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CA Avocados vs. FL Avocados
By Esther Schultz
Once a rare and exotic fruit, the avocado is now a staple in many homes. Since 1996 the consumption of avocados in the United States has more than doubled. Avocados have even achieved the status of 'superfood' thanks to the high levels of vitamin A, calcium, potassium, B vitamins, monounsaturated fats and essential fatty acids they contain. So what's their story?
The history of the avocado
Avocados (Persea Americana) are tropical fruit thought to have originated in Central and South America. Believe it or not, they are part of the berry family. There are three main 'races' of avocado: Mexican, Guatemalan, and West Indian. West Indian avocados were originally found in the lowland tropical regions of southern Mexico and Central America. Guatemalan and Mexican avocados, on the other hand, were grown in mid-altitude highlands.
West Indian avocados are best suited to lowland tropical climates and subtropical areas where there is little frost (they do not tolerate the cold well at all). Mexican varieties, on the other hand, are not well suited to lowland tropical conditions, although they are a little more tolerant of the cold.
Today avocados are grown in many tropical and subtropical regions around the world. The United States is the third largest producer of avocados globally, after Mexico and Chile. In 2004 we produced 5.9% of the world's avocados.
East vs. West
Of the contiguous United States, avocados are produced primarily in California and Florida. California produces approximately 90% of the nation's avocados (with 60% of those coming from San Diego), while Florida produces just 9% of the US total.
The first recorded avocado tree was planted in Florida in 1833. California followed in 1856. Today, there are many distinct differences between avocados produced on the east coast and those produced on the west.
Generally the avocados found in Florida are grown in the southern part of the state and are of the West Indian race (more than 99% of commercially grown Florida avocados come from the southwest Miami-Dade County). However, some Mexican avocados are produced in central and northern Florida where the West Indian race struggles due to the cold. Guatemalan avocados were also introduced to Florida extending the season of production. Nevertheless, the primary race found in Florida is still the West Indian.
In California it is the Guatemalan and Mexican avocados that thrive. The temperate California climate provides a year-round market. While there are almost 500 varieties of avocado, California produces just seven varieties commercially with around 95% of the total crop being of the Hass variety. The green-black Hass avocado was named after Rudolph Hass, a mailman from Wisconsin who retired to Pasadena and filed a patent for the "Hass" avocado tree in 1935.
So what's the difference?
By now you might be wondering: surely one avocado can't be all that different from another. Aren't they all just green, tasty, and great as guacamole? In fact, there are many significant differences between east and west coast avocados when comparing the most commonly found varieties in each state. Here are the major differences:
Conclusion
Comparing California and Florida avocados is like comparing cream with non-fat milk. The west coast produces creamy, rich, tasty little avocados with a high fat content and a price tag to match. The east, however, produces large, low fat, low cost avocados. Fortunately for us in California, even the local creamy avocados still fall into the 'superfood' category. This is one high-fat food that you can eat guilt-free!