The avocado alligator pear or avocado pear Persea americana is a medium sized evergreen tree in the laurel family Laurac
Avocado
The avocado, alligator pear or avocado pear (Persea americana) is a medium-sized, evergreen tree in the laurel family (Lauraceae). It is native to the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. Then as now it was prized for its large and unusually oily fruit. The tree likely originated in the highlands bridging south-central Mexico and Guatemala. Avocado trees have a native growth range from Mexico to Costa Rica. Its fruit, sometimes also referred to as an alligator pear or avocado pear, is botanically a large berry containing a single large seed. Sequencing of its genome showed that the evolution of avocados was shaped by polyploidy events and that commercial varieties have an hybrid origin. Avocado trees are partly self-pollinating, and are often propagated through grafting to maintain consistent fruit output. Avocados are presently cultivated in the tropical and Mediterranean climates of many countries.Mexico is the world's leading producer of avocados as of 2020, supplying nearly 30% of the global harvest in that year.
Persea americana var. drymifolia (Cham. & Schltdl.) S.F. Blake
Persea americana var. nubigena (L.O. Williams) L.E. Kopp
Persea drymifolia Cham. & Schltdl.
Persea edulis Raf.
Persea floccosa Mez
Persea gigantea L.O. Williams
Persea gratissima C.F.Gaertn.
Persea gratissima var. drimyfolia (Schltdl. & Cham.) Mez
Persea gratissima var. macrophylla (Meisn.)
Persea gratissima var. oblonga Meisn.
Persea gratissima var. praecox Nees
Persea gratissima var. vulgaris Meisn.
Persea leiogyna Blake
Persea nubigena L.O. Williams
Persea nubigena var. guatemalensis L.O. Williams
Persea paucitriplinervia Lundell
Persea persea (L.) Cockerell
Persea steyermarkii C.K. Allen
The fruit of domestic varieties have smooth, buttery, golden-green flesh when ripe. Depending on the cultivar, avocados have green, brown, purplish, or black skin, and may be pear-shaped, egg-shaped, or spherical. For commercial purposes the fruits are picked while unripe and ripened after harvesting. The nutrient density and extremely high fat content of avocado flesh are useful to a variety of cuisines and are often eaten to enrich vegetarian diets.
In major production regions like Chile, Mexico and California the water demands of avocado farms place strain on local resources. Avocado production is also implicated in other externalities, including deforestation and human rights concerns associated with the partial control of their production in Mexico by organized crime. Global warming is expected to result in significant changes to the suitable growing zones for avocados, and place additional pressures on the locales in which they are produced due to heat waves and drought.
Description
Persea americana is a tree that grows to 9–20 m (30–66 ft) with a trunk diameter between 0.3–0.6 m (1–2 ft). The leaves are 8–25 cm (3–10 in) long and alternately arranged.
Flower
Panicles of flowers with deciduous bracts arise from new growth or the axils of leaves. The tree flowers thousands of blossoms every year. Avocado blossoms sprout from racemes near the leaf axils; they are small and inconspicuous 5–10 mm (3⁄16–3⁄8 in) wide. They have no petals but instead 2 whorls of 3 pale-green or greenish-yellow downy perianth lobes, each blossom has 9 stamens with 2 basal orange nectar glands.
Flower of AvocadoPollen grains of avocado
Fruit
The avocado fruit is a climacteric, single-seeded berry, due to the imperceptible endocarp covering the seed, rather than a drupe. The pear-shaped fruit is usually 7–20 cm (3–8 in) long, weighs between 100 and 1,000 g (3+1⁄2 and 35+1⁄2 oz), and has a large central seed, 5–6.4 cm (2–2+1⁄2 in) long.
The species produces various cultivars with larger, fleshier fruits with a thinner exocarp because of selective breeding by humans.
Taxonomy
Persea americana is regarded as an (evolutionary anachronism), having likely coevolved dispersal of its large seed by now-extinct megafauna in South America, notably (giant ground sloths) and the gomphothere genus of the elephant lineage. Following extinction of these original seed dispersers, humans migrating into the region are thought to have become primary long-distance dispersers, eventuating in domestication of the species.
In 1982, evolutionary biologist (Daniel H. Janzen) concluded that the avocado is an example of an "evolutionary anachronism", a fruit adapted for ecological relationship with now-extinct large mammals (such as giant ground sloths or gomphotheres). Most large fleshy fruits serve the function of seed dispersal, accomplished by their consumption by large animals. There are some reasons to think that the fruit, with its mildly toxic pit, may have coevolved with (Pleistocene megafauna) to be swallowed whole and excreted in their dung, ready to sprout. No extant native animal is large enough to effectively disperse avocado seeds in this fashion.
The earliest known written account of the avocado in Europe is that of (Martín Fernández de Enciso) (c. 1470 – 1528) in 1519 in his book, (Suma De Geographia Que Trata De Todas Las Partidas Y Provincias Del Mundo). The first detailed account that unequivocally describes the avocado was given by Gonzalo Fernández de Oviedo y Valdés in his work Sumario de la natural historia de las Indias in 1526. The first written record in English of the use of the word 'avocado' was by Hans Sloane, who coined the term, in a 1696 index of Jamaican plants.
Etymology
The word avocado comes from the Spanish aguacate, which derives from the Nahuatl (Mexican) word āhuacatl , which goes back to the (proto-Aztecan) *pa:wa. In Molina's Nahuatl dictionary "auacatl" is given also as the translation for compañón "testicle", and this has been taken up in popular culture where a frequent claim is that testicle was the word's original meaning. This is not the case, as the original meaning can be reconstructed as "avocado" – rather the word seems to have been used in Nahuatl as a euphemism for "testicle".
The modern English name comes from a rendering of the Spanish aguacate as avogato. The earliest known written use in English is attested from 1697 as avogato pear, later avocado pear (due to its shape), a term sometimes corrupted to alligator pear.
Regional names
In Central American, Caribbean Spanish-speaking countries, and Spain it is known by the Mexican Spanish name aguacate, while South American Spanish-speaking countries Argentina, Chile, Perú and Uruguay use a Quechua-derived word, palta. In Portuguese, it is abacate. The Nahuatl āhuacatl can be compounded with other words, as in ahuacamolli, meaning avocado soup or sauce, from which the Spanish word guacamole derives.
In the United Kingdom the term avocado pear, applied when avocados first became commonly available in the 1960s, is sometimes used.
Originating as a (diminutive in Australian English), a clipped form, avo, has since become a common colloquialism in South Africa and the United Kingdom.
It is known as "butter fruit" in parts of India and Hong Kong.
Cultivation
History
Domestication, leading to genetically distinct cultivars, possibly originated in the (Tehuacan Valley) in the state of Puebla, Mexico. There is evidence for three possible separate domestications of the avocado, resulting in the currently recognized Guatemalan (quilaoacatl), Mexican (aoacatl) and West Indian (tlacacolaocatl) landraces. The Guatemalan and Mexican and landraces originated in the highlands of those countries, while the West Indian landrace is a lowland variety that ranges from Guatemala, Costa Rica, Colombia, Ecuador to Peru, achieving a wide range through human agency before the arrival of the Europeans. The three separate landraces were most likely to have already intermingled in pre-Columbian America and were described in the Florentine Codex.
The earliest residents of northern coastal Peru were living in temporary camps in an ancient wetland and eating avocados, along with chilies, mollusks, sharks, birds, and sea lions. The oldest discovery of an avocado pit comes from (Coxcatlan Cave), dating from around 9,000 to 10,000 years ago. Other caves in the (Tehuacan Valley) from around the same time period also show early evidence for the presence and consumption of avocado. There is evidence for avocado use at Norte Chico civilization sites in Peru by at least 3,200 years ago and at Caballo Muerto in Peru from around 3,800 to 4,500 years ago.
