As avocado volume increases, restaurants develop uses beyond guacamole

Excerpts from The Packer article of 8/13/2007

by Pamela Reimenschneider

There's huge potential out there when you get away from guacamole.

"That message has caught on already," said Mary Ostlund, director of marketing for Brooks Tropicals, Homestead, Fla.

"Five or six years ago,we would have definitely been talking about guacamole," Ostlund said. "Nowadays, people realize that you can eat them as a half or put a salad in it. A seafood salad in half an avocado is divine."