Agriculture

Avocados are cultivated in tropical and subtropical climate regions. The main producing countries are Mexico, the USA, Indonesia, Brazil, the Dominican Republic, Spain and Israel.

Losses in yield are due mainly to fungal diseases. Infestation with viruses or insects plays a lesser role in commercial cultivation.

Utilisation

An avocado contains as much as 23 per cent fat and is rich in potassium, vitamin E and B-group vitamins.

They are eaten raw:

• as a spread on bread or salad ingredient;
• as a processed ingredient in dessert, ice cream, beverages, soups and sauces.

Gene technology: aims in research and development

Agronomic traits

Resistance to pathogens

• Fungal resistance

Field trials with GM avocado