Motts apple juice was created by the firm in 1938. Because cider had become established as a primarily seasonal commodity, it was thought that a year-round apple juice may alleviate warehousing and other issues. The company's manufacturing staff and researchers set to work on processing procedures to capture the unique flavor and smell of apples in a bottle. Duffy-Mott had been unable to expand its Motts lines west of the Rockies due to the location of its operations. This changed in June 1960, when the business leased the 407,000-square-foot factory and bought all of the Pratt-Low Preserving Corporation's processing equipment from Thriftimart Inc., a West Coast food chain.