TROPS avocados
The most pampered on the market
At TROPS we are experts in tropical fruits and understand the importance of care in every phase of the life cycle of the avocado.
Our robust commitment to quality has led us to integrate the entire process within the company and thus be able to guarantee the premium quality of our avocados.
At TROPS we monitor:
- Production.
- Fertilizing.
- Irrigation.
- Harvesting.
- Quality control.
- Selection.
- Packaging.
- Marketing.
- Distribution.
- Levels of customer satisfaction.
This 360-degree management of the avocado allows us to bring to the market a high-quality product that is ready for consumption.
Production
The main variety we produce is the HASS avocado and our productive area extends from the coast of Valencia to the Portuguese Algarve, with the area of greatest production being the region of Axarquía (Malaga) and Granada’s Costa Tropical.
We extend our production to South America (Peru and Chile), which allows us to bring a complete offer to the market 12 months of the year, with the best quality guarantee.
The harvesting process is manual and takes place when the fruit is at its optimum moment for consumption. To achieve this, we monitor whether the level of dry matter is sufficient to ensure a homogeneous and satisfactory ripening of each fruit.
Ready to eat
Always perfectly ripe
QUALITY AND RIPENESS
After harvesting, the avocados go through an exhaustive quality control process during which they are calibrated and cataloged according to their weight, morphology and quality.
Afterwards, we monitor their ripening with the latest artificial
vision technology to ensure that they reach the consumer in optimum conditions for consumption.
Consumption All year round
MARKETING
At TROPS we supply the market 12 months of the year, adapting the offer to the needs of each of our customers.
PRODUCTION CALENDAR
The most popular variety is the HASS avocado, but there are other very rich and interesting varieties. Below is our production and consumption calendar:
Avocado varieties
Oval in shape, it is the richest variety in terms of flavor and has a higher proportion of flesh. Its skin is hard and rough, and turns from green to purple when it is ready to eat.
Its shape is similar to that of a pear and its skin is thin and smooth. It is light green in color and does not change color during ripening. It is easy to peel and its flesh is tasty.
The only avocado with no stone. It is small in size, with a fine, delicate flavor and butter-colored flesh. It occurs only on trees of the ‘Fuerte’ variety.
Oval in shape, and dark green in color, its skin is smooth. It contains less fat than the other varieties and a smaller proportion of flesh.
Its rounded shape makes it easy to recognize. Dark green in color and with rough skin, its flesh is creamy in texture and rich in flavor.
One of its distinguishing features is that it is very easy to peel. Its shape is similar to that of a pear and its skin is smooth and thick. It is dark green in color and does not change color during ripening.
How to eat them
“To consume NOW”
Select a fruit that yields under gentle pressure.
To speed up the ripening process, you can place the avocado next to other fruits, such as an apple, or place it in a paper bag and leave it at room temperature until it is ready to eat.
To avoid oxidation and discoloration of the fruit once peeled, just spray the surface with a little lemon juice. It’s a good idea to leave the stone in contact with the flesh. Avocados should not be kept in the refrigerator; the best way to keep them is to store them at room temperature.
In the following video you can see how to cut and take full advantage of an avocado.
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