Avocado Overview
The avocado (Persea americana), also known as the alligator pear or avocado pear, is an evergreen tree in the laurel family (Lauraceae). Native to the Americas, it was first domesticated in Mesoamerica over 5,000 years ago. The species likely originated in the highlands of south-central Mexico and Guatemala. Avocado trees are naturally distributed from Mexico to Costa Rica and thrive in tropical and Mediterranean climates worldwide.
The avocado fruit, a large berry with a single seed, has smooth, buttery flesh and comes in green, brown, purplish, or black varieties. Cultivars vary in shape, including pear-shaped, egg-shaped, or spherical forms. Typically harvested unripe, the fruit ripens post-harvest. Avocados are nutrient-dense and rich in fats, making them a staple in many cuisines and vegetarian diets.
Cultivation and Challenges
Avocado trees are partly self-pollinating and propagated through grafting for consistent yields. As of 2020, Mexico produces nearly 30% of the global avocado supply. However, avocado farming poses challenges:
- Environmental Impact: High water demand strains resources in major production areas like California, Mexico, and Chile.
- Deforestation: Expansion of avocado farms has led to habitat destruction.
- Social Concerns: Organized crime in Mexico partially controls production, raising human rights issues.
- Climate Change: Shifting growing zones, heat waves, and drought are expected to impact future cultivation.
Tree Description
Avocado trees grow 9–20 m (30–66 ft) tall, with trunks 0.3–0.6 m (1–2 ft) in diameter. The leaves are 8–25 cm (3–10 in) long, arranged alternately.
Flowers
Avocado trees produce thousands of small, pale-green blossoms annually. Each flower has nine stamens and two orange nectar glands.
Fruit Characteristics
Avocado fruits are climacteric berries, typically 7–20 cm (3–8 in) long, weighing 100–1,000 g (3.5–35 oz). Domesticated varieties have been selectively bred for larger, fleshier fruit with thinner skins compared to early wild forms.