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Description: FRUITS AVOCADOS - A tropical fruit liable to be affected by shocks during transit. Requires careful handling and good ventilation. A light brown discoloration is not necessarily indicative of decay, such markings usually only affecting the surface, leaving the fruit underneath unaffected. This may usually be distinguished from decay, as the latter will produce dark depressions in the form of spots. Avocados are stone fruits. They belong to the laurel family (Lauraceae) and are cultivated in tropical countries. They grow on 8 - 10 m high trees with evergreen, laurel-like leaves. Depending on the variety, the elongated, pear-shaped fruits have a thin, thick, smooth or rough skin, which may be green or brownish-red to black and encloses the whitish to green flesh. Their flavor is sweetish to nutty. The light-brown stone is as large as a walnut. It constitutes approx. 20% of the total fruit and is inedible. Avocados have a relatively high nutritional value. Of particular note is the high vitamin content (C, B1 and B2) and carotene content (provitamin A). The fruits weigh approx. 400 g and reach a size of approximately 10 cm. Oil content: the fruit flesh contains 15 - 30% oil, "avocado oil", which is similar to olive oil and lends the pulp its buttery consistency. Avocados do not become soft and ripe enough to eat on the tree, so they are picked at the preclimacteric stage while firm. Avocados picked too early do not ripen properly and become wrinkly. During ripening, the water content falls and the fat content rises. The best criterion for judging ripeness is the ratio of fat content to dry solids, for example the Californian pulp value amounts to 8% fat and 17% dry solids.
Index: 945
Commodity Name: VEGETABLES AND FRUIT (Fresh)

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