring in shipments of potatoes.

We sell many varieties of vegetables and fruits, including processed items of vegetables and fruits. We also carry frozen fries, eggs and pinto beans. We offer high quality produce and a customer-first service to our ever-growing base of foodservice customers.

Our company takes pride in its long history of honesty, integrity and a well-trained workforce with safety a number one priority through our HAACP certification and implementation. We employ a safety inspector who daily performs his inspections as per government’s requirements.

Margaret Jataine, daughter of Anne and Tony Jataine, is the current owner and active in the daily operations. She believes in a hand-on approach to customer service and this is backed up by a staff of 20 to 25 employees.