In addition, the commission created a poster to educate produce employees about handling ripe avocados, since they require a more gentle touch than hard green fruit.
But nowhere is ripening more important than for foodservice users, many of whom have adopted just-in-time deliveries, Dowhan said.
“They bring in product, and they want to be able to use it right away,” he said. “It’s important that you have the service capability to get ripe fruit delivered to the regions where they’ll distribute it from.”
Thomas of Index Fresh agreed.
“Most restaurant chains don’t have a lot of room in the back, so they can’t store fruit,” he said.