FOOD SERVICE PRODUCT SPECIFICATIONS

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1 The Perfect Recipe 100% FRESH

2 You and Calavo Foods. Together, we can create delicious ideas and simple solutions for your kitchen that will keep your customers coming back for more. 1 Add 1 part Calavo Foods to 3 regional warehouses for fast, fresh delivery. 2 Fill your bowls with any of our 3 fresh, hand-prepared guacamoles to taste. 3 Combine all ingredients with any 1 of our 6 all-natural Calavo Salsa Lisa recipes. 4 Serve with either of our 2 varieties of super premium tortilla chips.

3 SALSA Fresh hand-peeled onions, hand-cored tomatoes, jalapeños and garlic are just some of the all-natural ingredients that are combined to create only the finest salsas. Calavo s salsa line is the only fresh tomato All-Natural salsa on the market that has a 98-day shelf-life from the date of manufacture! Unopened or opened! Gluten free and no artificial preservatives. Fresh tomatoes 98 day shelf-life No Artificial Preservatives Hawaiian Pizza Lisa F 1 large pre-baked pizza crust (10-12 ) olive oil F 2 cups shredded mozzarella F 2 cups cooked chicken, shredded (boiled or grilled works well) F 2 cups Calavo Salsa Lisa Sweet Pineapple Ginger F Salt and pepper to taste Brush crust with a thin layer of olive oil. Spread 1 cup of mozzarella over crust. Top with chicken, salt and pepper to taste. Spread the salsa over the chicken and top with remaining mozzarella. Bake according to pizza crust directions. Variations: Instead of chicken, spread a layer of drained black beans on pizza. Try adding chopped red onion, sweet bell peppers, sliced olives or your favorite topping. PINEAPPLE GINGER STIR FRY Heat onions, chopped vegetables and cut grilled chicken. Sauté until just tender and salt to taste. Fold in Calavo Salsa Lisa Sweet Pineapple Ginger along with soy or stir fry sauce to taste. Serve over cooked rice and enjoy this quick, easy and tasty recipe. MENU IDEAS SALSA LISA BREAKFAST BURRITO TO GO! Combine eggs scrambled with black beans, shredded cheese and Calavo Salsa Lisa. Wrap mix in a warm flour tortilla and see the basic Breakfast Burrito To Go come to life. SALSA LISA S LASAGNA Place flour tortillas between multiple layers of goodness. Cooked chicken and shredded cheese on layer one. Refried beans, cheese and Calavo Salsa Lisa on layer two. White rice, Calavo Salsa Lisa and cheese on layer three. And finally vegetables and cheese on layer four. Bake and top final product with even more Calavo Salsa Lisa before cutting and serving. SALSA LISA S CHIPOTLE POTATO SALAD Combine Calavo Salsa Lisa Roasted Chipotle, mayonnaise and sour cream with scrubbed and boiled potatoes. Toss fried bacon, egg, green onion and cilantro before mixing in the salsa blend. Garnish the final product with bacon and cilantro. SALSA LISA S SOUTHWEST TACO SALAD Mix Calavo Salsa Lisa and sour cream and gently toss with romaine lettuce, diced red, yellow and green peppers, red onion, shredded cheese, sliced black olives and crumbled Calavo. Place in salad bowl and line with Calavo. Salsa Lisa Chipotle Pot Roast F 1 pot roast, 4-5lbs F Salt and pepper to taste F 1 16 oz. jar Calavo Salsa Lisa Roasted Chipotle Trim pot roast and pat dry. Salt and pepper entire pot roast. If desired, heat 2 tablespoons oil in pan large enough to hold the pot roast and brown on all sides over medium high heat, Place pot roast in crock pot and pour salsa over entire roast. Cook on high for 6 to 8 hours or low for 8 to 10 hours, until roast is fork tender all the way through. (Crock pots may vary, check your guide.) Slice roast and serve with potatoes or brown rice. Sprinkle with cilantro or parsley for garnish. Note: This makes fabulous leftover roast beef sandwiches (make a chipotle mayonnaise.) Also, separate the fat from the cooking liquid and use as a stock for soup or chill. CHIPOTLE GUACAMOLE BACON BURGER Mix ground beef with Calavo Salsa Lisa Roasted Chipotle. Grill to perfection and toast sesame seed bun. Top the burger with desired Calavo and fried bacon. Serve with Calavo chips and a side of Calavo Salsa Lisa Homemade Medium. HOLDIAY CRANBERRIES WITH CRACKERS Stir Calavo Salsa Lisa Homemade Mild with fresh cranberries and zest and juice of fresh orange. Pour over cream cheese and serve with multi-grain crackers.

