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avocado

  (ăv'ə-kä'dō, ä'və-) pronunciation
n., pl. -dos.
    1. A tropical American tree (Persea americana) having oval or pear-shaped fruit with leathery skin, yellowish-green flesh, and a large seed.
    2. The edible fruit of this tree. Also called alligator pear, avocado pear.
  1. A dull green.

[American Spanish, alteration (influenced by obsolete Spanish avocado, lawyer) of Nahuatl ahuacatl.]

WORD HISTORY   The history of avocado takes us back to the Aztecs and their language, Nahuatl, which contained the word ahuacatl meaning both “fruit of the avocado tree” and “testicle.” The word ahuacatl was compounded with others, as in ahuacamolli, meaning “avocado soup or sauce,” from which the Spanish-Mexican word guacamole derives. In trying to pronounce ahuacatl, the Spanish who found the fruit and its Nahuatl name in Mexico came up with aguacate, but other Spanish speakers substituted the form avocado for the Nahuatl word because ahuacatl sounded like the early Spanish word avocado (now abogado), meaning “lawyer.” In borrowing the Spanish avocado, first recorded in English in 1697 in the compound avogato pear (with a spelling that probably reflects Spanish pronunciation), we have lost some traces of the more interesting Nahuatl word.


 
 

A tropical and subtropical fruit tree, Persea americana, in the Lauraceae family. It originated in Central America or adjoining regions of North or South America. It has now spread to much of the near-tropical world.

The species is divided into three horticultural races with differing commercial qualities. The so-called West Indian race is least tolerant of cold, the Mexican most tolerant, and the Guatemalan intermediate. This same gradation is found in salt tolerance (West Indian highest) and oil content (West Indian lowest). But in some other respects the West Indian race is intermediate (skin thickness), or one of the races is different from the other two (the West Indian fruit is less tolerant of cold storage; the Mexican has smaller fruit with a unique aniselike odor; the Guatemalan has a smaller seed ratio, and takes twice as long to mature—14 months or more in California).

Mexico is the world's leading producer, followed by Brazil and California, then Colombia and Venezuela, countries of eastern South America, Central America, Caribbean Islands, Florida, Philippines, and Zaire (central West Africa). South Africa and Israel have important export industries, primarily to Europe. Many other countries have begun development. The California industry is expanding rapidly, and the avocado has become one of the state's leading fruit crops. See also Fruit; Fruit, tree.


 

Fruit of the tree Persica americana, also known as the avocado pear or alligator pear, because of its rough skin and pear shape, although it is not related to the pear. It is unusual among fruits for its high fat content (17-27%), of which 7-14% is linoleic acid, and also for the fact that it does not ripen until after it has been removed from the tree.

Half an avocado (130 g) is a rich source of vitamin C and copper; a good source of vitamin B6; a source of protein and iron; contains 26 g of fat, of which 20% is saturated; provides 2.6 g of dietary fibre; supplies 265 kcal (1110 kJ).

 

[a-voh-KAH-doh] Native to the tropics and subtropics, this rich fruit is known for its lush, buttery texture and mild, faintly nutlike flavor. The fruit's name comes from ahuacatl, the Nahuatl word for "testicle," which is assumed to be a reference to the avocado's shape. Florida was the site of the first U.S. Avocado trees in the 1830s but almost 80 percent of today's crop comes from California. Known early on as alligator pear, the many varieties of today's avocado can range from round to pear-shaped. The skin can be thick to thin, green to purplish black and smooth to corrugated. The flesh is generally a pale yellow-green and softly succulent. The two most widely marketed avocado varieties are the pebbly textured, almost black Hass and the green Fuerte, which has a thin, smooth skin. Depending on the variety, an avocado can weigh as little as 3 ounces and as much as 4 pounds. There are even tiny Fuerte cocktail avocados (also called avocaditos) that are the size of a small gherkin and weigh about 1 ounce. Like many fruits, avocados ripen best off the tree. Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are what are usually found in the market. Select those that are unblemished and heavy for their size. To speed the ripening process, place several avocados in a paper bag and set aside at room temperature for 2 to 4 days. Ripe avocados can be stored in the refrigerator several days. Once avocado flesh is cut and exposed to the air it tends to discolor rapidly. To minimize this effect it is always advisable to add cubed or sliced avocado to a dish at the last moment. When a dish containing mashed avocado, such as guacamole, is being prepared, the addition of lemon or lime juice helps to prevent discoloration. (It is not true that burying the avocado pit in the guacamole helps maintain good color.) Avocados are at their buttery best in raw preparations; cooking them longer than a few minutes diminishes their delicate flavor and can turn them bitter. Though avocados are high in unsaturated fat, the California Avocado Advisory Board states that half of an 8-ounce avocado contains only 138 calories. In addition, avocados contain a fair amount of vitamin C, thiamine and riboflavin.

