What We Do

Growing Locations

With ideal growing conditions—rich volcanic soil covered by the perfect ratio of sun to rain—it is no surprise that the avocado originated in Mexico more than 10,000 years ago. The state of Michoacán produces smooth, creamy Hass avocados year round—the only location in the world where a combination of elevation and multiple blooms allow year-round harvesting.

Avocado Growing Regions

Michoacan, Mexico

Cotija ( elev. 1640 m ) Tinguindin ( elev. 1650 m ) Tangamandapio ( elev. 1660 m ) Los Reyes ( elev. 2020 m ) Tocumbo ( elev. 1800 m ) Periban ( elev. 1640 m ) Tancitaro ( elev. 2100 m ) Parangaricutiro ( elev. 1800 m ) Taretan ( elev. 1100 m ) Urupan ( elev. 1700 m ) Ziracuaretiro ( elev. 1380 m ) Tingambato ( elev. 1980 m ) Salvador Esalante ( elev. 2200 m ) Ario de Rosales ( elev. 1800 m ) Acuitzio ( elev. 2080 m ) Turicato ( elev. 740 m ) Tacambaro ( elev. 1640 m ) Madero ( elev. 2220 m ) Zitacuaro ( elev. 1900 m ) Tuxpan ( elev. 1900 m ) Hidalgo ( elev. 2060 m ) Periban ( 13{7b5f11163b7afe63df82050e4e1e28932b2c6d492c00e95b5c3debe4d4b58d5f} ) Tancitaro ( 19{7b5f11163b7afe63df82050e4e1e28932b2c6d492c00e95b5c3debe4d4b58d5f} ) Urupan (19{7b5f11163b7afe63df82050e4e1e28932b2c6d492c00e95b5c3debe4d4b58d5f} ) Salvador Esalante ( 9{7b5f11163b7afe63df82050e4e1e28932b2c6d492c00e95b5c3debe4d4b58d5f} ) Ario de Rosales ( 9{7b5f11163b7afe63df82050e4e1e28932b2c6d492c00e95b5c3debe4d4b58d5f} ) Tacambaro ( 10{7b5f11163b7afe63df82050e4e1e28932b2c6d492c00e95b5c3debe4d4b58d5f} ) Cotija ( 3,475.98 ac ) Tinguindin ( 8,420.73 ac ) Tangamandapio ( 3,256.40 ac ) Los Reyes ( 8,911.66 ac ) Tocumbo ( 8,420.73 ac ) Periban ( 14,554.66 ac ) Tancitaro ( 45,699.42 ac ) Taretan ( 2,285.97 ac ) Urupan ( 29,652.50 ac ) Ziracuaretiro ( 4,371.96 ac ) Tingambato ( 4,753.00 ac ) Salvador Esalante ( 27,029.28 ac) Ario de Rosales ( 28,526.59 ac ) Acuitzio ( 2,868.92 ac ) Turicato ( 7,018.78 ac ) Madero ( 841.07 ac )

Stages of Avocado Ripeness

Stage 1

Firm / Hard
  • Fruit pressure above measurability by a penetrometer.
35 lbs. pressure

Stage 2

Hard
  • Very hard fruit; usually green in color.
26+ lbs. pressure

Stage 3

Breaking
  • Read-to-eat in about 3 days if held at room temperature
15-25 lbs. pressure

Stage 4

Firm Ripe
  • Slight give to the fruit. Ready-to-eat in approximately 2 days if held at room temperature.
10-15 lbs. pressure

Stage 5

Ripe
  • Yields or easily yields to gentle pressure. Good for slicing and all uses. Fully ripe within a day.
0-9 lbs. pressure

Fruit Sizes — PLU Classifications

FRUIT

SIZES

PLU# CLASSIFICATIONS
36 count 10.7 oz 4770
40 count 10.0 oz 4225
48 count 7.7 oz 4225
60 count 5.9 oz 4046
70 count 5.0 oz 4046
84 count 3.7 oz 4046