Native Oaxacacriollo avocados, the ancestral form of today's domesticated varieties
The avocado tree also has a long history of cultivation in Central and South America, likely beginning as early as 5,000 BC. A water jar shaped like an avocado, dating to AD 900, was discovered in the pre-Inca city of (Chan Chan).
The plant was introduced to Spain in 1601, Indonesia around 1750, Mauritius in 1780, Brazil in 1809, the United States mainland in 1825, South Africa and Australia in the late 19th century, and the Ottoman Empire in 1908. In the United States, the avocado was introduced to Florida and Hawaii in 1833 and in California in 1856.
Before 1915, the avocado was commonly referred to in California as ahuacate and in Florida as alligator pear. In 1915, the (California Avocado Association) introduced the then-innovative term avocado to refer to the plant.
Requirements
Persea americana, young avocado plant (seedling), complete with parted pit and roots
As a subtropical species, avocados need a climate without frost and with little wind. High winds reduce the humidity, dehydrate the flowers, and affect pollination.[] When even a mild frost occurs, premature fruit drop may occur; although the '(Hass)' cultivar can tolerate temperatures down to −1 °C.[] Several cold-hardy varieties[][] are planted in the region of Gainesville, Florida, which survive temperatures as low as −6.5 °C (20 °F) with only minor leaf damage. The trees also need well-aerated soils, ideally more than 1 m deep.[] However, Guatemalan varieties such as "MacArthur", "Rincon", or "Nabal" can withstand temperatures down to −1.6 °C (29 °F)
According to information published by the , it takes an average of approximately 70 litres (18 US gallons; 15 imperial gallons) of applied fresh ground or surface water, not including rainfall or natural moisture in the soil, to grow one avocado (283 L/kg [33.9 US gal/lb; 28.2 imp gal/lb]). However, the amount of water needed depends on where it is grown; for example, in the main avocado-growing region of Chile, about 320 L (85 US gal; 70 imp gal) of applied water are needed to grow one avocado (1,280 L/kg [153 US gal/lb; 128 imp gal/lb]).
Increasing demand and production of avocados may cause water shortages in some avocado production areas, such as the Mexican state of Michoacán. Avocados may also cause environmental and socioeconomic impacts in major production areas, illegal deforestation, and (water disputes). Water requirements for growing avocados are three times higher than for apples, and 18 times higher than for tomatoes.
Harvest and postharvest
Commercial orchards produce an average of seven tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare.(Biennial bearing) can be a problem, with heavy crops in one year being followed by poor yields the next.
Like the banana, the avocado is a climacteric fruit, which matures on the tree, but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 3.3 to 5.6 °C (37.9 to 42.1 °F) until they reach their final destination. Avocados must be mature to ripen properly. Avocados that fall off the tree ripen on the ground. Generally, the fruit is picked once it reaches maturity; Mexican growers pick 'Hass' avocados when they have more than 23% dry matter, and other producing countries have similar standards. Once picked, avocados ripen in one to two weeks (depending on the cultivar) at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas). Some supermarkets sell ripened avocados which have been treated with synthetic ethylene to hasten ripening. The use of an ethylene gas "ripening room", which is now an industry standard, was pioneered in the 1980s by farmer Gil Henry of Escondido, California, in response to footage from a hidden supermarket camera which showed shoppers repeatedly squeezing hard, unripe avocados, putting them "back in the bin", and moving on without making a purchase. In some cases, avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop, but if the fruit remains unpicked for too long, it falls to the ground.
Breeding
A seedless avocado, or cuke, growing next to two regular Ettinger avocados
The species is only partially able to self-pollinate because of dichogamy in its flowering. This limitation, added to the long juvenile period, makes the species difficult to breed. Most cultivars are propagated by grafting, having originated from random seedling plants or minor mutations derived from cultivars. Modern breeding programs tend to use isolation plots where the chances of cross-pollination are reduced. That is the case for programs at the University of California, Riverside, as well as the and the Instituto de Investigaciones Agropecuarias in Chile.
The avocado is unusual in that the timing of the male and female flower phases differs among cultivars. The two flowering types are A and B. A-cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon. Then they open as male in the afternoon of the second day. B varieties open as female on the afternoon of the first day, close in late afternoon and reopen as male the following morning.
A cultivars: 'Hass', 'Gwen', 'Lamb Hass', 'Pinkerton', 'Reed'
Certain cultivars, such as the 'Hass', have a tendency to bear well only in alternate years. After a season with a low yield, due to factors such as cold (which the avocado does not tolerate well), the trees tend to produce abundantly the next season. In addition, due to environmental circumstances during some years, seedless avocados may appear on the trees. Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size.
Propagation and rootstocks
A common technique to germinate avocados at home is to use toothpicks poked into the avocado pit to suspend the pit partially in water.Young avocado sprout
Avocados can be propagated by seed, taking roughly four to six years to bear fruit, although in some cases seedlings can take 10 years to come into bearing. The offspring is unlikely to be identical to the parent cultivar in fruit quality. Prime quality varieties are therefore propagated by grafting to rootstocks that are propagated by seed (seedling rootstocks) or by (layering) (clonal rootstocks). After about a year of growing in a greenhouse, the young rootstocks are ready to be grafted. Terminal and lateral grafting is normally used. The scion cultivar grows for another 6–12 months before the tree is ready to be sold. Clonal rootstocks are selected for tolerance of specific soil and disease conditions, such as poor soil aeration or resistance to the soil-borne disease (root rot) caused by Phytophthora cinnamomi. Advances in cloning techniques that can produce up to 500 new plants from a single millimetre of tree cutting have the potential to increase the availability of rootstocks.
Commercial avocado production is limited to a small fraction of the vast genetic diversity in the species. Conservation of this genetic diversity has relied largely on field collection, as avocado seeds often do not survive storage in seed banks. This is problematic, as field preservation of living cultivars is expensive, and habitat loss threatens wild cultivars. More recently, an alternate method of conservation has been developed based on cryopreservation of avocado somatic embryos with reliable methods for somatic embryogenesis and reconstitution into living trees.
As a houseplant
Avocado houseplant leaf with ruler to indicate size
The avocado tree can be grown domestically and used as a decorative houseplant. The pit germinates in normal soil conditions or partially submerged in a small glass (or container) of water. In the latter method, the pit sprouts in four to six weeks, at which time it is planted in standard houseplant potting soil. The plant normally grows large enough to be prunable; it does not bear fruit unless it has ample sunlight. Home gardeners can graft a branch from a fruit-bearing plant to speed maturity, which typically takes four to six years to bear fruit.
Pests and diseases
P. americana, avocado plant flowers
Avocado trees are vulnerable to bacterial, viral, fungal, and nutritional diseases (excesses and deficiencies of key minerals). Disease can affect all parts of the plant, causing spotting, rotting, cankers, pitting, and discoloration. The (pyriform scale insect) (Protopulvinaria pyriformis) is known from Australia, South Africa, Israel, Italy, France, Spain, Cuba, Florida, and Peru. It is normally found on avocado, and in Peru it is said to be the worst insect pest of the fruit. Certain cultivars of avocado seem more susceptible to attack by the scale than others.
Cultivation by location
Cultivation in Mexico
Mexico is by far the world's largest avocado growing country, producing several times more than the second largest producer. In 2013, the total area dedicated to avocado production was 188,723 hectares (466,340 acres), and the harvest was 2.03 million tonnes in 2017. The states that produce the most are México, Morelos, Nayarit, Puebla, and Michoacan, accounting for 86% of the total. In Michoacán, the cultivation is complicated by the existence of drug cartels that extort protection fees from cultivators. They are reported to exact 2,000 Mexican pesos per hectare from avocado farmers and 1 to 3 pesos/kg of harvested fruit. It is such a problem that the phrase blood guacamole has been adopted to describe the social effects in Mexico of the vast worldwide demand for its fruits.
Cultivation in California
Avocados were introduced to California from Nicaragua in the early 1850s, when avocado trees imported from the Central American country were observed and reported growing near San Gabriel. The avocado has since become a successful cash crop. About 24,000 hectares (59,000 acres) – as of 2015, some 80% of United States avocado production – is located in Southern California.
