“A big portion does end up in foodservice, but mostly in the Hispanic-oriented restaurants throughout the Northeast,” Caram said. “That’s the case particularly among the Cubans, Puerto Ricans, Venezuelans and Central Americans.
“You go to any Colombian restaurant here in Miami from June on, you’ll get a Florida avocado in an avocado salad. They will have them on their menus through January.”
While people from the Caribbean like Florida avocados, those south of Ecuador lean more toward the Chilean and Argentinean fruit, Caram said.
Foodservice isn’t a major player in the Florida deal, said Alvaro Perpuly, general manager and partner at Fresh King Inc.
“Foodservice normally doesn’t do that much,” Perpuly said. “They do, but they’re only price-oriented. If the price is cheap enough for them to make a good margin, they will move to the green-skinned. It’s all about how well their customers get to know these avocados and to start asking for the green-skinned instead of the hass.”