 

Avocado (Persea americana).
(click to enlarge)
Avocado (Persea americana). (credit: S.A. Scibor — Shostal)
Fruit of Persea americana, of the laurel family, a tree native to the Western Hemisphere from Mexico south to the Andean regions. Avocados are extremely variable in shape, size, and colour (green to dark purple). The outer skin may be thin, or coarse and woody. The greenish or yellowish flesh has a buttery consistency and a rich, nutty flavour. In some varieties the flesh contains as much as 25% unsaturated oil. Avocados are the principal ingredient of the Mexican sauce guacamole. They provide thiamine, riboflavin, and vitamin A.

For more information on avocado, visit Britannica.com.

 

[Sp]

A pear-shaped fruit with soft oily edible flesh (Persea americana). Native to Mexico. Domesticated from about 1800 bc.

 
(ä'vəkä'do, ăv') , tropical American broad-leaved evergreen tree of the genus Persea of the family Lauraceae (laurel family). The fruit, called avocado, alligator pear, or, in Spanish, aguacate, has a high oil content. It is eaten fresh, chiefly in salads and guacamole. The avocado was cultivated by the Aztecs. Avocados are classified in the division Magnoliophyta, class Magnoliopsida, order Magnoliales, family Lauraceae.


 
Nutritional Values: The Nutritional Value for: avocados

Description Quantity Energy
(calories)
Carbs
(grams)
Protein
(grams)
Cholesterol
(milligrams)
Weight
(grams)
Fat
(grams)
Saturated Fat
(grams)
California 1 avocado 305 12 4 0 173 30 4.5
Florida 1 avocado 340 27 5 0 304 27 5.3
 
Word Tutor: avocado
pronunciation

IN BRIEF: A pear-shaped tropical fruit with thick greenish skin.

pronunciation Avocado is the main ingredient in guacamole.

 
Wikipedia: avocado
Avocado
Avocado fruit and foliage, Huntington Library, California
Avocado fruit and foliage, Huntington Library, California
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Laurales
Family: Lauraceae
Genus: Persea
Species: P. americana
Binomial name
Persea americana
Mill.
Avocado, raw (edible parts)
Nutritional value per 100 g (3.5 oz)
Energy 160 kcal   670 kJ
Carbohydrates     8.53 g
- Sugars  0.66 g
- Dietary fiber  6.7 g  
Fat 14.66 g
- saturated  2.13 g
- monounsaturated  9.80 g  
- polyunsaturated  1.82 g  
Protein 2 g
Thiamin (Vit. B1)  0.067 mg   5%
Riboflavin (Vit. B2)  0.130 mg   9%
Niacin (Vit. B3)  1.738 mg   12%
Pantothenic acid (B5)  1.389 mg  28%
Vitamin B6  0.257 mg 20%
Folate (Vit. B9)  81 μg  20%
Vitamin C  10 mg 17%
Calcium  12 mg 1%
Iron  0.55 mg 4%
Magnesium  29 mg 8% 
Phosphorus  52 mg 7%
Potassium  485 mg   10%
Zinc  0.64 mg 6%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

The avocado (Persea americana) is a tree native to Mexico and Central America, classified in the flowering plant family Lauraceae. The name "avocado" also refers to the fruit of the tree.

