The new technology developed by Naturo All Natural Technologies (Naturo), addresses some of the biggest obstacles currently facing the avocado industry, namely the fruit's short life span and its reputation for unsightly browning once cut.

The Australian invention not only stops the browning of cut (or pulped) avocado fruit for a minimum of ten days when refrigerated (even after packaging is opened), but does so using a 100% natural process which preserves the nutritional properties and taste of the avocado without chemicals, additives, preservatives or processing aids.

The secret of the company's 'Natavo Zero' technology, lies in the company's ability to switch off the enzyme responsible for the fruit's browning via pressure fluctuations generated by steam.

An important advantage of the Natavo Zero process is the elimination of potential pathogens beyond the limits set by international safety codes. This ensures that all treated products are safe for the consumer.

The technology is capable of processing any cut of avocado or avocado pulp at the rate of about 4,000 avocado fruits per hour providing cost-effective, energy efficient and reliable processing via a machine Naturo has fondly named the 'Avocado Time Machine' (ATM). Each machine is designed and manufactured by Naturo to the customer's specific requirements and can be shipped anywhere in the world.

After spending four years on research and development of the world-wide patented technology and founding their company late last year (2015), Naturo's Directors, Frank Schreiber and Jeff Hastings said that now was the time to launch their Avocado Time Machine to the world.

Hastings said that the technology has the potential to become the new industry standard. "By understanding the avocado's lifecycle and the complex correlation of enzymes involved in the browning process, we have made it possible for the world to enjoy 100% natural, ready-to-eat avocado slices, dices, chunks or pulped products while retaining the flavor and fresh taste of avocado, without browning. 

"All products stay fresh for a minimum of 10 days when refrigerated, even after the packaging has been opened. That is very good news for the avocado industry and for the consumer".

Schreiber said that the arrival of the technology would open up new markets and new opportunities for fresh and frozen avocado products. "Although there is a range of avocado products currently on the market, nearly all of them contain additives such as antioxidants, acids and preservatives which not only alter the taste of the fruit but do very little to stop the browning once the packaging is opened.

"We see Natavo Zero technology as a benchmark for innovation and quality in the avocado industry and expect that the consumer's appetite for healthier, 100% natural and safe avocado products is realized by the local industry," he added. "An Australian company has already secured the opportunity to be the first processor to use the technology and we expect they will be producing avocado products later this year."

For more information, visit: www.naturotechnologies.com.