Author: daniel.avaro

Optimizing Arizona’s Lettuce Industry with Aloecoat: A Sustainable Post-Harvest Solution

aloecoat extends fresh produce shelf life

Optimizing Arizona’s Lettuce Industry with Aloecoat: A Sustainable Post-Harvest Solution

Arizona is a powerhouse in U.S. lettuce production, ranking second only to California and supplying approximately 25% of the nation’s lettuce and leafy greens, with a production value of $934 million in 2023.

Known as the “Winter Lettuce Capital of the World,” Arizona’s Yuma County and surrounding regions play a critical role in feeding the nation from November to April. However, post-harvest challenges, such as spoilage, physiological disorders, and handling inefficiencies, contribute to waste rates as high as 45% for leafy greens.

Aloecoat, a 100% natural, plant-based edible coating derived from aloe vera, offers a transformative post-harvest solution to reduce lettuce waste, extend shelf life, and streamline industry operations.

This article explores the key characteristics of Arizona’s lettuce production, leveraging the latest 2023–2024 data, and demonstrates how Aloecoat can elevate sustainability and profitability.

Characteristics of Lettuce Production in Arizona

  1. Economic Significance and Production Volume
    In 2023, Arizona harvested 68,500 acres of lettuce, a 5% increase from 65,000 acres in 2022, producing 22.06 million hundredweight (cwt) valued at $895.44 million. This included 30,200 acres of head lettuce, 13,400 acres of leaf lettuce, and 24,900 acres of romaine lettuce. In 2024, harvested acreage slightly decreased to 64,200 acres, comprising 26,800 acres of head lettuce (10.72 million cwt, $426.66 million), 11,400 acres of leaf lettuce (2.11 million cwt, $158.18 million), and 26,000 acres of romaine lettuce (8.71 million cwt, $349.27 million). Arizona accounts for 25.4% of U.S. head lettuce, 15.4% of leaf lettuce, and 18.1% of romaine lettuce production, with Yuma County leading as the state’s primary lettuce hub.
  2. Regional and Seasonal Dynamics
    Arizona’s lettuce production is concentrated in Western Arizona, particularly Yuma County, which accounts for 70–90% of national lettuce shipments from November to April. Central Arizona contributes a smaller share. The state’s winter growing season, with mild daytime temperatures (60–75°F) and cool nights (40–50°F), is ideal for lettuce, complementing California’s dominance from late April to mid-November. This seasonal shift ensures year-round U.S. lettuce supply, with Arizona’s “Arizona Leafy Greens Month” in November celebrating the start of the harvest season. In 2023, Arizona produced an estimated 9 billion servings of lettuce, contributing to over 100 billion servings since 2012.
  3. Climatic and Soil Requirements
    Lettuce thrives in Arizona’s well-drained, fertile sandy-loam soils with a pH of 6.0–7.0, supported by drip irrigation and soil moisture monitoring to combat the arid climate. In 2023, reservoir levels at 120% of historical averages provided water security, but 2024’s potential La Niña raised concerns about reduced precipitation and water allocations, with the State Water Project at 10% as of December 2023. Sustainable practices, such as precision irrigation, are critical to maintaining yields in this water-scarce region.
  4. Post-Harvest Challenges
    Post-harvest losses, reaching up to 45% for leafy greens, significantly impact Arizona’s lettuce industry. Key challenges include:
    • Microbial Spoilage: Fungal pathogens like Botrytis cinerea (gray mold) and bacterial soft rot cause decay during storage and transport, particularly at 0–2°C and 95–100% relative humidity.
    • Moisture Loss: Lettuce’s high water content makes it prone to wilting and loss of crispness, reducing shelf life, especially for romaine and leaf varieties.
    • Physiological Disorders: Russet spotting, brown stain, and tipburn, caused by ethylene exposure, high CO2 levels, or temperature fluctuations, lead to discoloration and reduced marketability.
    • Handling Damage: Rough handling during harvest, sorting, or packing causes bruising and shatter, diminishing quality.
      These issues necessitate rapid cooling, controlled atmosphere storage (0–2°C, 95–100% RH), and adherence to strict food safety standards, such as those enforced by the Arizona Leafy Greens Marketing Agreement (LGMA), yet inefficiencies persist.
  5. Environmental and Regulatory Pressures
    Arizona’s arid climate, exacerbated by climate change, poses risks through heatwaves, droughts, and reduced water availability. Regulatory costs have surged, with compliance expenses increasing 63.7% from 2017 to 2024, reaching $1,600 per acre. Pesticide restrictions, such as those on neonicotinoids and pyrethroids, are projected to reduce lettuce production by 7.3%, costing producers $160.3 million and consumers $694.28 million annually. Pests like aphids and thrips, reported at the 2024 Yuma Lettuce Insect Losses Workshop, further challenge yields. The industry is adopting sustainable practices, with organic farming contributing to Arizona’s share of the $11.8 billion U.S. organic market in 2023.
  6. Labor and Operational Dynamics
    Lettuce production is labor-intensive, with Yuma County employing 30,000–40,000 farmworkers annually for planting, weeding, and harvesting. Post-harvest operations, including sorting, packing, and cooling, require precision to minimize damage. The Arizona LGMA ensures strict food safety standards, but labor shortages, rising costs, and cooling delays increase waste and operational expenses. In 2024, growers focused on mechanization and efficient packing to offset these challenges.

Aloecoat: Transforming Post-Harvest Lettuce Management

Aloecoat main benefits
Aloecoat main benefits

Aloecoat, a biodegradable, edible coating made from aloe vera’s polysaccharides, enzymes, and bioactive compounds, forms a protective biofilm on lettuce, reducing respiration, moisture loss, and microbial growth. This innovative solution addresses Arizona’s lettuce industry challenges, enhancing sustainability and profitability. Here’s how Aloecoat can make a difference:

  1. Reducing Post-Harvest Waste
    • Moisture Retention: Aloecoat’s polysaccharide-based coating minimizes water loss, preserving lettuce crispness and preventing wilting, particularly for high-water-content varieties like romaine and leaf lettuce. This reduces losses from shriveling and maintains marketability beyond the typical 2–3-week shelf life.
    • Microbial Control: Aloe vera’s anthraquinones (e.g., aloin) provide natural antimicrobial properties, inhibiting pathogens like Botrytis cinerea and bacterial soft rot, reducing spoilage during storage and transport at 0–2°C.
    • Physiological Disorder Prevention: By regulating ethylene exposure and stabilizing cellular integrity, Aloecoat mitigates disorders like russet spotting and tipburn, ensuring visual appeal and quality for retail markets.
    • Handling Damage Protection: Aloecoat’s protective layer minimizes bruising and shatter from handling, preserving lettuce integrity for domestic and export markets.
  2. Extending Shelf Life
    Aloecoat slows respiration rates (10–20 ml CO2/kg·hr at 0°C) and ethylene production, extending shelf life under optimal storage conditions (0–2°C, 95–100% RH). This supports Arizona’s role in supplying 25% of U.S. lettuce and exporting to Canada, contributing to the state’s $5.24 billion agricultural economy in 2022.
  3. Enhancing Sustainability
    As a non-toxic, plant-based coating, Aloecoat aligns with Arizona’s sustainability goals and consumer demand for clean-label products. It reduces reliance on synthetic fungicides, supporting organic farming and the Arizona LGMA’s food safety standards. By minimizing waste, Aloecoat enhances environmental stewardship and market competitiveness, aligning with the $11.8 billion U.S. organic market in 2023.
  4. Improving Operational Efficiency
    • Simplified Handling: Aloecoat’s application (via dipping or spraying) integrates seamlessly into existing packing lines, reducing labor-intensive sorting or trimming of damaged leaves.
    • Cost Reduction: By minimizing waste (up to 45% in some cases), Aloecoat lowers losses from unsellable product and reduces equipment maintenance costs due to microbial buildup in storage systems.
    • Market Advantage: High-quality, longer-lasting lettuce strengthens Arizona’s position in domestic and international markets, supporting the $934 million industry in 2023 and boosting grower profitability.
  5. Climate Resilience
    Aloecoat mitigates climate-related challenges by protecting lettuce from heat-induced quality degradation and environmental stressors. Its antioxidant properties, derived from aloe vera’s phenolic compounds, preserve flavor, texture, and nutritional value, ensuring premium quality despite drought or heatwaves, which impacted yields in 2024.