The tree grows to 20 metres (65 ft), with alternately arranged, evergreen leaves, 12–25 centimetres long. The flowers are inconspicuous, greenish-yellow, 5–10 millimetres wide. The pear-shaped fruit is botanically a drupe, from 7 to 20 centimetres long, weighs between 100 and 1000 grams, and has a large central seed, 3 to 5 centimetres in diameter.[citation needed]

An average avocado tree produces about 120 avocados annually. Commercial orchards produce an average of 7 tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare.[1] Biennial bearing can be a problem, with heavy crops in one year being followed by poor yields the next. The fruit is sometimes called an avocado pear or alligator pear, due to its shape and rough green skin. The avocado tree does not tolerate freezing temperatures, and can be grown only in subtropical or tropical climates.

Etymology

The word "avocado" comes from the Spanish word aguacate, which derives in turn from the Nahuatl (Aztec) word ahuacatl, meaning "testicle", because of its shape. In some countries of South America such as Argentina, Bolivia, Chile, Peru, and Uruguay, the avocado is known by its Quechua name, palta. In other Spanish-speaking countries it is called aguacate, and in Portuguese it is abacate. The name "avocado pear" is sometimes used in English, as are "alligator pear" and "butter pear". The Nahuatl ahuacatl can be compounded with other words, as in ahuacamolli, meaning "avocado soup or sauce", from which the Mexican Spanish word guacamole derives.

Cultivation

Worldwide avocado output in 2005
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Worldwide avocado output in 2005
Food and agriculture
Avocado.jpeg
Avocado fruit (cv. 'Fuerte'); left: whole, right: in section
Country Quantity (Tm) World Rank1
Mexico 1,040,390 1
Indonesia 263,575 2
United States of America 214,000 3
Colombia 185,811 4
Brazil 185,811 5
Chile 163,000 6
Dominican Republic 140,000 7
Peru 102,000 8
China 85,000 9
Ethiopia 81,500 10
1Source: FAO (2004) Major Producers of Avocado

The subtropical species needs a climate without frost and little wind. When mild frost does occur, the fruit drops from the tree, reducing the yield, although the cultivar Hass can tolerate temperatures down to −1°C. Contrary to the conventional wisdom, avocado trees cannot sustain the frost. Avocado farmers in California lost hundreds of millions of dollars in 2006 due to a temperature drop[citation needed]. The trees also need well aerated soils, ideally more than 1 m deep. Yield is reduced when the irrigation water is highly saline. These soil and climate conditions are met only in a few areas of the world, particularly in southern Spain, the Levant, South Africa, Peru, parts of central and northern Chile, Vietnam, Indonesia, Australia, New Zealand, the United States, the Philippines, Malaysia, Mexico and Central America, the center of origin and diversity of this species. Each region has different types of cultivars. Mexico is the largest producer of the Hass variety, with over 1 million tonnes produced annually.

Propagation and rootstocks

While an avocado propagated by seed can bear fruit, it takes 4–6 years to do so, and the offspring is unlikely to resemble the parent cultivar in fruit quality. Thus, commercial orchards are planted using grafted trees and rootstocks. Rootstocks are propagated by seed (seedling rootstocks) and also layering (clonal rootstocks). After about a year of growing the young plants in a greenhouse, they are ready to be grafted. Terminal and lateral grafting is normally used. The scion cultivar will then grow for another 6–12 months before the tree is ready to be sold. Clonal rootstocks have been selected for specific soil and disease conditions, such as poor soil aeration or resistance to the soil-borne disease caused by phytophthora, root rot.

Breeding

The species is partially unable to self-pollinate, because of dichogamy in its flowering. The limitation, added to the long juvenile period, makes the species difficult to breed. Most cultivars are propagated via grafting, having originated from random seedling plants or minor mutations derived from cultivars. Modern breeding programs tend to use isolation plots where the chances of cross-pollination are reduced. That is the case for programs at the University of California, Riverside, as well as the Volcani Centre and the Instituto de Investigaciones Agropecuarias in Chile.

