AVOCADO
(Persea americana Mill)
Land area, production and productivity in Indonesia 2000-2007
2000
2001
2002
2003
2004
2005
2006
2007
Luas
panen
(ha)
2,989.
2,846
3,428
3,800
4,391
3,753
3,839.
4,651
29,697 /
3,712
Producti
on (ton)
32,948
24,820
38,138.
41,480
35,114
40,829
44,795
35,392
293,516 /
36,689
Producti
vity
(q/ha)
110.23
87.21
111.25
109.20
80.00
108.80
116.70
76.10
799 /
99.875
1. Land area tends to increase; 2. production unstable;3.plant productivity also
unstable
PRODUCTION EACH PROVINCE (ton)
PROV.E
2000
2001
2002
2003
2004
2005
2006
2007
Total/Aver
age
1. NAD
1,442.
1,452
2,512
2,525.
2,632
2,955
5,239
5,700
24,457/
3,057
2.SumUt
1,728
3,468
2,849
5,196
3,462
6,394
6,735
6,808
36,640/
4,580
3.SumBar
5,200
7,927
6,515
7,052
8,644.
9,094
19,247
21,968
85,647/
10,705
4.Riau
143
141
302
389
423
1,058
468
316
3,420/
427.5
5.Jambi
1,009
1,250
1,403
2,104
3,168
1,972
2,248
3,923
17,070/
2,133
6.SumSel
1,534
2,727
3,826
2,434.0
0
4,556.00
2,107.00
5,305.00
2,204.0
0
24,693/
3,086
7.Bengkul
u
658.00
879.00
2,276
2,905
3,185
1,774
1,779
2,230
15,686/
1,960
8.Lampun
g
2,472
2,843
5,369
4,414
6,864
5,952
9,772
6,351
44,037
5,505
9.B.belitu
ng
-
117
194
430
508
354
291
354
2,248/
321.1
10.Kep.
Riau
-
-
-
-
-
-
8
34
34.0
PRODUCTION EACH PROVINCE (ton)
PROV.
2000
2001
2002
2003
2004
2005
2006
2007
Total/Av
erage
11.DKI
30.00
35.00
28.00
18.00
31.0
43.00
35.00
47.00
267/33.3
7
12.J.Bar
at
63,290.
00
63,267.
00
123,1
57.00
134,39
0.00
64,647.
00
86,473.
00
77,617.
00
75,397.
00
688.24/
86.03
13.J.Ten
gah
2,817.0
0
4,576.0
0
4,891.
00
14,754.
00
13,975.
00
16,318.
00
15,105.
0
6,027.0
0
78,463/
9,605
14.DIY
2,283.0
0
1,755.0
0
2,180.
00
3,178.0
0
19,611.
00
13,992.
00
2,524.0
0
3,694.0
0
49,217/
6,152
15.J.Tim
ur
32,948.
00
24,820.
00
38,13
8.00
41,480.
00
35,114.
00
40,829.
00
44,795.
00
35,392.
00
293,516/
36,689
16.Bante
n
-
224.00
804.0
0
224.00
1,566.0
0
1,026.0
0
1,908.0
0
220.00
5,972/
853.14
PRODUCTION EACH PROVINCE (ton)
PROV.
2000
2001
2002
2003
2004
2005
2006
2007
Total/Av
erage
17.Bali
929.00
723.00
631.00
1,813.00
1,344.00
1,391.00
1,313.00
1,125.00
9,269/
1,158
18.NTB
346.00
237.00
451.00
305.00
563.00
652.00
834.00
1,516.00
4,904/
613.00
19.NTTr
14,399.0
0
15,152.0
0
27,416.
