In 2010, China imported only 2 tons of avocados. By 2017, it had soared to 32,100 tons, an increase of more than 16,000 times. The main importers are Mexico, Peru and Chile. Among them, Mexico is the world's largest producer and exporter of avocados, with production of more than 2.3 million tons per year from 2020, equivalent to one-third of the world's total.
1. What is an avocado?
The original name of the avocado was avocado (scientific name: Persea americana Mill. ), Avocado of the family Lauraceae, native to tropical Central America. The English name for avocado comes from the Spanish word "aguacate", which can be traced back to the ancient Aztec language in the Americas, which has the meaning of "testicle", which may be attributed to its shape and texture.
Although the fruit was not discovered by European colonists until the end of the 15th century, the avocado tree was widely cultivated by Native Americans as early as 5000 BC, and the Incas regarded them as "aphrodisiac fruits".
Avocado, also known as "forest butter", high protein and high fat, because of rich nutrition, strong sense of fullness, can be used as a weight loss meal replacement to eat; at the beginning of the entrance there is a hint of free amino acids brought by salty freshness, followed by a soft touch of plump fat and tongue entanglement, if it is not with a unique fragrance of the plant, we are afraid to suspect that it is eating a touch of butter, so the avocado is also called "avocado" and widely circulated, China's Taiwan region called it "avocado".
2. Detailed introduction of the three series and five kinds of avocado
Avocado varieties are usually divided into more than 70 species in three major populations: Mexican, Guatemalan and West Indies.
Mexican: The leaves of the avocado are relatively small, oblong-oval in shape, and both ends are relatively pointed, and when rubbed, there is a fennel flavor. Its fruit is not large, the skin is very thin, and the appearance is relatively smooth. Usually 6-8 months after flowering, the fruit can ripen, and the oil content is relatively high. This series is highly resistant to cold and light frosts, even withstanding temperatures of minus 7-8 ° C. The main varieties are green and purple.
West Indies: Avocado leaves have no fragrance and are yellow-green in color. Its peel is also very smooth, usually leathery, relatively soft and easy to separate from the pulp. Due to the large number of varieties, the size of the fruit varies, from only 100 grams for small to 1000 grams for large ones. It is poorly hardy and can only be cultivated at tropical low altitudes.
Guatemalan line: Avocado leaves are relatively large, green in color, also no fennel, its fruit is larger than the Mexican line, the skin is relatively rough, the seed is also large, and the cold resistance is between the two.
Here's an inventory of the five most common avocados:
Variety 1: Hass
Source: Guatemalan hybrid
Features: After the peel is ripe, the turquoise peel becomes purple-black, and the taste at this time is also excellent, and the Haas variety is a large proportion of the avocado market in China, which is also what we often see.
Appearance: goose-ovate, grained, the skin is generally thicker and has a certain flexibility, the flesh is light green, the flesh is delicate, the core is small, easy to peel.
Size: The weight of the fruit is about 100-120g.
Identification: press it with your hand, if you can press it slightly, and the peel is purple-black, this avocado is cooked, and the taste is the best.
Variety 2: Bacon
Features: Late maturing varieties, generally in late autumn or spring will not be listed.
Appearance: Bacon quality is very good, the core is a little large, eat more refreshing, the outside is also ovate, the peel is green and gauze skin is thin, smooth and bright, the flesh is yellowish green,
Size: Fruit weight is about 100-120g,
Discernment: Lightly press the bottom of the fruit, if there is a slight depression can be eaten, however, this bacon avocado after ripening, the color of the peel changes very little.
Cultivar 3: Gwen
Features: Common varieties, from the appearance, taste and texture of the fruit, are similar to the husky, rich flesh, good taste,
Appearance: From the appearance point of view, the checkered pattern is round, there are lines, the peel is thick and flexible, the peel is green, the flesh is delicate and golden yellow, and the core is small and easy to peel.
Size: Fruit weighs between 110-130g.
Identification: Gently press the surface of the fruit, if there is a slight sagging, the peel can change from green to black.
Variety FOUR: Pinkerton
Source: Mexican hybrid
Features: Mexico has a large number of cultivation, and the yield is large, Pinkerton fruit core is small, generally in the early winter to spring of each year is supplied.
Appearance: This avocado is relatively slender, pear-shaped, the skin is green, the thickness is moderate, the surface is slightly wrinkled, and the flesh is delicate and light green.
Size: The fruit is large, weighing about 130-150g.
Discernment: Tapping on the surface if there is a slight filling indicates that the fruit is edible.
Variety 5: Reed
Cultivar source: Guatemalan line hybrid
Features: Generally available in large quantities in summer and early autumn,
Appearance: Red fruit shaped to round, the core is large, the peel is green and very thick, the fruit surface has a grain, easy to peel, the flesh is delicate, and the taste is very good.
Size: The size is also large, weighing about 130-150g
Discernment: Tapping on the surface if there is a slight filling indicates that the fruit is ripe and edible, but one thing is that after Reed matures, the skin color remains unchanged and is still green.
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