The Future of Arizona’s Lettuce Industry with Aloecoat

Arizona’s lettuce industry, valued at $934 million in 2023, is a vital component of the state’s $5.24 billion agricultural economy, but faces challenges from post-harvest losses, climate pressures, and rising regulatory costs.

Aloecoat offers a cutting-edge solution, leveraging aloe vera’s natural properties to reduce waste, extend shelf life, and enhance operational efficiency.

By integrating Aloecoat into post-harvest protocols, growers can address spoilage, meet consumer demand for sustainable products, and maintain Arizona’s leadership as the “Winter Lettuce Capital of the World.”

At aloegel.biz, we are committed to advancing sustainable agriculture with innovative aloe-based solutions.

Contact us to discover how Aloecoat can elevate your lettuce production, minimize waste, and drive profitability in a competitive and evolving industry.

Enhancing California’s Berry Industry with Aloecoat: A Sustainable Post-Harvest Solution

berries production

Enhancing California’s Berry Industry with Aloecoat: A Sustainable Post-Harvest Solution

California dominates U.S. berry production, supplying over 90% of the nation’s strawberries, significant shares of raspberries, blackberries, and blueberries, with an industry valued at over $3.5 billion in 2023.

Thriving in regions like the Central Coast, Central Valley, and Southern California, the berry sector faces post-harvest challenges such as spoilage, physical damage, and environmental pressures, contributing to waste rates as high as 45% for strawberries.

Aloecoat, a 100% natural, plant-based edible coating derived from aloe vera, offers a transformative post-harvest solution to reduce fruit waste, extend shelf life, and optimize industry operations.

This article explores the key characteristics of California’s berry production, leveraging the latest 2023–2024 data, and demonstrates how Aloecoat can elevate sustainability and profitability.

Characteristics of Berry Production in California

  1. Economic Significance and Production Volume
    California’s berry industry is a powerhouse, with strawberries leading as the state’s top berry crop. In 2023, California produced 1.8 million short tons of strawberries across 16,303 hectares (approximately 40,300 acres), generating over $3 billion at the farm-gate. Blueberries are gaining prominence. Raspberries and blackberries, primarily grown in Santa Cruz, Monterey, and San Benito counties, contributed significantly, with fresh-market raspberries valued at millions annually. In 2023, the U.S. exported $1.44 billion in fresh berries, with California leading exports to markets like Canada and Mexico.
  2. Regional and Seasonal Dynamics
    Berry production is concentrated in three key regions:
    • Central Coast (Oxnard, Santa Maria, Watsonville-Salinas): The primary hub for strawberries, producing over 90% of U.S. supply, with harvests peaking from April to October. Blueberries and raspberries also thrive here due to cool coastal climates.
    • Central Valley (Fresno, San Joaquin): Supports strawberry and blueberry production, with harvests aligning with warmer inland conditions.
    • Southern California (San Diego, Imperial): A hotspot for early-season blueberries, benefiting from mild winters and early spring warmth.
      The growing season varies by berry type, with strawberries harvested year-round (peaking in spring/summer), blueberries from April to June, and raspberries/blackberries in summer (larger) and fall (smaller) cycles. In 2024, favorable spring conditions boosted planting, but high summer temperatures slightly reduced yields.
  3. Climatic and Soil Requirements
    Berries require specific conditions: strawberries thrive in well-drained, sandy-loam soils with a pH of 5.5–6.5, while blueberries need acidic soils (pH 4.5–5.5). California’s diverse microclimates, from coastal fog to inland heat, support varied berry cultivation. Drip irrigation and high tunnels are widely used to manage water scarcity, with 2023 reservoir levels at 120% of historical averages providing relief, though 2024’s potential La Niña raised concerns about water allocations. Sustainable practices, including organic farming, are growing, with organic berry sales contributing to California’s $11.8 billion organic market in 2023.
  4. Post-Harvest Challenges
    Berries are highly perishable, with post-harvest losses reaching up to 45% for strawberries due to:
    • Microbial Spoilage: Fungal pathogens like Botrytis cinerea (gray mold) and bacterial soft rot cause decay during storage and transport, particularly at 0–2°C and 90–95% relative humidity.
    • Moisture Loss: Water loss (as low as 2–3% for strawberries) leads to shriveling and loss of firmness, reducing marketability.
    • Physical Damage: Bruising and crushing from rough handling or over-maturity cause significant waste, especially for soft-skinned berries like raspberries.
    • Pest Damage: Spotted-wing drosophila (Drosophila suzukii), a pest detected in California in 2008, infests berries, rendering them unmarketable by laying eggs in ripening fruit.
      These challenges require rapid cooling, controlled atmosphere storage, and careful handling, but inefficiencies increase waste and costs.
  5. Environmental and Regulatory Pressures
    Climate change poses risks, including heatwaves, droughts, and wildfires, which impacted yields in 2024. Regulatory costs have surged, with compliance expenses rising 63.7% from 2017 to 2024, reaching $1,600 per acre. Pesticide restrictions, such as those on neonicotinoids, increase pest management costs, while Drosophila suzukii remains a significant threat, causing economic losses in raspberries and blueberries. The industry is adopting sustainable practices, like organic farming and water-efficient irrigation, to align with environmental standards and consumer demand.
  6. Labor and Operational Dynamics
    Berry production is labor-intensive, employing 50,000–60,000 workers annually for strawberry harvest alone. Manual harvesting, sorting, and packing are critical, but labor shortages and rising costs strain operations. Post-harvest processes, including rapid cooling and packaging, demand precision to minimize damage. In 2024, growers focused on mechanization and efficient packing to offset reduced acreage and labor challenges.

Aloecoat: Transforming Post-Harvest Berry ManagementAloecoat, a biodegradable, edible coating made from aloe vera’s polysaccharides, enzymes, and bioactive compounds, forms a protective biofilm on berries, reducing respiration, moisture loss, and microbial growth. This innovative solution addresses California’s berry industry challenges, enhancing sustainability and profitability. Here’s how Aloecoat can make a difference:

