Hilmar Whey Protein Inc - CA Merced, Hilmar 95324

Hilmar Whey Protein Inc entered the industry of Concentrated Whey in 1991 and has grown to employ 1 to 4 people, generating an annual revenue of $50.000.000 to $99.999.999. The NAICS classifies this business under the code 311514, which describes it as a Concentrated Whey. For further clarification, the SIC classifies this business under the code 2023 and described it as a Concentrated Whey. The business provides service to the BOTH market.

To acquire more information, please contact John J Jeter by calling (209) 667-6076 during business hours. You can also write to the business’ Single Location at 9001 Lander Avenue, Hilmar, California CA 95324. You can also visit the company’s website at hilmarcheese.com. View this business’ social media profiles on Twitter or on Facebbok .

Company: Hilmar Whey Protein Inc
Representative: John J Jeter
Place of Business: 9001 Lander Avenue, Hilmar, CA 95324
Contact Number: (209) 667-6076
Website: hilmarcheese.com
Type of Service: Concentrated Whey
SIC Number: 2023
NAICS Number: 311514
Locality: Single Location
Market Type: B2B & B2C
Began: 1991
Income/Year: $50.000.000 to $99.999.999
Laborers: 1 to 4
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Hilmar Whey Protein Inc is a company operating from Merced, California providing professional Concentrated Whey and relevant BOTH variables. It was founded in 1991 and registered with the SIC code 2023 as Concentrated Whey, and with the NAICS code 311514 as Concentrated Whey.

With a current employee count of 1 to 4, Hilmar Whey Protein Inc has gone to report making $50.000.000 to $99.999.999 per annum on its journey towards growth. This company invites you to contact its representative John J Jeter at (209) 667-6076 for related queries, or to locate its Single Location using the coordinates 37.418888,-120.85014.

The Single Location can also be found at the street address 9001 Lander Avenue in Hilmar, California 95324 and can be engaged online through the company website at hilmarcheese.com, the company Twitter , and Facebook page .