California Fruit and Vegetable

Category: Featured Post

  • Turning Apple Waste into Profit and Protein

    Every year, as the presses churn and the sweet smell of cider fills the autumn air, more than 4 million tons of apple byproducts are hauled off as animal feed, compost or landfill waste. But a new Cornell study offers apple skins, seeds, cores and pulp a different ending.

    Freeze-dried and milled into a fine powder, the byproduct, known as pomace, can be blended into commercial beef meatballs at levels up to 20% without turning off consumers, according to a new study published Sept. 12 in the Journal of Food Science and Nutrition. In sensory panels of more than 100 untrained tasters, the meatballs with apple pomace were indistinguishable in aroma, taste, texture and overall preference from all meat formulations.

    Doctoral student Peter Gracey works in the Leslie J. Herzog ’77 and Jacqueline Beckley Food Innovation Lab. Photo by Sreang Hok, Cornell University.

    “It’s a great source of fiber and bioactives,” said corresponding author Elad Tako, associate professor of food science in the College of Agriculture and Life Sciences. “But as an ingredient, it also has an antioxidant effect and contributes to a longer shelf life for food products.”

    The finding is more than a kitchen curiosity. It also points toward a potential new revenue stream for apple and cider producers in New York state and a practical way to close a circular loop in food manufacturing. Rather than paying to dispose of pomace, processors could freeze-dry and sell it as a value-added ingredient to meat packers, food manufacturers and specialty producers.

    That shift could trim disposal costs, reduce methane emissions from landfills and capture additional dollars from a resource now treated as waste. At the same time, it could increase dietary fiber content in popular processed foods and modestly reduce the share of animal protein without changing the eating experience.

    “I’ve always had a passion for sustainability,” said Peter Gracey, first author and doctoral student in Tako’s lab. “There have been other experiments exploring the use of grape and apple pomace as an ingredient in other meat products.”

    Gracey said they tested a realistic commercial scenario. They bought Cortland, Empire and Red Delicious apples at wholesale, pressed them at a commercial juice press, then freeze-dried the leftover pomace for 48 hours. After milling the dried material to a consistent particle size, they rehydrated it and blended it into 80% lean ground beef at 10% and 20% inclusion rates.

    Beyond the tasting panels, they measured texture, color, composition and cooking yields. The 20% formulations did show a drop in cooking yield and a shift in internal color that might matter to manufacturers who need to meet specification standards. But the sensory panel did not penalize the higher inclusion levels, suggesting consumers may accept small changes if the product is otherwise familiar.

    The benefits flow in multiple directions, Tako said. For cider makers and juice processors, pomace accounts for an estimated 25-30% of the total fruit mass. Handling that volume is expensive. Transportation and disposal costs can eat into already tight margins, especially for small and mid-sized processors. Turning pomace into a dry, shelf-stable ingredient means less waste-hauling and a marketable product that could be packaged, sold and distributed. For regional processors seeking new revenue streams, the approach could be appealing.

    For meat producers, the ingredient adds pectin, fiber, polyphenols and micronutrients – all benefits that could be advertised in a “better for you” food package. Many populations fall short on recommended fiber intake. Adding fruit-derived fiber to processed meat products could help close that gap without asking consumers to change deeply ingrained habits. The approach may be especially useful in institutional settings such as schools, hospitals and workplaces where familiar comfort foods are served at scale, according to the researchers, among them Olga Padilla-Zakour, Seneca Foods Foundation Professor and director of the Food Venture Center, Cornell AgriTech.

    From a climate perspective, diverting pomace from landfills curbs methane emissions and reduces the environmental footprint of juice and cider production. Replacing part of the meat in processed foods with plant material lowers the embedded greenhouse gas intensity of those items. The study citesresearch indicating that substantial reductions in processed and red meat consumption could lead to steep declines in food-system emissions.

    Globally, apple production topped 97 million metric tons in 2023. New York state is the second-largest apple producer in the U.S., home to thousands of apple growers and a growing number of small cider houses and juice operations. The prospect of a local market for pomace could keep dollars within regional supply chains, according to Tako. Instead of trucking wet waste to distant composting sites, a processor in the Finger Lakes could partner with a meat co-packer or snack-food manufacturer in the region.

