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We are processors of fresh-cut avocados that use chemical-free, disruptive technologies to effectively safeguard all fresh qualities of fruit after being frozen.

Our Technology

Our Product

The molecular structure of our avocados is preserved during freezing, maintaining the same buttery texture and flavor that everyone loves. They are ready to eat after being unfrozen, just like a fresh-cut avocado.

Some key highlights for foodservice
operators and distributors are:

  • No waste – spoiled fruit, pit, or peel
  • Simplified supply chain – get only what’s edible, always ripe and ready to serve for over a year
  • Decreased labor and transport – no peeling/pitting, less transport weight
  • All the qualities of a fresh avocado with the benefits of a frozen product – truly unique!

Our Product

The molecular structure of our avocados is preserved during freezing, maintaining the same buttery texture and flavor that everyone loves. They are ready to eat after being unfrozen, just like a fresh-cut avocado.

Some key highlights for foodservice
operators and distributors are:

  • No waste – spoiled fruit, pit, or peel
  • Simplified supply chain – get only what’s edible, always ripe and ready to serve for over a year
  • Decreased labor and transport – no peeling/pitting, less transport weight
  • All the qualities of a fresh avocado with the benefits of a frozen product – truly unique!

Other Products

Fresh avocados have all the qualities everyone loves, but they come with a lot of challenges. About half of an avocado’s weight is the pit and peel, and you never know if an avocado is spoiled until it’s cut. This yields higher waste, costs in its supply chain, and price shifts.

Frozen: During freezing, water molecules expand and break the cell structure of the avocado. Then when unfrozen, the broken fibers produce a mushy texture and lose water, nutrients, and flavor. Something that doesn’t happen with our avocados.

Other Products

Fresh avocados have all the qualities everyone loves, but they come with a lot of challenges. About half of an avocado’s weight is the pit and peel, and you never know if an avocado is spoiled until it’s cut. This yields higher waste, costs in its supply chain, and price shifts.

Frozen: During freezing, water molecules expand and break the cell structure of the avocado. Then when unfrozen, the broken fibers produce a mushy texture and lose water, nutrients, and flavor. Something that doesn’t happen with our avocados.