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
We support lifelong learning and invest in the training of our staff and grower partners. Our Avocademy® and eLearning programmes are innovative initiatives to support this vision.
Avocademy® focuses on the vital aspects of avocado farming. Our eLearning Avocademy® platform is available for grower partners to access to assist with the training of farm supervisors and managers.
Our online eLearning courses are designed to provide students with a flexible learning environment to acquire the necessary skills and knowledge of key avocado production practices. These 6-week courses are open to Hall’s employees and Hall's grower partners at a cost of R2,500 per course.
There are no formal entry requirements although students must have basic proficiency in English (reading and writing), access to a computer, smartphone and the internet and a basic proficiency in computer literacy and Microsoft Word. For non-English speakers, it is advisable to work alongside a mentor to support and guide the learning process.
This course consists of four sections: The Scouting Process, Avocado Insect Pests and Natural Predators, Avocado Diseases and Avocado Disorders.
This course consists of two sections: Avocado Fruit Maturity and Preharvest Practices and Guidelines for the Harvesting of Avocado Fruit.
This course consists of four sections: The Cultivation Requirements of Avocado, Avocado Rootstocks and Cultivars, Site Selection and Land Preparation and Best Practices for Planting an Avocado Tree (including post planting care).
For more information, please contact us by sending an email to: firstname.lastname@example.org