00
24,356.0
0
26,651.0
0
19,402.0
0
28,628.0
0
10,249.0
0
166,253
/ 20.78
20.KalB
arat
9.00
11.00
53.00
187.00
304.00
165.00
340.00
94.00
1,163
/145.37
21.KalTe
ng
9.00
46.00
33.00
11.00
48.00
10.00
29.00
43.00
229.0
/28.62
22.KalSe
l
51.00
103.00
121.00
103.00
49.00
84.00
11.00
23.KalTi
m
277.00
32.00
288.00
271.00
123.00
359.00
866.00
281.00
221.00
554.0
/69.25
2,686/
335.75
PRODUCTION EACH PROVINCE (ton)
PROVIN
CE
2000
2001
2002
2003
2004
2005
2006
2007
Total/Av
erage
24.SulUt
563.00
840.00
3,738.0
0
1,860.00
2,114.00
1,979.00
3,323.00
3,329.00
17,746/
2,218
25.SulTe
ng
411.00
1,013.0
727.00
1,063.00
987.00
2,527.00
1,934.00
982.00
9,844/
1,205
26.SulSe
l
13,040.0
0
7,393.00
8,872.0
0
2,577.00
18,753.0
0
6,809.00
7,345.00
11,327.0
0
76,116/
9,514
27.SulTe
ng
32.00
98.00
88.00
73.00
75.00
147.00
92.00
51.00
656.00/
82.00
28.G.talo
-
10.00
4.00
26.00
71.00
73.00
33.00
21.00
238.00/
29.75
29.SulB
ar
-
-
-
-
-
-
76.00
120.00
196.00
/98.00
30.Maluk
u
151.00
191.00
233.00
193.00
268.00
387.00
346.00
411.00
2,180/
272.50
31.MalUt
24.00
63.00
201.00
280.00
729.00
1,053.00
297.00
164.00
2,811/
351.37
32.Papu
a
24.00
54.00
899.00
1,329.00
1,073.00
649.00
403.00
189.00
4,620/
577.50
33.P.
Barat
-
-
-
-
-
1,043.0
1,102.00
1,096.00
3,241/
1,088
THE TOP FIVES OF PROVINCE PRODUCING AVOCADO
15.J.Tim
ur
32,948
24,820
38,138
41,480
35,114
40,829
44,795
35,392
293,516/
36,689
3.SumBar
5,200
7,927
6,515
7,052
8,644.
9,094
19,247
21,968
85,647/
10,705
13.J.Ten
gah
2,817
4,576
4,891
14,754
13,975
16,318
15,105
6,027
78,463/
9,605
26.SulSel
13,040
7,393
8,872
2,577
18,753
6,809
7,345
11,327
76,116/
9,514
2.SumUt
1,728
3,468
2,849
5,196
3,462
6,394
6,735
6,808
36,640/
4,580
ORIGIN AND DISTRIBUTION
1. Probably arround Chiapas-GuatemalaHonduras centre
2. The Spanish conquest found in Central
america i.e from Mexico-Peru-Venezuela
3. The 17 th century reache Souteast Asia:
Indonesia
USES
1.The nutritioud fruits important in the diet of
Central America:uncooked savoury dish
mixed with vegetatble; sweetened in
Indonesia
2. The oil for cosmetics industry; skin
moisturizer products; the flesh for
traditional medicine.
PRODUCTION AND
INTERNATIONAL TRADE
1. Mexico is the the largest; consume within
the country
2. 80% (1.6 million ton per year) of the
world: Brazil USA, Dominican Republic,
Indonesia, Peru, Israel and Haiti
3. Indonesia: the largest production in
Southeast Asia: 15.000 ha = 60.000 ton;
the Phillipenes: 5.000 ha = 22 500 tons
PROPERTIES
1.
2.
The flesh represents 65-75% of total fruit weight
The approximately each 100 gram of flesh: water 6586 g; protein 1-4 g; (unuually high from fruit); fat 5.8-23
g (largelrly mono-unsaturated and documented as anticholesterol agent); carbohydrate 3.4-5.7 g (of which
sugars only 1 g); iron 0.8-1.0 g; vitamine A 75-135 IU;
vitamine B complex 1.5-3.2 mg; energy 600-800
kJ/100 g. the flesh is rich in iron and vit A and B; it is
easily digestible providing a highly nutritious solid food
for insfants
DESCRIPTION
1. Dome shape, evergreen, up to 20 m height
2. The anchorage roots penetrate to 3-4 m depth;
lea spirally arranged, simple and eintire,
3. The flower is inflorescence, bisexual, fruit are
large (50g – 1kg), single seeded, exocarp 1-3
mm thick, smooth to warty; mesocarp yellow
green and of butter like. Seed large with 2
seed coats and 2 large cotyledons enclosing a
small embryo
GROWTH AND DEVELOPMENT
1.
2.
3.
4.
The seed is recalcitrant; at 25 degree/15 degree night
germinates within 3 weeks after sowing, the radicle
emerges first,
Propagation by grafting, it is easy to be grafted
probably its soft trunk.
