THE AVOCADO CHALLENGE
Avocado is a very sensitive fruit. The ripeness of the fruit is critical for consumption but hard to manage. Cut avocados begin to brown as soon as they are exposed to oxygen and very quickly lose their fresh eating appeal.
Most avocado processors use chemicals, preservatives or additives to overcome this browning issue to try and extend shelf life of their products. However, taste, structure and original health benefits of the fruit are all compromised in this process.
The risk of cut avocados been contaminated with pathogens, known to be harmful to humans, is a major problem across the industry and is difficult to eliminate. Most processors have no answer to dealing with this risk, and their products cannot be guaranteed to be food safe. So a bad tasting cut avocado with a food safety risk is clearly not what the market and consumers want.