1.

Introduction

The avocado is an ancient plant whose origin is recognized in

Central America and Mexico, the latter country that gave the
name of avocado.

The fruit is oval with soft texture and delicious flavor.

The Spanish conquistadors took him to Europe and spread him

fame of stimulant and aphrodisiac. Scientifically it is the Persea
Gratssima or Americana, dicotyledonous plant of the Order of
the Ranales and the family of the Laurceas.

Geographically, the expansion includes numerous tropical

countries in the world where different varieties of fruits are
unleashed, as well as obtained from 3 different silver breeds. Like
the Mexican, the Guatemalan and the Caribbean.

2. Concept
The Avocado tree is an evergreen tree that attains heights of 40 to 80 feet and
has many branches. The leaves are elliptic or oval in shape and 3 to 10 inches
long. Flowers are small, greenish, and perfect (has both male and female parts).
The avocado fruit may be round, pear shaped, or oblong, and the skin of the
fruit may vary in texture and color. The skin may be pliable to woody, smooth to
rough, and green-yellow, reddish-purple, purple, or black in color. The flesh of
the fruit is greenish yellow to bright yellow when ripe and buttery in
consistency, but inferior varieties may be fibrous. The avocado fruit has one
large seed which makes up to 10 - 25% of the fruit weight. The fruit of different
avocado varieties may vary in moisture and oil content, from less than 5% oil to
more than 30% oil. Avocado fruits range from 0.25 lb to more than 3 lb in
weight.

a. Unique characteristics
Precocious flowering habitIn Mexico, 40% or more oftotal crop matures
1-2 (in June Sept)Depending on early fruit set,
 Proportion varies from yearto year. Hass Carmen fruit has post-harvest
characteristics identical to Hass

Some alternation

Non apical dominance

Multiple shoots

b. Variates
There are three distinct races of avocados: Mexican, Guatemalan and
West Indian. Some important commercial cultivars are hybrids of the
various races.

Strong.- This green avocado comes from the yolk taken from a
native three of Atlixo (Mexico) and has intermediate
characteristics between the Mexican and Guatemalan race,
reason why it is considered a natural hybrid of these two races.

Hass.-She is originally from California. Its fruits are of piriform

oval form, medium size (200 to 300 gr.), Excellent quality, thick
skin, rough, for ease and presentation green to dark violet color
when the fruit matures. The pulp has no fiber and its oil content
fluctuates between 18 and 22%.
Edranol.-The three is of medium development. The fruits are
piriformes, rough skin of green color and average size (260 to 300
gr.). The pulp has a good flavor and an oil content of 22% .

Bacn.- Originally from

California and with good resistance to cold. The fruit is of oval
form, of average size (250 to 300 gr.) And fine green skin bright.
The three is vigorous, erect, very precocious and charger.

Black of the Cross.-It is

known as Prada or Vicencio. It originated possibly in Olmu by
natural hybridization, in which there could be some influence of
the Mexican variety Leucaria, to whose wide ripple foliage
resembles.
 c. uses
Unlike many fruits that typically have a sweet or acidic taste, avocados
have a smooth, buttery consistency and a rich flavor. A popular use is as
a salad fruit. Avocados are also processed into guacamole and can be
used in sandwich spreads. Avocado paste with flavor extracts and skim
milk can also be used to make an ice cream.

Oil extracted from avocados can be used for cooking and preparation of
salads, sauces and marinades. Avocado oil also can be used for skin care
products such as sunscreen lotions, cleansing creams, and moisturizers,
or for hair conditioners and makeup bases.

Avocados are often eaten with soy sauce or grated horseradish in Japan.
In Europe, avocados are generally served as an appetizer with
mayonnaise or salad dressing, or are filled with a seafood cocktail.

Avocados have 1.6 times as much potassium as bananas. A 3.5 oz serving

has about 177 calories, contains no cholesterol, and has about 0.6 oz of
fat, which is primarily the monounsaturated type. Nutrient values vary
by cultivar.

3. Conclusion
Being the avocado a very versatile fruit, at the moment we can acquire them in
diverse by-products like oil, honey, dust, etc.
What we can consider avocado is a food of very good quality that will never be
missing at the table since it can be obtained all year.
At present, the cultivation of the avocado corresponds to one of the most
attractive and profitable fruit trees of our country so this fruit contains very
important nutritional values in the alimentary diet of the human being.

4. References

Chia, C. L. and D. O. Evans. 1987. Avocado. Commodity Fact Sheet AVO-3(A)

Fruit. Hawaii Cooperative Extension Service, HITAHR, University of Hawaii.
 Chia, C. L., W. W. McCall, and D. O. Evans. 1988. Fertilization of Avocado Trees.
Commodity Fact Sheet AVO-3(B) Fruit. Hawaii Cooperative Extension Service,
HITAHR, University of Hawaii.

Neal, Marie C. In Gardens of Hawaii. Hawaii: Bishop Museum Press, 1965.

https://es.slideshare.net/SanjayaKoembara/avocado-43644802

https://es.slideshare.net/guesta0c9a2ab/avocado-3222031?next_slideshow=1

http://www.extento.hawaii.edu/kbase/crop/crops/i_avocad.htm

http://worldavocadocongress2011.com/userfiles/file/Carlos%20Illsley.pdf

https://en.wikipedia.org/wiki/Avocado

instruction

http://www.nda.agric.za/docs/Brochures/Avocado_prod.pdf

http://www.itfnet.org/v1/2016/05/avocado-introduction-2/