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October 07, 2005
"Fresher Under Pressure"
[A] new technology may be responsible for increasing demand for avocados - I know it has for my family. The process (see http://www.fresherunderpressure.com/) uses pressure rather than heat to pasteurize foods. This makes things like orange juice (and - relevant to this discussion - avocados) taste fresh and unprocessed for weeks.AvoClassic (http://www.avoclassic.com/) uses the technology to make their tasty and extremely inexpensive pre-made guacamole. For many years I was a die-hard about making guacamole using only fresh, ripe avocados, garlic, limes, and salt (with an occasional minced chili pepper). But at a price per pouch of fresh-tasting guacamole that is about equal to the price of a single [frequently unripe] Haas avocado, AvoClassic guacamole is responsible for multiplying my family's consumption of avocados over the last two years by 5-10 times the previous rate.
This is almost the entire post of "Trade, Technology, and Avocados," Dynamist, October 6, 2005, but if you want live links you'll have to click through to the post.
As a former grocer, I am still fascinated with grocery merchandising (e.g., Trader Joe's gets merchandising AND marketing in a big way), packaging, sizes, and variety. I had not heard of this technology, although I have eaten the AvoClassic guacamole - it is excellent. We get it at Costco, and the price is incredibly reasonable.
Very interesting technology.
Posted at October 7, 2005 06:52 PM | Categories: Technology
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