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Total Members Voted: 72
Hi Brad,Have you thought about selling directly to restaurants? If the restaurant is busy enough they could buy everything you grow. We don’t pay wholesale prices, and you’re right that the quality of imports suck. Important factors for us besides taste would be that the flesh separates easily from the seed and the skin peels easily or easily scoops with a spoon without the skin breaking apart. Also avocado that don’t discolor quickly after prep. There’s definitely demand from restaurants for quality, and supporting a local grower is a bonus.Janet
Theres a taco shop nearby i go to often and I asked them one time if they wanted to buy some avocados. The woman who owned it was interested but she was saying they needed to have a sticker from a packing house on them so they could trace it if there was a problem. It sounded like excessive government regulation but she may have been wrong about that, I dont know. She seemed to have some serious concern about the government showing up and looking at everything. I have no idea if thats really a requirement for resturaunts?
I dont know about carmen really i only have a couple immature trees. So far thry have only made fruit 1X per year.
Jason by the way, the hass here alternate every year. An alternating season every other year is ok if its reliable. It seems to be pretty reliable they make a big load every 2 years. Sharwil and reed on the other hand can alternate and get on a 2 or 3 year interval. And they make less fruit and grow slower. So you can see the cost per fruit to the grower is much higher compared to hass. I can put the sharwils and reeds on 12ft space though where hass is on 18ft. Lamb and gem alternate less than the rest but even they still can alternate a bit. Those are the 2 stud trees for high density planting and heavy production. They are probably good for selling to a resturaunt but for individual buyer they just arent the A grade fruits.
Quote from: JCorte on November 20, 2021, 10:23:19 PMHi Brad,Have you thought about selling directly to restaurants? If the restaurant is busy enough they could buy everything you grow. We don’t pay wholesale prices, and you’re right that the quality of imports suck. Important factors for us besides taste would be that the flesh separates easily from the seed and the skin peels easily or easily scoops with a spoon without the skin breaking apart. Also avocado that don’t discolor quickly after prep. There’s definitely demand from restaurants for quality, and supporting a local grower is a bonus.JanetTheres a taco shop nearby i go to often and I asked them one time if they wanted to buy some avocados. The woman who owned it was interested but she was saying they needed to have a sticker from a packing house on them so they could trace it if there was a problem. It sounded like excessive government regulation but she may have been wrong about that, I dont know. She seemed to have some serious concern about the government showing up and looking at everything. I have no idea if thats really a requirement for resturaunts?
I’m no expert but Kahalu’u is the best I’ve eaten. Large fruit, small seed, thin peelable skin, delicious rich with oil.