ESCONDIDO, CA — Perhaps overlooked in 2013’s rising numbers of global avocado productivity, is that a similar surge is occurring in the fruits’ worldwide popularity. And it’s benefiting the domestic market in two significant ways.

Phil Henry, president of Henry Avocado Corp. whose Escondido orchards are contributing to California’s 500 million pounds of product this season, believes the escalating European, South American and Japanese appetite for avocados is relieving the pressure on this year’s grower/shippers to maintain price stability and product freshness in the face of such bounty.

“The increased demand, at a time when all the world’s regions are experiencing higher production, keeps prices stable for long-term promotions throughout the U.S.,” Henry explained. He added that a steady flow to markets, wherever they are, reduces time in storage and shipping, which maximizes the fruit’s flavor, potentially prompting new as well as established consumers everywhere to increase consumption.

A year-round marketer of avocados for almost three decades, and a prominent grower and shipper in the state since the 1920s, Henry said the California crop is peaked at 20 million pounds the week of July 28. It will slow to 16 million a month later, according to the Hass Avocado Board, and will continue at a rate of 15 million pounds per week well past Labor Day.

Even at that volume, national shippers like Henry will need to complement that yield with imports from Mexico, Peru and Chile, once they meet Henry’s maturity standards.

Steady, supplies from Mexico begin in September and from Chile in October after the California growers have exhausted their harvests. Since Mexico’s growing regions are near the equator, its trees bloom four times providing virtually year-round production. Forecasts call for good volume for 2013 and 2014 with U.S. imports at over a billion pounds over the next 12 months.

The strong world sourcing and market projections also help Henry match its company’s stated purpose with performance. It reads: “To consistently provide customers with superior quality fresh avocados and great service.”

An unforgettable contributor to the Henry legacy in that regard was Gil Henry, who passed away in May at the age of 88. Born during the year his parents Florence and Charles Henry founded the company, Gil and younger brother Warren worked the family business until their retirement.

It was Gil who developed the pre-ripening system in 1983, patterning it after the process used at that time to trigger the ripening of bananas. The first forced-air ripening room for avocados was designed and installed on the farm that year, and Henry now has a total of 54 at its Escondido headquarters and distribution centers in Northern California, Texas and Arizona.

“Gil taught us to be passionate about what he did — not just for our company but for the industry as a whole,” added Henry. “He was a founding member of the California Avocado Advisory Board, the forerunner of the current avocado commission, and was gratified to see that scores of avocado ripening facilities throughout the U.S., were opened during his lifetime.”

In addition to ripening, the uniformity and quality of the imports from Peru, Mexico and Chile have made the annual transition among global sources remarkably transparent to Henry customers. “All avocado sizes are available throughout the year,” Henry gave as an example, “which allows retailers’ bulk or bagging promotions to go on without interruption.”

Henry’s multi-state presence ensures on-time delivery at the correct temperature and stage of ripeness ordered by its retail and foodservice customers. A focus on customer satisfaction is underscored by Henry’s publication of a Ripening Guide for its buyers.

The guide describes the five stages of ripening so that avocados can be purchased on an “as-desired” basis. By using agreed-upon terms for the levels of ripeness, customers get maximum accuracy in their orders.

To order a guide, contact Rick Illig at 714/447-4306, Jon Ullrich at 830/379-0288, or Billie Jo Dziewit at 210/226-4504.