{"id":1694,"date":"2015-07-23T23:29:42","date_gmt":"2015-07-24T03:29:42","guid":{"rendered":"https:\/\/www.hiperbaric.com\/hiperbaric-asistira-al-viii-world-avocado-congress-2015-en-peru-2"},"modified":"2020-09-18T10:40:48","modified_gmt":"2020-09-18T08:40:48","slug":"hiperbaric-asistira-al-viii-world-avocado-congress-2015-en-peru","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/hiperbaric-asistira-al-viii-world-avocado-congress-2015-en-peru\/","title":{"rendered":"Hiperbaric will attend the VIII World Avocado Congress 2015 in Peru"},"content":{"rendered":"

\"\" On September 2015, Lima (Peru) will host the\u00a0VIII AVOCADO CONGRESS<\/a>, event which takes place every four years and reunites the leading experts in avocado for a series of conferences and exhibitions of interest to any industry professional.<\/p>\n

Avocado, guacamole and other products<\/a>\u00a0derived from this fruit are one of the industries which have benefited the most from the high pressure conservation technology (High Pressure Processing: HPP) development.<\/p>\n

As\u00a0world-leading HPP equipment manufacturing company<\/a>, Hiperbaric will attend the event organized by\u00a0Prohass<\/a>\u00a0Peru. The Avocado industry is one of Hiperbaric oldest customers and one of the sectors most committed with High Pressure conservation.<\/p>\n

As\u00a0demand grows for clean label products or preservatives-free products and the impossibility of using thermal processing techniques to increase shelf life, Hyperbaric\u00b4s technology is the best industrial scale solution for the conservation of guacamole. The main advantages of high pressures for avocado manufacturers are:<\/p>\n

INCREASED SHELF LIFE\u00a0<\/strong><\/p>\n

High pressure treatment can lengthen up to 10 times<\/strong> shelf life of guacamole, passing from a 5 days shelf life in raw guacamole to a 6-8 weeks shelf life in the case of HPP-treated products. This is because the treatment inactivates lactic acid bacteria, molds and yeasts effectively, as well as pathogenic bacteria (Listeria, Salmonella, E. coli<\/em>…) that can sometimes contaminate the product, while retaining much of antioxidants natural avocado, which favors the preservation by the partial inactivation of\u00a0polyphenol oxidase<\/em>\u00a0(PPO) and\u00a0lipoxygenase enzymes<\/em>\u00a0<\/em>(LOX), mainly responsible for the oxidation of guacamole.<\/p>\n

NUTRITIONAL IMPROVEMENT\u00a0<\/strong><\/p>\n

By altering the composition of the product, HPP preserves the flavor of fresh product as well as almost all nutrients, antioxidants and various carotenoids (\u03b1-carotene and \u03b2-carotene among others), criptoxantines, lutein, etc.<\/p>\n

CLEAN LABEL PRODUCTS\u00a0<\/strong><\/p>\n

Getting a label free of additives (or clean label in English) represents one of the biggest challenges for the modern food industry. This is critical in the case of oxidation-sensitive products such as avocado, which by their nature cannot be treated with heat. High pressures allow to obtain long-life products with a lesser use of preservatives.<\/p>\n

MARKET ACCESS<\/strong><\/p>\n

Access to new markets is often especially difficult when it comes to fresh fruits, mainly due to the following reasons:<\/p>\n