  1. Reducing Post-Harvest Waste
    • Moisture Retention: Aloecoat’s polysaccharide-based coating minimizes water loss, preserving berry firmness and preventing shriveling, especially for delicate fruits like raspberries and strawberries. This reduces losses from quality degradation, maintaining marketability beyond the typical 2–3-week shelf life.
    • Microbial Control: Aloe vera’s anthraquinones (e.g., aloin) provide natural antimicrobial properties, inhibiting pathogens like Botrytis cinerea and bacterial soft rot, reducing spoilage during storage and transport at 0–2°C.
    • Physical Damage Protection: Aloecoat’s protective layer minimizes bruising and crushing from handling, preserving berry integrity for fresh and export markets.
    • Pest Damage Mitigation: By creating a barrier, Aloecoat reduces the appeal of berries to pests like Drosophila suzukii, complementing integrated pest management strategies.
  2. Extending Shelf Life
    Aloecoat slows respiration rates (e.g., 10–20 ml CO2/kg·hr for strawberries at 0°C) and ethylene production, extending shelf life under optimal storage conditions (0–2°C, 90–95% RH). This supports California’s $1.44 billion berry export market in 2023, enabling longer transport periods to global markets like Canada and Mexico.
  3. Enhancing Sustainability
    As a non-toxic, plant-based coating, Aloecoat aligns with California’s sustainability goals and consumer demand for clean-label products. It reduces reliance on synthetic fungicides, supporting organic farming, which contributed $11.8 billion to California’s agricultural economy in 2023. By minimizing waste, Aloecoat enhances environmental stewardship and market competitiveness.
  4. Improving Operational Efficiency
    • Simplified Handling: Aloecoat’s application (via dipping or spraying) integrates seamlessly into existing packing lines, reducing labor-intensive sorting or trimming of damaged berries.
    • Cost Reduction: By minimizing waste (up to 45% for strawberries), Aloecoat lowers losses from unsellable product and reduces equipment maintenance costs due to microbial buildup in storage systems.
    • Market Advantage: High-quality, longer-lasting berries strengthen California’s position in global markets, supporting the $3.5 billion industry and boosting grower profitability.
  5. Climate Resilience
    Aloecoat mitigates climate-related challenges by protecting berries from heat-induced quality degradation and environmental stressors. Its antioxidant properties, derived from aloe vera’s phenolic compounds, preserve flavor, texture, and nutritional value, ensuring premium quality despite heatwaves or drought, which impacted yields in 2024.

The Future of California’s Berry Industry with Aloecoat

California’s berry industry, valued at over $3.5 billion in 2023, navigates a complex landscape of climate challenges, regulatory pressures, and post-harvest losses. Aloecoat offers a cutting-edge solution, leveraging aloe vera’s natural properties to reduce waste, extend shelf life, and enhance operational efficiency.

By integrating Aloecoat into post-harvest protocols, growers can address spoilage, meet consumer demand for sustainable products, and maintain California’s leadership in the global berry market.

At aloegel.biz, we are committed to advancing sustainable agriculture with innovative aloe-based solutions.

Contact us to discover how Aloecoat can elevate your berry production, minimize waste, and drive profitability in a competitive and evolving industry.

Boosting California’s Tomato Industry with Aloecoat: A Sustainable Post-Harvest Solution

AloeCoat

Boosting California’s Tomato Industry with Aloecoat: A Sustainable Post-Harvest Solution

California reigns as the epicenter of U.S. tomato production, supplying over 90% of the nation’s processing tomatoes and a significant share of fresh-market tomatoes, with an industry valued at approximately $1.3 billion in 2023.

Thriving in the fertile Central Valley and other key regions, the state’s tomato sector faces challenges like post-harvest spoilage, environmental pressures, and operational inefficiencies, contributing to substantial fruit waste.

Aloecoat, a 100% natural, plant-based edible coating derived from aloe vera, offers a transformative post-harvest solution to reduce waste, extend shelf life, and optimize operations.

This article explores the key characteristics of California’s tomato production, leveraging the latest 2023–2024 data, and demonstrates how Aloecoat can elevate the industry’s sustainability and profitability.

Characteristics of Tomato Production in California

  1. Economic Significance and Production Volume
    In 2023, California produced 12.8 million short tons of processing tomatoes across 254,000 contracted acres, a 21.4% increase from 2022’s 10.5 million tons, valued at roughly $1.3 billion. For 2024, contracted production was forecast at 11.3 million tons across 226,000 acres, a 12% decrease from 2023 due to reduced acreage and high summer temperatures. Fresno County led with 53,400 acres in 2024, followed by Yolo (30,500 acres), Kings (18,800 acres), Madera (5,200 acres), and Tulare (2,100 acres), accounting for 65% of the state’s contracted acreage. Fresh-market tomatoes, while smaller in volume, contribute significantly, with California supplying nearly a third of U.S. fresh tomatoes, primarily from San Diego, Imperial, and Riverside counties.
  2. Regional and Seasonal Dynamics
    California’s tomato production is concentrated in the Central Valley (Fresno, Kings, Merced, Yolo, San Joaquin counties) for processing tomatoes, with fresh-market tomatoes grown in southern regions like San Diego and Imperial. The growing season begins with planting in late February to early March, facilitated by mild spring temperatures, and harvest runs from late June to October. In 2024, favorable spring conditions supported planting, but mid-season heatwaves reduced yields, with harvests concluding earlier than in 2023.
  3. Climatic and Soil Requirements
    Tomatoes thrive in California’s Mediterranean climate, with warm, dry summers (70–90°F) and well-drained, fertile loamy soils rich in organic matter. Drip irrigation and soil moisture monitoring are critical, especially amid ongoing drought concerns. In 2024, reservoirs were at 120% of historical levels early in the season, but low precipitation and a potential La Niña raised water allocation concerns, with the State Water Project at 10% as of December 2023. These conditions underscore the need for water-efficient practices to sustain yields.
  4. Post-Harvest Challenges
    Post-harvest losses, estimated at 20–30% for fresh tomatoes and 5–10% for processing tomatoes, pose significant challenges. Key issues include:
    • Microbial Spoilage: Fungal pathogens like Botrytis cinerea (gray mold) and bacterial soft rot cause decay during storage and transport, particularly under high humidity (85–95% RH).
    • Moisture Loss: Fresh tomatoes lose firmness and quality due to water loss, with thresholds as low as 3–5% causing shriveling and reduced marketability.
    • Physical Damage: Bruising and cracking from rough handling or over-maturity reduce quality, especially for fresh-market tomatoes.
    • Physiological Disorders: Blossom-end rot and sunscald, linked to calcium deficiencies or heat stress, affect appearance and shelf life.
      These challenges necessitate rapid cooling (0–13°C for fresh tomatoes, depending on ripeness), controlled atmosphere storage, and careful handling, yet inefficiencies persist, driving up waste and costs.
  5. Environmental and Regulatory Pressures
    Climate change, including heatwaves, droughts, and wildfires, threatens tomato production. In 2024, high summer temperatures reduced yields, while water scarcity remains a concern despite reservoir levels. Regulatory costs, including pesticide restrictions, have risen, with compliance expenses increasing 63.7% from 2017 to 2024. The Beet Curly Top Virus and parasitic weeds like broomrape also pose risks, though minimal damage was reported in 2023 due to wet conditions and improved pest management. The industry is adopting sustainable practices, such as drip irrigation and organic farming, to meet environmental standards and consumer demand.
  6. Labor and Operational Dynamics
    Tomato production is labor-intensive, particularly for fresh-market tomatoes, which require manual harvesting and packing. Processing tomatoes benefit from mechanized harvesting, reducing labor dependency. Post-harvest operations, including sorting, cooling, and transport, demand precision to minimize damage. In 2024, processors aimed to maintain efficient factory run rates despite lower contracted tonnage, highlighting the need for streamlined operations to offset reduced acreage and rising costs.

Aloecoat: Transforming Post-Harvest Tomato Management

Aloecoat, a biodegradable, edible coating made from aloe vera’s polysaccharides, enzymes, and bioactive compounds, forms a protective biofilm on tomatoes, reducing respiration, moisture loss, and microbial growth.

This innovative solution addresses California’s tomato industry challenges, enhancing sustainability and profitability.

