Oxnard, California-based Mission Produce has just released its third edition of its AvocaDOs and DON’Ts- Quality Reference Guide. This version plays off the success of their Retail and Food Service editions released several months ago. “Avocado users are hungry for more information in order to capitalize on of one of the hottest commodities in the produce industry,” said Denise Junqueiro, Director of Marketing. This “best practices” guide provides information about storage and handling techniques based on seasonality and origin of the fruit, as well as proper assessment practices for ripening and detailed descriptions of quality conditions.
Mission Produce said the information in the guide provides tools to support the management of a successful avocado program. It gives customers and produce professionals tips and know-how from Mission’s team based on years of experience and thoughtful attention to scientifically proven methods. “With the rise in avocado consumption and the entry of more global sources, customers need access to proper handling practices for all origins and production cycles. This guide is a one-stop shop to gain that understanding,” said Brent Scattini, Vice President of Sales and Marketing.
The guide also provides information on various quality concerns. “Many conditions are harmless to the pulp of the fruit and are just cosmetic,” said Ryan Fink, Director of Global Quality and Distribution. The guide canididly explains the different conditions from checkerboarding to lenticel spotting, limb rub to ridging and everything in between. “It’s a comprehensive guide we know quality assurance managers, buyers and produce professionals alike will find valuable and instrumental in supporting their avocado program,” added Junqueiro.
