06

Dec 2009

Avocado Industry Set for 20 Million Dollar Boost

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MEDIA RELEASE

A new food preserving technology is set to double the shelf-life of avocados, create up to 80 new jobs and boost New Zealand’s annual exports by 20 million dollars.

ganze und halbe avocado isoliert auf weiss

A new food preserving technology is set to double the shelf-life of avocados, create up to 80 new jobs and boost New Zealand’s annual exports by 20 million dollars.

Kiwi owned Fressure Foods plans to import Ultra High Pressure (UHP) processing technology which is used in more than 50 countries to increase the shelf life of locally grown avocados.

Fressure Foods CEO Vern Dark says avocados usually last around 30 days but with the new technology his company will be able to extend this to 60 days, increasing local supply and export revenue.

Dark says Ultra High Pressure treatment is also known as cold pasteurisation and uses pressures of up to 87,000 psi to shock and kill bacteria in food products.

“The UHP system uses no chemicals or preservatives and does not affect the texture, flavour, consistency or nutrients in the food.  It has also been recognized by the U.S Food and Drug Administration (FDA),” says Dark.

Environmentally friendly the process causes no emissions and consumes less energy than thermal pasteurisation, he says.

Dark says the Fressure Foods processing plant will be based in Pukekohe and if given the green light by the avocado industry could create up to 80 new jobs in its first year.

The company is in talks with industry stalwarts as it looks for additional investment towards the $15 million dollars needed to open the factory.

“We believe this technology can have a huge influence on the New Zealand avocado industry. Ultra high pressure treatment has driven up total consumption of avocados in the United States and we are hoping for an equally favourable outcome in our target markets,” he says.

The company already has plans to export to Australia, South East Asia and Japan.

Dark says UHP technology has also made it possible for Fressure Foods to look further afield at previously inaccessible markets including the United Kingdom for export opportunities.

Dark says that other food product groups which are in oversupply can also benefit from the UHP technology including; passionfruit, mandarins and feijoas.

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Fleur Revell
Fleur Revell is one of the country’s most eminent PR consultants and public relations practitioners with more than 20 years industry experience behind her. Fleur is also a three times Qantas Media Awards winner and Feature Writer of the Year; and has an exceptional working knowledge of the New Zealand media landscape and its accelerating evolution in the digital age.
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