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There are 1300 avocado producers in Australia, and together they face one big problem: trying
to stop the much-loved fruit turning brown. The avocado industry as well is endeavoring
to increase quality and offer ripe, ready-to-eat products.
Eighty percent of avocados are eaten fresh in Australia; 20 percent are used in a processed
form. But many of those products are imported, which is why local researchers are developing
goods here to suit our busy lifestyles. Frozen avocado pulp, frozen avocado halves
and also guacamole. To prevent the fruit from browing it's mixed
with organic acid to lower the pH level. There's also special packaging to stop products from
being exposed to oxygen. Each type has a specific optimum storage temperature, to make sure
it remains a quality product. And in its frozen form it'll last for a long time.
There's years shelf-life on those products and they could be 2 to 3 years.
Scientists are even looking at avocado milkshakes.
It's not bad!
The product has already been used by a range of popular cafes and fast food outlets, like
Eagle Boys Pizza. More avocado packaging ideas are in the pipeline, with consumer tastings
to be conducted in February. Isabella Robinson, 10 News.