The production of sriracha sauce begins with growing the chilis. The chilis were grown on Underwood Ranch until the two companies ended their relationship in 2016.[12] David Tran, owner of Huy Fong Foods, contracted about 690 hectares (1,700 acres) of farmland that spreads from Ventura County to Kern County in California.[13] In order to make sriracha, the chili peppers are planted in March.[14]