Taste and use

This is what makes Sicilian avocados "Hass":

• Taste: The "Hass" variety is a classic avocado variety with a creamy consistency and nutty flavor.
• Quality features: Completely untreated avocados.
• Use: Avocados are harvested when the flesh is still hard. It is therefore completely normal for avocados to be hard for the first week. To ripen, place the avocado in the fruit bowl with other fruit at room temperature. You can speed up the ripening process by storing a few avocados with a slightly larger apple in a tied-up bag. The "Hass" variety has the advantage that it ripens slowly. You can stagger the ripening so that the box provides you with creamy fruit over several weeks.

Cultivation and ecology

This is how these Sicilian avocados are grown:

• Cultivation method: Organic farming. Only irrigated sparingly in summer.
• Producers: Auf ihrem knapp 30 Hektaren grossen Bio-Hof in Menfi, an der Westküste Siziliens, baut Anna Gabriella Avocados, Mangos, Zitrusfrüchte und Oliven an. Den Hof hat sie von ihrem Schwiegervater übernommen, der 1978 in Zusammenarbeit mit der Universität Palermo die ersten Avocadobäume Siziliens pflanzte. Als diese stolzen, alten Bäume vor wenigen Jahren einer Pilzkrankheit erlagen, entschied sich Anna Gabriella, den Anbau subtropischer Kulturen fortzuführen und neue Avocadobäume zu pflanzen. Anna Gabriella ist Mitglied von Valdibella, unserer Partnerkooperative in Sizilien.

This is how the price is made up

Cultivation & processing CHF 23.05

• Cultivation, harvesting and packing: Anna Gabriella Barbera, Valdibella

Transport & logistics CHF 5.10

• Transportation, quality assurance, packaging: CTM Agrofair, freight forwarders, customs

Procurement & distribution CHF 12.07

• Organization, communication, online market: Crowd Container