4 PREMIUM TORTILLA CHIPS RICH GUACAMOLE TASTE ALL-NATURAL SEA SALT CHIPS Made the authentic way from real corn seeped in water and lime for 8 hours, then mashed using real volcanic stones. The result is the highest quality tortilla chip on the market with respect to flavor profile. Calavo Taco Salad Serves 2-3 F 1/4 cup Calavo Salsa Lisa F 1/4 cup sour cream Homemade Recipe F 2 cups chopped romaine (preferred heat) lettuce F 1/4 cup Calavo F 1/4 cup each red, yellow (preferred spice) and green peppers, diced F 1/4 cup Calavo Salsa Lisa F 1/4 cup red onion, diced Roasted Chipotle F 1/4 cup shredded cheese F 1 lbs ground beef F 1/4 cup sliced black olives F 2 cup mixed Calavo and Sea Salt, partially broken Mix Calavo Salsa Lisa Roasted Chipotle with ground beef and fry in a pan. Layer all ingredients per individual plate in the following order; partially broken Calavo, lettuce, cooked ground beef, cheese, bell peppers, red onions and black olives. Finally, top with sour cream, Calavo Salsa Lisa and Calavo before serving. MENU IDEAS MACHO NACHOS chips topped with black beans, shredded cheese, jalapeños, tomatoes, green onions, black olives, sour cream and Calavo Caliente. Add extras such as grilled chicken, steak, or shrimp. MULTIPLE PERSONALITY DIP Layer upon layer of frijoles, shredded cheeses, Calavo Authentic, diced green onions, diced chiles, sour cream, tomatoes and black olives. Serve with a basket of colorful tortilla chips.

5 100% fresh INGREDIENTS HAND PREPARED ALL-NATURAL GUACAMOLE 100% fresh ingredients are prepared by hand using recipes passed down through the generations, then packaged using ultra high-pressure technology to maintain freshness. All-natural, no trans fat and no preservatives. Spicy Nachos Supreme Serves 4 F 1 can (15 oz.) pinto beans F 1 can (3 oz.) sliced olives salt, as needed F 2 jalapeño pepper, sliced F 13 oz. corn tortilla chips F ½ cup sour cream F 2 cups shredded cheddar cheese F 1 cup of Calavo F ½ cup fresh chives, chopped fine (your favorite flavor) 1 tomato, diced 1. Heat pinto beans in a small pot. Add salt as needed. Keep warm. 2. Place tortilla chips in shallow 8x10 inch baking dish. 3. Sprinkle cheese over top of chips. 4. Broil chips for 3 minutes or until cheese melts. 5. Separate nachos equally into 4 individual large rimmed soup bowls. 6. Top nachos with equal portions of pintobeans, chives, tomatoes, olives and chilies. 7. Immediately with a healthy portion of Calavo and sour cream. F 3/4 cup and 2 tsp. dark beer F 3/4 cup and 2 tsp. all-purpose F 1/2 tsp. salt F 1 tbsp. cider vinegar F 1½ lbs. cod fillets F 3¼ cups vegetable oil for frying Avocado Fish Tacos Serves 4 F 3 cups cabbage (or iceberg lettuce) shredded F 1 cup Calavo F 1 tsp. salt F 1 lime, cut into 8 wedges Salsa or fresh chiles (optional) F 1/2 cup diced tomatoes 1. In a shallow bowl, whisk together beer, flour, and salt. 2. Rinse fish, and pat dry. Cut into equal pieces. 3. In a large saucepan, heat 1 inch oil to 360. Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. 4. Lift out with a slotted spoon,and drain briefly on paper towels; keep warm. Repeat to fry remaining fish. 5. Put cabbage in a small mixing bowl. Sprinkle with cider vinegar and salt, mix well. 6. Lightly mash guacamole into cabbage mixture. Heat tortillas on a well seasoned (black) large cast iron skillet at medium heat. 7. Remove the tortilla from the skillet and keep warm. 8. Stack 2 tortillas. Place ½ cup of cabbage mix in the center of the tortillas. Top with a 3-4 pieces of fish. 9. Sprinkle with salt and diced tomatoes. Fold in half. Serve with lime wedges and Calavo Salsa Lisa Homemade Recipe Mild if desired. TOSTADA SALAD A crisp tortilla layered with grilled chicken or carnitas, caramelized onions, salad greens tossed with vinaigrette, shredded Fontina cheese and a dollop of Calavo. GUACAMOLE VEGETABLE SOUP Stir Calavo into vegetable soup. Add chopped Calavo Avocado Halves before serving. Top with fried tortilla straws. SOUP & SANDWICH COMBO Use Calavo Picante to add punch to a grilled veggie or fresh sprouts and tomato sandwich on a hearty seed bread. Feature with your soup du jour. FAJITA QUESADILLAS Sautéed chicken, steak or shrimp, onions, and peppers folded into a large flour tortilla with melted cheeses and Calavo Pico De Gallo. CALIFORNIA CALAMARI Breaded calamari fried to a crunchy, golden brown, served with a dip of buttermilk dressing and Calavo Authentic. Garnish with chopped fresh parsley and lemon zest. FAJITA ON A ROLL Warm baguette spread with a generous amount of Calavo, simmering chicken fajitas and onions, topped with melted Pepperjack cheese. Heat until cheese begins to melt. MENU IDEAS GOTCHA FOCCACIA Calavo Authentic, tomato, buffalo Mozzarella slices, and fresh basil leaves between herbed foccacia. Heat until cheese begins to melt.

