Oxnard-based Mission Produce continues to innovate in the avocado category. With over thirty-five years of experience and eleven ripening centers globally, the Mission Produce team has developed a best practices avocado guide, AvocaDOs and DON’Ts.
Mission Produce is rolling out two versions simultaneously. One is geared toward Retail and contains helpful handling practices, merchandising tips and consumption data. The second is for Foodservice and contains food safety practices, cutting and storing recommendations and menu insights.
“Ripe avocados have grown to be one of the top five items in the produce department and we want our retailers to fully capitalize on the trend. Our best practices guide, AvocaDOs and DON’Ts, equips them with additional tools to make that happen,” said Patrick Cortes, Director of Sales. “We also want to make sure we are providing the same type of insights to our foodservice operators, who have their own set of avocado handling challenges. Mission’s avocado best practices guides provide all of our customers the information they need to manage their avocado category.”
According to Denise Junqueiro, Director of Marketing, “Our goal was to design AvocaDOs and DON’Ts to be relevant to all levels, from a Vice President, Buyer, Store Produce Manager or Chef. We want everyone to find it useful.”
Mission Produce will have the AvocaDOs and DON’Ts guidebooks on hand at PMA Fresh Summit, booth 644, as well as complimentary assets including back room posters and infographics. They can also be mailed upon request and found online at www.worldsfinestavocados.com/bestpractices
For more information:
Robb Bertels
Mission Produce
Tel: 805.288.8165