Diseases

Harvest and post-harvest

The avocado is a climateric fruit, which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42°F (3.3 to 5.6°C) until they reach their final destination. Avocado must be mature to ripen properly. Avocados that fall off the tree ripen on the ground, and, depending on the amount of oil they contain, their taste and texture may vary greatly. Generally, the fruit is picked once it reaches maturity; Mexican growers pick Hass-variety avocados when they have more than 23% dry matter and other producing countries have similar standards. Once picked, avocados ripen in a few days at room temperature (faster if stored with other fruits such as bananas, because of the influence of ethylene gas). Premium supermarkets sell pre-ripened avocados treated with synthetic ethylene to hasten the ripening process.[2] In some cases, avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; however, if the fruit stays on the tree for too long it will fall to the ground.

Introduction to Europe

The earliest known written account of the avocado in Europe is that of Martín Fernández de Enciso (c. 1470–c. 1528) in 1519 in his book, Suma de Geografía que Trata de Todas las Partidas y Provincias del Mundo. The plant was introduced to Indonesia by 1750, Brazil in 1809, Palestine in 1908, and South Africa and Australia in the late 19th century. (Source: indexfresh.com).

Cultivation in California

Persea americana, young avocado plant (seedling), complete with seed and roots
Enlarge
Persea americana, young avocado plant (seedling), complete with seed and roots

The avocado was introduced to the U.S. state of California in the 19th century, and has become an extremely successful cash crop. Ninety-five percent of United States avocado production is located in California, and 80% occurs in San Diego County [citation needed]. Approximately 59,000 acres (approximately 24,000 hectares) of avocados are grown in California. Fallbrook, California, claims the title of "Avocado Capital of the World", and both Fallbrook and Carpinteria, California host annual avocado festivals.

While dozens of cultivars are grown in California, Hass (commonly misspelled "Haas") is most common, accounting for more than 80% of the crop. Hass avocado fruits have a dark, rippled skin and rich, creamy flesh. All Hass avocado trees are related to a single "mother tree" that was bought as a seedling by a mail carrier named Rudolph Hass. [citation needed] He bought the seedling from A.R. Rideout of Whittier, California, in 1926. Hass planted the seedling in his front yard in La Habra Heights, California, and patented the tree in 1935. All Hass avocados can be traced back to grafts made from that tree. The "mother tree" died of root rot in 2002.

Other avocado cultivars include Bacon, Fuerte (pictured), Gwen, Pinkerton, Reed and Zutano. The fruit of the cultivar Florida, grown mostly outside California, is larger and rounder, with a smooth, medium-green skin, and a less-fatty, firmer and fibrous flesh. These are occasionally marketed as low-calorie avocados.

The avocado is unusual in that the timing of the male and female phases differs among cultivars. There are two flowering types, "A" and "B". "A" cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon. Then they open as male in the afternoon of the second day. "B" varieties open as female on the afternoon of the first day, close in late afternoon and reopen in the male the following morning.

"A" cultivars: Hass, Gwen, Lamb Hass, Pinkerton, Reed.
"B" cultivars: Fuerte, Sharwil, Zutano, Bacon, Ettinger, Sir Prize, Walter Hole.[3][4]

Certain cultivars, such as the Hass, have a tendency to bear well only in alternate years. After a season with a low yield, due to factors such as cold (which the avocado does not tolerate well), the trees tend to produce abundantly the next season. This heavy crop depletes stored carbohydrates, resulting in a reduced yield the following season, and thus the alternate bearing pattern becomes established.

Avocado tree trained as a houseplant
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Avocado tree trained as a houseplant
Avocado pit sprouting in a terrarium
Enlarge
Avocado pit sprouting in a terrarium
Avocado tree grown in the backyard
Enlarge
Avocado tree grown in the backyard

As a houseplant

Avocado can be grown as a houseplant from seed. It can germinate in normal soil in a large pot or by suspending a washed pit (generally using toothpicks embedded in the sides) pointed-side up and filling the glass until the bottom quarter of the pit is covered. The pit will crack as it absorbs water and germinates, and should sprout in 4–6 weeks. When the roots and stem emerge from the seed, it can be planted in soil. The young tree is amenable to pruning and training but will not normally bear fruit indoors without sufficient sunlight and a second plant to cross-pollinate.

