Oxnard, Calif.-based Mission Produce has releases two guides on best practices for handling avocados at retail and foodservice.

In the retail version of the guide, Mission gives storage, display and signage tips — what to do (AvacaDOs) and what not to do — and also provides consumer data, including sensitivity to price changes and which categories of shoppers are more likely to purchase the most avocados.

In the foodservice version of the guide, there are instructions on how to cut and pit avocados and how to keep them fresh after cutting.

The guide also includes usage ideas for every meal occasion, a list of vegetables most often paired with avocados, and the best key words to describe avocado dishes on menus, particularly if an establishment is aiming for a “healthy” connotation.

It also gives insight from consumers regarding their perceptions of restaurants that serve avocados.

Nutrition information is included in both guides.

“Our goal was to design AvocaDOs and DON’Ts to be relevant to all levels, (for) a vice president, buyer, store produce manager or chef,” Denise Junqueiro, director of marketing, said in a news release. “We want everyone to find it useful.”

The guides are at https://www.worldsfinestavocados.com/bestpractices/ and will be available at the Produce Marketing Association’s Fresh Summit expo Oct. 21-22 at booth No. 644.