Tips for retailers

Tips FOR
RETAILERS

Find our best tips and information on selection, receiving and handling of avocados.

STAGES OF RIPENESS

STAGE 1

Very hard fruit. Usually green in color. During certain times of year, mature hard fruit can be black in color. Ripens in approx. 7 days. (25 lbs. pressure)

STAGE 2

Pre-conditioned fruit is ready to eat in approx. 3 to 5 days if held at room temperature. (15-25 lbs. pressure)

STAGE 3

Breaking (pre-conditioned) fruit has slight give at top & bottom. Ready to eat in approx. 3 days if held at room temperature. (10-15 lbs. pressure)

STAGE 4

Firm/Ripe fruit yields to gentle pressure. Ready to eat, best for slicing and dicing. Will be ripe next day if held at room temperature. (5-10 lbs. pressure)

STAGE 5

Ripe fruit yields to gentle pressure. Use same day for all uses or refrigerate for up to 3-5 days. (5 lbs. or less)

TIP: Color is not always the best indicator of ripeness. Always wash avocados before cutting into them.

RECEIVING AND HANDLING

Upon product's arrival, remove shroud immediately
Remove any items stacked directly above the product
Handle with extreme care, avocados bruise very easily
Keep back stock avocados refrigerated at 40°F,
never lower than 38°F
For further ripening, hold avocados at 60°F to 65°F, never exceeding 68°F, and keep rotated

DISPLAY AND MERCHANDISING

Handle with extreme care-do not "dump" fruit when replenishing displays.
Sweep display for daily product rotation-hard fruit on bottom, ripe fruit on top.
Display avocados on tables with current produce merchandising standards, preferably next to tomatoes or other preferred produce items for natural color breaks.
For feature avocado displays, utilize current produce feature display standards, preferably cross merchandise with tomatoes or other traditional guacamole produce-fresh items to create guacamole.
Merchandise secondary avocado displays at the end of produce displays/tables, using avocado boxes.