Luis Lerma, West Pak's packing and operations manager provided a tour of the packing house.
This bin weighs about 950 to 1,000 pounds and is ready to hit the sorting line.
In addition to cameras, manual sorting provides an extra security check during the avocado-grading process.
These avocados have been graded and are now on their way to the weight bridge.
Avocados lining up to be weighed.
Marji Morrow and Zac Benedict with the California Avocado Commission tour West Pak's facility.
A peek in the weight bridge.
Labeling system. The right side of the photo shows how employees can differentiate the PLU stickers of organic avocados from conventional ones.
Sinclair labeling system.
Overview of the packing house.
Different grades of avocados coming off the belt.
Folded avocado boxes. Three different boxes are used to differentiate West Pak’s grade one avocados from grade two and organic. Grade one comes in a green box whereas grade-two avocados come in a brown box named “Dos Amigos” and organic avocados are packed in a two- layer brown box with the lettering “Organic”.
2-layer box of conventional avocados.
This lady packs avocados out of a bin. The packing pace is incredibly high. Who can pack a box in 20 seconds?
Random check to make sure the cartons meet the weight that's on the box.
Hass avocados; packed and ready to be shipped to the customer.
The majority of avocados packed at West Pak's facility are Hass. This however is the Reed variety.
West Pak's ripening rooms.
Cold room that is used for avocados that are ready to be shipped out.
Luis Lerma, West Pak's Packing & Operations Manager and Jared Bray, responsible for Sales & Business Development at West Pak.
Jan DeLyser with the California Avocado Commission and George Henderson, Marketing Manager at West Pak.