Mexican Avocados

The Origin of Avocados

The avocado is sometimes referred to as the “lizard pear” because of its form and the rough appearance of its skin. The word avocado comes from the Aztec word “ahuacatl”. Though it is often thought to be a vegetable the avocado is actually a fruit. Mexico is the center of origin of the avocado. Evidence discovered in a cave in Coxcatlan, Puebla indicates that avocado consumption dates back to 10,000 B.C.

Ancient cultures possessed knowledge of the many varieties of avocado. This is illustrated in the Florentine Codex which mentions three types of avocado. According to their descriptions “aoacatl” pertains to the Persea americana var. drymifolia (Mexican variety), “tlacacolaocatl” pertains to Persea americana var. americana (Antillian variety) and “quilaoacatl” pertains to Persea americana var. guatemalensis (Guatemalan variety). Actually, one can consider all three varieties within the species Persea americana Mill.

In his book “ History of the Plants of New Spain” Dr. Francisco Hernandez, historian and the doctor of King Philip II, wrote about the flora of the region. Regarding the avocado tree he describes the “ahoacaquahuitl” as “ a large tree with leaves in a shape similar to the lemon tree but wider, rougher and a darker shade of green. The flower is white and yellow and the fruit has the form of a large egg. It has a black exterior, green interior and the consistency is creamy with the flavor of green nuts. When consumed, the avocado increases sensual appetites and increases semen quantity. The seed- white, reddish and solid- is the size of a dove egg and produces oil that is similar to that of almonds. This oil can heal rashes and scars and prevent spilt ends among other things. “

In the colonial era the Spanish introduced the avocado to other American and European countries. At the end of the 19th century and the beginning of the 20th century the consumption of the avocado was based upon the production of plants of the Mexican and Antillian variety.

Later, with the use of propagation techniques such as grafting and with the discovery of the Fuerte avocado the first avocado orchards were established. In the 1950s through the 1970s farming of the varieties Boot 7, Boot 8, Choquette, Rincon, Rincon Hall, Lula, Grana, Wurtz, Erandol, Fuerte, Bacon and Criollo began; the last three varieties being the most common.

In 1963 the first commercial nurseries for the Hass avocados were established. These nurseries had a production potential of 18,000 – 20,000 plants and used certified buds originating from Santa Paula, California, USA. With the establishment of commercial nurseries of this variety the Hass avocado market surpassed and replaced the national market for Fuerte avocados in Mexico, as well as, other avocado varieties.

The motivation to produce the Hass avocado was based on the excellent quality of its flesh, as well as, its sustained production capabilities, flexible crop schedule, durable nature and its ability to tolerate transport and storage. Moreover, the growth habits of the compact Hass avocado tree allow farmers to increase tree density and facilitate production.

Hass Avocado

Due to an increase in the area used to farm the Hass avocado, Mexico is now the largest producer and consumer of avocados in the world. In 2010 Mexico had a production of 1,077,505 tons harvested over 134,325 hectares (331,924 acres).

As the world’s leading producer and exporter of avocados Mexico exported 359,360 tons in 2010 and 2011. These were harvested from 63,408 exportation-certified hectares (156,684 acres). After the United States, Japan is the second largest market for the avocado, with a volume of 33,429 tons, placing Mexico as the leading supplier for the Japanese market.

Characteristics of the avocado producing region of Michoacan, Mexico.

Thanks to the unique combination of fertile volcanic soil, an ideal climate, abundant rain and generations of experience, Mexico is considered the producer of the world’s finest avocados.

Today Mexico continues to be the only place in the world where avocado trees bloom naturally four times a year. This results in an annual harvest of creamy, delicious and irresistible avocados whose superior quality and distinct flavor is available throughout the year.

Since the 1990s the state of Michoacan has been Mexico’s primary avocado production region. More than 85% of Mexico’s avocados come from this centrally located state. 79% of Mexico’s avocado acreage is in the state of Michoacan, which grew 107,058 hectares (264,546 acres) of avocados in 2010.Other states such as Jalisco, Mexico, Morelos, Nayarit, Guerrero and Puebla are also considered important avocado producers.

The avocado is one of the world’s most versatile fruits

With its nutty flavor, creamy texture and multitude of nutrients the Mexican avocado has greatly elevated both the flavor and nutritional quality of daily cuisine. Avocados can be used in a variety of dishes ranging from guacamole and dips to entrees, salads, sandwiches, snacks, main dishes, soups, desserts and drinks. Avocados are an excellent substitute for oil and butter when baking and they are great to use on the skin as a beauty treatment.

Avocado fruit, leaves and pit are used in natural medicine to eliminate microbes and parasites when fighting dysentery and gastrointestinal distress. The leaves can be used as an expectorant. It is also believed that protein-rich calories of the fruit combined with its vitamins and mineral salts give the avocado an aphrodisiac quality.