    The exact size of the potential market will depend on a string of practical issues, Gracey said: how much pomace producers can economically dry, how quickly they can supply consistent lots and whether food manufacturers will invest in formulation and labeling changes. Freeze-drying preserves bioactive compounds and structure, but it is energy-intensive and requires capital equipment or third-party services. Simpler drying technologies might work, too, but would need careful validation to preserve color, flavor and food safety.

    If adopted, Tako said, “it’s a win-win-win. It could mean more natural, better-for-you products for meat companies and the people who care about getting enough protein and other nutrients, but also provide a new income stream for apple and cider producers.” — By Laura Reiley, Cornell University

  • 160 Years of Cornell Potato Breeding with National Impact

    Boil them, mash them, stick them in a stew – potatoes are the most-consumed vegetable in New York and the U.S., accounting for $100 billion of the U.S. economy. Although New York’s share of total potato production has decreased over time, with most crops now being grown in the west, the Empire State still punches above its weight in supporting the national potato industry, thanks to Cornell University’s 160-year-old potato breeding program and its network of farmer and processor collaborators, who work hand-in-hand to develop new varieties grown across the country.

    Cornell’s outsize impact on the potato industry stems from having developed over 50 varieties, including the most-grown variety used nationwide for making potato chips, and varieties resistant to the invasive golden nematode (a devastating potato pest), said Walter De Jong, professor of plant breeding and genetics.

    “The processing quality of our potatoes is probably the best in the world, and that would not be possible without many decades of effort and cooperation between scientists, growers and processors,” De Jong said. “The breeding program I inherited was one with excellent communication between breeders and stakeholders – when I was interviewed at Cornell 20-some years ago, there was a potato grower even on the search committee. Those kinds of relationships are hard to start, but once they go, they’re fantastic.”

    Walter De Jong introduces recent Cornell potato varieties to farmers at an extension event he has been hosting every year for the past two decades. Photo: Pia Spychalla

    Protecting Potatoes from Pests

    Robert Plaisted, professor emeritus of plant breeding and genetics, oversaw Cornell’s potato breeding program for almost half a century, from 1956-2000. The biggest challenge he addressed was protecting potatoes from the invasive golden nematode, a microscopic worm that feeds on potato roots, stunting growth and drastically reducing yield. The nematode was first discovered in Long Island in 1941.

    The potato variety “Marcy” grows in front of the mountain in New York’s Adirondacks it is named after in 2003. Photo: Keith Perry

    “At the time, the control method was fumigation,” Plaisted said. “But a few years into the program, they discovered on the research farm that the well from which the irrigation water was being pumped had signs of the fumigant. The well water on Long Island is sacred, so they immediately prohibited the further application of the nematicide.”

    Along with breeders at Cornell and in Maine, Plaisted acquired wild South American potato varieties resistant to nematodes, and crossed them with Scottish seeds, better adapted for New York’s long daylight growing periods. The researchers began releasing golden nematode-resistant varieties that effectively controlled the pest, without the fumigant pesticide.

    Robert Plaisted is inspecting potato plants at Cornell AES’ Campus Area Farms in 2004, when he was leading Cornell’s potato breeding program. Photo: provided

    Since then, almost every Cornell variety released includes such resistance, De Jong said. And because Cornell varieties are so widely grown across the country, they are now used as breeding stock in other programs, so that resistant varieties are also being released by other breeders, he said. In the U.S., careful monitoring and regulation have prevented the pest from spreading outside New York – for now.

    “If golden nematodes ever do appear someplace else, there are resistant varieties being used everywhere,” De Jong said. “Out of everything our program has done, I’m most proud that we’ve spread nematode resistance across the country – it’s almost the equivalent of a vaccination.”

    Walter De Jong’s lab is producing fresh potato chips and enjoying a taste test as part of the evaluation. Photo: Allison Usavage

    Progress through collaboration

    The Mahany family understands better than most the devastation that can result from potato pests and diseases. The Irish potato famine of 1845 led Cain Mahany to immigrate from Ireland to North America, where he began a new potato farm in Maine. His descendants relocated to Arkport, New York in the mid-20th century, where the current Mahany Farms grows 2,300 acres of primarily potatoes, field corn and wheat.

    Photo Caption: Colorful potato varieties. Photo: Allison Usavage

    For at least 55 years, Mahany Farms has collaborated with Cornell potato breeders to test potential new varieties in real-world conditions, said grower Gary Mahany. In 1997, Plaisted named a new variety Reba after Gary’s mother, to honor the family’s long-term support of the program and all women in the potato industry, Mahany said.