Avocado is the official fruit of the state of California.Fallbrook, California, claims, without official recognition, the title of "Avocado Capital of the World" (also claimed by the town of (Uruapan) in Mexico), and both it and Carpinteria, California, host annual avocado festivals.
The California Avocado Commission and the (California Avocado Society) are the two major grower organizations and (Calavo Growers) is a major distributor.
Cultivation in Peru
'Hass' avocado production in Peru encompasses thousands of hectares in central and western Peru. Peru has now become the largest supplier of avocados imported to the European Union and the second largest supplier to Asia and the United States. The country's location near the equator and along the Pacific Ocean creates consistently mild temperatures all year.
'Hass' avocados from Peru are seasonally available to consumers from May through September and are promoted under the auspices of the Peruvian Avocado Commission, headquartered in Washington, D.C.
Cultivation in Chile
Chile has produced avocados for over 100 years with production increasing dramatically in the early 1980s due to global demand. New York magazine reported in 2015 that "Large avocado growers are draining the country's groundwater and rivers faster than they can replenish themselves." 88% of total production and 99% of exported avocados from Chile are Hass avocados. Avocados are a staple fruit in Chile with 30% of production destined for the domestic market. No import tariffs are imposed on Chilean avocados by China, the United States, or the European Union due to free trade agreements.
Cultivars
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A cultivars
('Choquette'): Avocado 'Choquette' grafted A seedling from Miami, Florida. 'Choquette' bore large fruit of good eating quality in large quantities and had good disease resistance, and thus became a major cultivar. Today 'Choquette' is widely propagated in south Florida both for commercial growing and for home growing.
'Gwen': A seedling bred from 'Hass' x 'Thille' in 1982, 'Gwen' is higher yielding and more dwarfing than 'Hass' in California. The fruit has an oval shape, slightly smaller than 'Hass' (100–200 g or 3+1⁄2–7 oz), with a rich, nutty flavor. The skin texture is more finely pebbled than 'Hass', and is dull green when ripe. It is frost-hardy down to −1 °C (30 °F).
('Hass'): Two 'Hass' avocados The 'Hass' is the most common cultivar of avocado. It produces fruit year-round and accounts for 80% of cultivated avocados in the world. All 'Hass' trees are descended from a single "mother tree" raised by a mail carrier named (Rudolph Hass), of (La Habra Heights, California). Hass patented the productive tree in 1935. The "mother tree", of uncertain subspecies, died of (root rot) and was cut down in September 2002.
('Lula'): A seedling reportedly grown from a 'Taft' avocado planted in Miami on the property of George Cellon, it is named after Cellon's wife, Lula. It was likely a cross between Guatemalan and Mexican types. 'Lula' was recognized for its flavor and high oil content and propagated commercially in Florida.
('Maluma'): A relatively new cultivar, it was discovered in South Africa in the early 1990s by Mr. A.G. (Dries) Joubert. It is a chance seedling of unknown parentage.
'Pinkerton': First grown on the Pinkerton Ranch in (Saticoy, California), in the early 1970s, 'Pinkerton' is a seedling of 'Hass' x 'Rincon'. The large fruit has a small seed, and its green skin deepens in color as it ripens. The thick flesh has a smooth, creamy texture, pale green color, good flavor, and high oil content. It shows some cold tolerance, to −1 °C (30 °F) and bears consistently heavy crops. A hybrid Guatemalan type, it has excellent peeling characteristics.[]
'Reed': Developed from a chance seedling found in 1948 by James S. Reed in California, this cultivar has large, round, green fruit with a smooth texture and dark, thick, glossy skin. Smooth and delicate, the flesh has a slightly nutty flavor. The skin ripens green. A Guatemalan type, it is hardy to −1 °C (30 °F). Tree size is about 5 by 4 m (16+1⁄2 by 13 ft).[]
B cultivars
('Fuerte'): Commercialized in the U.S. from budwood imported from (Atlixco), Mexico in 1911, Fuerte was the dominant commercial variety in the U.S. for the first half of the 20th century.
'Sharwil': Developed by James Cockburn Wilson (died 1990) with Frank Victor Sharpe in Tamborine Mountain, Queensland, Australia in the 1950s, a portmanteau of Sharpe and Wilson. Wilson also developed the Willard variety (Wilson and Hazzard), imported the Reed variety into Australia, and developed the Shepard variety. Sharpe OBE was later awarded a CMG in for services to the avocado industry. The variety originated in Guatemala.
Other cultivars
Other avocado cultivars include . Historically attested varieties (which may or may not survive among horticulturists) include the 'Challenge', 'Dickinson', 'Kist', 'Queen', 'Rey', 'Royal', 'Sharpless', and 'Taft'.
Stoneless avocado
A stoneless avocado, marketed as a "cocktail avocado", which does not contain a pit, is available on a limited basis. They are five to eight centimetres long; the whole fruit may be eaten, including the skin. It is produced from an unpollinated blossom in which the seed does not develop. Seedless avocados regularly appear on trees. Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size.
In 2020, world production of avocados was 8.1 million tonnes, led by Mexico with 30% (2.4 million tonnes) of the total (table). Other major producers were Colombia, Dominican Republic, Peru, and Indonesia, together producing 35% of the world total. Despite market effects of the 2020 COVID-19 pandemic, volume production of avocados in Mexico increased by 40% over 2019 levels.
In 2018, the US Department of Agriculture estimated that 231,028 hectares (570,880 acres) in total were under cultivation for avocado production in Mexico, a 6% increase over the previous year, and that 2 million tonnes would be exported. The Mexican state of Michoacán is the world leader in avocado production, accounting for 80% of all Mexican output. Most Mexican growers produce the (Hass variety) due to its longer shelf life for shipping and high demand among consumers.
First international air shipment of avocados from Los Angeles to Toronto for the Canadian National Exhibition, 1927
Market
Seventy-six percent of Mexico's avocado exports go to the United States, with the free trade agreement between the US, Canada and Mexico in July 2020 facilitating avocado shipments within the North American free trade zone. The Mexican domestic market was expanding during 2020. Mexican avocado exports are challenged by growth of production by Peru and the Dominican Republic to supply the US and European markets.
During the COVID-19 pandemic, Mexican avocado farmers restricted harvesting as the overall demand and supply chain slowed due to labor and shipping restrictions. Later in 2020, demand in the United States and within Mexico increased at a time when American retail prices continued to rise. During 2020 in the United States, month-to-month volume sales of avocados were similar to those of tomatoes at about 250 million pounds (110 million kg) per month. A report issued in mid-2020 forecast that the worldwide market, which was US$13.7 billion in 2018, would recover after the end of the pandemic and rise to US$21.6 billion by 2026.
Toxicity
Allergies
Some people have allergic reactions to avocado. There are two main forms of allergy: those with a tree-pollen allergy develop local symptoms in the mouth and throat shortly after eating avocado; the second, known as latex-fruit syndrome, is related to (latex allergy) and symptoms include generalised urticaria, abdominal pain, and vomiting and can sometimes be life-threatening.
Toxicity to animals
Avocado leaves, bark, skin, or pit are documented to be harmful to animals; cats, dogs, cattle, goats, rabbits, rats, guinea pigs, birds, fish, and horses can be severely harmed or even killed when they consume them. The avocado fruit is poisonous to some birds, and the American Society for the Prevention of Cruelty to Animals (ASPCA) lists it as toxic to horses.
Avocado leaves contain a toxic fatty acid derivative, (persin), which in sufficient quantity can cause (colic in horses) and without veterinary treatment, death. The symptoms include gastrointestinal irritation, vomiting, diarrhea, respiratory distress, congestion, fluid accumulation around the tissues of the heart, and even death. Birds also seem to be particularly sensitive to this toxic compound.
The leaves of the Guatemalan variety of P. americana are toxic to goats, sheep, and horses.
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.