Here’s how Aloecoat can make a difference:

  1. Reducing Post-Harvest Waste
    • Moisture Retention: Aloecoat’s polysaccharide-based coating minimizes water loss, preserving tomato firmness and preventing shriveling, especially for fresh-market varieties. This reduces losses from quality degradation, maintaining marketability beyond the typical 2–3-week shelf life.
    • Microbial Control: Aloe vera’s anthraquinones (e.g., aloin) provide natural antimicrobial properties, inhibiting pathogens like Botrytis cinerea and bacterial soft rot, reducing spoilage during storage and transport at 0–13°C.
    • Physical Damage Protection: Aloecoat’s protective layer minimizes bruising and cracking from handling, preserving tomato integrity for both fresh and processing markets.
    • Disorder Mitigation: By stabilizing cellular integrity and reducing ethylene production, Aloecoat helps prevent physiological disorders like blossom-end rot, ensuring premium quality.
  2. Extending Shelf Life
    Aloecoat slows respiration rates (10–30 ml CO2/kg·hr at 13°C for fresh tomatoes) and ethylene production, extending shelf life under optimal storage conditions (0–13°C, 85–95% RH). This enables longer storage and transport periods, supporting California’s $1.3 billion tomato industry and its role in supplying domestic and international markets, with exports contributing to the state’s $22.4 billion agricultural export market in 2023.
  3. Enhancing Sustainability
    As a non-toxic, plant-based coating, Aloecoat aligns with California’s sustainability goals and consumer demand for clean-label products. It reduces reliance on synthetic chemical treatments, such as fungicides, and supports organic farming, which saw $11.8 billion in sales in 2023. By minimizing waste, Aloecoat enhances environmental stewardship and market competitiveness.
  4. Improving Operational Efficiency
    • Simplified Handling: Aloecoat’s application (via dipping or spraying) integrates seamlessly into existing packing lines, reducing labor-intensive sorting or trimming of damaged tomatoes.
    • Cost Reduction: By minimizing waste (20–30% for fresh tomatoes), Aloecoat lowers losses from unsellable product and reduces equipment maintenance costs due to microbial buildup in storage systems.
    • Market Advantage: High-quality, longer-lasting tomatoes strengthen California’s position in global markets, supporting the $1.3 billion industry and boosting grower profitability.
  5. Climate Resilience
    Aloecoat mitigates climate-related challenges by protecting tomatoes from heat-induced quality degradation and environmental stressors. Its antioxidant properties, derived from aloe vera’s phenolic compounds, preserve flavor, texture, and nutritional value, ensuring premium quality despite heatwaves or drought, which impacted yields in 2024.

The Future of California’s Tomato Industry with Aloecoat

California’s tomato industry, valued at $1.3 billion in 2023, navigates a complex landscape of climate challenges, regulatory pressures, and post-harvest losses. Aloecoat offers a cutting-edge solution, leveraging aloe vera’s natural properties to reduce waste, extend shelf life, and enhance operational efficiency.

By integrating Aloecoat into post-harvest protocols, growers can address spoilage, meet consumer demand for sustainable products, and maintain California’s leadership in the global tomato market.

At aloegel.biz, we are dedicated to advancing sustainable agriculture with innovative aloe-based solutions.

Contact us to discover how Aloecoat can elevate your tomato production, minimize waste, and drive profitability in a competitive and evolving industry.

Revolutionizing California’s Lettuce Industry with Aloecoat: A Sustainable Post-Harvest Solution

aloecoat extends fresh produce shelf life

Revolutionizing California’s Lettuce Industry with Aloecoat: A Sustainable Post-Harvest Solution

California, often called the nation’s “salad bowl,” dominates U.S. lettuce production, supplying approximately 75% of the country’s lettuce and leafy greens, with an industry valued at $3.93 billion in 2023.

As the state’s fifth largest commodity, lettuce thrives in regions like the Central Coast, Central Valley, and southern deserts, but faces significant post-harvest challenges, including spoilage, physiological disorders, and handling inefficiencies, which contribute to up to 45% waste in leafy greens.

Aloecoat, a 100% natural, plant-based edible coating derived from aloe vera, offers a transformative solution to reduce lettuce waste, extend shelf life, and streamline industry operations.

This article explores the key characteristics of California’s lettuce production, supported by the latest statistics, and demonstrates how Aloecoat can elevate post-harvest management for growers and distributors.

Characteristics of Lettuce Production in California

  1. Economic Significance and Production Volume
    In 2023, California’s lettuce industry generated $3.93 billion in cash receipts, ranking it among the state’s top agricultural commodities. The state produces roughly 75% of U.S. lettuce, with Monterey County leading as the largest producer, followed by Imperial County. In 2022, Monterey County alone recorded $842 million in leaf lettuce production and $546 million in head (iceberg) lettuce, despite challenges like the Impatiens Necrotic Spot Virus (INSV), which reduced yields. However, high demand kept prices elevated, boosting overall value. In 2024, U.S. lettuce production (primarily from California) fell 6% from 2023 due to a 9% reduction in harvested acres in the state, reflecting pressures from regulatory costs and environmental factors.
  2. Regional and Seasonal Diversity
    California’s lettuce production is year-round, supported by three key regions with distinct growing seasons:
    • Central Coast (Salinas Valley, Santa Maria/Oxnard): Contributes 75% of the state’s lettuce, active from April to November due to ideal temperatures (60s–70s°F daytime, 40s°F nighttime).
    • Desert Region (Imperial and Riverside Counties): Produces 19% of lettuce, primarily from November to March, leveraging cooler winter conditions.
    • Central Valley (Fresno, Kings, Kern Counties): Accounts for 6% of production, serving as a transitional region in spring and fall.
      These regions, including Monterey, San Benito, Santa Cruz, Santa Clara, San Luis Obispo, Santa Barbara, Ventura, Fresno, Kings, Imperial, and Riverside counties, enable California to supply 85% of U.S. lettuce consumed domestically in 2022.
  3. Climatic and Soil Requirements
    Lettuce, a cool-season crop, thrives at daytime temperatures of 73°F and nighttime lows of 45°F, requiring loose, fertile, sandy-loam soils rich in organic matter. Drip irrigation and soil moisture monitoring are critical, especially amid California’s ongoing drought challenges. In 2023, sustainable practices like precision irrigation helped maintain yields despite water scarcity, but climate change continues to pose risks through heatwaves and wildfires.
  4. Post-Harvest Challenges
    Post-harvest losses remain a significant issue, with up to 45% of leafy greens lost due to:
    • Physiological Disorders: Russet spotting, brown stain, and tipburn, caused by ethylene exposure, high CO2 levels, or temperature fluctuations, lead to discoloration and reduced marketability.
    • Microbial Spoilage: Bacterial soft rot and fungal infections, such as Botrytis cinerea, cause decay during storage and transport, particularly under high humidity (95–100% RH).
    • Moisture Loss: Lettuce’s high water content makes it prone to wilting and loss of crispness, especially in leaf varieties like romaine, reducing shelf life.
    • Handling Damage: Rough handling during harvest, sorting, or packing causes bruising and shatter, further diminishing quality.
      These issues necessitate rapid cooling, controlled atmosphere storage (0–2°C, 95–100% RH), and careful handling to preserve quality, but inefficiencies persist, driving up waste and costs.
  5. Environmental and Regulatory Pressures
    Climate change, including heatwaves, droughts, and wildfires, threatens lettuce production, increasing water demands and pest pressures. Regulatory costs have surged, with compliance expenses rising 63.7% from 2017 to 2024, reaching $1,600 per acre—a 1,400% increase since 2006. Restrictions on pesticides like neonicotinoids and pyrethroids are projected to reduce lettuce production by 7.3%, costing producers $160.3 million and consumers $694.28 million annually. These regulations may shift production to Arizona or Mexico, increasing consumer prices due to transport costs. The industry is adopting sustainable practices, such as organic farming (with $11.8 billion in organic sales in 2023) and water-efficient irrigation, to meet environmental standards and consumer demand.
  6. Labor-Intensive Operations
    Lettuce production relies heavily on manual labor for planting, weeding, and harvesting, with Monterey County employing an estimated 41,000–50,000 farmworkers annually in 2021–2022. Post-harvest processes, including sorting, packing, and cooling, require precision to minimize damage. Delays in cooling or rough handling exacerbate waste, while rising labor costs and regulatory compliance add financial strain.

