The cost to purchase Sriracha hot sauce could increase if the company needs to stop production at its plant after a conflict with Irwindale, Ca. The Los Angeles Times reported Tuesday.
"If the city shuts us down, the price of Sriracha will jump up a lot," David Tran chief executive officer and founder of Huy Fong Foods told The Times.
The city received 30 complaints from residents about stinging in their eyes and throats, and some headache. Therefore, Irwindale city officials requested a judge shut down the plant, which makes uncooked material for its hot sauce product three months out of the year, is currently harvesting chile peppers. A ruling on the order is expected Thursday.
"Burning the pepper air just didn't seem safer. Maybe we didn't move fast enough, but it's a big business expense and we want to make sure it's the right investment," Adam Holliday, director of operations for Huy Fong Foods told The Times.
A city consultant suggested the municipality utilize a $600,000 cleaning system to get rid of the odor and prevent it from getting into the atmosphere. The company looked into the system, but was curious to know what other options were available.
The company put in carbon filters last year to try and solve the problem, and has since added more following complaints from residents.
"Given how long it's going on, we had no choice but to institute this action," "If they fix it and the odor problems stop, we don't need this order; but so far the odor complaints continue," Fred Galante, attorney for the city of Irwindale told The Times.
Huy Fong has operated the factory in Rosemead, Ca. for 30 years without having any problems. The building also sits in a residential neighborhood next to several production plants that make beer, and dog food.