Nutritional value

A whole medium avocado contains approximately 55% of the United States FDA's recommended daily amount of fat, though they are high in monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.[5]

A fatty triol (fatty alcohol) with one double bond, avocadene (16-heptadecene-1,2,4-triol), is found in avocado and has been tested for anti-bacterial and anti-inflammatory properties. These properties are likely related with the curative effects of avocado described for a number of ailments (diarrhea, dysentery, abdominal pains and high blood pressure).[6]

Uses

Two avocado fruits
Enlarge
Two avocado fruits

The fruit of horticultural cultivars ranges from more or less round to egg- or pear-shaped, typically the size of a temperate-zone pear or larger, on the outside bright green to green-brown (or almost black) in color. The fruit has a markedly higher fat content than most other fruit, mostly monounsaturated fat. A ripe avocado will yield to a gentle pressure when held in the palm of the hand and squeezed. The flesh is typically greenish yellow to golden yellow when ripe. The flesh oxidizes and turns brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.

The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet, but fatty, strongly flavored, and of smooth, almost creamy texture. It is used as the base for the Mexican dip known as guacamole, as well as a filling for several kinds of sushi, including California rolls. Avocado is popular in chicken dishes and as a spread on toast, served with salt and pepper. In Brazil and Vietnam, avocados are considered sweet fruits, so are frequently used for milk-shakes and occasionally added to ice cream and other desserts. In Vietnam, the Philippines and Indonesia, a dessert drink is made with sugar, milk, and pureed avocado.

In Central America, avocados are served mixed with white rice. In Chile its consumption is widespread and used as a puree in chicken, hamburgers and hot dogs, and in slices for celery or lettuce salads. The Chilean version of caesar salad contains large slices of mature avocado.

Avocado flesh has also been used by some Native American tribes in the southwestern United States in the mixing and application of adobe.[citation needed]

Avocado is also thought to promote physical beauty and is used in cosmetics to this day. The Aztecs ate the fruit as an aphrodisiac.

Toxicity to animals

There is documented evidence that animals such as cats, dogs, cattle, goats, rabbits, birds, parrots, fish and particularly, horses[7][8] can be severely harmed or even killed when they consume the avocado leaves, bark, skin, or pit. The avocado fruit is poisonous to birds in some cases, so on a practical level feeding the fruit to birds should be avoided. Avocado leaves contain a toxic fatty acid derivative known as persin, which in sufficient quantity can cause equine colic and with lack of veterinary treatment--death.[9] The symptoms include gastrointestinal irritation, vomiting, diarrhea, respiratory distress, congestion, fluid accumulation around the tissues of the heart and even death. Birds also seem to be particularly sensitive to this toxic compound.

Negative effects in humans seem to be primarily in allergic individuals.

Co-evolution hypothesis

The avocado may be an example of an 'evolutionary anachronism', a fruit adapted for ecological relationship with now-extinct large mammals (such as the giant ground sloth or the Gomphothere). The fruit, with its mildly toxic pit, co-evolved with megafauna mammals to be swallowed whole and excreted in their dung, ready to sprout. The avocado's hypothesized ecological partners have disappeared, and the avocado plant has not had time to evolve an alternative seed dispersal technique, aside from human cultivation.[10] However, given the effectiveness of human intervention in dispersing the plant across the globe, there is no evolutionary pressure on the avocado that favors the development of alternative dispersal techniques.

Avocado-related trade war

First international air shipment of avocados from Los Angeles, CA, to Toronto, ON, for the Canadian National Exhibition.
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First international air shipment of avocados from Los Angeles, CA, to Toronto, ON, for the Canadian National Exhibition.