Aloecoat: Transforming Post-Harvest Lettuce Management

Aloecoat, a 100% natural, edible coating derived from aloe vera’s polysaccharides, enzymes, and bioactive compounds, forms a protective biofilm on lettuce, reducing respiration, perspiration, and microbial growth.

This innovative solution addresses California’s lettuce industry challenges, enhancing sustainability and profitability. Here’s how Aloecoat can make a difference:

  1. Reducing Post-Harvest Waste
    • Moisture Retention: Aloecoat’s polysaccharide-based coating minimizes moisture loss, preserving lettuce crispness and preventing wilting, particularly for high-water-content varieties like romaine and butterhead. This reduces losses from shriveling and maintains marketability.
    • Microbial Control: Aloe vera’s anthraquinones (e.g., aloin) provide natural antimicrobial properties, inhibiting bacterial soft rot and fungal pathogens like Botrytis cinerea, reducing spoilage during storage and transport at 0–2°C.
    • Physiological Disorder Prevention: By regulating ethylene exposure and stabilizing cellular integrity, Aloecoat mitigates disorders like russet spotting and tipburn, ensuring visual appeal and quality for retail markets.
  2. Extending Shelf Life
    Aloecoat slows lettuce respiration rates (10–20 ml CO2/kg·hr at 0°C) and ethylene production, extending shelf life under optimal storage conditions (0–2°C, 95–100% RH). This enables longer storage and transport periods, supporting California’s role as a global supplier of leafy greens, with exports contributing to the state’s $22.4 billion agricultural export market in 2023.
  3. Enhancing Sustainability
    As a biodegradable, non-toxic coating, Aloecoat aligns with California’s sustainability goals and consumer demand for clean-label products. It reduces reliance on synthetic chemical treatments, such as fungicides, and supports the state’s organic farming sector, which saw $11.8 billion in sales in 2023. By minimizing chemical inputs, Aloecoat enhances market competitiveness for organic and eco-friendly lettuce.
  4. Improving Operational Efficiency
    • Simplified Handling: Aloecoat’s application (via dipping or spraying) integrates seamlessly into existing packing lines, reducing labor-intensive sorting or trimming of damaged leaves.
    • Cost Reduction: By minimizing waste (up to 45% in some cases), Aloecoat lowers losses from unsellable product and reduces equipment maintenance costs due to microbial buildup in storage systems.
    • Market Advantage: High-quality, longer-lasting lettuce strengthens California’s position in domestic and international markets, supporting the $3.93 billion industry and boosting grower profitability.
  5. Climate Resilience
    Aloecoat helps mitigate climate-related challenges by protecting lettuce from heat-induced quality degradation and environmental stressors. Its antioxidant properties, derived from aloe vera’s phenolic compounds, preserve flavor, texture, and nutritional value, ensuring premium quality despite drought or heatwaves, which have impacted yields in 2023 and 2024.

The Future of California’s Lettuce Industry with Aloecoat

California’s lettuce industry, valued at $3.93 billion in 2023, faces a complex landscape of opportunities and challenges, from rising regulatory costs to climate pressures and post-harvest losses.

Aloecoat offers a cutting-edge solution, leveraging aloe vera’s natural properties to reduce waste, extend shelf life, and enhance operational efficiency.

By integrating Aloecoat into post-harvest protocols, growers can address spoilage, meet consumer demand for sustainable products, and maintain California’s leadership in the global leafy greens market.

At aloegel.biz, we are committed to advancing sustainable agriculture with innovative aloe-based solutions.

Contact us to discover how Aloecoat can elevate your lettuce production, minimize waste, and drive profitability in a competitive and evolving industry.

Optimizing California’s Grape Production with Aloecoat: A Sustainable Post-Harvest Solution

Optimizing California’s Grape Production with Aloecoat: A Sustainable Post-Harvest Solution

California is the heartbeat of the U.S. grape industry, producing approximately 94% of the nation’s grapes, including table grapes, wine grapes, and raisins.

Valued at over $5.5 billion in 2022, the state’s grape sector is a cornerstone of its agricultural economy, thriving in regions like the San Joaquin Valley, Kern, Tulare, Fresno, Napa, and Sonoma counties.

However, grape production faces challenges such as post-harvest losses, environmental pressures, and operational inefficiencies.

Innovative solutions like Aloecoat, a biodegradable aloe vera-based coating, offer transformative benefits to reduce fruit waste and enhance industry operations.

In this article, we explore the key characteristics of California’s grape production and how Aloecoat can revolutionize post-harvest management.Characteristics of Grape Production in California

  1. Diverse Production and Economic Significance
    California’s grape industry is diverse, encompassing table grapes, wine grapes, raisins, and grape-juice concentrates. In 2021, the state harvested 5.75 million short tons of grapes from 829,000 acres, with table grapes alone valued at $1.18 billion at $1,300 per short ton. The San Joaquin Valley dominates table grape and raisin production, while Napa and Sonoma are renowned for premium wine grapes. This diversity supports a robust economy, contributing tens of billions annually through direct sales and wine-related tourism.
  2. Favorable Climate and Growing Conditions
    California’s Mediterranean climate, with mild winters (3–40 inches of precipitation) and long, dry summers, is ideal for grape cultivation. The growing season extends from budbreak in March (San Joaquin Valley) or January–February (Coachella Valley) to harvest, typically from July to October, depending on the cultivar and region. However, challenges like heatwaves, drought, and wildfires, exacerbated by climate change, can stress vines and affect yield and quality.
  3. Post-Harvest Challenges
    Post-harvest quality is critical for table grapes, which are prized for high soluble solids concentration (SSC) of 14–17.5%, a SSC/titratable acidity (TA) ratio of 20 or higher, and vibrant color for red and black cultivars. Key issues include:
    • Stem Browning and Water Loss: Water loss thresholds as low as 2.1% for Flame Seedless and 3.1% for Thompson Seedless cause stem browning, reducing marketability. Long cooling delays during mild weather exacerbate this issue.
    • Gray Mold (Botrytis cinerea): This destructive post-harvest disease develops at low temperatures (31°F/-0.5°C), causing berry browning, skin loosening, and spoilage.
    • Shatter: Berry detachment from cap stems increases with over-maturity, rough handling, and ethylene exposure (>10 ppm), leading to significant losses.
    • Waterberry and Other Disorders: Associated with high nitrogen levels or canopy shading, waterberry causes watery, soft berries, requiring labor-intensive trimming. These challenges contribute to fruit waste, with losses from gray mold alone being a major concern for growers.
  4. Sustainability and Climate Pressures
    Climate change poses significant risks, including warming temperatures, extreme heat events, and wildfires, which cause smoke taint and economic losses (e.g., $4.2 billion in 2020 for the wine industry). Drought, a persistent issue, has driven adoption of drip irrigation and soil moisture monitoring to optimize water use. Growers are also embracing sustainable practices like organic and biodynamic farming to meet consumer demand and mitigate environmental impact.
  5. Labor and Operational Dynamics
    Grape production is labor-intensive, with workers facing heat-related risks during harvest. The industry relies on precise post-harvest handling, including prompt cooling, sulfur dioxide (SO2) fumigation, and controlled atmosphere storage (90–95% relative humidity, -1.0 to 0°C), to maintain quality. However, operational inefficiencies, such as delays in cooling or rough handling, increase waste and costs.

Aloecoat: A Game-Changer for Post-Harvest Grape Management

aloecoat extends grape shelf life
aloecoat extends grape shelf life

Aloecoat, a biodegradable coating derived from aloe vera’s polysaccharides, enzymes, and bioactive compounds, offers a sustainable solution to address post-harvest challenges in California’s grape industry.