Provide dichogamous flowering behaviour; type A
flowers are female in the morning and male in the
afternoon of the following day Type B: flowers open as
female in the afternoon and male of the following
morning. Overlapping of flowering due to climatic
changes may result in fruit formation
Fruit matures during 6-12 months after flowering. The
fruit will not mature on the tree, but several days after
picking the flesh will be soft and creamy.
ECOLOGY
1. SOIL: REEQUIRES WELL DRAINED, water
logging more than 24 hours can kill the tree;
soil temperature for the best growth its roots
arround 18-28ºC.
2. Root growth is shallow, low frequency of root
hairs limits the uptake of water and
nutrientsRainfall 300 mm per year (need
additional irrigated). Maintain of soil moisture is
essential for stable yield.
3. Soil pH between 5.0-5.8 is optimum or growth
and fruit yield.
Figures
ECOLOGY
1.
2.
3.
4.
ALTITUDE
Soil
Temperaur
Water /raifall
PROPAGATION AND PLANTING
1.
2.
3.
4.
5.
6.
7.
8.
Most of our acocado trees are derived from seeds, causes variation in
fruiting, quality and continous yield
Vegetative propagation by grafting is more desirable since its soft trunk
Seeds are extrcted from flesh, than directly sown due to its recalcitrant
trait. Seven days after extraction seeds may be unable to germinate.
After about 2-3 months seedlings are ready for grafting
The characteristic for rootstock are having roots system penetrate depth
to the soil; resistance to nematode and root rot.
During seedlings stage some shading crops i.e bananas are planted
between the acocado. Some annual crops are also preferable (corn,
soybean etc).
One planting hole + 10 litre of framyard manure + 300 g of phosphorus
are beneath the 50 cm depth into the soil, soil pH maintain from 5.0-5.8
by adding dolomite or lime.
Planting distance 6-12 m or 280 -69 trees per ha
.
DISEASES AND PESTS
1.
2.
3.
ººº
Root rot: Phytophthora cinnamomi, the fungi lives in
the soil and attacks the new roots when the soil
temperatures between 13-32ºC. Controll by injection of
the trunk with the systemic fungicide potassium
phosphanate, repeated annually. Other P. cinnamomi
are P. citricola and P. heveae and P. palmivora.
Anthracnose: Colletotrichum gloesporides; causes fruit
loss in Indoesnesia. Under moist condition sprying with
copper is necessary.
Cercospora spot of the fruit by Pseudo-cercospora
purpurea is a serous fungus disease.
HERVESTING
FRUIT MATURITY
1. Maturity is the the ability of the fruit to soften after picking from the tree.
Some cultivars drop afterreaching maturation therefore the fruit should be
picked before fully mature.
2. Indindonesia fruits are picking before mature by climbing of the tree. But
when the fruits fall down will broke the fruit and this causes fruit rot. The
tree must be in small size, low. This grafting or budding tecnique should
be appied.
3.After picking the fruits are shielded from direct sunlight.
YIELD:
1.
In sOUTHaFRICA 5 T/HA; California 4,5 t/ha and in Indonesia (see data
above).
2.
Under good management of the orchard the yield may reaceh 13.4 t/ha in
California, 10-14 t /ha in Australia, South africa and Israel.
HANDLING AFTER HARVEST
1. Gentle brushing with fungicide liquid the
fruit will clean and attractive; shelf life of
avocado 4 – 14 days after pickeing;
2. Keeping the fruit in cold room 5 -7º the
fruin retain untill 4 -6 weeksºº
GENETIC RESOURCES
1. The avocado has 3 races: mexican,
guatemalan and indian:
2. Selection for scion and rootstock:
1. scion: good taste; 2. industry, 3.
medicinal aims; regular fruiting,
precocity; attractive appearance
2. Rootstock: small size/dwarf; recistance
tof root rot;
GENETIC RESOURCES
A. MEXICAN TYPE
B.GUATEMALAN TYPE
C.INDIAN TYPE
PROSPECTS
1.
2.
3.
4.
5.
6.
In Central America (Mexico etc) fruit of avocado is
used to nourish the people. The rest of the world is
only for diet.
In Indonesia is possible to offer this good fruit for
infants (avocado flour)
In industrial trade also possible: medicinal (anticholesterol agent), soap; skin care etc.
There must be investigated the chemical contents for
industrial purposes.
