AVOCADO

Our own plantations are located in the Jayanca Valley. Its climatic configuration and altitude from sea level, allows us to start harvest very early into the Peruvian season, from March to mid-April.


As well as in mangoes, avocado is harvested only after performing several measurements of dry matter and making sure we have reached an adequate level that would guarantee our product reaches destination markets in the best conditions.


NAME

FRESH FRESH LEAF

General Description Fresh species avocados Persea americana, of the Lauraceae family., It is reception the raw material, then goes through a washing machine and Disinfected, Pre-drying, selection, calibration, packed in corrugated / plastic cartons, labeling and palletizing, heavy II, cooling of tunnels, storage in the chamber and fi nally dispatch of the finished product.
Variety Avocado Hass (Persea americana)
Physical and chemical characteristics of the finished product. % Dry matter: ≥21%
Firmness:> 28.0 lbf
Shape: Characteristic of the variety 5% light deformations
organoleptic characteristics. Color: Characteristic of the variety.
Taste / Odor: Characteristic of the fruit, free of strange flavors and smells.
Texture: Firm
Use It can be used as an ingredient for various food preparations, such as salads or as ingredients for other preparations, etc.
Useful life The useful life of the product is based on the storage conditions and the physiological maturity of the fruit and has an average of 50 days from harvest and transport in refrigerated containers.
Storage Temperature: 5 - 7 °
Relative Humidity: 85% - 98%
Distribution Method Transport closed, clean, dry, free odors and foreign substances, suitable for food loading. Temperature of 5-7 ° C
Expected Use Human consumption in general, this includes the sensitive group: the elderly, children and pregnant women. It can be consumed directly or in preparations such as salads, soups, creams, juices, etc.