VENTURA, CA — Dietitians and bloggers from across the nation got a first-hand look at the California avocado industry during a media tour April 25-26 hosted by the California Avocado Commission.

The tour encompassed stops at a leading avocado nursery, a longtime avocado grower and the country's largest packinghouse, giving attendees a thorough look at one of the most popular crops in the Golden State.

En route to Brokaw Nurseries in Saticoy, CA, Jan DeLyser, vice president of the commission, told tour attendees that the state is expecting a crop of about 327 million pounds this season,Chef Pink (right) of Bacon & Brine in Solvang, CA, and of the Food Network's 'Cutthroat Kitchen' fame, speaking with Randy Axell of Rancho Rodoro and Jan DeLyser of the California Avocado Commission. More photos available here.  which will be harvested by approximately 5,000 growers who take enormous pride in producing a high-quality "home grown" crop.

At Brokaw Nurseries, the state's largest avocado tree producer, Sales Manager Aimee Meidinger-Smith led an informative demonstration on the first two years of the life of an avocado tree, from seed to sale to a grower.

Following the stop at the nursery, the tour proceeded to Rancho Rodoro in Santa Paula, CA, where grower Randy Axell, a third-generation avocado grower, invited attendees to pick avocados on his 25-acre avocado orchard.

Axell exuded pride in his craft, telling attendees, "I love being able to spend every day on our farm and in the groves. It's very satisfying to be able to grow something from a tiny seed to a full tree."

After the grove tour, Axell invited attendees into his historic barn where Chef Pink of Bacon & Brine in Solvang, CA, and the Food Network's "Cutthroat Kitchen" fame prepared a California avocado-themed lunch.

The final stop was at Mission Produce's new state-of-the-art avocado packinghouse in Oxnard, CA, which is the largest avocado packinghouse in the world — until its facility in Trujillo, Peru is completed in just a few weeks.

Mission officials led attendees through the operation and explained the technology it employs to get the highest-quality — and safest — product to consumers.

Following the tour of the packinghouse, the commission hosted a dinner for attendees that featured California avocados in each course. Prior to the dinner, Katie Ferraro, a registered dietitian who works with the commission, extolled the nutritional virtues and versatility of avocados during a demonstration.

DeLyser said the avocado category has exploded in recent years and acknowledged that production in Mexico, Peru and Chile has enabled consumption to reach unimagined levels. But she said California holds a special place in the minds of some U.S. consumers who prefer a "home grown" avocado when available.

The California avocado season runs from April through September, and the state produces 90 percent of the nation's avocado crop. Seven varieties of avocados are produced commercially in the state, with the Hass variety accounting for 95 percent of the total crop volume.