(HU) Új technológiával mérsékli az avokádó-pazarlást a Coop Norvégia

This method aims to provide more consistent fruit quality and extend shelf life, ultimately helping to cut down on food waste in both retail stores and consumers’ homes.

Unlike traditional methods that ripen avocados from the outside in, Coop’s new technology mimics natural growth conditions, allowing the fruit to ripen evenly from the inside out.

This results in avocados that consistently meet customer preferences for ripeness.

Hanne Brennhovd, director of fruit and vegetables at Coop Norway, explained, “Many people squeeze the avocado in the store to check if it is ripe, but this can damage the fruit and shorten its shelf life.

“With the new technology, we get more stable quality, and hopefully fewer people have to throw away overripe avocados at home.”

Fewer Complaints, Consistent Quality

During a pilot in Tromsø in the autumn of 2024, standard avocados were replaced with fruit ripened using the new method – notably without any promotional campaigns or customer communication.

Sales increased by 14%, while stores reported fewer complaints and more consistent quality.

Since the nationwide roll-out in September, avocado sales have further grown by a further 18%.

This initiative is seen as a key step in combating food waste, especially for avocados, which have a high carbon footprint and are globally discarded at a rate of about 40% before consumption.

Anne Marie Schrøder of Matvett added, “Avocados have a long journey and ripening time, and any measures that can extend their shelf life are welcome to ensure that we eat them.

“If it has turned a little brown, it fits well in a smoothie – and if you only use half, you can keep the stone in, add a little lemon juice, wrap the rest and refrigerate it.”

Additionally, the new technology allows avocados to be ripened in Sweden, rather than being sent to the Netherlands.

This change reduces transport distances, improves quality control, and minimises waste across the entire supply chain.