What is high pressure?

The HPP is a non-thermal process where the product, within its flexible container, is introduced into a steel vessel and subjected to high pressure levels transmitted by water. This allows to:
• Inactivate the vegetative flora (bacteria, virus, yeasts, moulds and parasites) present in the product;
• Extend the products shelf life and guaranteeing food safety.
• Respect the sensorial and nutritional properties of food, because of the absence of heat treatment and
• Maintain its original freshness throughout the shelf-life.

The result is a Guacamole with the highest nutritional values in market and a shelf life up to 35/40 days. This allows us to pack the benefits of our avocados so they can be enjoyed as fresh and natural Guacamole