Promotion of this healthy fruit should be broader
Good fruit quality should be offered to be sold in elit
market (hyper mart; supermarket etc). Where the room
temperature is needed for prolong its shelflife
AVOCADO IN ARROUND MALANG
1. Malang is known as avocado center the
larger area is in Kecamatan Tumpang,
Ngantang, Singosari etc. Based on
some surveys conducted by the
students ther are some avocado types.
OTHER ASPECTS
• Avocados contain oleic acid, a monounsaturated fat that may help to
lower cholesterol. In one study of people with moderately high
cholesterol levels, individuals who ate a diet high in avocados
showed clear health improvements. After seven days on the diet that
included avocados, they had significant decreases in total
cholesterol and LDL cholesterol, along with an 11% increase in
health promoting HDL cholesterol.
•
Avocados are a good source of potassium, a mineral that helps regulate
blood pressure. Adequate intake of potassium can help to guard against
circulatory diseases, like high blood pressure, heart disease or stroke. In
fact, the U.S. Food and Drug Association has authorized a health claim that
states: "Diets containing foods that are good sources of potassium and low
in sodium may reduce the risk of high blood pressure and stroke."
OTHER ASPECTS
•
One cup of avocado has 23% of the Daily Value for folate, a nutrient important for heart health. To determine the
relationship between folate intake and heart disease, researchers followed over 80,000 women for 14 years using
dietary questionnaires. They found that women who had higher intakes of dietary folate had a 55% lower risk of
having heart attacks or fatal heart disease. Another study showed that individuals who consume folate-rich diets
have a much lower risk of cardiovascular disease or stroke than those who do not consume as much of this vital
nutrient.
•
•
Promote Optimal Health
Not only are avocados a rich source of monounsaturated fatty acids including oleic
acid, which has recently been shown to offer significant protection against breast
cancer, but it is also a very concentrated dietary source of the carotenoid lutein; it
also contains measurable amounts of related carotenoids (zeaxanthin, alphacarotene and beta-carotene) plus significant quantities of tocopherols (vitamin E).
In a laboratory study published in the Journal of Nutritional Biochemistry, an extract of
avocado containing these carotenoids and tocopherols inhibited the growth of both
androgen-dependent and androgen-independent prostate cancer cells.
But when researchers tried exposing the prostate cancer cells to lutein alone, the
single carotenoid did not prevent cancer cell growth and replication. Not only was the
whole matrix of carotenoids and tocopherols in avocado necessary for its ability to kill
prostate cancer cells, but the researchers also noted that the significant amount of
monounsaturated fat in avocado plays an important role. Carotenoids are lipid (fat)soluble, which means fat must be present to ensure that these bioactive carotenoids
will be absorbed into the bloodstream. Just as Nature intends, avocado delivers the
whole heath-promoting package.
•
•
OTHER ASPECTS
•
•
•
•
•
•
Increase Your Absorption of Carotenoids from Vegetables
Enjoying a few slices of avocado in your tossed salad, or mixing some chopped avocado into your
favorite salsa will not only add a rich, creamy flavor, but will greatly increase your body's ability to
absorb the health-promoting carotenoids that vegetables provide.
A study published in the March 2005 issue of the Journal of Nutrition tested the hypothesis that
since carotenoids are lipophilic (literally, fat-loving, which means they are soluble in fat, not water),
consuming carotenoid-rich foods along with monounsaturated-fat-rich avocado might enhance
their bioavailability.
Not only did adding avocado to a salad of carrot, lettuce and baby spinach or to salsa greatly
increase study participants' absorption of carotenoids from these foods, but the improvement in
carotenoid availability occurred even when a very small amount-as little as 2 ounces-of avocado
was added.
Adding avocado to salad increased absorption of alpha-carotene, beta-carotene and lutein 7.2,
15.3, and 5.1 times higher, respectively, than the average amount of these carotenoids absorbed
when avocado-free salad was eaten.
Adding avocado to salsa increased lycopene and beta-carotene absorption 4.4 and 2.6 times
higher, respectively, than the average amount of these nutrients absorbed from avocado-free
salsa. Since avocados contain a large variety of nutrients including vitamins, minerals, as well as
heart-healthy monounsaturated fat, eating a little avocado along with carotenoid-rich vegetables
and fruits is an excellent way to improve your body's ability to absorb carotenoids while also
receiving other nutritional-and taste-benefits.
