“Since implementing Hazel Tech in our programs, we have seen a 55% reduction in quality claims. This savings not only creates value for our business, but also creates value for the environment, reducing food waste and ultimately making our supply chain more sustainable long-term."
Bill Purewal, President, PureFresh Sales
“In our trials, we were able to show conclusively that in seven of the eight total varieties, there was stronger skin and firmer flesh due to Hazel™ treatment. The Blanco Lab is committed to researching new post-harvest technologies related to fruit ripening and quality, and we are pleased to be working with Hazel Technologies on this new shelf-life solution for peaches, plums, and nectarines."
Dr. Barbara Blanco-Ulate, Professor at the Department of Plant Sciences at UC Davis
“We are always evaluating potential cutting-edge technologies that will allow us to continue to further elevate the consumer experience of the products we grow. Our research with UC Davis and Hazel Tech® is a testament to our commitment to innovation.”
Jon McClarty, General Manager at HMC Farms
The above shows testimonials by real people, and may not reflect the typical purchaser's experience, and are not intended to represent or guarantee that anyone will achieve the same or similar results. Individual results may vary, and testimonials are not claimed to represent typical results.
“Desde que implementamos Hazel Tech en nuestros programas, hemos visto una reducción del 55% en los rechazos por calidad. Este ahorro no solo crea valor para nuestro negocio, sino que también crea valor para el medio ambiente, reduce el desperdicio de alimentos y, en última instancia, hace que nuestra cadena de suministro sea más sostenible a largo plazo".
Bill Purewal, presidente de PureFresh Sales
“En nuestras pruebas, pudimos demostrar de manera concluyente que en siete de las ocho variedades evaluadas, había una epidermis más fuerte y una pulpa más firme debido al tratamiento Hazel ™. Nuestro laboratorio está comprometido con la investigación de nuevas tecnologías de poscosecha relacionadas con la maduración y la calidad de la fruta, y nos complace trabajar con Hazel Technologies en esta nueva solución de vida útil para duraznos, ciruelas y nectarines".
Dra. Barbara Blanco-Ulate, profesora del Departamento de Ciencias Vegetales de UC Davis
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