Movement of avocados has been fluid and consistent and demand remains steady. "Avocado dry matter (oil content) peaked about a month earlier this year. We had most of our avocados at 35 percent dry matter or more which means they taste "like butter" but ripen sooner rather than later," says Rob Ybarra, executive vice-president of Villita Avocados.
In terms of timing of the season, which is into its last quarter now, it did begin earlier in Mexico and it's expected to end around mid-June with "loca" or new fruit starting immediately right after.
Michoacan is where close to 90 percent of Mexican avocado production is coming from while the remaining 10 percent is from Jalisco. "It's been a lot warmer this year so that has affected maturation," says Ybarra, noting that most of the production is coming from the high area regions that are 2,100 meters above sea level.
As for demand, movement is expected to pick up. "Last week everyone was trying to clean up from Easter. We expect this week to be brisk," he says, adding that consumption continues to grow on avocados. "Demand is outpacing supply."
The role of bagged avocados
Helping that movement and consumption increasingly are bagged avocados, which continue to climb in sales versus last year. "More and more families are eating avocados for breakfast, lunch, and dinner thereby increasing multiple purchases instead of a single ring," says Ybarra. "It's not just avocado toast and guacamole. Social platforms have helped overall consumption and acceptance as a great meal solution."
This year in particular has been an "off year" of larger fruit. Overall there are fewer pounds but almost the same amount of fruit so 32s, 48s, and 40s have suffered a decline in production. In turn, this is driving up the prices this year on big fruit. This factor, along with the higher price of fuel, has made for a higher overall cost market.
Looking ahead, the next two weeks involve preparation for Cinco de Mayo, a critical avocado consumption holiday and one that many retailers are now placing their orders for.
For more information:
Rob Ybarra
Villita Avocados
rob@villitaavocados.com
https://villitaavocados.com/