    Participating in plant breeding trials means that almost every year, Cornell researchers come to the farm and provide seed potatoes of 10-12 potential new varieties. The growers watch for yield, pest and disease resistance, drought tolerance, storage quality, and factors important to their processors. The Mahanys grow potatoes for the Wise company, and for chipping, potatoes need to be small, round, not easily bruised, and have low water content, Mahany said. The family makes time in its busy schedule to participate in growing trials “because it matters,” he said.

    “We want to get a look at the new varieties as quick as we can, not just for ourselves but for other growers who don’t necessarily take the time,” Mahany said. “That’s the best way you can have input into whether a variety stays around or whether the breeding program drops it. It’s not just for us, it’s for everybody.”

    Cornell’s potato program produces and evaluates chips from their potato varieties. Photo: provided

    The success of Cornell’s breeding program comes in large part from the researchers’ active engagement with industry and growers, said Chris Hansen, general manager of CSS Farms in Bliss, NY. The Bliss farm has collaborated on testing new varieties for at least 30 years, and De Jong released a 2023 variety “Bliss” in honor of that relationship. The farm produces 70,000 tons of potatoes on 4,400 acres, and their crops go into Cape Cod, Kettle, Utz, Herr’s and Middlesworth potato chips.

    CSS Farms in Bliss, NY, has been testing Cornell’s new potato varieties for at least 30 years. Pictured: Chris Hansen, the farm’s general manager. Photo: Shanna Hansen

    Hansen also participates in the Variety Development Committee Cornell established to bring together growers and processors with potato breeders. The group has met every year for decades.

    “We’re able to give Walter feedback about what we need, what we want to see, and he listens and values our input – that’s been the success of the program, is everyone collaborating together and Walter making decisions based on that feedback,” Hansen said. “In my opinion, it’s the best program in the nation.”

    Potato breeder Walter De Jong and his field manager, Matt Falise, are discussing selection decisions during the harvest. Photo: Pia Spychalla

    Public support makes breakthroughs possible

    Cornell has supported potato breeding efforts almost since the university’s founding in 1865, as New York’s land grant university. Long-term, dedicated support to agricultural research is crucial for making the kinds of breakthroughs that powered the Green Revolution, such as developing varieties that are higher yielding, disease-resistant and best-adapted to various climates, said Margaret Smith, outgoing associate dean and director of the Cornell University Agricultural Experiment Station (Cornell AES). The station manages many of the farms and greenhouses where the university’s plant breeders conduct initial trials. Since 1887, Cornell AES has also distributed federal capacity funding (currently from the U.S. Department of Agriculture’s National Institute for Food and Agriculture) for states to perform research relevant to agriculture, environmental protection and community well-being.

    Plant breeding in particular requires consistent funding to maintain, because new variety development can take 10 years or more, and plant materials will die without facilities and staff to maintain them, Smith said.

    “You can’t just stop a breeding program and pick it up next year. When plants in a breeding nursery die, you’ve lost genetic materials that you can never recreate,” said Smith, who is also a corn breeder.

    The USDA also supports multi-state research projects, which enable researchers across state borders and disciplines to work together to address regional problems, said Toni DiTommaso, incoming associate dean and director of Cornell AES. Cornell’s potato breeders have participated in multi-state projects for many years, and De Jong currently serves on a collaborative potato breeding and variety development research group tasked with enhancing farm sustainability throughout the Eastern U.S.

    “Having that federal funding as a stable backdrop over time allows researchers to continue and progress with their work, which is critical because it often takes many years to achieve results,” DiTommaso said. “Like with agriculture itself, agricultural research requires a lot of patience and commitment.” — By Krisy Gashler, Cornell University Agricultural Experiment Station

  • Researchers Explore Ways to Better Safeguard US Romaine Supply

    E. coli outbreaks in romaine lettuce have long been a public health concern. Between 2000 and 2020, at least 42 foodborne illness outbreaks associated with romaine lettuce were reported to the Centers for Disease Control and Prevention’s National Outbreak Reporting System.

    And yet, our affection for romaine remains: Of all leafy greens, Americans spend the most on romaine (with iceberg behind by a head).

    A new paper in Scientific Reports suggests that a combination of efforts in the field, and even postharvest techniques, can minimize risk to human health. Co-authored by Renata Ivanek, a professor in the Department of Population Medicine and Diagnostic Sciences in the College of Veterinary Medicine, and Martin Wiedmann, the Gellert Family Professor in Food Safety in the College of Agriculture and Life Science, the paper outlines interventions likely to make a concrete difference in the safety of the nation’s romaine.

