Avocado

The avocado has been appreciated by humans for at least 9000 years, including the Mayan and Aztec civilizations. The Meso-American montane rainforest origin of ‘subtropical’ avocado presumably led to adaptive strategies, which still persist. Avocado production and postharvest technologies, particularly in the subtropical production areas of the world, although not exclusively so, continue to advance at a rapid rate.

World production of avocado now exceeds 3.5 million tonnes, of which 20% is traded among countries. During the last decade, avocado consumption has increased markedly throughout the developed and developing world. The increase in production area, production and consumption is likely to continue. Avocado is primarily consumed as fresh fruit, however suitable use of ‘value-added’ avocado products (e.g. guacamole) and oil processing for cosmetic and culinary use also suggest further market growth.

The International Society for Horticultural Science has created a Working Group Avocado and organized the first International Symposium on Avocado during the XXX International Horticultural Congress at Istanbul, Turkey from 12-16 August, 2018. The symposium was attended by researchers, producers, academics, extension advisors, marketers and service industry personnel and discussed the problems limiting production and marketing of avocado. The symposium brings the research leaders, producers and other stakeholders in a common forum through this Working Group. They will be able to network, learn and share their research learnings, challenges and opportunities.

The Working Group deals with following aspects on avocado:

• Genetics, breeding and biotechnology,
• Reproductive biology and pollination,
• Propagation, rootstocks, production technology and plant physiology,
• Disease and pest management,
• Postharvest technology, processing and trade.