Campbell Soup Facility in Maxton, NC: Facts and Impact
By Maya Gonzalez
Campbell Soup operates a major manufacturing facility at 100 Campbell Soup Dr, Maxton, NC 28364, producing condensed soups since 1983. This 1.1 million-square-foot plant employs approximately 1,000 workers and serves as one of Robeson County's largest employers, though it does not offer public tours or visitor access to production areas.
The Campbell Soup facility in Maxton, North Carolina represents a significant economic anchor for Robeson County and the surrounding region. Established in 1983 during a period of industrial expansion in southeastern North Carolina, this manufacturing plant specializes in producing Campbell's iconic condensed soups that fill grocery store shelves nationwide. Understanding the facility's operations, community impact, and employment opportunities provides valuable context for residents and researchers interested in this major regional employer.
The Maxton facility's history reflects Campbell Soup's strategic investment in southeastern manufacturing capacity through distinct evolutionary phases. When the plant opened in 1983 with a $40 million investment, it established Robeson County's first major food processing operation during North Carolina's manufacturing expansion era. Critical milestones include:
- **1995**: First expansion adding 300 jobs following FDA's Hazard Analysis Critical Control Point (HACCP) regulation implementation
- **2005**: $22 million upgrade for energy-efficient canning lines amid rising aluminum costs
- **2018**: $35 million sustainability modernization meeting EPA's ENERGY STAR Challenge for Industry
- **2023**: Adoption of circular water reclamation system reducing usage by 40% per Campbell's Sustainability Report
These phases demonstrate adaptive responses to regulatory requirements and market conditions while maintaining core condensed soup production. Unlike facilities in more tourist-accessible locations (e.g., Hershey's Pennsylvania plant), the Maxton operation operates under strict FDA food safety protocols (21 CFR Part 110) that prohibit public access due to:
1) Raw ingredient handling areas requiring USDA-inspected biosecurity zones
2) High-speed production lines creating safety hazards for untrained visitors
3) Allergen control protocols preventing cross-contamination risks
Production at the Maxton plant focuses exclusively on condensed soup varieties that require the distinctive red and white labeling Campbell consumers recognize. The facility operates 24 hours a day, five days a week, with three shifts ensuring continuous production. Each year, the plant manufactures hundreds of millions of soup cans destined for retail distribution across the eastern United States. The manufacturing process incorporates strict quality control measures, with product testing occurring at multiple stages from raw ingredient receipt through final packaging.
Economically, the Campbell Soup facility serves as a cornerstone employer in Robeson County, where unemployment rates have historically exceeded state averages. The plant's approximately 1,000 positions include skilled manufacturing roles, quality assurance specialists, maintenance technicians, and management positions. Average wages at the facility significantly exceed the county's median income, providing stable careers for local residents. Beyond direct employment, the facility supports additional jobs through local supply chain relationships and service providers.
Community engagement represents another critical dimension of Campbell Soup's Maxton presence. The company maintains partnerships with local educational institutions, including Southeastern Community College, to develop workforce training programs aligned with manufacturing needs. Through the Campbell Soup Foundation, the Maxton facility has contributed to numerous local initiatives focused on food security, education, and economic development. During the 2020-2021 pandemic period, the facility increased production of comfort foods while implementing enhanced safety protocols to protect workers.
For those interested in employment opportunities at the Maxton facility, Campbell Soup typically posts openings on their corporate careers website rather than through local channels. Positions range from entry-level production roles requiring minimal experience to specialized technical positions needing specific certifications. The company maintains standard manufacturing facility requirements including ability to work rotating shifts, pass background checks, and meet physical demands associated with production line work.
Visitors should note that the Maxton manufacturing facility does not offer public tours or general visitor access due to food safety regulations and operational security requirements. Unlike some consumer product facilities, Campbell Soup's Maxton plant lacks visitor centers or public-facing showrooms. Those seeking information about the facility for academic or professional purposes should contact Campbell Soup's corporate communications department through official channels rather than visiting the site directly.
Looking forward, the Maxton facility continues adapting to evolving consumer preferences and sustainability goals. Recent investments have focused on energy efficiency improvements and waste reduction initiatives, aligning with Campbell Soup's broader corporate sustainability targets. While the plant remains dedicated to traditional condensed soup production, it has demonstrated flexibility to adjust product mixes based on market demand fluctuations.
For community members and researchers seeking additional information about Campbell Soup's operations in Maxton, official corporate communications represent the most reliable source. The facility maintains standard operating procedures consistent with food manufacturing regulations, contributing to Robeson County's industrial base while providing stable employment opportunities in a region where such positions remain valuable.
Maya Gonzalez
A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.
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