About Garber Farms

The Garber Story

The Garber Family has been growing grains and vegetables in South Louisiana since 1881. We presently have three generations working together to produce our elegant Creole Rose Aromatic Rice along with our internationally known Louisiana Yams. Our farm is located on a sandy ridge between Bayou Nezpique and Bayou Des Cannes in the heart of South Louisiana's Cajun Country.

Our farm consists of 5,000 acres of land with sweet potatoes, rice, soybeans and various cover crops being grown in rotation.. The sandy loam textured soil in our location promotes the production of a smoother, cleaner and brighter skinned sweet potato superior in its eye appeal than those produced in other areas.

Family Matters To Us

The Garber Family is involved in all aspects of the business. Michael Garber manages the farm crop production. Matthew Garber manages the storage, packaging & marketing of sweet potatoes and other crops. Wayne Garber deals with the day to day administrative management of the business. We're a family owned and family run business.

We have continued to reinvest in the business by modernizing and upgrading the storage and packing facilities. Our state-of-the-art equipment means our products will always be shipped on-time and in the best condition.

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Thank You!

From everyone at Garber Farms - We look forward to serving you and hope you enjoy our products!

Walter & Eula Garber

Walter and Eula Garber were third generation farmers in the Lafayette, Louisiana area.  They owned and operated a dairy farm from 1948 to 1977.  It was then they sold their dairy herd and joined their oldest son, Wayne Garber, in the Iota, Louisiana area to begin a new crop farming business.  In 1978, the first Garber Farms crop was produced.  In 1979, a second sibling, Earl, joined Wayne and Walter.  Earl remained a part of the Garber Farms partnership until 2001, when he sold out his share to Wayne’s sons, Matthew & Michael.  Over the past 23 years, Garber Farms has grown to become an industry example of a family operation with value added processing and marketing dimensions.

Wayne & Glenda

Wayne and Glenda are fourth generation farmers. Wayne received his Batchelor of Science degree in Agricultural Business from the University of Southwestern Louisiana and a Masters of Science degree in Agricultural Economics from Louisiana State University. After spending five years in the United States Air Force, he returned to Louisiana and became Assistant Manager of St. James Sugar Cooperative in June of 1974. In December of 1977, Wayne and Glenda, along with their three sons, left St. James, Louisiana to begin a new crop farming enterprise to be known as Garber Farms.

Glenda was able to complete her college requirements for a degree in Early Childhood Education. She taughe kindergarten and was then chosen to start the first Pre-Kindergarten in Acadia Parish. In 1991, she left her teaching career to join Garber Farms as Office Manager. After their sons, Matthew and Michael, became partners of Garber Farms in 2001, they eventually obtained full ownership of and continue to operate Garber Farms while Wayne and Glenda continue to serve in an advisory capacity.

Matthew & Michael Garber

Michael Garber takes care of everything that grows from the ground up. He manages all aspects of crop production, from planting to harvest, making sure each field is cared for with the same attention and dedication passed down through generations. His passion for the land and commitment to quality help ensure that every crop we grow lives up to the Garber name.
Matthew Garber handles what happens after the harvest. He manages the storage, packaging, and marketing of our sweet potatoes and other crops, making sure they stay fresh and are presented with pride. Whether it’s working with local partners or getting our produce into stores across the country, Matthew brings a personal touch to every step, always representing the values our farm was built on: quality, honesty, and hard work.

Together, Michael and Matthew help carry on the Garber Farms legacy—rooted in tradition, powered by family, and growing strong for the future.

Our 'Spud-Tactular' Sweet Potato Facts

• Sweet Potatoes are commonly referred to as “yams”.

• Native Americans were already growing sweet potatoes when Columbus arrived on America’s shores in 1492.

• The sweet potato is not a potato, not even a distant cousin. Potatoes are tubers; sweet potatoes are roots.

• Sweet potatoes have been growing in the South since as early as 1648.

• Louisiana offers ideal soil and climate conditions to grow sweet potatoes.

• The sweet potato was ranked number one in nutrition of all vegetables by the Center for Science in the Public Interest.

• The CSPI ranked the sweet potato at 184 in nutritional value, more than 100 points ahead of the baked potato, spinach or broccoli.

• Sweet potatoes provide twice the recommended daily allowance of vitamin A.

• Sweet potatoes provide more than one-third of the daily requirements of vitamin C.

• Sweet potatoes are an important source of beta-carotene, vitamin B6, iron, potassium and fiber.

• Studies have consistently shown that a high intake of beta-carotene rich vegetables and fruits, like sweet potatoes, can significantly reduce the risks for certain types of cancer.

• Sweet potatoes contain virtually no fat or sodium.

• Our medium sweet potato holds only about 150 calories.

• Sweet potatoes that are a pretty, bright orange color are richest in beta-carotene.

• The popular “Sugarbusters” diet strongly recommends sweet potatoes as a substitute for other foods that should be avoided such as white and red potatoes, rice, pasta and corn.

• Sweet potatoes are a more nutritious if cooked with the skin on.

• Sweet potatoes should be washed and dried thoroughly before being cooked.

• Sweet potatoes should not be refrigerated unless cooked. Storage at low temperatures can cause flavor loss.

• Sweet potatoes should be stored in a cool, dry, well-ventilated area at approximately 55 degrees to 65 degrees F.

• Ideally, sweet potatoes should be used within a week or two, however they may be stored for up to one month.

• Always use a stainless steel knife when cutting a sweet potato. Using a carbon blade will cause it darken.

• Always choose firm, fairly well-shaped sweet potatoes with skin somewhat even in color and free of blemishes.

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