The saturated fat content amounts to 14% of the total fat.
Typical total fat composition is roughly: 1% ω-3, 14% ω-6, 71% ω-9 (65% oleic and 6% palmitoleic), and 14% saturated fat (palmitic acid).
Although costly to produce, nutrient-rich avocado oil has a multitude of uses for salads or cooking and in cosmetics and soap products.
Research
In 2022, a prospective cohort study following 110,487 people for 30 years found that eating two servings of avocado per week reduced the risk of developing cardiovascular diseases by 16–22%. The study involved replacing half a daily serving of saturated fat sources, including margarine, butter, egg, yogurt, cheese, or processed meats, with an equivalent amount of avocado.
Culinary
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Avocado
The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of consumers who have limited access to other fatty foods (high-fat meats and fish, dairy products). Having a high smoke point, avocado oil is expensive compared to common (salad) and cooking oils, and is mostly used for salads or dips.
A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent this, lime or lemon juice can be added to avocados after peeling.
The fruit is not sweet, but distinctly and subtly flavored, with smooth texture. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is common in (vegetarian cuisine) as a substitute for meats in sandwiches and salads because of its high fat content.
Generally, avocado is served raw, though some cultivars, including the common 'Hass', can be cooked for a short time without becoming bitter. The flesh of some avocados may be rendered inedible by heat. Prolonged cooking induces this chemical reaction in all cultivars.
It is used as the base for the Mexican dip known as guacamole, as well as a spread on (corn tortillas) or toast, served with spices. Avocado is a primary ingredient in (avocado soup). Avocado slices are frequently added to hamburgers and (tortas) and is a key ingredient in California rolls and other (makizushi) ("maki", or rolled sushi).
Sliced avocado
A guacamole mix (right) used as a dip for (tortilla chips) (left).
(Avocado toast)
(Avocado in milk and sugar), a traditional dish from the Philippines where avocados are regarded as a dessert fruit, rather than savory.
A mocha almond fudge avocado layer cake. Avocado is present within the layers of the cake.
International
In Mexico and Central America, avocados are served mixed with white rice, in soups, salads, or on the side of chicken and meat. They are also commonly added to pozole. In Peru, they are consumed with (tequeños) as mayonnaise, served as a side dish with parrillas, used in salads and sandwiches, or as a whole dish when filled with tuna, shrimp, or chicken. In Chile, it is used as a puree-like sauce with chicken, hamburgers, and hot dogs; and in slices for celery or lettuce salads. The Chilean version of (Caesar salad) contains large slices of mature avocado.[]
Avocados in savory dishes, often seen as exotic, are a relative novelty in Portuguese-speaking countries, such as Brazil, where the traditional preparation is mashed with sugar and lime, and eaten as a dessert or snack. This contrasts with Spanish-speaking countries such as Chile, Mexico, or Argentina, where the opposite is true and sweet preparations are rare. With the exception of the Philippines, a former Spanish colony where avocados are traditionally used in sweet preparations and savory uses are seen as exotic.
In the Philippines (where avocados were introduced from Mexico since before the 1700s), Brazil, Indonesia, Vietnam, and southern India (especially the coastal Kerala, Tamil Nadu and Karnataka region), avocados are frequently used for milkshakes and occasionally added to ice cream and other desserts. In Brazil, the Philippines Vietnam, and Indonesia, a dessert drink is made with sugar, milk or water, and pureed avocado. (Chocolate syrup) is sometimes added. In Morocco, a similar chilled avocado and milk drink is sweetened with (confectioner's sugar) and flavored with a touch of (orange flower water).
In Ethiopia, avocados are made into juice by mixing them with sugar and milk or water, usually served with (Vimto) and a slice of lemon. It is also common to serve layered multiple fruit juices in a glass (locally called Spris) made of avocados, mangoes, bananas, guavas, and papayas. Avocados are also used to make salads. In Kenya and Nigeria, the avocado is often eaten as a fruit alone or mixed with other fruits in a fruit salad, or as part of a vegetable salad. In Ghana, they are often eaten alone on sliced bread as a sandwich. In Sri Lanka, their well-ripened flesh, thoroughly mashed or pureed with milk and kitul treacle (a liquid jaggery made from the sap of the inflorescence of jaggery palms), is a common dessert. In Haiti, they are often consumed with cassava or regular bread for breakfast.
In the United Kingdom, the avocado became available during the 1960s when introduced by Sainsbury's under the name 'avocado pear'. Much of the success of avocados in the UK is attributed to a long-running promotional campaign initiated by South African growers in 1995. In Australia and New Zealand, avocados are commonly served on sandwiches, sushi, toast, or with chicken.
In addition to the fruit, the leaves of Mexican avocados (Persea americana var. drymifolia) are used in some cuisines as a spice, with a flavor somewhat reminiscent of anise. They are sold both dried and fresh, toasted before use, and either crumbled or used whole, commonly in bean dishes.
Intermingled in a trade or cultural sense, but not necessarily a genetic one.
References
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The avocado alligator pear or avocado pear Persea americana is a medium sized evergreen tree in the laurel family Lauraceae It is native to the Americas and was first domesticated in Mesoamerica more than 5 000 years ago Then as now it was prized for its large and unusually oily fruit The tree likely originated in the highlands bridging south central Mexico and Guatemala Avocado trees have a native growth range from Mexico to Costa Rica Its fruit sometimes also referred to as an alligator pear or avocado pear is botanically a large berry containing a single large seed Sequencing of its genome showed that the evolution of avocados was shaped by polyploidy events and that commercial varieties have an hybrid origin Avocado trees are partly self pollinating and are often propagated through grafting to maintain consistent fruit output Avocados are presently cultivated in the tropical and Mediterranean climates of many countries Mexico is the world s leading producer of avocados as of 2020 supplying nearly 30 of the global harvest in that year AvocadoAvocado fruit and foliage Reunion islandConservation statusLeast Concern IUCN 3 1 Scientific classificationKingdom PlantaeClade TracheophytesClade AngiospermsClade MagnoliidsOrder LauralesFamily LauraceaeGenus PerseaSpecies P americanaBinomial namePersea americana Mill Synonymssynonymy Laurus persea L Persea americana var angustifolia MirandaPersea americana var drymifolia Cham amp Schltdl S F BlakePersea americana var nubigena L O Williams L E KoppPersea drymifolia Cham amp Schltdl Persea edulis Raf Persea floccosa MezPersea gigantea L O WilliamsPersea gratissima C F Gaertn Persea gratissima var drimyfolia Schltdl amp Cham MezPersea gratissima var macrophylla Meisn Persea gratissima var oblonga Meisn Persea gratissima var praecox NeesPersea gratissima var vulgaris Meisn Persea leiogyna BlakePersea nubigena L O WilliamsPersea nubigena var guatemalensis L O WilliamsPersea paucitriplinervia LundellPersea persea L CockerellPersea steyermarkii C K Allen The fruit of domestic varieties have smooth buttery golden green flesh when ripe Depending on the cultivar avocados have green brown purplish or black skin and may be pear shaped egg shaped or spherical For commercial purposes the fruits are picked while unripe and ripened after harvesting The nutrient density and extremely high fat content of avocado flesh are useful to a variety of cuisines and are often eaten to enrich vegetarian diets In major production regions like Chile Mexico and California the water demands of avocado farms place strain on local resources Avocado production is also implicated in other externalities including deforestation and human rights concerns associated with the partial control of their production in Mexico by organized crime Global warming is expected to result in significant changes to the suitable growing zones for avocados and place additional pressures on the locales in which they are produced due to heat waves and drought DescriptionPersea americana is a tree that grows to 9 20 m 30 66 ft with a trunk diameter between 0 3 0 6 m 1 2 ft The leaves are 8 25 cm 3 10 in long and alternately arranged Flower Panicles of flowers with deciduous bracts arise from new growth or the axils of leaves The tree flowers thousands of blossoms every year Avocado blossoms