AVOCADO TEXTURE AND PREPARATION TRIAL
Blank worksheet — no measured factory results are supplied.

Project / contact: ____________________
Product and package: ____________________

Lot / ripeness method
Entry: ____________________

Whole-fruit accepted mass
Entry: ____________________

Inspected flesh mass
Entry: ____________________

Peel / stones / rejects masses
Entry: ____________________

Inventory and handling loss
Entry: ____________________

Run time and method
Entry: ____________________

Lot and recipe reference
Entry: ____________________

Opening / recovery / filling times
Entry: ____________________

Sample temperature
Entry: ____________________

Colour method and reference
Entry: ____________________

Container / headspace / storage
Entry: ____________________

Observed change and reviewer
Entry: ____________________

Smooth or chunky specification
Entry: ____________________

Reference sample and method
Entry: ____________________

Measurement temperature
Entry: ____________________

Before/after transfer sample IDs
Entry: ____________________

Piece retention / fines observation
Entry: ____________________

Final pack acceptance
Entry: ____________________

Incoming material and condition
Entry: ____________________

Receiving checks / supplier record
Entry: ____________________

Preparation still required
Entry: ____________________

Accepted flesh rate basis
Entry: ____________________

Packaging and waste handover
Entry: ____________________

Scope owner / unresolved operation
Entry: ____________________

Pack / closure / fitment reference
Entry: ____________________

Fill size and measurement
Entry: ____________________

Texture at fill temperature
Entry: ____________________

Transfer and preservation interface
Entry: ____________________

Filled-pack inspection
Entry: ____________________

Storage specification / approver
Entry: ____________________

Attachments / sample references: ____________________
Open interface / responsible reviewer: ____________________
Date: ____________________