“This market mix allows the industry to capitalise on strong opportunities in Australia while continuing to advance the industry’s long-term market diversification strategy,” Siebert said.
“It’s an encouraging signal, and a reminder of the quality and reputation New Zealand avocados continue to carry offshore.”
Typically, around 50% of New Zealand’s avocado crop is exported.
This year’s harvest is predicted to produce 8 million trays in total, with the latest forecast being 5.3 million exported and 2.7 million going into the New Zealand market.
The 2025–26 export season saw total shipments of 3.446 million trays.
About half of the 4700 avocado hectares in production are in the Bay of Plenty, and around 40% in the Northland region.
Closer to home, Siebert said domestic supply was holding up well, and Kiwi shoppers could expect to keep finding good local avocados on the shelves through winter.
“Maintaining a steady flow into the domestic market matters; it keeps avocados front of mind for consumers year-round and supports growers who supply locally,” he said.
“We’d encourage everyone to keep enjoying them: winter is a great time for avocados on toast, in salads or for a nutritional boost to a smoothie.”
Winter tips
While winter has well and truly settled over avocado orchards, Siebert said this was no time for growers to put their feet up.
“July is when the groundwork is laid for the season ahead, and a little attention now pays dividends come harvest. Look after your trees through the cold.
“Waterlogging is the big winter risk, so check that drainage is doing its job after heavy rain and that mulch is keeping root zones protected without smothering them.”
He said frost-prone sites are worth keeping a close eye on.
“Young trees in particular benefit from protection on clear, still nights.”
Chief executive of New Zealand Avocado, Brad Siebert.
Siebert said it was also the right window to stay on top of orchard hygiene: clear fallen fruit and leaf litter to reduce disease carry-over, and keep monitoring for rot and pests that don’t take the winter off.
Growers planning nutrition programmes should be thinking ahead now, so trees go into spring in good heart, he said.
“As always, healthy soil and good drainage are the foundation of a resilient crop.”
Field days
July also brings a chance for growers to get together.
Field days are planned for early July, including one in the Bay of Plenty on July 6, 1pm-3pm, at 40F Jensen Rd, Omanawa.
Growers can join NZ Avocado at Andrew Craib’s orchard in Omanawa for an afternoon of practical insights and industry connections.
Siebert said this field day will feature on-orchard updates from their research team, covering the latest findings on mirid insects, fruit quality, and production systems – all with a focus on management strategies that maximise financial returns for growers.
“The field days are a great opportunity to get out of the orchard, talk shop with fellow growers, hear the latest from New Zealand Avocado, and pick up practical tips you can take home.
“The team would love to see a good turnout.”
Winter can feel quiet, but Siebert said a lot is happening behind the scenes across the industry.
“Whether it’s tending your trees, watching the first export fruit head away, or getting involved in the elections, July is a month to stay engaged.
“Here’s to a productive season ahead.”
Recipe: Hot Honey Halloumi Smashed Avo Toast
(15 mins; serves four people)
Hot honey halloumi smashed avo toast.
Ingredients
1 avocado
1 tsp lemon juice
1 tbsp olive oil
200g halloumi, sliced
2 tbsp honey
½ tsp chilli flakes (adjust to taste)
4 slices ciabatta
Method
Mash the avocado in a small bowl with lemon juice and a sprinkle of salt and pepper.
Heat olive oil in a pan over medium heat and fry the halloumi until golden on both sides.
Reduce heat and drizzle over honey and chilli flakes, tossing to coat. At the same time, toast the ciabatta.
Spread the avocado over the toasted ciabatta.
Top with the hot honey halloumi and serve immediately.