History

In 1905, Arthur Sturm purchased land in Manawa, Wisconsin and went into dairy farming with his sons, Carl, Clarence, Paul and Arthur, Jr. The foundation was set for the future of Sturm Foods, Inc.

The boys began buying eggs from local farmers and shipping them to relatives in Chicago for sale there. This small business eventually expanded into other commodities during the 1930s, such as sugar, seed, twine, potatoes, flour, coal and gasoline.

World War II accelerated the company's growth. A. Sturm & Sons manufactured and packaged large quantities of dried and frozen eggs and milk powder for the armed forces. This new government business marked Sturm's first venture into packing consumer sized food products. Production was done under USDA supervision, which led to the high standards for manufacturing facilities and procedures that is still a company hallmark.

In the early 1970's, the third generation of Sturms entered the business and took the company in a new direction: private label manufacturing. The business flourished throughout the eighties and nineties with a broadening product line and employment increasing from 150 to 500 employees.

The latest chapter in the company's history began in May of 2005 when private equity firm Hicks, Muse, Tate & Furst acquired the business. This new relationship has strengthened Sturm Foods' position in the marketplace and provided a stepping-stone to continued growth and success.