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Promotion of green shelled Dominican avocados

The Export Quality Program launched a brochure promoting the different varieties of green shelled Dominican avocados.

The launch was held at the El Lago restaurant, where a panel of specialists, which included renowned chefs Tita, Catherine Lemoine, and Paulette Tejada, that spoke about the different organoleptic profiles of the Creole avocado.

"The goal of launching this brochure is to provide Dominican producers and exporters with a new tool to promote Dominican avocados," said Brian Rudert, the director general of the Export Quality Program, who also highlighted the great opportunities there are to market avocados in Europe.

The chefs highlighted the value of this effort, an spoke about how the different varieties of Dominican green shelled avocados, such as the Carla, Choquette, Beneke, Semil 34, Lula, Hall and Booth varieties, could open a new world of possibilities for Dominican cuisine, and increase exports of this coveted Dominican fruit.

The program, which is executed by the multinational non-profit organization International Executive Service Corps (IESC) and funded by the United States Department of Agriculture (USDA), is promoting market diversification towards destinations like the European Union. Three market segments for avocado have been identified in France, Italy and Spain: Hass avocado for mass consumption, smooth-skinned avocados (green skin), and tropical avocados (which are considered exotic and are large) and are directed to a premium and ethnic market niche.

The Dominican avocado does not compete directly with the Hass or smooth-skinned avocado because it is not imported or distributed through the same channels and it isn't directed to the same consumers. The Dominican Republic is well positioned but is facing an increasingly competitive market, as exporting countries, such as Peru and Colombia, have plans to start exporting tropical avocado varieties.

Source: elnuevodiario.com.do

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