20 S G M A G A Z I N E | FA L L 2 0 1 8 Providing the Baker Advantage Located in South Georgia, with more than 5,000 acres, Baker Farms remains a family-owned and operated agri-business. In addition to family members that work on a full-time and part-time basis, Baker Farms has several long-time employees, and 200 H-2A temporary agricultural workers. With a commitment to excellence, the company’s “Baker Advantage” represents a responsibility toward food safety. Governed by the strictest safety protocols, as independently verified by third-party audits, Baker Farms’ processing facility utilizes separate, sequential washing tanks, each equipped with its own computerized sanitation injector system and water agitation processes. “What also causes us to stand out is that we grow fresh produce all year, and have a dependable workforce,” said Wetherington. “We have highly skilled workers that take pride in what they are picking. They are inspecting what they pick to make sure it meets our standards for color and size.” Continuing the Baker Tradition Since Terry started farming full time in 1970, Baker Farms has extended beyond the first generation, to the second. With 11 grandchildren representing the third generation, there are plenty of Bakers to carry on the family’s legacy. Wetherington, a fourth-generation farmer from Colquitt County, said farming is not the typical 8-to-5 job, and as the father of five girls he has learned the importance of planning at home and work. “My girls are into softball,” said Wetherington, who also coaches his daughter’s team. “Four out of our five girls are on a softball team… different teams. It keeps us moving.” The Baker grandchildren have hectic schedules and a long list of activities that include dirt track racing (on a regional circuit), baseball, softball, cheerleading, and of course, hunting and fishing. When most families are enjoying holidays together, the Baker family is more likely scattered between farming duties and their other business, Baker Funeral Home in Moultrie. “Thanksgiving and Christmas are busy times on the farm,” said Wetherington. “Baker greens are also part of a lot of holiday family dinners, so we make sure we do it right.” www.bakerfamilyproduce.com