Calavo Growers uses its two packinghouses in Mexico to deliver year-round consistent top quality, ripeness level, and first-class customer service, says Peter Shore, vice president of produce management.
Shore said the Santa Paula, Calif.-based Calavo has a packinghouse in Uruapan, Michoacán, and another in Ciudad Guzman, Jalisco.
“[They] are the foundation of our Mexican avocado sourcing programs,” he said.
“Our facilities allow Calavo to manage fruit from harvesting, packing, shipping, exporting, importing and distribution to our retail and foodservice customers,” Shore said. “Managing all of these processes enables Calavo to deliver year-round consistent top quality, ripeness level, and first-class customer service.”
For the 2023-24 season, Shore said Mexican fruit quality and maturity have been very good.
“So far this year, we have seen a higher percentage of smaller fruit,” Shore said. “As we move into the peak of the season, we expect sizing to improve with a general mix of Jumbo, large, medium and small.”
Shore said bags are becoming a larger percentage of overall avocado sales, making up about a quarter of all the sales nationally.
“Calavo’s bags offer marketing messaging with consumer-friendly ‘Know Your Avo’ tips, including for proper storage and handling and home menu suggestions,” Shore said.
In addition to conventional fruit, Shore said Calavo Growers will have a steady supply of organic avocados.
“We also offer Fair Trade Certified avocados, both conventional and organic, in which each sale gives back to the farming communities where our avocados are grown,” he said.
Shore said avocado consumption has the potential to grow in all parts of the country.
“Where consumption is close to 9 pounds per person in the U.S., Mexico is double that amount,” he said. “Avocados are one of the most versatile and healthy fruits, as they can be included with snacks or meals any time of day — breakfast, lunch and dinner. Avocados are delicious, nutritious, and versatile … the possibilities are almost limitless, so we’re finding more ways to incorporate them, such as in healthier swaps for fats in desserts or spreads instead of mayonnaise.”
