The ripening of avocado and mango is considered to be both a scientific process and something of an art. The way any particular consignment of fruit is to be handled in a ripening facility is largely determined by the inherent physiological make up of the fruit and how it has been handled in the post-harvest management chain.

The latest technology and state-of-the-art ripening rooms at Halls ensure that our avocados are ripe and ready to eat by the time they reach the supermarket shelves. The consumer is thus always assured of top quality fruit that is immediately ready for enjoyment.

For a Halls ripening facility to deliver consistently to customer quality expectation there is an absolute requirement to adopt specialised machinery, progressive ripening techniques, highly skilled staff, technical support, accurate stock management systems and skillful procurement from progressive suppliers and producers alike.

Allocated fruit is placed into a warm ripening chamber and monitored over several days until it yields to the required pressure. Before it is fully ripe, the fruit is removed and cooled prior to sorting, packaging and dispatch to the customer. At all stages internal fruit quality, fruit ripeness and fruit temperature is closely monitored to ensure consistent quality and that the customer requirements are met.

Halls' innovative technology allowed us to be the first to market with ripe & ready avocado into the United Kingdom in 1994. Our fruit ripeness testing and sorting systems were developed jointly with Imperial College, London and are applied commercially worldwide.