Avocados from Peru Return to the U.S. for Second Season
WASHINGTON, July 11, 2012 /PRNewswire/ — Peruvian cuisine has never been hotter. The Wall Street Journal named Peruvian food the “next big thing” in September 2011. Ceviche, Peru’s signature dish, is popping up on menus across the country, and Peruvian chefs are being celebrated from the east coast to west. And now, one of Peru’s finest fruits, the avocado, is back in season and available at grocery stores nationwide.
To view the multimedia assets associated with this release, please click: http://www.multivu.com/mnr/56905-peruvian-avocados-monumental-taste-in-u-s-for-second-season
This is the second season that Avocados from Peru are available in the U.S. with the first shipments arriving now and continuing into September. Avocados from Peru are of the Hass variety. The flesh is a soft, dark green color with a creamy and slightly nutty flavor, and its dark knobby skin and heroic pear-like shape echoes the spirit of Peru and its most famous landmark, Machu Picchu, one of the New 7 Wonders of the World.
“We are thrilled to be able to bring high-quality Peruvian Hass avocados to the U.S. during the spring and summer, which is the highest period of avocado consumption,” said Peruvian Avocado Commission Chairman and CEO of Agropecuaria Las Lomas de Chilca, Enrique Camet.
Summer is the most popular season for avocados, and for good reason. They are ideal for summer cuisine providing delectable flavor and contributing nutrients in salads, sandwiches, dips or perfect just on their own. A one-ounce serving (1/5 of a Peruvian avocado) has 50 calories, is cholesterol-free, sodium free, and contains almost 20 vitamins and minerals.
To celebrate the arrival of Avocados from Peru, the Peruvian Avocado Commission has created two new Peruvian-inspired recipes perfect for the summer:
- Quinoa-Stuffed Peruvian Avocados - Inspired by the Incas who believed quinoa to be a sacred grain, this stuffed avocado offers a fresh, modern twist to a classic preparation. The powerful nutritional punch from both the quinoa and avocado makes it ideal for a light lunch or a delicious side dish.
- Peruvian Avocado Ceviche - Using bright, seasonal ingredients is what summer is all about and this Peruvian favorite features chunks of luscious Peruvian avocados paired with classic ceviche ingredients including red onion, garlic and fresh lime juice.
“We are thrilled to reintroduce to the U.S. Avocados from Peru at a time when Peruvian cuisine is gaining popularity,” said Peruvian Avocado Commission Vice Chairman and General Manager of Giumarra Agricom International, Bruce Dowhan. “This season, we’re excited to launch the ‘Monumental Taste’ campaign which conveys the unique heritage of Peru while leveraging the growing popularity of Peruvian cuisine in the U.S. through an integrated marketing campaign.”
The “Monumental Taste” campaign is designed to raise consumer awareness and support the Peruvian avocados at retail via a robust media buy that includes billboards near retail outlets, radio, and in-store signage.
For more information about Avocados from Peru including recipes and nutrition information, visit www.avocadosfromperu.com.
About the Peruvian Avocado Commission
The Peruvian Avocado Commission (PAC) is headquartered in Washington, D.C. It was established in 2011 to increase demand for Avocados from Peru through advertising, retail promotions and public relations. The PAC operates under the guidelines of the Federal Promotion Program for Hass avocados. Avocados from Peru are available in the U.S. from June – September. For more information, visit www.avocadosfromperu.com.
SOURCE Peruvian Avocado Commission