FRESH AVOCADOS FROM LAM DONG VIET NAM

Avocado (persea americana) is a subtropical tree native to Mexico and Central America, classified as flowering, dicotyledon, in the family Lauraceae. People have known to eat avocado fruit since ancient times, as evidenced by the avocado-shaped water jug ​​found in the city of Chan Chan before the Inca era[1].

Avocado tree about 20 meters high, leaves alternate, each leaf 12–25 cm long, flowers inconspicuous, green-yellow, each flower 5–10 mm large.

The fruit of the avocado tree is like a gourd, 7–20 cm long, and weighs 100 g-1 kg. Shell thin, slightly hard, dark green, sometimes almost black. When ripe, the inside of the meat is soft, light yellow, like butter, with a sweet taste. The avocado pit is egg-shaped, 5-6 cm long, centrally located, dark brown, and very hard.[2]

An average avocado tree produces 120 fruits a year. Avocado orchards have the capacity to produce 7 tons of avocados per hectare per year, with gardens reaching up to 20 tons [3]. Avocados are not suitable for growing in cold areas, only growing in tropical and temperate regions