    “This study supports that interventions should focus on reducing produce contamination via contaminated irrigation water, on assuring that produce washes applied during processing consistently deliver reasonably high reductions of bacterial numbers, and on improving temperature control during distribution,” Wiedmann said.

    Ivanek said the study aimed to help industry find ways to do better and to provide consumers a better guarantee of product safety. They began with an advisory council of industry leaders, she said.

    “We tried to describe the system as holistically as possible to account for different risk factors and how they could have interactions,” she said. “There’s not just one intervention that will save us all. We spent a lot of time trying to understand the preharvest component, especially the irrigation water piece and how much risk can be explained by that.”

    Study results suggested that much contamination originates from irrigation with untreated surface water applied through overhead spray irrigation systems. They found that risk from irrigation was reduced either through water treatments or by switching to furrow or drip irrigation.

    “While not the most common system, spray irrigation is used in a number of fields for its benefits during germination, its cooling effect on plants and other reasons. But drip or furrow irrigation reduces the probability that water directly touches the leaves,” Ivanek said, acknowledging that switching to these other irrigation systems introduces significant potential additional costs to grower.

    Moving into the postharvest area, the researchers – who included Ece Bulut, formerly a research associate in the Department of Population Medicine and Diagnostic Sciences and now a senior analyst for Walmart Sourcing – focused on what happens in the processing facilities.

    “Lettuce is harvested in batches and all lettuces are washed,” Bulut said. “There is a lot of research in how to make that wash better, but there are still knowledge gaps in the effective amount of chemicals to use and other details of the postharvest wash process to reduce variability of contact time with the wash chemicals.”

    And finally, Ivanek and her co-authors explored the importance of maintaining proper cold storage temperatures along the entire supply chain to romaine’s final destination.

    “Time and temperature play a role in food safety, and also in food quality and shelf life,” she said, describing a “perfect storm” if contamination happens at the farm or processing level and then improper transportation temperatures allow bacteria to grow.

    With Health and Human Services Secretary Robert F. Kennedy Jr.’s current focus on the “Make America Healthy Again” initiative, there is a significant push for Americans to eat more fresh fruits and vegetables. Many of them, as in the case of romaine, are eaten in their raw state, without a cooking “kill step” for bacteria.

    The comprehensive practices and interventions explored in this study intend to aid decision-makers in establishing and enhancing food safety best management practices, Ivanek said.

    “The big message is the American food supply chain is extremely safe compared to other countries,” she said. “We’re exploring how can we make it even safer and where we should put additional effort.” — By Laura Reiley, Cornell University

  • Domestic Citrus Season Brings First-to-Market Organic Mandarins from Fruit World

    Creekside Organics, a grower-shipper representing family farms across California, is celebrating the arrival of citrus season with earlier start dates and expanded programs. The company is also proud to announce the debut of the first certified organic Dulce mandarins in the U.S, sold under their Fruit World label.

    The season has already begun with organic California lemons out of the D3 growing region, harvested about four weeks earlier than last year. Organic grapefruit and sweet limes are kicking off this week, with mandarins following. Organic navels are on track for early November, and Cara Caras will start in December, expanded by three blocks that obtained organic certification this year.

    Operational improvements supported Creekside’s growth this season. The Reedley packing facility, previously operated by Eastside Packing, is now leased by Cobblestone Fruit, whose leadership and investment are positioning the site for continued growth. This transition strengthens Creekside’s relationship with the operation and supports the consistency and capacity of its citrus programs. Importantly, customers will not see any changes to Fruit World packs.

    One highlight of this season is the introduction of Fruit World’s organic Dulce mandarins. Developed by co-CEO Bianca Kaprielian’s father and harvested just before clementines, Dulce mandarins completed their three-year organic transition this year, allowing Creekside to bring them to market as certified organic for the first time.

    “This variety is really special to us—sweet, tangy, and the first organic mandarin of the season,” said Kaprielian. “It’s a true celebration of what makes citrus season so exciting.”

    Kaprielian also highlighted another family favorite: organic clementines from Sky Ranch, grown in an area known for its mineral-rich soils and unique hillside microclimate. “These mandarins are hands down the best you’ll eat all season,” she said. The mandarins from Sky Ranch will be ready in mid to late November and are not to be missed.