sprout from racemes near the leaf axils they are small and inconspicuous 5 10 mm 3 16 3 8 in wide They have no petals but instead 2 whorls of 3 pale green or greenish yellow downy perianth lobes each blossom has 9 stamens with 2 basal orange nectar glands Flower of AvocadoPollen grains of avocadoFruit The avocado fruit is a climacteric single seeded berry due to the imperceptible endocarp covering the seed rather than a drupe The pear shaped fruit is usually 7 20 cm 3 8 in long weighs between 100 and 1 000 g 3 1 2 and 35 1 2 oz and has a large central seed 5 6 4 cm 2 2 1 2 in long The species produces various cultivars with larger fleshier fruits with a thinner exocarp because of selective breeding by humans TaxonomyPersea americana is regarded as an evolutionary anachronism having likely coevolved dispersal of its large seed by now extinct megafauna in South America notably giant ground sloths and the gomphothere genus of the elephant lineage Following extinction of these original seed dispersers humans migrating into the region are thought to have become primary long distance dispersers eventuating in domestication of the species In 1982 evolutionary biologist Daniel H Janzen concluded that the avocado is an example of an evolutionary anachronism a fruit adapted for ecological relationship with now extinct large mammals such as giant ground sloths or gomphotheres Most large fleshy fruits serve the function of seed dispersal accomplished by their consumption by large animals There are some reasons to think that the fruit with its mildly toxic pit may have coevolved with Pleistocene megafauna to be swallowed whole and excreted in their dung ready to sprout No extant native animal is large enough to effectively disperse avocado seeds in this fashion The earliest known written account of the avocado in Europe is that of Martin Fernandez de Enciso c 1470 1528 in 1519 in his book Suma De Geographia Que Trata De Todas Las Partidas Y Provincias Del Mundo The first detailed account that unequivocally describes the avocado was given by Gonzalo Fernandez de Oviedo y Valdes in his work Sumario de la natural historia de las Indias in 1526 The first written record in English of the use of the word avocado was by Hans Sloane who coined the term in a 1696 index of Jamaican plants Etymology The word avocado comes from the Spanish aguacate which derives from the Nahuatl Mexican word ahuacatl aːˈwakat ɬ which goes back to the proto Aztecan pa wa In Molina s Nahuatl dictionary auacatl is given also as the translation for companon testicle and this has been taken up in popular culture where a frequent claim is that testicle was the word s original meaning This is not the case as the original meaning can be reconstructed as avocado rather the word seems to have been used in Nahuatl as a euphemism for testicle The modern English name comes from a rendering of the Spanish aguacate as avogato The earliest known written use in English is attested from 1697 as avogato pear later avocado pear due to its shape a term sometimes corrupted to alligator pear Regional names In Central American Caribbean Spanish speaking countries and Spain it is known by the Mexican Spanish name aguacate while South American Spanish speaking countries Argentina Chile Peru and Uruguay use a Quechua derived word palta In Portuguese it is abacate The Nahuatl ahuacatl can be compounded with other words as in ahuacamolli meaning avocado soup or sauce from which the Spanish word guacamole derives In the United Kingdom the term avocado pear applied when avocados first became commonly available in the 1960s is sometimes used Originating as a diminutive in Australian English a clipped form avo has since become a common colloquialism in South Africa and the United Kingdom It is known as butter fruit in parts of India and Hong Kong CultivationHistory Domestication leading to genetically distinct cultivars possibly originated in the Tehuacan Valley in the state of Puebla Mexico There is evidence for three possible separate domestications of the avocado resulting in the currently recognized Guatemalan quilaoacatl Mexican aoacatl and West Indian tlacacolaocatl landraces The Guatemalan and Mexican and landraces originated in the highlands of those countries while the West Indian landrace is a lowland variety that ranges from Guatemala Costa Rica Colombia Ecuador to Peru achieving a wide range through human agency before the arrival of the Europeans The three separate landraces were most likely to have already intermingled in pre Columbian America and were described in the Florentine Codex The earliest residents of northern coastal Peru were living in temporary camps in an ancient wetland and eating avocados along with chilies mollusks sharks birds and sea lions The oldest discovery of an avocado pit comes from Coxcatlan Cave dating from around 9 000 to 10 000 years ago Other caves in the Tehuacan Valley from around the same time period also show early evidence for the presence and consumption of avocado There is evidence for avocado use at Norte Chico civilization sites in Peru by at least 3 200 years ago and at Caballo Muerto in Peru from around 3 800 to 4 500 years ago Native Oaxaca criollo avocados the ancestral form of today s domesticated varieties The avocado tree also has a long history of cultivation in Central and South America likely beginning as early as 5 000 BC A water jar shaped like an avocado dating to AD 900 was discovered in the pre Inca city of Chan Chan The plant was introduced to Spain in 1601 Indonesia around 1750 Mauritius in 1780 Brazil in 1809 the United States mainland in 1825 South Africa and Australia in the late 19th century and the Ottoman Empire in 1908 In the United States the avocado was introduced to Florida and Hawaii in 1833 and in California in 1856 Before 1915 the avocado was commonly referred to in California as ahuacate and in Florida as alligator pear In 1915 the California Avocado Association introduced the then innovative term avocado to refer to the plant Requirements Persea americana young avocado plant seedling complete with parted pit and roots As a subtropical species avocados need a climate without frost and with little wind High winds reduce the humidity dehydrate the flowers and affect pollination original research When even a mild frost occurs premature fruit drop may occur although the Hass cultivar can tolerate temperatures down to 1 C original research Several cold hardy varieties specify which are planted in the region of Gainesville Florida which survive temperatures as low as 6 5 C 20 F with only minor leaf damage The trees also need well aerated soils ideally more than 1 m deep original research However Guatemalan varieties such as MacArthur Rincon or Nabal can withstand temperatures down to 1 6 C 29 F According to information published by the Water Footprint Network it takes an average of approximately 70 litres 18 US gallons 15 imperial gallons of applied fresh ground or surface water not including rainfall or natural moisture in the soil to grow one avocado 283 L kg 33 9 US gal lb 28 2 imp gal lb However the amount of water needed depends on where it is grown for example in the main avocado growing region of Chile about 320 L 85 US gal 70 imp gal of applied water are needed to grow one avocado 1 280 L kg 153 US gal lb 128 imp gal lb Increasing demand and production of avocados may cause water shortages in some avocado production areas such as the Mexican state of Michoacan Avocados may also cause environmental and socioeconomic impacts in major production areas illegal deforestation and water disputes Water requirements for growing avocados are three times higher than for apples and 18 times higher than for tomatoes Harvest and postharvest Commercial orchards produce an average of seven tonnes per hectare each year with some orchards achieving 20 tonnes per hectare Biennial bearing can be a problem with heavy crops in one year being followed by poor yields the next Like the banana the avocado is a climacteric fruit which matures on the tree but ripens off the tree Avocados used in commerce are picked hard and green and kept in coolers at 3 3 to 5 6 C 37 9 to 42 1 F until they reach their final destination Avocados must be mature to ripen properly Avocados that fall off the tree ripen on the ground Generally the fruit is picked once it reaches maturity Mexican growers pick Hass avocados when they have more than 23 dry matter and other producing countries have similar standards Once picked avocados ripen in one to two weeks depending on the cultivar at room temperature faster if stored with other fruits such as apples or bananas because of the influence of ethylene gas Some supermarkets sell ripened avocados which have been treated with synthetic ethylene to hasten ripening The use of an ethylene gas ripening room which is now an industry standard was pioneered in the 1980s by farmer Gil Henry of Escondido California in response to footage from a hidden supermarket camera which