I have been following this story since it started a few months ago. It seems that the company was more outside any built up area and the emmissions had a chance to dissipate before they were able to cause irritations. The owner of the company, a Viet Namese immigrant with a great story to tell, was expanding sales so fast it needed to expand its facility. The town needed the jobs so it was happy to entice the company to move there. Apparently, when the chilies are being cooked and everything is being mixed it is overpowering emissions from the smoke stack and some folks have to leave the area while the cooking is going on.
That's the jest of the situation.
Dee