Maximize Hass Avocado Sales

Irvine, CA (July, 2010) – Keeping ahead of the competition requires knowledge of consumer taste preferences and an anticipation of food trends. In addition, knowledge of how to maximize every ingredient purchased. Take the versatile Fresh Hass Avocado: complementary in ethnic dishes from the Americas to the Mediterranean and Asia; it can be halved, sliced and diced; it can be broiled, sautéed and fried to create menu variety that keeps any menu fresh, creative and nutritious…all the advantages you need to keep ahead of the trends.

The Hass Avocado Board (HAB) estimates over 1 billion pounds of Fresh Hass Avocados will be distributed in the United States throughout 2010. To help foodservice operators add variety and interest to the menu year-round with Fresh Hass Avocados, HAB is offering a free Culinary Instruction Kit CD packed with nutritional information and recipes to keep the menu exciting all day, every day and every night.

Learn about the various sizes of Fresh Hass Avocados and purchase the optimum size for your operational needs to minimize waste and loss. Follow the step-by-step guide on cutting-seeding-peeling avocados to maximize efficiency, and become familiar with the various ripeness stages and the cooking procedures to use at each stage. From fresh to deep-fried to broiled, there’s a Fresh Hass Avocado waiting to transform ordinary into extraordinary.

For a free copy of the Culinary Instruction Kit and to unleash the hidden potential within every Fresh Hass Avocado, contact the Hass Avocado Board at 949-341-3250.

Source: Hass Avocado Board