Types, Varieties & Cuts
There are three main types of avocados:
West Indian, Guatemalan, and Mexican. West Indian varieties have leathery, pliable, nongranular skin and low oil content in the flesh. The skin of Guatemalan varieties ranges from thin to very thick, and is granular. Mexican varieties have high oil content (up to 30%) with thin and tender skin. These varieties are more cold resistant than others or hybrids, but are the least salt tolerant. The least cold tolerant are West Indian types, yet they have a high salt tolerance. Salt tolerance is important as soil salinity can reduce fruit yields.Popular hybrids include
Guatemalan-West Indian and Guatemalan-Mexican. Pure Guatemalan avocados are not conducive to Florida growing conditions, but Guatemalan-West Indian hybrids thrive in the state. Hass avocados are perhaps the most recognizable variety of the Guatemalan-Mexican hybrids.
Sources: Purdue University, Texas A&M University
Health & Nutrition
Avocados are sodium and cholesterol free, and low in calories. They are also a good source of Vitamins B, C, E, and K, as well as fiber and folic acid.
Sources: Produce Marketing Association, California Avocado Commission
Good Arrival Guidelines
Good arrival guidelines in the United States for avocados permit 15% total average defects, 8% serious and 3% decay upon arrival at contract destination after five-days in transit. Currently, there are no good arrival guidelines specific to Canada for avocados. Recommended transit temperature depends on the variety, but generally ranges from 40 to 55ºF.
Sources: DRC, PACA, USDA
