California Avocado Commission Promotes Monica Arnett to Vice President of Finance and Administration

California Avocado Commission (CAC) President Tom Bellamore announced the promotion of Monica Arnett, a seven-year veteran of the Commission, to vice president of finance and administration. In her new role Arnett oversees the management of finance, administration, human resources and information technology.

Early Projection For Increased 2020 California Avocado Volume Central to Commission Discussions at PMA Fresh Summit

September 19, 2019 California Avocado Commission

“We’re wrapping up our season and the celebration of the Commission’s strong heritage of groundbreaking avocado marketing, supporting California avocado growers and helping to grow avocado consumption,” said Jan DeLyser, CAC vice president marketing.

California Avocado Commission Launches Summer Entertaining Program

With June’s California Avocado Month drawing to a close, the California Avocado Commission (CAC) has launched a new Summer Entertaining program to support the brand through the remaining season. The crop is expected to have continued availability into August with limited volume later. CAC’s new program includes Fourth of July and summer-themed retail promotions along with supplemental advertising and consumer communications.

June California Avocado Month Program Enters Seventh Year

It’s June, which means it is time for the seventh annual California Avocado Month promotion designed by the California Avocado Commission (CAC). This year’s program includes a food hall partnership, activities by spokesperson Chef Sam Zien, public relations and influencer outreach, blogger recipe development, digital and social support.

California Avocados Shine in Globally Inspired Dishes

American consumers think of California Avocados as a state icon and a building block of its locavore cuisine. Marrying the comfort of avocados with the adventure that ingredients from around the globe lend to a dish is a winning combination. As California’s avocado season reaches its peak, foodservice operators should look to other cultures for tasty new ways to showcase the State’s freshly picked, quality fruit.