Oil is Value In the avocado industry, quality is measured by Dry Matter and Oil Content.
- Local Varieties: Often have high water content and low oil. This results in a sweet but watery taste and a “mushy” texture.
- Mexican Hass: Genetically engineered by nature to hold high oil content. This gives it the signature creamy, “buttery” texture that luxury consumers demand.
The Colour Indicator One of the biggest consumer pain points with local avocados is guessing when they are ripe. They stay green until they rot. Mexican Hass solves this with a visual signal: It turns from Green to Purple-Black when ripe. This simple feature reduces food waste for households and cafes, making it the preferred choice for bulk buyers.
We grow the variety that offers a superior culinary experience, ensuring higher demand retention.