showed shoppers repeatedly squeezing hard unripe avocados putting them back in the bin and moving on without making a purchase In some cases avocados can be left on the tree for several months which is an advantage to commercial growers who seek the greatest return for their crop but if the fruit remains unpicked for too long it falls to the ground Breeding A seedless avocado or cuke growing next to two regular Ettinger avocados The species is only partially able to self pollinate because of dichogamy in its flowering This limitation added to the long juvenile period makes the species difficult to breed Most cultivars are propagated by grafting having originated from random seedling plants or minor mutations derived from cultivars Modern breeding programs tend to use isolation plots where the chances of cross pollination are reduced That is the case for programs at the University of California Riverside as well as the Volcani Centre and the Instituto de Investigaciones Agropecuarias in Chile The avocado is unusual in that the timing of the male and female flower phases differs among cultivars The two flowering types are A and B A cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon Then they open as male in the afternoon of the second day B varieties open as female on the afternoon of the first day close in late afternoon and reopen as male the following morning A cultivars Hass Gwen Lamb Hass Pinkerton Reed B cultivars Fuerte Sharwil Zutano Bacon Ettinger Sir Prize Walter Hole Certain cultivars such as the Hass have a tendency to bear well only in alternate years After a season with a low yield due to factors such as cold which the avocado does not tolerate well the trees tend to produce abundantly the next season In addition due to environmental circumstances during some years seedless avocados may appear on the trees Known in the avocado industry as cukes they are usually discarded commercially due to their small size Propagation and rootstocks A common technique to germinate avocados at home is to use toothpicks poked into the avocado pit to suspend the pit partially in water Young avocado sprout Avocados can be propagated by seed taking roughly four to six years to bear fruit although in some cases seedlings can take 10 years to come into bearing The offspring is unlikely to be identical to the parent cultivar in fruit quality Prime quality varieties are therefore propagated by grafting to rootstocks that are propagated by seed seedling rootstocks or by layering clonal rootstocks After about a year of growing in a greenhouse the young rootstocks are ready to be grafted Terminal and lateral grafting is normally used The scion cultivar grows for another 6 12 months before the tree is ready to be sold Clonal rootstocks are selected for tolerance of specific soil and disease conditions such as poor soil aeration or resistance to the soil borne disease root rot caused by Phytophthora cinnamomi Advances in cloning techniques that can produce up to 500 new plants from a single millimetre of tree cutting have the potential to increase the availability of rootstocks Commercial avocado production is limited to a small fraction of the vast genetic diversity in the species Conservation of this genetic diversity has relied largely on field collection as avocado seeds often do not survive storage in seed banks This is problematic as field preservation of living cultivars is expensive and habitat loss threatens wild cultivars More recently an alternate method of conservation has been developed based on cryopreservation of avocado somatic embryos with reliable methods for somatic embryogenesis and reconstitution into living trees As a houseplant Avocado houseplant leaf with ruler to indicate size The avocado tree can be grown domestically and used as a decorative houseplant The pit germinates in normal soil conditions or partially submerged in a small glass or container of water In the latter method the pit sprouts in four to six weeks at which time it is planted in standard houseplant potting soil The plant normally grows large enough to be prunable it does not bear fruit unless it has ample sunlight Home gardeners can graft a branch from a fruit bearing plant to speed maturity which typically takes four to six years to bear fruit Pests and diseases P americana avocado plant flowers Avocado trees are vulnerable to bacterial viral fungal and nutritional diseases excesses and deficiencies of key minerals Disease can affect all parts of the plant causing spotting rotting cankers pitting and discoloration The pyriform scale insect Protopulvinaria pyriformis is known from Australia South Africa Israel Italy France Spain Cuba Florida and Peru It is normally found on avocado and in Peru it is said to be the worst insect pest of the fruit Certain cultivars of avocado seem more susceptible to attack by the scale than others Cultivation by location Cultivation in Mexico Mexico is by far the world s largest avocado growing country producing several times more than the second largest producer In 2013 the total area dedicated to avocado production was 188 723 hectares 466 340 acres and the harvest was 2 03 million tonnes in 2017 The states that produce the most are Mexico Morelos Nayarit Puebla and Michoacan accounting for 86 of the total In Michoacan the cultivation is complicated by the existence of drug cartels that extort protection fees from cultivators They are reported to exact 2 000 Mexican pesos per hectare from avocado farmers and 1 to 3 pesos kg of harvested fruit It is such a problem that the phrase blood guacamole has been adopted to describe the social effects in Mexico of the vast worldwide demand for its fruits Cultivation in California Avocados were introduced to California from Nicaragua in the early 1850s when avocado trees imported from the Central American country were observed and reported growing near San Gabriel The avocado has since become a successful cash crop About 24 000 hectares 59 000 acres as of 2015 some 80 of United States avocado production is located in Southern California Avocado is the official fruit of the state of California Fallbrook California claims without official recognition the title of Avocado Capital of the World also claimed by the town of Uruapan in Mexico and both it and Carpinteria California host annual avocado festivals The California Avocado Commission and the California Avocado Society are the two major grower organizations and Calavo Growers is a major distributor Cultivation in Peru Hass avocado production in Peru encompasses thousands of hectares in central and western Peru Peru has now become the largest supplier of avocados imported to the European Union and the second largest supplier to Asia and the United States The country s location near the equator and along the Pacific Ocean creates consistently mild temperatures all year Hass avocados from Peru are seasonally available to consumers from May through September and are promoted under the auspices of the Peruvian Avocado Commission headquartered in Washington D C Cultivation in Chile Chile has produced avocados for over 100 years with production increasing dramatically in the early 1980s due to global demand New York magazine reported in 2015 that Large avocado growers are draining the country s groundwater and rivers faster than they can replenish themselves 88 of total production and 99 of exported avocados from Chile are Hass avocados Avocados are a staple fruit in Chile with 30 of production destined for the domestic market No import tariffs are imposed on Chilean avocados by China the United States or the European Union due to free trade agreements Cultivars The examples and perspective in this article may not represent a worldwide view of the subject You may improve this article discuss the issue on the talk page or create a new article as appropriate May 2022 Learn how and when to remove this message A cultivars Choquette Avocado Choquette grafted A seedling from Miami Florida Choquette bore large fruit of good eating quality in large quantities and had good disease resistance and thus became a major cultivar Today Choquette is widely propagated in south Florida both for commercial growing and for home growing Gwen A seedling bred from Hass x Thille in 1982 Gwen is higher yielding and more dwarfing than Hass in California The fruit has an oval shape slightly smaller than Hass 100 200 g or 3 1 2 7 oz with a rich nutty flavor The skin texture is more finely pebbled than Hass and is dull green when ripe It is frost hardy down to 1 C 30 F Hass Two Hass avocados The Hass is the most common cultivar of avocado It produces fruit year round and accounts for 80 of cultivated avocados in the world All Hass trees are descended from a single mother tree raised by a mail carrier named Rudolph Hass of La Habra Heights California Hass patented the productive tree in 1935 The mother tree of uncertain subspecies died of root rot and was cut down in September 2002 Lula A seedling reportedly