Although a natural process, the ripening of an avocado is managed to perfection at Halls with the correct technical understanding both at harvest and during the ripening procedure.
The fruit is always shipped at low temperatures to hold it in a "sleeping" state throughout transportation. Depending on the customer's requirement, the fruit is then "woken up" to be delivered at the required stage of ripeness. Fruit can arrived "triggered" which then ripens through the customer's own supply chain, or is fully ripened and ready to eat. Halls has the experience and technical expertise to manage this process, ensuring an excellent eating experience.
With ripening, packing and storage facilities in South Africa, Paris, Marseille and Rotterdam, Halls can take the fruit from our carefully managed orchards all the way to our customers' doors. Our ready to eat avocados are sold under the Halls RIPE brand, packaged in a striking design to stand out on trade and supermarket shelves.
Global Leader in the Sustainable Production and Supply of Quality Fresh Produce
RIPENING
Halls was the first to deliver ripe and ready quality avocado to the market in the United Kingdom in 1994. We developed our fruit ripeness testing and sorting systems in partnership with Imperial College, London, applying them on a commercial basis worldwide.
Avocado is a climacteric fruit, meaning it does not ripen until harvested. Once picked, its natural ripening processes are activated, and our expertise in cold chain management and commercial ripening becomes essential.
Ripening is both a precise science and a refined art. Leveraging innovative ripening technologies, we ensure that each avocado reaches the desired stage of ripeness. Collaborating closely with our customers, we deliver tailored solutions that align with their specific needs, guaranteeing an exceptional eating experience for the end consumer.