    Creekside is building consistency across its organic lemon program with expanded acreage, ensuring a year-round supply for retailers. “Shoppers rely on lemons, so they are a great way to drive repeat sales,” said co-CEO Brenda Haught.

    On the specialty side, Cara Cara production is also ramping up thanks to young blocks coming into maturity. This gives retailers more opportunities to promote this consumer favorite, which is known for its bright color and sweet-tangy flavor. Creekside also increased volume on kumquats, Minneolas, and blood oranges. Sweet limes are poised to stand out this season thanks to their unique flavor and versatility in cooking and juicing.

    Haught encourages retailers to build citrus programs that balance core items with intriguing specialties, adjusting assortments as the season progresses. “The best citrus displays showcase abundance, variety, and flavor. Colorful sets that mix bagged and bulk fruit side by side draw shoppers in and invite them to discover something new,” she explained.

    As winter approaches, Creekside Organics and its Fruit World label give retailers a dazzling variety

    of in-season organic staples and specialty varieties. They’re the ideal ingredients for vibrant produce sets that shoppers will remember.

    To learn more or place an order, contact the Creekside sales team at salesteam@creeksideorganics.com. Additional information is available at www.creeksideorganics.com and www.fruitworldco.com.

    About Creekside Organics, Inc.

    Creekside Organics, Inc. is a leading certified organic grower-shipper based in California, sourcing from organic farms across California and Mexico. Offering year-round organic fruit and vegetable programs, Creekside is dedicated to expanding market reach for its growers, preserving family farms, and upholding the highest standards of environmental sustainability. Through a growing family of brands—including Fruit World and Capay Organics—Creekside continues to build a stronger, more resilient future for organic agriculture. Learn more at www.creeksideorganics.com.

  • Free CE Course Now Available: Invasive Fruit Flies in California

    The California Department of Food and Agriculture (CDFA) is offering a new free Continuing Education (CE) course designed specifically for Pest Control Advisers (PCAs) and other industry professionals focused on invasive pest management.

    Titled Invasive Fruit Flies in California, this course provides an in-depth look at the rising pressure of invasive fruit flies (IFF) across the state and the critical role PCAs play in early detection and containment. This course is approved for 1.0 DPR CEUs (Other).

    Participants will:

    •Understand the pest profiles of major IFF species affecting California

    •Learn the triggers that initiate quarantines in the state

    •Explore best practices for supporting growers with timely, science-based recommendations

    •Review the 2023-2025 IFF response strategies

    •Discover innovations shaping the future of pest detection and management

    This complimentary CE course is a valuable resource for PCAs looking to stay informedand proactive in the protection of California’s agricultural economy.

    To learn more, click the button below.

    To enroll, click the button, then go to “Online Learning,” then “Shop” to register at no cost ($0.00).

    CAPCA Course Catalog

    About the California Department of Food and Agriculture

    CDFA has a mission to serve the citizens of California by promoting and protecting a safe, healthy food supply and enhancing local and global agricultural trade.

    About the California Association of Pest Control Advisers

    CAPCA’s purpose is to serve as the leader in the evolution of the pest management industry through the communication of reliable information.

  • California Processing Tomato Crop Size Rises Above Early Expectations

    Contracted production for California processing tomatoes is forecast at 11.0 million tons, averaging 55.0 tons per acre, according to USDA’s National Agricultural Statistics Service. The current production forecast is 1 percent below last year’s contracted production of 11.1 million tons, and 7 percent above the May forecast. The projected harvested acreage of tomatoes grown under contract is 200,000 acres, down 10 percent from 2024.

    Mild spring temperatures and adequate water supply provided tomato growers with favorable planting conditions and a good start to the developing crop. Cooler than normal summer temperatures have boosted yields to record high levels.

    The processing tomato harvest began the first week of July and may finish a little later than last year because of the larger than expected crop. However, if contracts are fulfilled and canneries decide not to process more tonnage, some acreage may be left unharvested. To date, tomato quality is reported to be good.

    The Processing Tomato Advisory Board published shipments through August 23, 2025, showing a 6% decrease compared to this time last year. This processing tomato estimate is funded by the California League of Food Producers.

  • California Table Olive Forecast Down from Last Year’s Crop

    The 2025 California table olive forecast is 44,000 tons, down 10% from last year’s crop of 48,634 tons, according to a survey conducted by the USDA, National Agricultural Statistics Service, Pacific Regional Office. Bearing acreage is estimated at 12,000, which results in a yield of 3.67 tons per acre. The Manzanillo production forecast is 41,500 tons, Sevillano production forecast is 2,400 tons, and other varieties are expected to total 100 tons.

