Avocado is the most nutritive among fruits. The pulp is rich in proteins (4%) and fat (30%), but low in carbohydrates. Avocados have the highest energy value (245 cal /100 g) of any fruit. They are a reservoir of several vitamins, minerals, all amino acids, anti-oxidant enzymes and mono-unsaturated fats. Eaten fresh and in juices, spreads, salads, ice creams, sandwich fillings and presently a wide range of recipes.

1. AVOCADO
Persia americana

2. ORIGIN
 Native of tropical America
 Origins in Mexico, Central America to Peru
 Spanish explorers recorded its cultivation from Mexico to Peru
 Introduced to West Indies and Spain in early 17th
century
 Introduced to USA (Florida & California) in 19th
century
 Introduced to India in the early 19th
century by Europeans

3. AVOCADO TREE
• Avocado ( Persia Americana Miller) is an evergreen tree of the family Lauraceae.
• Seedlings grow upto a height of 60 feet.
• Cultivated trees are topped and maintained around 30 feet height.
• In India it was introduced in Karnataka, Maharashtra, Kerala, Tamil Nadu and
Sikkim.
• Europeans planted it in their bungalows and later Indians on their plantations
and farmsteads.
• Till recently it was not cultivated commercially.

4. AVOCADO FRUIT

5. Importance of Avocado Fruit
 Avocado is the most nutritive among fruits.
 The pulp is rich in proteins (4%) and fat (30%), but low in
carbohydrates.
• Avocados have the highest energy value (245 cal /100 g) of any
fruit.
• They are a reservoir of several vitamins, minerals, all amino acids,
anti-oxidant enzymes and mono-unsaturated fats.
• Eaten fresh and in juices, spreads, salads, ice creams, sandwich
fillings and presently a wide range of recipes.

6. Avocado Treats

7. Avocado Cultivation Worldwide
Country Production (MT) Country Production (MT)
Mexico 13,16,104 China 1,10,000
Chile 1,60,000 Guatemala 95,000
Dominican Rep. 2,90,000 Spain 77,000
Indonesia 2,94,000 Congo 70,000
U.S.A. 2,45,000 Venezuela 83,000
Columbia 2,19,000 Israel 73,000
Peru 2,15,000 South Africa 92,000
Kenya 1,86,000 Cameroon 72,000
Brazil 1,60,000 Haiti 53,000
Rwanda 1,45,000 Australia 49,000
International Avocado Trade – 2.5 billion US$ (approx)
Avocado production in India is very minimal, but fast increasing. No figures exist.
However brisk area expansion in progress in all suitable areas

8. Avocado Cultivation
Soil and Climate
 Avocado can be cultivated in a wide range of soils. Optimum pH 5 -7
 Cannot tolerate saline soils and water-logged / poorly drained soils.
 Grows well in tropical, sub-tropical and warmer temperate zones.
 Cannot tolerate very high temperature, hot dry winds, frost and snow.
 Cannot tolerate shade.
 Can be grown upto elevation of 5000ft above msl. (Sikkim)
 Rainfall – 30” to 100”
 Temperature – 12oC to 40oC

9. Avocado Cultivation
Varieties
Basically – 3 Horticultural races – West Indian, Guatemalan, Mexican
West Indian cultivars more suited to tropical zones (South India)
Mexican and Guatemalan cultivars more adapted to cooler zones (Sikkim)
Hybridization has taken place over they decades and hence local cultivars are
preferred for planting. Avocado trees are basically cross-pollinated.
Major cultivars in India - Green Type, Purple Type, Nabal, Linda, Puyevla, Gott-
Froid, ,Furete, Pullock, Waldin.
Developed Variety - CHES A-1
(by Central Horticultural Research Station, Chettali, Coorg, Karnataka)
Developed Variety – TKD -1
(by Horticultural Research Station, Thadiyankudisai, Tamil Nadu)