grown from a Taft avocado planted in Miami on the property of George Cellon it is named after Cellon s wife Lula It was likely a cross between Guatemalan and Mexican types Lula was recognized for its flavor and high oil content and propagated commercially in Florida Maluma A relatively new cultivar it was discovered in South Africa in the early 1990s by Mr A G Dries Joubert It is a chance seedling of unknown parentage Pinkerton First grown on the Pinkerton Ranch in Saticoy California in the early 1970s Pinkerton is a seedling of Hass x Rincon The large fruit has a small seed and its green skin deepens in color as it ripens The thick flesh has a smooth creamy texture pale green color good flavor and high oil content It shows some cold tolerance to 1 C 30 F and bears consistently heavy crops A hybrid Guatemalan type it has excellent peeling characteristics citation needed Reed Developed from a chance seedling found in 1948 by James S Reed in California this cultivar has large round green fruit with a smooth texture and dark thick glossy skin Smooth and delicate the flesh has a slightly nutty flavor The skin ripens green A Guatemalan type it is hardy to 1 C 30 F Tree size is about 5 by 4 m 16 1 2 by 13 ft citation needed B cultivars Fuerte Commercialized in the U S from budwood imported from Atlixco Mexico in 1911 Fuerte was the dominant commercial variety in the U S for the first half of the 20th century Sharwil Developed by James Cockburn Wilson died 1990 with Frank Victor Sharpe in Tamborine Mountain Queensland Australia in the 1950s a portmanteau of Sharpe and Wilson Wilson also developed the Willard variety Wilson and Hazzard imported the Reed variety into Australia and developed the Shepard variety Sharpe OBE was later awarded a CMG in 1972 for services to the avocado industry The variety originated in Guatemala Other cultivars Other avocado cultivars include Spinks Historically attested varieties which may or may not survive among horticulturists include the Challenge Dickinson Kist Queen Rey Royal Sharpless and Taft Stoneless avocado A stoneless avocado marketed as a cocktail avocado which does not contain a pit is available on a limited basis They are five to eight centimetres long the whole fruit may be eaten including the skin It is produced from an unpollinated blossom in which the seed does not develop Seedless avocados regularly appear on trees Known in the avocado industry as cukes they are usually discarded commercially due to their small size Production Avocado production 2020Country Production millions of tonnes Mexico 2 39 Colombia 0 88 Dominican Republic 0 68 Peru 0 66 Indonesia 0 61 Kenya 0 32World 8 06Source FAOSTAT of the United Nations In 2020 world production of avocados was 8 1 million tonnes led by Mexico with 30 2 4 million tonnes of the total table Other major producers were Colombia Dominican Republic Peru and Indonesia together producing 35 of the world total Despite market effects of the 2020 COVID 19 pandemic volume production of avocados in Mexico increased by 40 over 2019 levels In 2018 the US Department of Agriculture estimated that 231 028 hectares 570 880 acres in total were under cultivation for avocado production in Mexico a 6 increase over the previous year and that 2 million tonnes would be exported The Mexican state of Michoacan is the world leader in avocado production accounting for 80 of all Mexican output Most Mexican growers produce the Hass variety due to its longer shelf life for shipping and high demand among consumers First international air shipment of avocados from Los Angeles to Toronto for the Canadian National Exhibition 1927Market Seventy six percent of Mexico s avocado exports go to the United States with the free trade agreement between the US Canada and Mexico in July 2020 facilitating avocado shipments within the North American free trade zone The Mexican domestic market was expanding during 2020 Mexican avocado exports are challenged by growth of production by Peru and the Dominican Republic to supply the US and European markets During the COVID 19 pandemic Mexican avocado farmers restricted harvesting as the overall demand and supply chain slowed due to labor and shipping restrictions Later in 2020 demand in the United States and within Mexico increased at a time when American retail prices continued to rise During 2020 in the United States month to month volume sales of avocados were similar to those of tomatoes at about 250 million pounds 110 million kg per month A report issued in mid 2020 forecast that the worldwide market which was US 13 7 billion in 2018 would recover after the end of the pandemic and rise to US 21 6 billion by 2026 ToxicityAllergies Some people have allergic reactions to avocado There are two main forms of allergy those with a tree pollen allergy develop local symptoms in the mouth and throat shortly after eating avocado the second known as latex fruit syndrome is related to latex allergy and symptoms include generalised urticaria abdominal pain and vomiting and can sometimes be life threatening Toxicity to animals Avocado leaves bark skin or pit are documented to be harmful to animals cats dogs cattle goats rabbits rats guinea pigs birds fish and horses can be severely harmed or even killed when they consume them The avocado fruit is poisonous to some birds and the American Society for the Prevention of Cruelty to Animals ASPCA lists it as toxic to horses Avocado leaves contain a toxic fatty acid derivative persin which in sufficient quantity can cause colic in horses and without veterinary treatment death The symptoms include gastrointestinal irritation vomiting diarrhea respiratory distress congestion fluid accumulation around the tissues of the heart and even death Birds also seem to be particularly sensitive to this toxic compound The leaves of the Guatemalan variety of P americana are toxic to goats sheep and horses UsesNutrition Avocados rawNutritional value per 100 g 3 5 oz Energy670 kJ 160 kcal Carbohydrates8 53 gSugars0 66 gDietary fiber6 7 gFat14 66 gSaturated2 13 gMonounsaturated9 80 gPolyunsaturated1 82 gProtein2 gVitaminsQuantity DV Vitamin A equiv beta Carotenelutein zeaxanthin1 7 mg1 62 mg271 mgThiamine B1 6 0 067 mgRiboflavin B2 10 0 13 mgNiacin B3 11 1 738 mgPantothenic acid B5 28 1 389 mgVitamin B615 0 257 mgFolate B9 20 81 mgVitamin C11 10 mgVitamin E14 2 07 mgVitamin K18 21 mgMineralsQuantity DV Calcium1 12 mgIron3 0 55 mgMagnesium7 29 mgManganese6 0 142 mgPhosphorus4 52 mgPotassium16 485 mgSodium0 7 mgZinc6 0 64 mgOther constituentsQuantityWater73 23 gFluoride7 µgBeta sitosterol76 mgLink to USDA Database entry Percentages estimated using US recommendations for adults except for potassium which is estimated based on expert recommendation from the National Academies Raw avocado flesh is 73 water 15 fat 9 carbohydrates and 2 protein table In a 100 gram reference amount avocado supplies 670 kilojoules 160 kilocalories and is a rich source 20 or more of the Daily Value DV of several B vitamins such as 28 DV in pantothenic acid and vitamin K 20 DV with moderate contents 10 19 DV of vitamin C vitamin E and potassium Avocados also contain phytosterols and carotenoids such as lutein and zeaxanthin Fat composition Avocados have diverse fats For a typical one About 75 of an avocado s energy comes from fat most of which 67 of total fat is monounsaturated fat as oleic acid table Other predominant fats include palmitic acid and linoleic acid The saturated fat content amounts to 14 of the total fat Typical total fat composition is roughly 1 w 3 14 w 6 71 w 9 65 oleic and 6 palmitoleic and 14 saturated fat palmitic acid Although costly to produce nutrient rich avocado oil has a multitude of uses for salads or cooking and in cosmetics and soap products Research In 2022 a prospective cohort study following 110 487 people for 30 years found that eating two servings of avocado per week reduced the risk of developing cardiovascular diseases by 16 22 The study involved replacing half a daily serving of saturated fat sources including margarine butter egg yogurt cheese or processed meats with an equivalent amount of avocado Culinary Wikibooks Cookbook has a recipe module on Avocado The fruit of horticultural cultivars has a markedly higher fat content than most other fruit mostly monounsaturated fat and as such serves as an important staple in the diet of consumers who have limited access to other fatty foods high fat meats and fish dairy products Having a high smoke point avocado oil is expensive compared to common salad and cooking oils and is mostly used for salads or dips A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed The flesh is prone to enzymatic browning quickly turning brown after exposure to air To prevent this lime or lemon juice can be added to avocados after peeling The fruit is not sweet but distinctly and subtly flavored with smooth texture It is used in both savory and sweet dishes though in many countries not for both The avocado is common in vegetarian cuisine as a