Avocados – find manufacturers and suppliers

The avocado (Persea americana) is very healthy and therefore a great addition to the diet.

It belongs to the laurel family (Lauraceae) and was cultivated by the indigenous peoples of South America around 10,000 years ago. The Aztecs called it "ahuacatl", which means "testicle", because of its shape. With the colonization by the Spanish, the avocado arrived in Europe in the 16th century and spread worldwide

Below are the properties, varieties and countries where avocados are grown, how they can be used in the kitchen and their nutritional values and health benefits:

Properties of avocados:

1. The avocado is an evergreen tree that can grow up to 20 meters high.
2. It is a berry with a large, round to oval shape.
3. Depending on the variety, the skin is smooth or wrinkled and green to black.
4. The flesh is creamy and buttery. The color is yellowish-green.
5. The stone is large and not edible.

There are numerous varieties, the best known of which are:

1. Hass has a dark, rough skin, a nutty flavor and a high oil concentration.
2. Fuerte has a smooth, green skin and a mild flavor.
3. Bacon has a thinner skin. The color is light green.

Cultivation of avocados:

1. The avocado originally comes from Central and South America, particularly from regions that now belong to Mexico, Guatemala and Peru.
2. The largest producers of avocados are Mexico (the world's leading producer), the Dominican Republic, Peru, Colombia, Indonesia and Kenya.

Use of avocados in the kitchen:

The avocado is extremely versatile in the kitchen:

• Classically as guacamole (with lime juice, onions, garlic, tomatoes, coriander).
• On bread with salt, pepper, tomatoes or egg.
• In salads combined with spinach, rocket, nuts and cheese.
• They give smoothies a creamy consistency.
• Part of California rolls in sushi.
• Grilled or as avocado pasta
• In desserts, for example in chocolate mousse or as avocado ice cream.

Nutritional values and health benefits of avocados:

The avocado is rich in:

• Healthy fats especially monounsaturated fatty acids (oleic acid). This is good for the cardiovascular system.
• Fiber which aids digestion.
• Vitamins, especially vitamin E (antioxidant), vitamin K (promotes blood clotting) and the B vitamins (energy production).
• Minerals such as potassium (important for blood pressure) and magnesium.

The avocado is a nutrient-rich superfood with a wide range of uses. Nevertheless, it should be consumed consciously in order to minimize its ecological impact.

Below you will find an overview of the most important criteria that you should pay attention to when buying avocados:

When buying avocados, quality, ripeness, origin, sustainability and shelf life play a decisive role.

• There are many varieties of avocado, but these are the most relevant for the trade:
• Hass are small to medium-sized with dark, wrinkled skin. They have a high oil content and have a long shelf life.
• Fuerte are larger with a smooth green skin. They have a mild flavor and a medium shelf life.
• Bacon have a thin, green skin. This variety has a lower fat content and a shorter shelf life
• Pinkerton have an elongated shape. They produce high yields and have a long shelf life.
• Hass avocados are recommended for food service and retail due to their flavor, fat content and long shelf life.
• Depending on the intended use, the avocado should be purchased at the right stage of ripeness:
• Unripe (firm, light green, not yielding) are ideal for longer storage or transportation
• Semi-ripe (medium firm, slightly yielding) are perfect for supermarkets or restaurants with a few days' storage time.
• Ready-to-eat (soft, darker skin, fully yielding), they should be sold directly or processed immediately.
• The avocado is perfectly ripe when the small stalk can be easily removed and is green underneath. Hass avocados become darker as they ripen.
• The growing regions and seasonal availability:
• Mexico supplies all year round. The world's largest exporter.
• Peru is in season from May to October. Peru produces large fruits with a good shelf life.
• Colombia supplies all year round. Production is more sustainable compared to Mexico.
• Chile delivers from August to March. The avocados are of high quality, but water consumption during production is high.
• Israel is in season from fall to spring. The advantage is short transportation routes to Europe.
• Kenya harvests Hass from June to September and Fuerte from March to April. Production in Kenya is very sustainable due to the ideal climatic conditions.
• Avocados are sensitive, so you should pay attention to the following factors:
• Use cardboard boxes with ventilation holes for longer shelf life.
• Padding or mesh inserts prevent bruising.
• Observe the cold chain. The ideal storage temperature is 5-7°C
• Do not store unripe avocados in the fridge, otherwise they will not ripen.
• Avocados must not be transported too cold, otherwise they will suffer "cold damage" (brown spots in the flesh).
• Avocado cultivation has a high environmental impact, which is why certifications are important:
• Fairtrade: social and environmental standards.
• Rainforest Alliance: sustainable agriculture
• Organic seal (EU, Demeter, Naturland): No chemical pesticides or fertilizers
• If possible, buy avocados from sustainable cultivation or from farms with Fairtrade certification.
• Monitor prices regularly and synchronize harvest times to take advantage of good purchasing times.

With these tips, purchasing avocados can be of high quality, sustainable and economically efficient.

Avocados can be purchased from various suppliers. Comprehensive information about producers and suppliers of Avocados from all over the world can be found on Exportpages.