Press release
Avocado season has been in full swing since March, and South Africans are scooping up the country’s favourite fruit in record volumes.
With creamy texture, great health credentials, and versatile uses, it’s easy to understand the obsession. According to the South African Avocado Growers’ Association (SAAGA), the country produces around 155,000 metric tonnes of avocados annually, and volumes continue to grow. Nearly 50% of this is exported primarily to the UK and EU, and the remainder meets the ever-growing demand from a South African population hooked on this popular fruit. That’s where farms like Springfield play a vital role.
Behind every avo is a farm, and behind every farm is a story. One of the most inspiring is that of Springfield Farms, nestled in Limpopo’s Levubu River Valley, where the Whyte family has been growing world-class avocados for nearly four decades.
Owned and run by Alan, Jill, Alex, Graeme and Cairine Whyte, the farm is a leading supplier to both the local market and global export destinations, including the UK and EU. Among its loyal local partners is Pick n Pay, where customers regularly fill their baskets with Springfield-grown fruit. “We’re proud to support local growers like Springfield Farms who prioritise quality, sustainability and community,” says Jacqui Peacock, Business Unit Head Produce & Horticulture at Pick n Pay. “Our customers care about where their food comes from, and partnerships like these help us deliver fresh, proudly South African produce from farm to shelf.”
A farming legacy, reimagined
The Whyte family bought Springfield in 1984, and gradually expanded operations with a focus on avocados and macadamia nuts. Today, their 200 hectares of orchards produce key varieties like Hass, Pinkerton, Fuerte, Ryan and Reed.
Limpopo is the country’s largest avo-producing province, thanks to its high rainfall and rich red soils. “We’re fortunate to farm in an area that’s almost tailor-made for avocados,” says Graeme Whyte, who studied Global Food Business in the UK before returning home to help grow the family business. “But even with good land, successful farming takes intense planning, adaptability, and a commitment to doing things the right way.”
Growing the future, sustainably
Sustainability is central to Springfield’s success. The farm is GlobalGAP, SIZA and LEAF-certified, which requires rigorous practices around water conservation, reduced chemical usage, biodiversity preservation, and ethical labour.
In peak season, the farm employs over 370 people – 120 permanent and up to 250 seasonal workers – and also mentors young, aspiring farmers through hands-on training. “We believe in farming that not only feeds people, but also preserves the land for future generations,” says Graeme. “It’s why we invest in biological pest control, preserve indigenous bush, and manage our water use carefully.”
From sunrise to supermarket
Harvesting avocados is a precision operation. Each day starts with maturity testing, orchard planning, and coordinating teams for picking and packing. The goal: deliver avocados in perfect condition with optimal shelf life. “There’s nothing more satisfying than seeing a cold truck filled with palletised avos, knowing it’s heading to a store – or a country – where people will enjoy the fruit we’ve worked so hard to grow,” says Graeme.
Featured photo: Lisa from Pexels
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Relevant Agribook pages include “Subtropical fruit“
