Helping develop, grow markets
While NZ Avocado is not directly involved in selling fruit, it does have a significant role in supporting exporters to develop and grow markets.
A project in Waikato is turning pulp from blemished and non-saleable avocados into a high value powder for use in cosmetic, nutraceutical and food products. The product is selling in the US, Japan, China and Australia.
Last year Avocado Oil New Zealand launched a world-first 100% pure commercial avocado powder product known as Avopure with the help of the Innovation Waikato subsidiary Food Waikato, which operates a product development spray dryer in Hamilton.
The executive director of Avocado Oil New Zealand, Brian Richardson, says Avopure has a unique point of difference on compared to overseas competitors.
“It is the first premium avocado powder available that contains no added fillers or carriers and contains higher levels of potassium, fibre and energy,” says Richardson.
Innovation Park has now received $28,000 from Bio-Resource Processing Alliance (BPA) to develop a way to scale up commercial production of avocado powder.
With the help of BPA’s four research partners -- AgResearch, Callaghan Innovation, Plant & Food Research and Scion -- FoodWaikato is able to further improve the drying process toward a commercial outcome.
The BPA is granting $15,000 for research by Massey University scientists and $13,000 for modifications to the FoodWaikato plant.
New Zealand Food Innovation Network business development manager Shane Kells says the aim is to increase avocado drying.
“Avocado pulp is extremely fibrous, so the BPA is working with us to find ways to break down the fibre and decrease the thickness of the raw product. Because the product is so thick, this reduces how quickly we can process it through the drier. The aim is to increase throughput while maintaining the natural green colour of the raw fruit, and preserving quality.”
A large part of the value in the BPA’s involvement with the avocado powder project is the opportunity for FoodWaikato to help other companies later duplicate the process with other waste foods.
“As far as we are aware, worldwide no one has come up with a commercially viable means of drying pure fruit or vegetable powders through a spray dryer at a fast enough rate to satisfy projected market demand. If we can crack this challenge, we can help New Zealand growers capture enormous export value from their waste streams,” Kells says.
“FoodWaikato’s purpose is to contribute to the park’s wider aim by supporting food innovators. Avocado Oil New Zealand’s story is just one example of how we’re making that happen,” Kells says.
A workshop was held at Innovation Waikato last week to outline the work of the BPA and the funding opportunities it provides. The avocado project was given as an example.
According to the Ministry of Business, Innovation and Employment, the BPA seeks to help add $100 million to the New Zealand economy by 2020.
