1. Introduction 

Fresh fruits and vegetables, with fresh produce, usually represent between 40% and 50% of a supermarket revenue. But most importantly, fruits and vegetables are strong drivers of store traffic and customer loyalty.

However, fresh produce have always been complex for handling, as their prices are volatile, suppliers are fragmented, the products are fragile and perishable, have to work with different temperatures, different processes of handling, and the replenishment process and quality control is laborious.

In this business segment, the value proposition and quality control management are critical dimensions for success.

One of the main problems limiting the business of fresh produce, is the short shelf life with these products, due to metabolism.

The current market also demands healthy products, and claims for attributes such as safety, firmness, luminosity, right size, good color and excellent flavor, among others.

Improved production techniques as well as new innovations in logistics and marketing, have made some progress in this regard. However, losses from decomposition and deterioration of food remains.

Producers use different waxes, edible films and coating to reduce decay, reduce metabolism to extend the life of the product and keep a cool and pleasant to touch and eye contact aspect, offering a quality appearance.

However, many of these waxes that act as preservatives or polishing product, do not contribute to extend the life of it. In addition, many of the products that extend the life of the product, are not sustainable because they are made from oil or chemicals that generate rejection in both consumers and distribution channels.

For more than 15 years, Aloetrade America LLC –the main technological partner of Aloe Eco Park SAPI de CV- has researched and contributed to several studies and assessments related to the use of aloe in the preservation and conservation of fresh food.

Among them, Aloetrade America LLC has researched, experienced and developed technological solutions and new formulations for use in the preservation and conservation of fruits and vegetables, including several coatings based on aloe polysaccharides for fruits and vegetables.

The gel based on aloe polysaccharides developed by Aloetrade America LLC and Aloe Eco Park SAPI de CV, is a product that can be used in all fruits and vegetables.

There are more than 4,000 scientific papers that certify all properties offered by the aloe, made by prestigious universities, research centers and international laboratories in the last 50 years.

All these aloe properties are present within the aloe extract made from aloe polysaccharides which is the base of ALOECOAT 1-BIO, the product which provides the main protection functions such as anti bacterial and anti fungal protection as well as shelf life extension.


2. Main Benefits of ALOECOATTM 1-BIO FPS

ALOECOATTM 1-BIO FPS is an edible coating whose main objective is to keep food safety and preserve fresh produce exhibited in large markets, basically hypermarkets, supermarkets, discount stores and convenience stores. ALOECOATTM 1-BIO FPS provides additional benefits and advantages compared to conventional waxes, additives or synthetic preservatives used in the industry.

The main constituents of aloe provide many beneficial effects to fruits and vegetables.

ALOECOATTM 1-BIO FPS main benefits are the following:

1. Food Safety

  • a. Anti bacterial function
  • ​b. Anti fungal function
  • ​c. Antiseptic function​

2. Moisturizing properties

3. Shelf Life Extension

​4. Easy adherence to fruit and vegetables

​5. Respiration rate reduction

​6. Gives Firmness  to Fruit and Vegetables

7. No Changes in Color, Flavor or Smell


For more information on our  ALOECOATTM 1-BIO FPS  please visit the specific page of this product.