The expansion project allows Henry Avocado Corp. to extend its operations on the East Coast, continuing to provide high-quality avocados to restaurants, food distributors and grocery stores.

The original project, completed by A M King in 2017, converted an existing leased warehouse space into the avocado company’s newest cold storage and distribution center. Features include 55º F – 60º F temperatures at the dock and aisles; 40º F cold storage spaces; and forced-air rooms, which have the ability to switch between 40º F and 70º F. The facility design also incorporates several energy-saving components such as variable frequency drives, dock seals and energy guards, LED lighting and motion sensors.

All of Henry Avocado’s distribution centers are Primus GFSI- certified and meet or exceed federal, state and industry Good Manufacturing Practices (GMP) guidelines. Two are located in Escondido, CA; two in San Antonio and Houston, TX; and one each in Phoenix, AZ, Milpitas, CA and Charlotte, NC. All seven also have Oxyion air purification systems to reduce bacteria, viruses and mold to keep the safest and sanitary environment possible. A M King’s design for controlled personnel and material flow also contributes to superior sanitation.

The expansion project added 11 ripening rooms and one cooler. The facility was designed so that the temperature in each forced air room can be independently controlled, which allows for a high degree of flexibility. Now there are 20 ripening rooms capable of custom-ripening 30,000 cartons for shipment each week. The total capability of the facility is more than 1.5 million cartons of organic and conventional avocados per year.