Avocado

Overview

Avocado is an evergreen tree from the laurel family (Lauraceae), originating in Central America, and is one of the most important fruit trees in the modern world.

Botanically, avocado is characterised by a shallow root system that is active mainly in the upper soil layer, making it particularly sensitive to oxygen deficiency and salinity.

The tree is divided into three main genetic races – Mexican, Guatemalan, and West Indian – whose combinations produced most commercial cultivars, foremost among them the ‘Hass’ variety.

Flowering is characterised by a unique two-day opening and closing mechanism (Type A/B), which affects pollination efficiency; therefore, complementary cultivars are sometimes planted within the same orchard.

Avocado is considered a food with exceptionally high nutritional value: it is rich in monounsaturated fats, potassium, B vitamins and vitamin E, as well as antioxidants and phytochemicals that support heart and digestive health.

The tree is suited to warm subtropical climates with mild winters and is highly sensitive to frost. Thanks to advances in fertilisation, precise irrigation, and the development of resilient rootstocks, avocado has become one of the fastest-growing fruit crops in the global market.