Faced with the challenges of availability and cost of fresh avocado, innovative solutions such as Guacamolito are becoming increasingly relevant”
— Luis Doporto Alejandro
MILAN, ITALY, February 9, 2025 / EINPresswire.com / -- Global avocado consumption continues to grow, but challenges related to logistics and production and distribution costs are increasingly evident. In the first six months of 2024, Mexico exported 654,297 tons of avocados, an 8.9% decrease compared to the same period of the previous year, according to the
Agri-food and Fisheries Information Service (SIAP). Faced with this scenario, Luis Doporto Alejandre proposes Guacamolito as an innovative alternative.Fresh avocados present logistical difficulties due to their short shelf life and sensitivity to storage and transportation conditions. According to the Ministry of Agriculture and Rural Development of Mexico, in 2023 the country produced 1,904,604 tons of avocados, but a significant portion was lost due to irregular ripening and waste at points of sale.
Luis Doporto Alejandre developed Guacamolito to reduce losses related to the handling of fresh avocados, offering restaurants and food companies greater control over inventory and more efficient management of resources.
The company uses High Hydrostatic Pressure (HPP) technology to preserve the product without preservatives or additives. This method inactivates microorganisms while maintaining the natural green color, flavor and nutritional properties for up to 24 months in the freezer or six weeks after thawing. Compared to fresh avocados, which have a much shorter shelf life and undergo rapid changes in texture and flavor, Guacamolito offers a more stable and reliable option.
During mass consumption events such as the Super Bowl, the demand for guacamole increases significantly, with a direct impact on the supply chain. For the 2025 edition, more than 250 million avocados will be imported into the United States, creating logistical and storage challenges. Guacamolito is presented as a practical and ready-to-use solution, eliminating the need for ripening and ensuring more stable costs throughout the year.
"Price stability and waste reduction are key factors for the adoption of innovative solutions in the food sector. Eliminating losses due to irregular ripening and improving stock management allows companies to increase profit margins without compromising product quality," said Luis Doporto Alejandre.
From an environmental point of view, Guacamolito also represents a sustainable alternative, as avocado cultivation requires large amounts of water and large agricultural areas, raising concerns about its ecological impact. This product helps reduce fruit waste and optimize the resources used in production and distribution, allowing the restaurant industry to adopt more sustainable practices without compromising the consumer experience.
The use of Guacamolito is not limited to traditional guacamole, but is perfectly suited to the preparation of poké, burgers, sauces and dressings. Its practical format and homogeneous texture make it an ideal option for professional kitchens that aim for efficiency without sacrificing taste and quality.
"Faced with the challenges related to the availability and cost of fresh avocado, innovative solutions such as Guacamolito are becoming increasingly relevant. This product offers an efficient and sustainable alternative, with the potential to transform the use of avocado in the food industry", concluded Luis Doporto Alejandre.
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