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Avocado

Avocado

Approximately 400 species of avocados there should be, some barely large plum, others up to 2 kg in weight. However, variations of 150 g to 400 g are grown for export.

 

The Plant

The berry fruit, 10 cm -12 cm long, often has the shape of a pear, but there are also apple and cucumber shaped variants. The shell is light depending on the variety or dark green, aubergine and black. It is smooth or rough, sometimes light, sometimes wrinkled stronger. The green to yellowish, creamy flesh surrounding a large, brown, inedible stone. Avocados do not ripen on the tree. They make oil, which also accounts for the particular flavor of the avocado.

 

The Harvest

Avocados are harvested an immature stage. The ideal harvesting time is called Hart maturity. It is about 14 days before the ripeness. At this time, the avocado contains nearly 80% water. Harvested fruit should be no damage, as they would otherwise not fit for transport.

 

In the packing station

With soft brushes the avocados are cleaned and sorted by size.

Avocado Hass

Avocado Hass

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Persea americana

Avocado Fuerte

Avocado Fuerte

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Persea americana