Enrique García, CEO of Avolution Lab, is revolutionizing the avocado market with his innovative approach. A year ago, this project set out to change the way the world views and consumes avocados, and today, with a multidisciplinary team that includes experts in medicine, nutrition, and agriculture, they are achieving exactly that.

The main problem they identified was the perishability of avocados and the lack of knowledge about their ripening process. This led to enormous fruit waste. They decided to address this problem by creating vegan and sustainable sauces from avocados rejected for aesthetic reasons at the fresh market. These sauces have an extended shelf life of up to a year and a half and have been praised by top chefs, such as Fermín López from the Higher School of Hospitality in Seville, who has created more than 800 different recipes with them.

Avolution Lab has ushered in a new era in avocado gastronomy. They have developed products for the food service sector and established partnerships with major companies in the industry. Furthermore, they are exploring new opportunities, such as the production of extra virgin avocado oil and the manufacture of growing media from oil extraction byproducts.

This innovative approach is not only changing how avocados are used, but also creating opportunities for local producers. Enrique highlights the importance of using avocados that were previously discarded due to their appearance, providing added value to both farmers and consumers.

Avolution Lab has already established an international presence in several countries and expects to expand further. Its goal is to become an alternative to the "ugly" avocado and transform it into a high-value product available across all sectors, from supermarkets to the food industry.

Source: Fresh Plaza