This start-​​up can make avocados last twice as long before going bad

The Washington Post
By Caitlin Dewey
June 19, 2018

The new avo­ca­dos rolling out to Mid­west Costco stores this week don’t look like the future of fresh pro­duce. But they’re test­ing tech­nol­ogy that could more than dou­ble the shelf life of veg­eta­bles and fruits.

That tech­nol­ogy, devel­oped by the start-​​up Apeel Sci­ences, con­sists of an invis­i­ble, plant-​​based film that rein­forces the avo­ca­dos’ own skin. The com­pany hopes to expand to stores nation­wide — as well as to a range of other produce.

Experts say the prod­uct, which has quadru­pled shelf life in a lab set­ting, has the poten­tial to make foods less per­ish­able — with huge boons for con­sumers, the envi­ron­ment and the food industry.

Fresh fruit and veg­eta­bles account for more than 40 per­cent of wasted food in the United States, accord­ing to the food waste coali­tion ReFED. Apeel and other com­pa­nies are work­ing on tech­nolo­gies that could help slash those fig­ures, and enable pro­duce to travel far­ther and with less refrig­er­a­tion, improv­ing qual­ity, selec­tion and car­bon footprint.

Already, we’re able to bring avo­ca­dos to places that didn’t have access to top-​​quality before, or that often ran out,” said James Rogers, Apeel’s chief exec­u­tive. “It’s so reward­ing to me per­son­ally to bring this fruit to places that wouldn’t nor­mally have that access.”

To read the full arti­cle, visit The Wash­ing­ton Post.