Deceptive Appearance:
Avocados often look perfect externally, but one in three is either overripe or too green inside.
Massive Food Waste:
The inconsistency in ripeness leads to a significant amount of avocados being discarded.
Short Shelf Life:
If not consumed quickly, avocados become overripe and are thrown away, adding to the waste problem.
Rapid Overriping:
Avocados have a narrow window of optimal ripeness, often just 2-3 days.
UNEP Food Waste Index Report
An estimated 931 MILLION TONNES OF FOOD or 17% of total food available to consumers in 2019, WENT INTO THE WASTE BINS of households, retailers, restaurants and other food services, according to new UN research conducted to support global efforts to halve food waste by 2030.
We are reinventing the avocado
Avocados, harvested at optimal maturity
We prioritize seasonal harvesting and the product’s natural cycle by sourcing avocados globally and at their optimal maturity, which are then brought to ripeness in Europe.
HPP Technology (High Pressure Process)
Selected avocados are cut and pressurized at our exclusive facility in France. This hyperbaric process guarantees food safety, neutralizing germs and extends product’s shelf life for 1 month at 1/4° C.
Fresh & Ripe Half Avocados, Avocado Cubes and Guacamole with 1 month shelf life
We are committed to sustainability
MEET OUR TEAM
We are working in partnership with HALLS, one of the leading suppliers of avocado in the world.
Marceau Vidrequin
CEO/Founder
Wulfran Goupy
Managing Director
