AVOCADO FARMING

 

Avocados were first domesticated by Mesoamerican tribes more than 5,000 years ago. The fruit was used for both food and medicine. The Aztecs called the avocado "ahuacatl," and it was considered to be a sacred fruit. The avocado was introduced to Europe in the 16th century by Spanish explorers. The top producers of avocados are Mexico, the United States, the Dominican Republic, Peru, and Indonesia.

In Africa, the first avocado trees were planted in the early 1900s, but it was not until the 1970s that avocado farming began to take off. The top producers of avocados in Africa are Kenya, South Africa, Nigeria, and Uganda. Kenya is the largest producer, accounting for about 40% of the continent's total production. Followed by South Africa, Nigeria and Uganda. In 2020, Africa produced an estimated 1.2 million metric tons of avocados, up from just 500,000 metric tons in 2010.

The avocado is native to the Americas. It is very nutritious with a high protein and oil content and is becoming increasingly important as an export crop.  Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit. The tree grows to 20 m (66 ft), with alternately arranged leaves.

Maturity Duration: 3-4 Years

Expected Yield: Up to 30ton/ha (250-300 kg of fruit per harvest season)

Growing Season per Year: Once Harvest per year

Nutritional Value: The fruit is nearly sodium-free, is rich in potassium dietary fiber, and vitamin B6, C, D, and E. The avocado oil is cholesterol-free, of the monounsaturated type believed to protect against heart disease and certain kinds of cancers.

Altitude:   0 - 2100 m.

Rainfall: 1200 mm

Temperature:  26-30°C

Soils: Deep, with good water holding capacity and free draining

PH: 5.4 to 6.75