For the new 2024/25 season, Compañía Aguacatera del Sur has its sights set on a clear goal: improving the sales of ‘ready to eat’ products. “It is a highly competitive segment, where there are more and more agents, who, incidentally, work very well. Managing loyalty and catchment based on the brand does not seem a simple task, but our presence and constancy in recent years must continue to be our best guarantee of service to our clients.”
The company will be present at Fruit Attraction with “many, very high expectations”, after carrying out a realistic analysis of the 2024 situation. At all times, we have been deliberating on the exogenous factors that have been shaping the conditions to ensure the market developed in the (fluid) way it has.”
According to Compañía Aguacatera del Sur, this year the summer avocado campaign has taken place under conditions that are “very particular, although clearly cyclic. We have just gone through a powerful phenomenon of El Niño, and this has had a very marked effect in certain production areas where an important volume is concentrated over relatively few weeks. We are specifically talking about a drop in volume and size, virtually without precedent in the northern area of Peru. To a large extent, this has conditioned the behaviour of Peru’s global offer.”
The demand has had to bear volumes that are much lower than the potential offer. These levels will start recovering, although only partially, in 2025, sources from the company advance.
During the winter campaign, the local avocado season in Spain coincides with that of the “non-Mediterranean” producers from Colombia, Chile, and Mexico. “The first two have significant sights set on the USA in the case of Colombia, and on their local market and then the USA, in the case of Chilean exporters.”
Sources from Compañía Aguacatera del Sur believe that there is always going to be a commercial “premium” for local fruit. “It happens in the USA with the Californian production (which also values Mexican production greatly due to its proximity); it also happens in Chile in its well-mannered local market, and it clearly happens in Europe, where we can experience the organoleptic qualities of an avocado harvested at its optimum point of ripeness.”
