Following the 2010 earthquake in Haiti, the most requested food item from the Church's welfare program was spaghetti. Since pasta is nutritious and is used almost everywhere in the world, making it has always been a priority for the Church. While the Church had previously run pasta plants in Salt Lake City and Kearns, Utah, in 2014 the Church built a new plant in Kaysville. The new plant stretches over 48,000 square feet and houses the most up-to-date systems available. Now known as Deseret Mill and Pasta, the mill and plant produce approximately 20 million pounds of product each year. Made from durum wheat brought in from Church farms, semolina flour is made on site in the milling area. After being milled, the flour is combined with water to create pasta dough in one of the plant's large mixtures. The dough is then pressed through a dye and funneled through a drying process. The pasta is made on two lines, called the short-goods and the long-goods line. The short-goods line produces elbow macaroni, ribbon pasta, and spaghetti bites at a rate of 1,400 pounds an hour, taking about four hours from the beginning of the process until packaging. The long-goods line makes spaghetti at a rate of over 1,600 pounds an hour, taking about 10 hours from start to finish. In the pasta area, there are three packaging lines where anywhere from 45 to 80 packages of goods are finished and sealed per minute. To accomplish all this important work, the plant employs 24 full-time workers and 30 missionaries, but the mill and plant are also heavily supported by volunteers from nearby Church congregations. Together, they keep the whole operation running smoothly, providing for the poor and needy in the Lord's way.