It’s April and California avocados are getting into their peak season. Though there has been some harvesting since February, the season started around April 1 with peak supplies expected to continue through July, with some volume expected to continue through summer. This year’s crop is estimated to be 175 million pounds, which is about half the volume of last year’s crop. Avocados are alternate-bearing with 2019 being a smaller crop year. In addition, last year’s July extreme heat had a significant impact on the trees and this year’s fruit volume. “Because of this year’s lighter crop, California is the sweet spot of distribution,” says Jan DeLyser with the California Avocado Commission (CAC). 
Zac Benedict, Jan DeLyser and Marji Morrow with the California Avocado Commission.
Road trip
Last week, the California Avocado Commission traveled through the state to officially kick off the season and promote California avocado consumption. Annual grower meetings were held in Temecula, Ventura and San Luis Obispo. In addition, the Commission organized a consumer media event in Sacramento. “The annual meetings provide us with the opportunity to update the state’s avocado growers on the work of the Commission and address their questions,” DeLyser said. “In addition, we are building anticipation and letting targeted consumers know that California avocados are moving into peak season.”
The Commission concluded its road trip this past Saturday with an event at Hawks Public House in Sacramento. Chef Michael Fagnoni who opened the Sacramento restaurant in 2018 with his wife Molly Hawks, prepared a four-course brunch for the Commission’s invitees. These included top consumer media and bloggers from the Sacramento area. Each course featured California avocados in a very different way with the following dishes being part of the menu:
- California Avocado and Lemon Crème Fraîche Soup.
- California Avocado and Roasted Beet Salad.
- California Avocado Tartine with Grilled Shrimp, Asparagus and Wild Arugula.
- California Avocado and Valrhona Chocolate Tart with whipped cream and almond brittle.
“We have worked with Chefs Fagnoni and Hawks for several years as part of our Artisan Chef program. CAC chose to host this year’s season opener event at their Sacramento restaurant because the chefs’ creativity with avocados and passion for using local produce, including California avocados, are a perfect fit for our program.”
Chef Mike Fagnoni prepares a California Avocado and Roasted Beet Salad.
For more information:
Jan DeLyser
California Avocado Commission
Tel: (+1) 949-341-1955
www.californiaavocado.com