Avokado

The native range of the avocado extends from Mexico to Peru. Its fruit is botanically a large berry containing a single large seed. The species was scientifically named by the British botanist Philip Miller in 1768. The tree grows to 9-20 m, with a trunk diameter between 0.3-0.6 m.

Depending on the cultivar, avocados have green, brown, purplish, or black skin, and may be pear-shaped, egg-shaped, or spherical. The blossoms are small and have no petals. The avocado has three races, the Mexican, the Guatemalan and the West Indian.

Origin and Production

Avocados are currently cultivated in the tropical and Mediterranean climates of many countries. In 2024, Mexico was the world's leading producer of avocados, supplying 25% of the global harvest of 11.2 million tonnes. In 2024, Michoacán accounted for 75% of Mexican avocados. Avocado trees are often propagated through grafting to maintain consistent fruit output. For commercial purposes, the fruits are picked while unripe and ripened after harvesting.

Chemistry and Scent Profile

Analysis of the aroma of Fuerte avocados identified 43 components, including 15 terpenes, 8 esters, 8 aldehydes and 6 alcohols. Ethanol, (Z)-3-hexenol and (E)-2-hexenal were the major constituents in green and ripe fruits, and decreased at the final stage of maturation. Over-ripe fruits had the highest content of esters and of terpenoids, especially d-limonene and z-nerolidol.

Avocado Oil

Avocado oil is an edible oil extracted from the pulp of avocados. It is high in monounsaturated fats and vitamin E. Its smoke point is 250 °C for unrefined oil and 271 °C for refined oil. The green colour of cold-pressed 'Hass' oil is attributed to high levels of chlorophylls and carotenoids. Avocado oil has a similar monounsaturated fat profile to olive oil.