6 Food Service Product Specifications Food Variety Case Count UPC Code Case Dimensions Case Cube Gross Weight Net Weight Pallet Ti Pallet Hi Cases Per Pallet Fresh Salsa Homemade 6/31.5oz x 8.0 x Mild containers Fresh Salsa Homemade 6/31.5oz x 8.0 x Medium containers Fresh Salsa Homemade 6/31.5oz x 8.0 x Real Hot containers Fresh Salsa Roasted 6/31.5oz x 8.0 x Chipotle containers Fresh Salsa Sweet Pineapple 6/31.5oz x 8.0 x Ginger containers Fresh Salsa Tomatillo & 6/31.5oz x 8.0 x Green Chile containers Fresh Salsa Homemade 4/1 gallon jugs x 10.0 x Mild Fresh Salsa Homemade 4/1 gallon jugs x 10.0 x Medium Fresh Salsa Homemade 4/1 gallon jugs x 10.0 x Real Hot Fresh Salsa Roasted 4/1 gallon jugs x 10.0 x Chipotle Fresh Salsa Sweet Pineapple 4/1 gallon jugs x 10.0 x Ginger Fresh Salsa Tomatillo & 4/1 gallon jugs x 8.0 x Green Chile Fresh Authentic 12/1lb pouch x 8.0 x Fresh Caliente 6/2lb pouch x 8.0 x Fresh Pico De Gallo 6/2lb pouch x 8.0 x Fresh Picante 6/2lb pouch x 8.0 x Fresh Avocado Chunky Avocado 6/2lb pouch x 8.0 x Products Pulp Fresh Avocado Avocado 48/2oz singles x 11.1 x Products Halves Authentic 12/13oz bags x 20.0 x Authentic Sea Salt 12/13oz bags x 20.0 x Authentic 6/32oz bags x 18.0 x Authentic Sea Salt 6/32oz bags x 18.0 x Product Shelf Life* Product Description Unopened Opened Fresh Salsa 98-days refrigerated 98-days refrigerated High-Pressure Fresh 70-days refrigerated 1 to 2 days refrigerated High-Pressure Chunky Avocado Pulp 45-days refrigerated 1 to 2 days refrigerated High-Pressure Avocado Halves 35-days refrigerated 1 to 2 days refrigerated 90-days 5 to 10 days *Date of Manufacture 1141A Cummings Road, Santa Paula, CA Visit us on the web at CALAVO 2010 Calavo Growers, Inc.