By forming a protective, edible barrier on grape surfaces, Aloecoat enhances shelf life, reduces waste, and streamlines operations. Here’s how Aloecoat can transform post-harvest outcomes:

  1. Reducing Fruit Waste
    • Moisture Retention: Aloecoat’s moisture-retaining properties minimize water loss, preventing stem browning and shriveling. By maintaining berry firmness and reducing water loss below critical thresholds (e.g., 2.1% for Flame Seedless), Aloecoat ensures grapes remain visually appealing and marketable for longer.
    • Botrytis Control: The coating’s antimicrobial properties, inhibit gray mold growth, reducing spoilage during storage and transport, even at low temperatures. This decreases reliance on SO2 fumigation, a common but chemical-intensive method.
    • Shatter Reduction: Aloecoat strengthens berry attachment to cap stems by creating a protective layer, minimizing shatter caused by rough handling or ethylene exposure. This preserves cluster integrity, reducing losses from field to retail.
  2. Extending Shelf Life
    Aloecoat slows respiration and ethylene production, extending the market life of table grapes. With respiration rates of 1–2 ml CO2/kg·hr at 0°C, grapes coated with Aloecoat maintain freshness longer under recommended storage conditions (-1.0 to 0°C, 90–95% RH). This is particularly valuable for long-distance markets, where California grapes are shipped globally.
  3. Enhancing Sustainability
    As a biodegradable, non-toxic, and plant-based coating, Aloecoat aligns with California’s push for sustainable viticulture. Unlike synthetic coatings, it reduces environmental impact and meets consumer demand for clean-label products. By minimizing the need for chemical treatments like SO2, Aloecoat supports organic and biodynamic farming practices, enhancing market appeal.
  4. Improving Operational Efficiency
    • Streamlined Handling: Aloecoat’s ease of application (e.g., dipping or spraying) integrates seamlessly into existing packing lines, reducing labor-intensive processes like trimming waterberry-affected berries.
    • Cost Savings: By reducing waste and extending shelf life, Aloecoat lowers losses from unsellable fruit and decreases the frequency of equipment maintenance caused by corrosion or scale buildup in storage systems.
    • Market Competitiveness: High-quality, long-lasting grapes enhance California’s reputation in global markets, supporting the industry’s $1.18 billion table grape sector and boosting profitability.
  5. Climate Resilience
    Aloecoat helps mitigate climate-related challenges by protecting grapes from heat-induced quality degradation and smoke taint from wildfires. Its antioxidant properties, derived from aloe vera’s phenolic compounds, help preserve grape flavor, color, and aroma, ensuring premium quality despite environmental stressors.

The Future of California’s Grape Industry with Aloecoat

California’s grape industry faces a dynamic landscape of opportunities and challenges. While its favorable climate and diverse production solidify its dominance, post-harvest losses from water loss, gray mold, and shatter, combined with climate pressures, threaten profitability.

Aloecoat offers a cutting-edge solution, leveraging aloe vera’s natural properties to reduce fruit waste, extend shelf life, and enhance sustainability.

By integrating Aloecoat into post-harvest protocols, growers can improve operational efficiency, meet consumer demand for eco-friendly products, and maintain California’s leadership in the global grape market.

At aloegel.biz, we are committed to advancing sustainable agriculture with innovative aloe-based solutions.

Please read our blog for more details on AloeCoat properties and benefits.

Main Benefits of AloeCoat- Post Harvest Solution for Fruits and Vegetables

Advantages of AloeCoat for Fruits and Vegetables to the Fresh Produce Chain

Contact us to learn how Aloecoat can elevate your grape production, reduce waste, and drive profitability in an ever-evolving industry.

For purchase orders, enquiries and quotations please contact with us or write to aloetrade (at) gmail.com

Many thanks!

Main Aloe Vera Products in the Food & Beverage Industry

Main Aloe Vera Products in the Food & Beverage Industry

Aloe vera is increasingly utilized in the food industry due to its nutritional profile, bioactive compounds, and functional properties. Below are a short description of the main aloe vera products used in the food and beverage industry, along with their applications.

aloe vera in food and beverage industry
aloe vera in food and beverage industry

Main Aloe Vera Products and its applications in the Food & Beverage Industry

  1. Aloe Vera Inner Juice 1X
    • Description: Clear, mucilaginous gel extracted from the inner leaf of aloe vera, rich in polysaccharides, vitamins, minerals, and enzymes.
    • Applications:
      • Beverages: Incorporated into functional drinks, smoothies, and health juices for its hydrating and detoxifying properties. Often marketed as a digestive aid or immune booster.
      • Yogurts and Desserts: Added to yogurts, jellies, or fruit-based desserts for texture enhancement and nutritional benefits.
      • Jams and Preserves: Used as a natural gelling agent or stabilizer due to its polysaccharide content.
      • Functional Foods: Added to energy bars, health snacks, or fortified foods to enhance nutritional content.
      • Beverage Enhancers: Used in concentrated drops or syrups to add aloe vera benefits to water or other drinks.
      • Flavoring Agents: Incorporated into health-focused candies or chewing gums for digestive benefits.
  2. Aloe Vera Whole Leaf Juice
    • Description: Liquid derived from the whole leaf or gel, processed for oral consumption, containing polysaccharides, anthraquinones, and other bioactive compounds.
    • Applications:
      • Health Drinks: Sold as standalone aloe vera juice or blended with other fruit juices to promote digestive health, hydration, and detoxification.
      • Functional Beverages: Included in energy drinks or wellness shots to support gut health and provide antioxidants.
      • Dietary Supplements: Used in liquid supplements to aid digestion, reduce inflammation, or support metabolic health.
  3. Aloe Vera Powder
    • Description: Dehydrated aloe vera gel or leaf processed into a powder, suitable for shelf-stable food products.
    • Applications:
      • Nutritional Supplements: Incorporated into capsules, tablets, or powdered drink mixes for digestive health and immune support.
      • Baked Goods: Added to health-focused breads, cookies, or energy bars for added nutritional value and moisture retention.
      • Smoothie Mixes: Blended into powdered smoothie or protein shake mixes for convenience and health benefits.
  4. Aloe Vera Cubes/Fillets:
    • Description: Small pieces of aloe vera gel and aloe inner fillets, often preserved or processed for texture in food products.
    • Applications:
      • Beverages with Pulp: Added to aloe vera drinks for a chewy texture, popular in Asian markets and health beverages.
      • Fruit Salads and Desserts: Mixed into fruit salads or dessert toppings for added texture and health benefits.
      • Canned Products: Included in canned fruit mixes or health-oriented snacks for a unique mouthfeel.

Key Applications in the Food Industry

  • Functional Foods: Aloe vera is used in products marketed for digestive health, as its polysaccharides (e.g., acemannan) may support gut health and improve bowel regularity.
  • Nutritional Beverages: Aloe vera juice and gel are popular in health drinks for their hydrating, detoxifying, and antioxidant properties, often targeting wellness-conscious consumers.
  • Natural Stabilizers and Thickeners: The gel’s mucilaginous nature makes it a natural thickener or stabilizer in beverages, yogurts, and desserts.
  • Dietary Supplements: Aloe vera is used in capsules, powders, or liquids to support digestion, immunity, and metabolic health, often marketed as a natural detox or anti-inflammatory agent.
  • Low-Calorie Products: Aloe vera’s low-calorie profile makes it suitable for health-focused foods and beverages targeting weight management.

Some Regulatory Considerations

  • Regulatory Compliance: Aloe vera products for food use must meet strict safety standards (e.g., FDA, EU food regulations). Aloe vera latex (containing aloin) is restricted in many regions due to its laxative effects and potential side effects.
  • Processing Standards: Proper processing is critical to preserve bioactive compounds and ensure safety, as contamination or improper handling can affect quality.
  • Consumer Trends: Aloe vera is popular in natural and organic food markets, driven by demand for plant-based, functional, and clean-label products.