    Reported crop yields varied by both variety and growing region. Sevillano yields were reported to be lower than Manzanillo and both varieties are expected to have lower yields than last year. Insufficient labor, increasing input costs, and marketing issues continued to be major challenges for California olive growers.

    SURVEY SAMPLE

    There were 242 growers sampled for the survey. Reports from 192 were used to establish this forecast. The sample is designed to provide a State-level estimate of all varieties; estimates by variety are less precise.

    ACKNOWLEDGMENTS

    A special thanks goes to the many olive growers who participated in the survey. Time spent completing the survey is appreciated, and helpful in estimating current condition of the olive industry in California.

    The California Table Olive Forecast is funded by the California Olive Committee.

  • California Avocado Society to Host 110th Annual Meeting

    The California Avocado Society will host its 110th Annual Meeting on Friday, October 3 at the Lloyd-Butler Ranch located in Ventura County.

    The event will include:

    • Educational field presentations by grove managers, researcher and growers
    • Lunch
    • Award presentations
    • Opportunities to learn about innovative products and services

    The day-long event will take place from 8:00 a.m. – 3:00 p.m. The historic Lloyd-Butler ranch is located at 2317 Los Angeles Avenue, Oxnard, CA.

    Registration is now available online.

  • Introducing Ag & Blueberry Trade 101 – A Four-Part Educational Series

    NABC and the USHBC, in partnership with the Ag Trade Education Council, invite you to join the Trade 101 webinar series – a four-part series designed to deepen your understanding of U.S. trade policy and its impact on agriculture, particularly the blueberry industry.

    Each one-hour workshop will advance your knowledge on trade policy history, recent trade developments, and blueberry imports and exports.

    4 Sessions Provide Practical Insights

    Part 1 (Sept. 29): Explore why trade matters to U.S. agriculture and trace the history of trade law and policy from the nation’s founding through 2015.

    Part 2 (Oct. 14): Examine key developments in U.S. trade during the different administrations, with a focus on policy shifts and priorities.

    Part 3 (Nov. 13): Review the latest trade developments of 2025, including tariffs, trade agreements and legal challenges to presidential authority.

    Part 4 (Dec. 9): Take a deep dive into how global trade has changed the U.S. blueberry industry, looking at the history, legal challenges and current landscape of blueberry imports and exports.

    You’ll walk away with a broad understanding of U.S. trade policy over time and practical insights into how trade directly affects the blueberry industry.

    Don’t miss this first-ever series! Register today.

    LEARN MORE & REGISTER

  • New Strategies for Engaging Avocado Shoppers

    Hass Avocado Board — A newly released Hass Avocado Board (HAB) study, Avocado Path-to-Purchase: The Making of a Household Staple, reveals how U.S. shoppers have increasingly embraced avocados over the past decade and what motivates them at each step of the avocado shopping journey. The study highlights the evolving behaviors of today’s avocado shoppers and their pre-store preferences, in-store experiences, and post-store satisfaction. Drawing on nationwide shopper data, the research reveals key shifts in consumer behavior and identifies key insights and opportunities for retailers and merchandisers to drive growth in the avocado category.

    KEY STUDY FINDINGS:

    • Ripeness and Visual Appeal: Shoppers rely on visual cues and firmness, but many lack the ability to identify ripeness.
    • Buyer Profiles: Heavier buyers plan their purchases and use avocados throughout the week. In contrast, lighter buyers are more easily swayed by compelling in-store displays and promotions.
    • Format Preferences: Bulk avocados continue to lead, but the preference for bagged avocados has grown, giving rise to shoppers who purchase both types.
    • Impulse & Satisfaction: While many plan their avocado purchases, high-quality displays and freshness often inspire additional, unplanned sales, especially when shoppers have had positive experiences at home.
    • Execution Matters: Freshness, attractive displays, and clear signage that help shoppers identify ripeness cues can make it easier to convert shoppers into avocado purchases.

    Read the Path to Purchase Study HERE.

    INSIGHTS INTO ACTION:

    To accompany this study, HAB has also released an on-demand webinar that delves deeper into the key drivers and barriers influencing shopper decisions, outlining actionable strategies to engage shoppers and grow category sales. View webinar HERE.