Gaining value from avocado waste using innovative drying process

Waikato Innovation Park has received $28,000 in funding from the Bioresource Processing Alliance (BPA). The money will help the organisation scale up commercial production of avocado powder - a project that was started on a small scale in 2013.

The BPA is a government-funded initiative that helps New Zealand’s biological-based manufacturing businesses gain maximum value from waste and by-products, while reducing environmental impacts from primary production and manufacturing activities.

“The challenge of how to capture more value from waste in our primary industries is huge,” said BPA general manager Trevor Stuthridge. “For example, nearly half of New Zealand kiwifruit are not of sufficient quality for direct export; 20% of harvested trees in New Zealand are left on the ground; and a significant amount of material from mussel harvesting is bycatch that gets thrown away.

“The BPA was established to help turn these types of wastes into products with export potential. Four research partners - AgResearch, Callaghan Innovation, Plant & Food Research and Scion - are working with eligible organisations to apply new technologies and product opportunities to waste streams from New Zealand’s forestry, marine, agricultural, horticultural, animal and microbiological industries.”

The Innovation Park’s avocado powder project is being carried out by its FoodWaikato division for Bay of Plenty company Avocado Oil New Zealand. The pulp from blemished or otherwise non-saleable avocados is dried into a powder for use in cosmetic, nutraceutical and food products.

Dave Chute, FoodWaikato Plant Manager.

Last year, Avocado Oil New Zealand launched a 100% pure commercial avocado powder product known as AvoPure. The company’s executive director, Brian Richardson, says AvoPure is “the first premium avocado powder available that contains no added fillers or carriers and contains higher levels of potassium, fibre and energy”.

With support from the BPA and its research partners, FoodWaikato aims to increase throughput of the avocado drying process and boost commercial opportunities. The BPA is funding $15,000 towards research by Massey University scientists and $13,000 towards making modifications to the FoodWaikato plant.

“Avocado pulp is extremely fibrous, so the BPA is working with us to find ways to break down the fibre and also decrease the thickness of the raw product,” said New Zealand Food Innovation Network business development manager Shane Kells. “Because the product is so thick, this reduces how quickly we can process it through the drier.”

The BPA believes there 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 solution to drying pure fruit or vegetable powders through a spray dryer at a fast-enough rate that can satisfy projected market demand,” Kells said. “If we can crack this challenge, we can help New Zealand growers capture enormous export value from their waste streams.”

Kells added that the wider purpose of the Innovation Park is “all about creating economic value for our region and the country by supporting companies to develop new products and new markets”.

“FoodWaikato’s purpose is to contribute to the park’s wider aim by supporting food innovators,” he said. “Avocado Oil New Zealand’s story is just one example of how we’re making that happen.”