substitute for meats in sandwiches and salads because of its high fat content Generally avocado is served raw though some cultivars including the common Hass can be cooked for a short time without becoming bitter The flesh of some avocados may be rendered inedible by heat Prolonged cooking induces this chemical reaction in all cultivars It is used as the base for the Mexican dip known as guacamole as well as a spread on corn tortillas or toast served with spices Avocado is a primary ingredient in avocado soup Avocado slices are frequently added to hamburgers and tortas and is a key ingredient in California rolls and other makizushi maki or rolled sushi Sliced avocado A guacamole mix right used as a dip for tortilla chips left Avocado toast Avocado in milk and sugar a traditional dish from the Philippines where avocados are regarded as a dessert fruit rather than savory Indonesian style avocado milkshake with chocolate syrup Unusual avocado variety from Cebu Philippines A mocha almond fudge avocado layer cake Avocado is present within the layers of the cake International In Mexico and Central America avocados are served mixed with white rice in soups salads or on the side of chicken and meat They are also commonly added to pozole In Peru they are consumed with tequenos as mayonnaise served as a side dish with parrillas used in salads and sandwiches or as a whole dish when filled with tuna shrimp or chicken In Chile it is used as a puree like sauce with chicken hamburgers and hot dogs and in slices for celery or lettuce salads The Chilean version of Caesar salad contains large slices of mature avocado citation needed Avocados in savory dishes often seen as exotic are a relative novelty in Portuguese speaking countries such as Brazil where the traditional preparation is mashed with sugar and lime and eaten as a dessert or snack This contrasts with Spanish speaking countries such as Chile Mexico or Argentina where the opposite is true and sweet preparations are rare With the exception of the Philippines a former Spanish colony where avocados are traditionally used in sweet preparations and savory uses are seen as exotic In the Philippines where avocados were introduced from Mexico since before the 1700s Brazil Indonesia Vietnam and southern India especially the coastal Kerala Tamil Nadu and Karnataka region avocados are frequently used for milkshakes and occasionally added to ice cream and other desserts In Brazil the Philippines Vietnam and Indonesia a dessert drink is made with sugar milk or water and pureed avocado Chocolate syrup is sometimes added In Morocco a similar chilled avocado and milk drink is sweetened with confectioner s sugar and flavored with a touch of orange flower water In Ethiopia avocados are made into juice by mixing them with sugar and milk or water usually served with Vimto and a slice of lemon It is also common to serve layered multiple fruit juices in a glass locally called Spris made of avocados mangoes bananas guavas and papayas Avocados are also used to make salads In Kenya and Nigeria the avocado is often eaten as a fruit alone or mixed with other fruits in a fruit salad or as part of a vegetable salad In Ghana they are often eaten alone on sliced bread as a sandwich In Sri Lanka their well ripened flesh thoroughly mashed or pureed with milk and kitul treacle a liquid jaggery made from the sap of the inflorescence of jaggery palms is a common dessert In Haiti they are often consumed with cassava or regular bread for breakfast In the United Kingdom the avocado became available during the 1960s when introduced by Sainsbury s under the name avocado pear Much of the success of avocados in the UK is attributed to a long running promotional campaign initiated by South African growers in 1995 In Australia and New Zealand avocados are commonly served on sandwiches sushi toast or with chicken Leaves Avocado has elliptical shaped leaves In addition to the fruit the leaves of Mexican avocados Persea americana var drymifolia are used in some cuisines as a spice with a flavor somewhat reminiscent of anise They are sold both dried and fresh toasted before use and either crumbled or used whole commonly in bean dishes See alsoCalifornia Avocado Commission California Avocado Society Florida Lime amp Avocado Growers Inc v Paul Guacamole List of avocado dishes Plant propagation Recalcitrant seedExplanatory notesIntermingled in a trade or cultural sense but not necessarily a genetic one ReferencesWegier A Lorea Hernandez F Contreras A Tobon W amp Mastretta Yanes A 2017 Persea americana errata version published in 2018 The IUCN Red List of Threatened Species 2017 e T96986556A129765464 https dx doi org 10 2305 IUCN UK 2017 3 RLTS T96986556A96986588 en Downloaded on 01 May 2021 Persea americana Mill World Flora Online The World Flora Online Consortium 2022 Retrieved 25 May 2022 Avocado History Avocados From Mexico 18 May 2017 Retrieved 24 September 2022 Morton JF 1987 Avocado In Fruits of Warm Climates Center for New Crops and Plant Products Department of Horticulture and Landscape Architecture Purdue University West Lafayette IN pp 91 102 ISBN 978 0 9610184 1 2 What s in a name University of California Retrieved 27 March 2016 Chen H Morrell PL Ashworth V de la Cruz M Clegg MT 2008 Tracing the Geographic Origins of Major Avocado Cultivars Journal of Heredity 100 1 56 65 doi 10 1093 jhered esn068 PMID 18779226 Persea Americana Avocado Storey W B 1973 What kind of fruit is the avocado California Avocado Society 1973 74 Yearbook 57 70 71 Rendon Anaya Martha Ibarra Laclette Enrique Mendez Bravo Alfonso Lan Tianying Zheng Chunfang Carretero Paulet Lorenzo Perez Torres Claudia Anahi Chacon Lopez Alejandra Hernandez Guzman Gustavo Chang Tien Hao Farr Kimberly M Barbazuk W Brad Chamala Srikar Mutwil Marek Shivhare Devendra 20 August 2019 The avocado genome informs deep angiosperm phylogeny highlights introgressive hybridization and reveals pathogen influenced gene space adaptation Proceedings of the National Academy of Sciences 116 34 17081 17089 Bibcode 2019PNAS 11617081R doi 10 1073 pnas 1822129116 ISSN 0027 8424 PMC 6708331 PMID 31387975 Growing avocados flowering pollination and fruit set Government of Western Australia Department of Primary Industries and Regional Development Crops World regions Production quantity pick lists of 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Hong Kong Free Press Retrieved 31 October 2022 Landon Amanda J 2009 Domestication and Significance of Persea americana the Avocado in Mesoamerica Nebraska Anthropologist 47 Galindo Tovar Maria Elena Arzate Fernandez Amaury M Ogata Aguilar Nisao amp Landero Torres Ivonne 2007 The avocado Persea americana Lauraceae crop in Mesoamerica 10 000 years of history PDF Harvard Papers in Botany 12 2 325 334 325 doi 10 3100 1043 4534 2007 12 325 TAPALC 2 0 CO 2 JSTOR 41761865 S2CID 9998040 PDF from the original on 10 October 2015 Schaffer B 2013 The avocado botany production and uses Wallingford Oxfordshire UK CABI ISBN 978 1 84593 701 0 page needed Dillehay Tom D Goodbred Steve Pino Mario Vasquez Sanchez Victor F Tham Teresa Rosales Adovasio James Collins Michael B Netherly Patricia J Hastorf Christine A Chiou Katherine L Piperno Dolores Rey Isabel Velchoff Nancy 2017 Simple technologies and diverse food strategies of the Late Pleistocene and Early Holocene at Huaca Prieta Coastal Peru Science 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westerners aren t aware of Interaksyon Retrieved 1 January 2023 Around the world culinary tour with avocados AvoSeedo 20 October 2015 Zeldes Leah A 2 June 2010 Dining Chicago Chicago s Restaurant amp Entertainment Guide Inc Archived from the original on 21 September 2015 Retrieved 20 June 2010 Lim T K 2012 Edible Medicinal And Non Medicinal Plants Volume 3 Fruits Springer Science amp Business Media p 82 ISBN 978 94 007 2534 8 Saner Emine 2 November 2015 Ripe and ready how evil geniuses got us hooked on avocados The Guardian Retrieved 3 October 2020 Thomas E Weil 1969 Pamphlet 550 77 United States U S Government Printing Office Digitized 16 August 2007 104 ISSN 0892 8541 Archived from the original on 21 July 2020 Diana Kennedy 2010 Oaxaca Al Gusto An Infinite Gastronomy University of Texas Press p 426 ISBN 978 0 292 72266 8 Further readingBruce Shaffer B Nigel Wolstenhome Anthony W Whiley eds 2012 The Avocado Botany Production and Uses CABI ISBN 9781845937010 External linksAvocado at Wikipedia s sister projects Definitions from WiktionaryMedia from CommonsTexts from WikisourceRecipes from WikibooksTaxa from Wikispecies Definitive illustrated list of avocado varieties 9 March 2021 at the Wayback Machine California Avocado Commission Avocados beyond Persea americana 7 November 2006 at the Wayback Machine California Rare Fruit Growers, wikipedia, wiki, book, books, library, article, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games, mobile, phone, android, ios, apple, mobile phone, samsung, iphone, xiomi, xiaomi, redmi, honor, oppo, nokia, sonya, mi, pc, web, computer