Nearly 50 Million Pounds of Hass Avocados Help Kick Off Big Game Madness - January 4, 2006
Big Game to Outscore Cinco de Mayo as the Largest Consumption Day of the Year for Hass Avocados

IRVINE, California (January 4, 2006) The Hass Avocado Board (HAB) today announced that Big Game Day will mark the largest consumption day of 2006 for Hass avocados. The HAB anticipates that football fans across the nation will devour a record 49.5 million pounds of Hass avocados during the Big Game — enough to cover Detroit's Ford Field end zone to end zone in more than 11.8 feet of guacamole.
 
While more than 800 million pounds of Hass avocados were consumed in the United States from Nov. 2004 to Oct. 2005, more than one billion pounds are expected to be consumed during the 2005/06 season.
 
"Hass avocados and guacamole are synonymous with Big Game parties. In fact, most people can't imagine watching the game without them," said Charley Wolk, chairman of the Hass Avocado Board. "Growers from California, Mexico, Chile and the Dominican Republic are working hard to harvest and supply the fruit so consumers get their fill of Hass avocados during the big game."
 
While guacamole remains the number one way to enjoy Hass avocados, it is not the only way. Hass avocados are the perfect addition to a variety of game day dishes like guacamole, nachos, quesadillas and pizza. Visit the Hass Avocado Board website at AvocadoCentral.com for fun and delicious recipes.
 
About the Hass Avocado Board
The Hass Avocado Board (HAB) was established in 2002 after approval by producers and importers of Hass avocados in a national referendum. A 12-member Board administers the program. Over 20,000 producers and 100 importers are involved in the HAB, which covers fresh domestic and imported Hass avocados sold in the U.S. market.
 
Ingredients
  • 1 unbaked pizza dough shell, 12-inch
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp garlic, finely chopped
  • 1/2 Cup red onion, finely chopped
  • 2 Hass avocados, cut into slices
  • 1/2 Cup roasted red bell pepper, coarsely chopped
  • 4 oz peeled rock shrimp (1/2 cup lightly packed)
  • 3/4 Cup Gouda cheese, shredded
  • Fresh basil*, shredded
*To use dried basil, lightly sprinkle it on the pizza after the cheese, before it goes into the oven.
 
Instructions
  1. Brush pizza dough shell with olive oil; sprinkle with garlic.
  2. Scatter, one at a time, onion, avocado, roasted pepper and shrimp.
  3. Sprinkle with cheese.
  4. Bake at 500°F until lightly browned, about 10 minutes.
  5. Lightly sprinkle with basil.
  6. Cut into 8 slices.
    7. Yields 12-16 servings.