Food safety
Good agricultural and manufacturing practices audited each season.
Process & quality
Four stages of control, every avocado
Quality control starts in the soil, not at the packing house. That is how we deliver the consistency professional buyers expect in every shipment.
01
Orchard management
Nutrition guided by soil and leaf analysis, measured irrigation by block and ground cover to retain moisture. Every orchard block has its own records.
02
Hand harvesting
Fruit is clipped when it reaches the target dry matter. Harvesting takes place during the coolest hours, with transfer to the packing house within the same shift.
03
Grading & packing
Washing, drying, weight grading and individual visual inspection. Fruit outside the required size, color or firmness specifications is rejected.
04
Cooling & dispatch
Pre-cooling to the destination temperature, palletizing and dispatch with lot identification, orchard origin and harvest date.
Quality standards
Traceability
Every avocado can be traced to its orchard block and harvesting crew.
Residue monitoring
Monitoring of maximum residue limits for domestic and export markets.
Quality control
Lot sampling for dry matter, firmness, size/count and internal flesh condition.
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