After the NAFTA treaty was signed, Mexico tried exporting avocados to the USA. The U.S. government resisted, claiming that the trade would introduce vegetable flies that would destroy California's crops. The Mexican government responded by inviting U.S. Department of Agriculture inspectors to Mexico, but the U.S. government declined, claiming vegetable fly inspection is not feasible. The Mexican government then proposed to sell avocados only to the northeastern U.S. in the winter (fruit flies cannot withstand extreme cold). The U.S. government balked, but gave in when the Mexican government started throwing up barriers to American maize.

Legitimate pest invasion issues exist, as avocado pests originating in Mexico have made their way to California, including the persea mite and avocado thrips. These pests have increased pest control costs and made previously-relied-upon biological control less feasible. Other potentially disastrous pests, including a weevil, remain risks. Another argument is that the lower prices generated by the Mexican and Chilean imports would increase the popularity of avocados outside of California, thereby assuaging the loss of profits due to the new competition.

Today avocados from Mexico are allowed in all 50 states. This is because USDA inspectors in Uruapan, Michoacán (the state where 90% of Hass avocados from Mexico are grown), have cut open and inspected millions of fruit, finding no problems. Imports from Mexico last season (2005-2006) exceeded 130,000 tonnes[11].

Avocados are much more expensive in the USA than in other countries[citation needed], due to the fact that those consumed in the USA are grown almost exclusively in California and Florida. California produces about 90% of the nation's avocado crop.

Trivia

  • Previously, avocados had a long-standing stigma as a sexual stimulant and were not purchased or consumed by any person wishing to preserve a chaste image.[citation needed] Growers had to sponsor a public relations campaign to debunk the avocado's unsavory reputation before they eventually became popular. Avocados were known by the Aztecs as "the fertility vegetable".[citation needed]
  • In the pre-Incan city of Chan Chan, archaeologists have unearthed a large water jar, dated around 900 A.D., in the shape of an avocado.[12]
  • Stating something extremely obvious is a very common thing in jokes in spanish speaking countries. A popular joke involving avocado is used to show a slow or dim-witted attitude towards something: "What is green on the outside, green on the inside, and has an Avocado seed on the middle?" [citation needed]

References

  1. ^ FAO statistics on avocado production
  2. ^ Ethelene gas and produce
  3. ^ Agriculture handbook on avocados
  4. ^ Avocado Growing in the Florida Home Landscape
  5. ^ Nutritiondata.com article on avocados
  6. ^ [1]
  7. ^ CFIB article on avocados
  8. ^ Article on avocados
  9. ^ Toxic fatty acids in avocados
  10. ^ Barlow, C. & Martin, P. (2002). The Ghosts of Evolution: Nonsensical Fruit, Missing Partners and other Ecological Anachronisms. ISBN 0-465-00551-9
  11. ^ Mexico praises lifting of last U.S. avocado import barriers
  12. ^ http://www.turtletrack.org/Issues01/Co04072001/CO_04072001_Recipes.htm Archaeologists unearth jar in shape of avocado

External links

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Translations: Translations for: Avocado

Dansk (Danish)
n. - avocado, avocadofrugt, avocadoplante

Nederlands (Dutch)
avocado(vrucht)

Français (French)
n. - avocat, avocatier

Deutsch (German)
n. - Avocado

Ελληνική (Greek)
n. - (φυτολ.) αβοκάντο

Italiano (Italian)
avocado

Português (Portuguese)
n. - abacate (m) (Bot.), abacateiro (m) (Bot.)

Русский (Russian)
авокадо

Español (Spanish)
n. - aguacate, palta

Svenska (Swedish)
n. - avocado

中文(简体) (Chinese (Simplified))
鳄梨, 黄绿色, 其树

中文(繁體) (Chinese (Traditional))
n. - 酪梨, 黃綠色, 其樹

한국어 (Korean)
n. - 아보카도(열대 아메리카산 과실)

日本語 (Japanese)
n. - アボカド

العربيه (Arabic)
‏(الاسم) أفوكاتو : شجرة الحامي : نبات استوائي ذو ثمره تشبه الأجاص‏

עברית (Hebrew)
n. - ‮אבוקדו‬


 
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