Talsa/Onesta Europe and Iberian Foods link origin and ripening in avocado supply model

Talsa/Onesta Europe and Iberian Foods presented an integrated avocado supply model at Fruit Attraction 2026, combining control at origin with ripening, packing and distribution in Spain.

The model starts with avocados from Talsa’s own production and continues through Onesta Europe’s commercial platform before the fruit moves into Iberian Foods’ facilities in Huelva for ripening, packing and dispatch.

SoftRipe technology is used during the ripening stage, with the process adjusted according to the physiological condition of the fruit rather than following only fixed parameters.

According to the companies, Talsa fruit handled through this system has achieved supermarket shelf life of up to nine days, compared with around four days previously.

From farm to market

Talsa is a Peruvian-owned producer with operations in Peru and Chile. Its avocado business forms part of a wider portfolio that also includes blueberries, premium table grapes, early cherries and Cherry Plums.

The company controls the fruit from production, while Onesta Europe acts as its commercial platform for Europe.

Based in Huelva, Onesta Europe focuses particularly on Spain, Portugal and France and works directly with retailers and other customers.

This structure is intended to connect production decisions more closely with the needs of individual markets and commercial programmes.

Operations in Spain

Once the avocados arrive in Spain, Iberian Foods takes over the operational side of the programme.

Founded in 2023, the company provides reception, storage, sorting, packing, ripening and preparation for distribution from its facilities in Huelva.

For Talsa/Onesta, Iberian Foods manages avocado ripening, packing and dispatch.

Jesús Cruz Barrios, CEO of Iberian Foods, said the company’s role is to bring these services together in one place and adapt them to the needs of each programme. He added that this flexibility allows Iberian Foods to work almost as an extension of the customer’s own operations in Spain.

Smarter ripening

SoftRipe technology is used during the ripening process.

Inside airtight chambers, oxygen, carbon dioxide and ethylene levels are continuously monitored. The system uses the fruit’s respiration to adjust conditions according to its actual physiological state.

For avocados, the aim is to reduce differences between individual fruits and achieve more uniform ready-to-eat quality.

The first SoftRipe chambers developed specifically for mangoes and avocados entered operation in 2019. The technology has since been used in several exotic fruit ripening projects across Europe.

Longer shelf life

The companies report that Talsa avocados handled through the system have achieved supermarket shelf life of up to nine days, compared with around four days previously.

The process is also designed to provide more uniform ripening and greater consistency in ready-to-eat fruit, with fewer differences in texture and ripeness from one avocado to another.

Ricardo de la Torre Ugarte, General Manager of Onesta Europe, said retailers increasingly need consistent quality and ripeness rather than simply good fruit at arrival. He said combining production from Talsa’s own farms with control at origin and managed ripening at destination allows the company to respond more precisely to the requirements of individual retail programmes.

The partners say the model gives retailers greater control over ripeness, helps reduce inconsistency on the shelf and creates a more direct link between production and market requirements.

For partnership opportunities with Talsa/Onesta Europe and Iberian Foods, contact us today.

photo: inkedin.com