Foodstuffs North Island Merchandise Manager of Produce Brigit Corson, with Primor Head of Domestic Avocado Sales Regan Booth, explained what had happened to New Zealand Avocados.
As a favourite toast topper for Kiwis, many have noticed Avocados have become scarce from supermarket shelves lately. Foodstuffs North Island’s Produce Merchandise Manager Brigit Corson revealed a few things at play.
“The main reason we’re seeing fewer Avocados on supermarket shelves is because the Avocado season has run short,” Corson shared.
Primor’s Head of Domestic Avocado Sales Regan Booth, who supplies most of the Avocados for Foodstuffs North Island’s PAK’nSAVE, New World and Four Square supermarkets, added that New Zealand was currently sitting between two seasons.
“This hasn’t happened for a few years now. Normally we have our old season and our new season mash together, so we don’t run out of product, but this year it just hasn’t worked out,” said Booth.
Booth stated New Zealand’s only other Avocado supply option comes from Australia but shared their season runs almost parallel to New Zealand.
“Australia’s Hass Avocado season starts just before ours, but by the time the product comes over here, our season has usually started.”
While Avocados are scarce now, Booth revealed Kiwis would see supply return to supermarket shelves soon.
Booth explained that the fruit generally matures mid-May, and once it’s passed a maturity test, it will go through picking and packing and, more importantly, ripening, which can take over a week. As a result, Avocados could be expected back on shelves by early-to-mid June.
Corson added that supply and demand will always impact fresh produce prices. When supply is low, the prices are higher, so she encouraged consumers to try alternatives for their toast until Avocados are more readily available.
“It’s an opportunity to try something different on our toast in the morning. You could go with bananas; they’re great value and are available year-round. The price of tomatoes has come down a bit, so why not slice one of those up and add a bit of salt and pepper,” concluded Corson.
