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 NZ$20 million.

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 recognised by the U.S Food and Drug Administration (FDA),” said Dark.

The process causes no emissions and consumes less energy than thermal pasteurisation, he said.

Dark said 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 added.

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

Source: Freshner Foods