Garcia also has seen drop in foodservice use of limes.
“A few have stopped putting limes on their menus altogether,” he said.
Still, Wiebusch said, it’s a mixed bag. Some foodservice channels will use limes no matter what.
“The guy at the bar who wants a lime in his drink doesn’t care how much it costs,” he said. “And the restaurant that puts lime on its trout almondine is still going to do it. You’d think at these prices they wouldn’t, but they keep buying.”
Prices for 40-pound boxes March 20 at the Hunts Point terminal market in New York ranged from $80 to $95.