If you need more details on specific products, assistance in product development or formulations, market trends, or want more information on aloe vera-based food products, please visit our pages or contact to us.

Contact
Contact

Advantages of AloeCoat for Fruits and Vegetables

aloecoat extends fresh produce shelf life

Advantages of AloeCoat for Fruits and Vegetables

AloeCoat is a 100% natural, plant based edible coating for use in fruits and vegetables. 

AloeCoat is made from purified extracts of aloe compounds, creating a biofilm on fresh produce, reducing respiration and perspiration, protecting from fungi and bacteria and thus extending shelf life of the products.

While it is true that AloeCoat offers a definitive solution to the great problem of food waste, it actually offers different solutions to each participant in the fruit and vegetable chain.

AloeCoat offers different advantages and benefits to producers, packaging, brokers, distributors, importers and consumers as a whole. Below we explain the main advantages of the product and to the different actors in the fresh produce chain.

1. Advantages of Our Edible Coating for Fruits and Vegetables Compared to Traditional Waxes

Strictly speaking, our product has an indirect competition with waxes, since vegetable, animal or mineral based waxes only provide preservation or polishing functions, but do not offer antibacterial or anti fungal functions.

Within this category, vegetable waxes are the most accepted in the market, since animal waxes are expensive (beeswax for example), and mineral waxes, as they come from petroleum, have a bleak future, since consumers tend to demand healthier products every day and therefore, they demand the elimination of waxes and food coatings from petroleum based materials, as it is the case with paraffin based waxes.

However, our AloeCoat edible coating is a green and sustainable option, not compared to conventional waxes, since it offers more benefits and advantages not only to the fruit or vegetable but to the food chain too (including commercial and logistic phases), as explained below.

When compared to waxes, our technological solutions contributes to climate change efforts. AloeCoat minimizes food waste and food loss, improving food safety and quality, thus saving a high volume of GHG emissions.

2. Advantages of our Edible Coating for Fruits and Vegetables compared to controlled atmosphere bags

Our technological solutions has also indirect competition with controlled atmosphere bags. This product only offer shelf life extension to fruits and vegetables, but do not offer anti fungal or antibacterial functions like our aloe-based solution.

The plastic bags offers protection in the complete packing, i.e. to the overall set of fruits that are packed inside the bag, but does not offer individual protection to each product.

The problem is, when an individual fruit is contaminated with fungus, the result is that a large percentage of the fruit packed in a controlled atmosphere bag is immediately contaminated.

By opposition, our products do not allow such fungal contamination. AloeCoat offers a shelf life extension, an antibacterial and anti fungal function, but those advantages are granted to each fruit or vegetable individually, since the coating cover each fruit and vegetable in particular, while the bag offers general protection, that is, the set of fruits and vegetables inside a box.

Besides it, the bag still is a plastic, and there is another problem for its disposal, causing concerns and damage to environment. AloeCoat is green and sustainable, environmentally friendly, having positive impact on the environment.

This allow AloeCoat to be at the forefront compared to other products in terms of advantages and benefits for the preservation of fruit and vegetables.

That is why we say that AloeCoat has no specific direct competition.

There is a long list of advantages of our Aloe based coating. In the conservation of vegetables and fruits, our products prolong the shelf life of the treated products, which allows increasing profitability, while reducing the cost for fruit and vegetable packaging companies, since they combine the function of wax with the added value of bactericidal, antiseptic and anti fungal properties.

3. Economic Advantages of using AloeCoat

Our product offers various advantages and benefits to all participants in the food chain. In general, there is a tendency to think that the advantages in the use of our product reach the agricultural growers or the fruit and vegetable packing companies.

This is correct, but these benefits also reach the other participants in the value chain, reaching the final consumer.

In other words, the benefit of using our AloeCoat for the protection of fruits and vegetables goes from the producer to the final consumer. From farm to the fork.

Very few products can account for such a wide range of benefits, and above all, that these benefits reach all the participants in an industry, reaching the consumer until the end user. This happen with AloeCoat.

Advantages for Fruit and Vegetable Producers

  • AloeCoat extends the life of the product, so there are fewer rejects and returns, and the producer receives  increased sales revenue and income.
  • The use of AloeCoat allows the producer to reduce the cost to purchase bactericides, antiseptic and anti fungal products, since our coating provides antibacterial, antiseptic and anti fungal functions.

Advantages for Fruit and Vegetable Packing Companies 

  • Lower associated cost, higher sales revenue, therefore higher profitability for the business.
  • AloeCoat allows products to be better preserved when they have long transportation journeys by truck, rail, ship or plane, meaning fewer losses and higher sales revenue and income.

Advantages for Brokers, Distributors and Importers of Fruits and Vegetables

  • AloeCoat extends the life of the product, which means fewer rejections and returns, and the broker has a greater margin for selling more products.
  • The use of our coating allows the broker to have less product loss due to contamination or fungal attacks, a situation that can occur frequently and that affects an important part of the shipments, reducing their final volume for sale.
  • With AloeCoat, the broker, distributor or importer has a greater opportunity to sell shipments and full loads, generating higher sales revenue.

Advantages for Fruit and Vegetable Retailers – Hypermarkets, Supermarkets, Stores and Retail Markets 

  • AloeCoat extends the life of the product, which means fewer rejections and returns.
  • The retailer has lower administrative and logistical costs involved in the merchandise return process, and it has more opportunity to sell all the product received, generating higher sales.
  • The use of our coating allows the retailer to receive the merchandise in good condition, without damage from bacteria or fungi.
  • The retailer can keep their product fresh and in good condition.
  • The retailer has no complaints about the use of polluting products such as mineral waxes.
  • The retailer has no disposal costs for controlled atmosphere bags. The bags are made with polyethylene that comes from petroleum, and must be confined, which generates a cost for the retailer. With AloeCoat, retailers do not have such disposal costs as it happens with the controlled atmosphere bag.
  • AloeCoat is biodegradable in a matter of minutes. On the contrary, Xtend type controlled atmosphere bags are degradable in a period close to 400 years!!!
  • With the use of AloeCoat, the retailer can show an environmental friendly approach before society and related communities, which adds value to its company. This situation does not happen with conventional coating products.

Advantages for Fruit and Vegetable Consumers

  • AloeCoat extends the life of the product, so there is less risk that a decrease in supply will raise the price of the product and harms the consumer.
  • The use of our coating does not increase the price of the product, so the consumer receives benefits without paying a higher price for it.
  • AloeCoat is a natural product, green and sustainable option, which is highly and widely valued by consumers.
  • AloeCoat is manufactured with renewable resources, generates a positive environmental impact, is a totally sustainable product, friendly to the environment, and manufactured under the process of a socially responsible company, which gives a higher value to consumer satisfaction.

Main Benefits of AloeCoat- Post Harvest Solution for Fruits and Vegetables

Aloecoat main benefits

by Daniel Avaro, CEO, Aloetrade America LLC

Main Benefits of AloeCoat- Post Harvest Solution for Fruits and Vegetables

AloeCoat  is an edible coating whose main objective is to keep food safety and preserve fresh produce. AloeCoat 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.

AloeCoat main benefits and properties are the following:

  • Shelf Life Extension

AloeCoat  acts on fresh produce by creating a bio film on each fruit or vegetable, while the aging process of a product is delayed. This gives longer product shelf life, with the consequent economic advantages that means for the supermarket. More time to sell the produce, reducing losses and increasing revenues.

  • Anti bacterial function

AloeCoat offers a wide bactericidal function, since aloe main constituents possess antibacterial action, thus avoiding the proliferation of bacteria that degrade fruits and vegetables.

The bacteria that attacks fruits and vegetables is inhibited quickly when AloeCoat  is used. The combined saponin, lignin, salicylic acid, cinnamic acid and chrysophanic acid present in the aloe creates antibacterial effects of immediate action. Cytotoxic characteristics of aloe respond quickly releasing unwanted bacteria.

