Avocado

We engage in farming and establishment of hass orchards by ensuring that nurseries produce certified true- to- the- type disease free seedlings and fruits that will be competitive at the global market.

We provide business to networking opportunities for exporters. We participate in local and international kindred events such as county farmers field days and exhibit on international Trade fairs on avocado themed events.

This is done in a very meticulous and careful way such that the fruit does not get damaged while harvesting.The fruits are harvested with scissors or hooks mounted on a pole and placed in collection bags that once full are emptied into plastic boxes.Subsequently,the boxes are transported to the packaging house in sealed trucks.

Then the collection of the avocados into baskets follows under a shaded area ready for conveyance to the cooling room.

Once,there the fruit is unloaded in the collection area where it rests for between 10-12 hours to decrease the temperature. The initial step after the delivery of the fresh fruits into the warehouse is to cool them using hydro-cooling mechanism. Night time cooling when the temperatures are already naturally low removes much of the field heat.

The selection and packaging begins with the emptying of the fruits in the band's and rollers that take them to the brushing followed by manual selection where fruits with visible damage are discarded.

The next part of the warehousing stage of kenya avocados is sanitization. This involves the washing of the fruits in troughs where clear water runs through. Workers also note any spots on the skin and remove them to make the fruits are presentable.

The healthy fruits continue their route to the labeller and the sorter by size which drops them into the packaging hoppers where we inspect each fruit to establish if it meets the prequisite quality.

Packing then follows where the fruits feature in small cartons that some call lugs or tray packs and others, pellets. The cartons must be functional enough to offer a tight pack that prevents friction and shaking and movement so as to reduce skin injuries during transportation.

There are also bulk packing crates that shippers also allow especially when there are multi-million deliveries. For this kind of packing, it is necessary to ensure that only the unripe, firm and large avocados are present as they are less susceptible to bruises than small and weak ones.

When the batch is complete it is transferred to a prechilling room 8-10degrees celcius for 12hours to avoid thermal shock before moving to the storage chambers 4-5degree celcius where they wait between 12 and 48hours for the boarding to be completed.

Technology during storage Refrigeration is the most widely used preservation in avocado.The optimum temperature for "Hass is 6degrees Celsius with a relative humidity of 90-95pc however the temperature can be lowered to 2degreesC when the fruit has a high content of dry matter.For destinations such as Europe and Asia refrigeration is completed with the use of controlled atmospheres in which concentration of oxygen is reduced (2-5pc) and that of carbon dioxide increased to 3-10pc.These concentration must be regulated and mainted during transport.Controlled atmosphere makes it possible to decrease respiratory rate, autocatalytic, ethylene production,enzymatic activity and maintaining firmness.