ESCONDIDO, CA — Although it plays a major role in the global popularity of avocados, Henry Avocado remains focused on its own “world” of customers, who are serviced by its five ripening and distribution centers in three states.

Phil Henry, whose Escondido, CA, orchards are currently contributing to its year-round distribution, believes the global supply is so consistent and reliable that few, if any, of his retail and foodservice customers care when the domestic season ends and the imports begin.

An uninterrupted supply of CustomRipe orders and top-quality “Bravocado” and “Green Goddess” brands from Henry, he said, is the company’s only concern. Avocados from Mexico, Chile and Peru, in that order, keep the supply line full.

Nature’s crop timing couldn’t be better. As the California season declines after Labor Day, the avocados from Mexico are beginning their most productive months, which during a typical 12-month cycle, will total one billion pounds for U.S. consumption.

Chile’s production, affected by seven consecutive years of drought, is declining but Peru, typically making their deliveries to the East Coast, is ready to fill any unlikely gaps Henry may experience.

The abundant supply of quality fruit from its growing partners has helped Henry increase the volume of Custom Ripe orders it processes in 65 forced-air ripening rooms by 10 percent per year. The company distributes from its facilities in Escondido and Milpitas, CA, San Antonio, TX, and Phoenix.

“The increased demand, at a time when most of the world’s regions have increased production, should keep prices relatively stable for more retailer promotions throughout the year,” Henry said.

He added that foodservice customers have been actively promoting new, avocado-accented menus the past two years and expected that trend to continue.

A year-round marketer of avocados for almost three decades, and a prominent grower and shipper in the state since the 1920’s, the Henry distribution centers’ strategic locations have been key to the company’s double digit growth this decade.

There are two distribution centers, which total 36 ripening rooms, at the company headquarters in Escondido. One serves San Diego County restaurants and retailers, while the other distributes throughout Orange, Los Angeles and Riverside counties.

Up north, the Milpitas distribution center has 14 ripening rooms to handle the orders in that region, which includes the metropolitan hubs of San Francisco, Oakland, Sacramento and San Jose.

The Phoenix operation, now in its 20th year, continues to expand with the growth in population in that part of the country. To meet increased demand, the center is in the process of adding two more ripening rooms, for a total of seven.

The San Antonio center, opened in 2009, has 12 ripening rooms to process the orders of that state’s key cities, including the Dallas and Houston metro areas. This office also handles the ordering from shippers in Mexico but the actual shipments cross the border in Laredo for the most cost-effective freight costs to the other centers.

The San Antonio operation is also responsible for Henry’s expansion to markets in the Midwest, where the “taste” for avocados is increasing proportionately to their availability.

Jon Ullrich, who manages the San Antonio location, said that all the Henry centers contribute to the unrivalled quality and freshness associated with Henry’s CustomRipe process. “A steady flow to markets, wherever they are, reduces time in storage and shipping, which maximizes the fruit’s flavor,” he said.

An unforgettable contributor to the Henry history is Gil Henry, who was born in 1925 when Florence and Charles Henry founded Henry Avocado. He developed the forced-air ripening system in 1983, patterning it after the process used at that time to trigger the ripening of bananas.

Another Henry “first” is the development and publication of a Ripening Guide for its buyers, which 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 enjoy 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.

The opportunities for retailers and restaurants to promote avocados from California, Peru, Chile and Mexico during the late summer, fall and winter season include: Labor Day, Mexican Independence Day, the World Series, Dia de los Muertos, Veterans Day, Thanksgiving, Christmas, New Year’s Day and the Super Bowl Sunday event, which is annually the largest day for avocado consumption.