Aloe is effective against bacteria such as Mycobacterium tuberculosis, Bacillus subtilis, Staphylococcus aureus, Streptococcus pyogenes, Salmonella paratyphi, Streptococcus agalactiae, Klebsiella pneumonae, Pseudomonas aeruginosa, Serratia marcescens, Enterobacter cloacae, among others (Benigni, 1950; Bruce, 1967; Golding et al., 1963; Lehr et al., 1991; Zawacki, 1974). In short, AloeCoat reduces the growth of bacterial species.

  • Anti fungal function

AloeCoat also has anti fungal action in fruits and vegetables. Such property is carried out mostly by acemannan and other two constituents contained in aloe, cinnamic acid and chrysophanic acid.

The cinnamic acid produces a germicidal action against fungi that attack fruits and vegetables. The anti fungal activity of aloe is well documented, including its effectiveness against pathogens such as Penicillium digitatum, P. expansum, Botrytis cinerea and Alternaria alternate.

  • Antiseptic function

AloeCoat  contains various antiseptic agents, namely the lupeol, salicylic acid, urea, cinnamic acid and phenols. They all have inhibitory action on fungi, bacteria and viruses. However, there are three relevant antiseptics elements present in aloe, and they are saponins, cinnamic acid, and salicylic acid.

Saponins are glycosides and are very particular. The saponins present in AloeCoat  have purifying, antiseptic and antimicrobial actions that are not destructive to the surrounding cell tissues. Meanwhile, cinnamic acid, an organic acid is excellent antiseptic and germicidal activity, as well as the salycilic acid.

  • Moisturizing properties

One of the main problems of fruits and vegetables is that water loss by transpiration eventually leads to the wilting of the product. Therefore, the product is dehydrated, turns white and withers. This is so because the water deficit affects the turgidity of plant tissues.

Mucopolysaccharides contained into AloeCoat , help keep moisture in the skin of fruitsand vegetables. The aminoacids present in AloeCoat  also contribute to this process.

AloeCoat  reduces moisture loss since their higroscopic properties allow create a barrier between the plant and the surrounding environment.

  • Easy adherence to fruit and vegetables

AloeCoat  is a mucilaginous based edible coating made with aloe polysaccharides and aloe certain compounds from inside the aloe leaf. Those polysaccharides are natural polymers that also offer high viscosity, all of which provides gelling features that allows easy adherence to the skin of fruits and vegetables.

  • Respiration rate reduction

AloeCoat  significantly reduces the respiration rate of fruits and vegetables that are treated with the product. The decline in production and lower CO2 respiration rate translates into longer life of the product. Aloe compounds are used in different ways for each formulation, since fruits or vegetables have different respiration rates, and the objective is extend shelf life without altering flavor, odor or color of the fresh produce. Thus, AloeCoat for mango is a different formula than AloeCoat for papaya, for instance.

  • Gives Firmness  to Fruit and Vegetables

Treatment with AloeCoat, significantly reduces loss of firmness during cold storage and shelves at average temperatures of 20°C, depending on fresh produce and environmental conditions.

  • Improves healing of small wounds or cuts on the skin

Treatment with AloeCoat, improves the healing and regeneration of small wounds made to the fruit or vegetable at packing process, avoiding ultimate leakage and preventing bacterial or fungal attack.

  • No Changes in Color, Flavor or Smell

AloeCoat  does not modify color, flavor or smell in any fruits or vegetables where is used.

  • Food Safety

AloeCoat is a new tool to enhance food safety in fresh produce. Such functions are performed in two ways:

  • Improves shine to the product

AloeCoat improves shine to every fruit or vegetable. 

  • Keep product in good conditions for long transport journeys

Thanks to above benefits and properties, AloeCoat maintains fresh produce in good conditions when long journeys are required to reach foreign markets.

  • Reduces Food Waste

Application of AloeCoat implies more fruit or vegetable in good condition, which in turn means less and reduced food waste for the planet. 

  • Improves quality and marketability of fresh produce

Application of AloeCoat means better quality fresh produce and higher acceptance by the markets and final consumers.

Key Applications of Aloe Vera in Cosmetics and Personal Care

Key Applications of Aloe Vera in Cosmetics and Personal Care

aloe products for cosmetic and personal care industry
aloe products for cosmetic and personal care industry

Aloe vera is a highly versatile and valued product in the cosmetics and personal care industry. Here we present the main uses and applications of aloe vera—in its various forms and presentations—for the cosmetics and personal care industry.

  • Skin Hydration: Aloe vera’s high water content and polysaccharides make it a key ingredient in moisturizers, gels, and lotions to lock in moisture and improve skin barrier function.
  • Soothing and Calming: Widely used in products for sensitive or irritated skin, such as after-shave lotions, baby products, and eczema creams, due to its anti-inflammatory properties.
  • Hair and Scalp Care: Found in shampoos, conditioners, and scalp treatments to hydrate, reduce dandruff, and promote healthy hair growth.
  • Sun Care: Essential in sunscreens and after-sun products to soothe sunburn, reduce inflammation, and aid skin repair.
  • Cleansing Products: Used in facial cleansers, body washes, and micellar waters for gentle cleansing without stripping natural oils.
  • Anti-Aging and Skin Repair: Incorporated into serums, creams, and masks to promote collagen production, reduce wrinkles, and enhance skin elasticity.

We are suppliers of aloe vera gel, aloe vera juice and aloe vera powders.

For more information on our aloe vera products for cosmetic industry please visit our specific pages for aloe vera and cosmetic industry.

Aloe Products for Cosmetic and Personal Care Industries

Contact with us for any requirement.

The Role of Aloe Latex in Bitters and Amaros

CONCENTRATED ALOE SAP

The Role of Aloe Latex in Bitters and Amaros

Aloe latex (yellow sap) has historically been used in bitter liqueurs digestive bitters, and other traditional herbal spirits, like some typical Italian amaro bitters. Its strong bitter and purgative properties made it a key ingredient in old-world medicinal tonics, though its use today is more restricted due to safety regulations.

1. Why Was Aloe Latex Used in Bitters?

  • Bitter Flavor Profile: Aloe latex contributes a sharp, intensely bitter taste, balancing sweetness in amaros.
  • Digestive Aid: Its aloin content was believed to stimulate digestion and bile flow (similar to gentian, wormwood, or cinchona bark).
  • Historical Medicinal Use: Many classic bitters (e.g., Fernet) originated as stomach remedies before becoming popular as aperitifs/digestifs.

Examples of bitters or alcoholic beverages that uses aloe gum includes Fernet Branca (Italian amaro) (it included aloe in its original 19th-century recipe) and Swedish Bitters, traditional european herbal tonic containing aloe.

2. How Was Aloe Latex Processed for Bitters?

Since aloin is potentially toxic in high doses, historical producers used careful methods:

A. Maceration & Extraction

  1. Dried Aloe Latex was ground into a powder or soaked in high-proof alcohol (e.g., grain spirit or neutral alcohol).
  2. Combined with Other Botanicals (e.g., myrrh, rhubarb, saffron, citrus peel) to balance flavor and dilute potency.

B. Filtration & Aging

  • The mixture was filtered to remove solids.
  • Often aged in barrels (softening harsh flavors).

C. Dilution & Sweetening

  • Blended with caramelized sugar/honey to mask bitterness.
  • Reduced to bottling strength (~16-40% ABV).

3. Modern Regulations & Current Use

FDA & EU Restrictions: Banned in U.S. food/drinks (since 2018) due to aloin’s laxative risks. Allowed in tiny amounts (if properly detoxified) in some countries.

If you need more information or a quotation of our concentrated aloe yellow sap (aloe gum) as ingredient for amaro or bitter production, please contact us.