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
The ripening of an avocado is both a scientific process and an art.
At Halls, we use innovative ripening technology - ensuring our fruit is ripe and ready to eat when it reaches the shelves.
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.