10. Avocado Cultivation
Varieties
CHES A-1
(Central Horticultural Research Station, Chettali, Coorg, Karnataka)
 Flowering twice a year in Feb./March and Oct./Nov.
 Harvesting will be in the months of April/May and Sept./Oct.
 The fruit weight - > 250g
 Oil content - > 12%
 Recovery - > 60%
 Yield is 300 to 500 fruits per tree

11. Avocado Cultivation
Propagation
 Commonly through seeds – viability of seed – 3-4 weeks only.
 Seedling come into bearing from the 6th
year.
 Grafting methods standardized. Cleft grafting best at 70% success – during
September or March
 Grafted plants come into bearing from the 3rd
year.
 Air-layering and chip-budding can also be done successfully.
 Scions collected from high yielding local trees.
 Commercial nurseries have commenced selling grafted plants.

12. Nursery
Shade Netting, Poly-tunnel, Cleft grafting, Grafted plants

13. Avocado Cultivation
Planting
Land preparation by uprooting all jungle growth and trees
Spacing
 For grafted plants – High density planting - 15’ x 15’
 For Seedlings – 30’ x 30’
Pitting and Planting
Pits – 3’ x 3’x 3’
Compost mixed with top soil + Microbial consortium
Planting – June or September
Inter-cropping with legumes during the first 2 years

14. Avocado Cultivation
Nutrition
Elements Age of plants (years)
1 2 3 4 5 6 7& above
Nitrogen (g/plant) 100 200 300 400 500 600 800
Phosphorus ( g/plant)
30 60 90 120 150 180 210
Potassium ( g/plant)
60 120 180 240 300 360 400
Compost(kg/plant)
- 10 20 30 40 50 60

15. Avocado Cultivation
Cultural Practices
Training and Pruning
Light pruning to develop open canopy. Topping to reduce height.
Irrigation
Generally rain fed. Sprinkler irrigation in dry months @ 3 week interval.
Drip irrigation can be done. Mulching to be done after rains.
Weed management
Manual weeding or Chemical weeding – especially for grasses.

16. Avocado Cultivation
Pests and Diseases
Anthracnose –
Caused by Colletotrichum gloeosprotioides. Prevented by spraying Bordeaux mixture or
Copper Oxychloride.
Phytophthora Root Rot
Caused by Phytophthora cinnamoni . Prevented by avoiding water logging. Controlled by
drenching Metalaxyl or Potassium phosphonate
Scab
Caused by Sphacelomaperseae – when humidity is high. Controlled by spraying copper
based fungicides.
Insect Pests – Thrips, Mites, Mealy bugs, Fruit flies
Spray insecticides if infestation level high.
Other control measures-
For Thrips – 6” thick mulching will reduce pupae in the soil
For Fruit flies – Collection and destruction of fallen infested fruits
- Placing Pheromone traps

17. Avocado Diseases
Anthracnose and Scab

18. Avocado Cultivation
Harvesting and Yield
 Grafted plants start yielding from 3rd
year
 Seedlings start yielding from 6th
year
 Mature fruits of Green varieties turn lighter green.
 Mature fruits of Purple varieties turn maroon.
 In fully mature fruits, the seed coat turns brown from yellow.
 Fruits remain hard as long as they are on the tree.
 Mature fruits ripen 6 to 19 days after harvest.
 Yield ranges from 100 to 500 fruits per tree.
 South India – harvesting done from May to October
 In Sikkim – from July to October

19. Avocado Cultivation
Post-Harvest Handling, Storage and Marketing
• Harvesting should be done during cool hours.
• Mature fruits only to be harvested using bags.
• Fruits should not be allowed to fall on the ground.
• Injuries to the fruit skin should be avoided while handling, packing and
transporting.
• Fruits will ripen in 6 to 10 days – during transport and marketing.
• Fruits can be stored for 3 to 6 months in specially designed cold storage
system.
• No organized marketing system exists for Avocados.

20. Avocado
Other Value Added Products
• Avocado Oil
• Avocado Frozen Halves
• Avocado Dried and Shredded
• Avocado Powder
• Avocado Seed Powder
There is excellent scope for -
 Expansion in area under cultivation
 Increase in production capacity
 Increasing demand for consumption