Avocado

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The home of the avocado is the tropical and subtropical Central America. Today it is cultivated in all tropical and subtropical regions worldwide. Annual production is approx. 2 million tons, of which 60% come from North and Central America. Main avocado suppliers for the European market are Israel, South Africa, Mexico, Brazil and Columbia.

Description:

The avocado is a berry fruit. It grows on a 5 to 10m high evergreen tree. It is usually pear-shaped, but may be round, oval or oblong.
With an average size of 10 to 15cm, the fruit has a weight of 200 to 400 grams.
Depending on the type, the skin may be thick, thin, smooth or wrinkled; the colour may vary from light to dark green, or brownish-red to black. The soft yellowish flesh tastes slightly sweet and nutty. A large, inedible seed covered with a leathery skin is found in the fruit. Together with the olive, the fruit has the highest fat content of all fruits, up to 30%. Hence, it is used in the production of food oil and cosmetic products, besides consumption. High in potassium, magnesium, iron, protein, ProVitamin A and Vitamins E, K and B, the avocado is an extremely healthy fruit.

Marketing :

Avocados are available year round. Currently the annual import is approx. 10,000 to 15,000 tons. The are harvested in unripe condition and are ripening during transport. Most varieties may stored for 2 to 4 weeks in firm condition, at 6-8° C and a relative humidity of 90%. The consumer may want to further ripen firm fruits for 2 to 3 days, at room temperature in a plastic bag together with a ripe apple.

Use:

The avocado has a pleasant taste and offers numerous methods of preparation. It is eaten mainly fresh, by cutting it lengthwise and through the centre and removing the seed. Immediate sprinkling with lemon juice prevents a brown discolouration of the flesh. Many people like to sprinkle the fruit with lemon juice, season it with salt and pepper and spoon it out of the skin. Pureed flesh, mixed with diced tomatoes, onions, garlic, chilli, pepper and salt results in the famous Mexican "Guacamole", a delicious and spicy spread. When using the avocado in sauces or soups, it must not be boiled, but only carefully warmed. Boiling leads to flavour loss and the fruit becomes inedible und bitter.