OTHER ASPECTS
•
•
Avocado Phytonutrients Combat Oral Cancer
Oral cancer is even more likely to result in death than breast, skin, or
cervical cancer, with a mortality rate of about 50% due to late detection,
according to Great Britain's Mouth Cancer Foundation. Avocados may offer
a delicious dietary strategy for the prevention of oral cancer. Phytonutrients
in Hass avocados, the most readily available of the more than 500 varieties
of avocados grown worldwide, target multiple signaling pathways,
increasing the amount of free radicals (reactive oxygen species) within precancerous and cancerous human oral cell lines, that leads to their death,
but cause no harm to normal cells. ? Semin Cancer Biol. 2007 May 17.
Earlier research by UCLA scientists also indicates that Hass avocados may
inhibit the growth of prostate cancer as well. When analyzed, Hass
avocados were found to contain the highest content of lutein among
commonly eaten fruits as well as measurable amounts of related
carotenoids (zeaxanthin, alpha-carotene, and beta-carotene). Lutein
accounted for 70% of the measured carotenoids, and the avocado also
contained significant quantities of vitamin E. J Nutr Biochem. 2005
Jan;16(1):23-30.
OTHER ASPECTS
•
•
•
•
How to Select and Store
A ripe, ready to eat avocado is slightly soft but should have no dark sunken spots or
cracks. If the avocado has a slight neck, rather than being rounded on top, it was
probably tree ripened and will have better flavor. A firmer, less mature fruit can be
ripened at home and will be less likely to have bruises. The Hass avocado weighs
about 8 ounces on average and has a pebbled dark green or black skin, while the
Fuerte avocado has smoother, brighter green skin. Avoid Fuertes with skin that is too
light and bright. Florida avocados, which can be as large as 5 pounds, have less fat
and calories, but their taste is not as rich as California varieties.
A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within
a few days. As the fruit ripens, the skin will turn darker. Avocados should not be
refrigerated until they are ripe. Once ripe, they can be kept refrigerated for up to a
week. If you are refrigerating a whole avocado, it is best to keep it whole and not slice
it in order to avoid browning that occurs when the flesh is exposed to air.
If you have used a portion of a ripe avocado, it is best to store the remainder in the
refrigerator. Store in a plastic bag, wrap with plastic wrap, or place on a plate and
cover with plastic wrap. Sprinkling the exposed surface(s) with lemon juice will help to
prevent the browning that can occur when the flesh comes in contact with oxygen in
the air
OTHER ASPECTS
•
•
•
•
•
•
Safety
Avocados and Latex Allergy
Like bananas and chestnuts, avocados contain substances called
chitinases that are associated with the latex-fruit allergy syndrome. There is
strong evidence of the cross-reaction between latex and these foods. If you
have a latex allergy, you may very likely be allergic to these foods as well.
Processing the fruit with ethylene gas increases these enzymes; organic
produce not treated with gas will have fewer allergy-causing compounds. In
addition, cooking the food may deactivate the enzymes.
Nutritional Profile
Avocados are a good source of vitamin K, dietary fiber, vitamin B6, vitamin
C, folate and copper. Avocados are also a good source of potassium: they
are higher in potassium than a medium banana.
Although they are fruits, avocados have a high fat content of between 71 to
88% of their total calories - about 20 times the average for other fruits. A
typical avocado contains 30 grams of fat, but 20 of these fat grams are
health-promoting monounsaturated fats, especially oleic acid.
•
•
•
•
In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for
Avocados is also available. This profile includes information on a full array of nutrients, including
carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino
acids and more.
Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the
calories they contain, we created a Food Rating System. This system allows us to highlight the
foods that are especially rich in particular nutrients. The following chart shows the nutrients for
which this food is either an excellent, very good, or good source (below the chart you will find a
table that explains these qualifications). If a nutrient is not listed in the chart, it does not
necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided
in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth
nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent,
very good, or good - please use the link below the chart.) To read this chart accurately, you'll need
to glance up in the top left corner where you will find the name of the food and the serving size we
used to calculate the food's nutrient composition. This serving size will tell you how much of the
food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the
chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the
percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for
this food and nutrient, and the rating we established in our rating system. For most of our nutrient
ratings, we adopted the government standards for food labeling that are found in the U.S. Food
and Drug Administration's "Reference Values for Nutrition Labeling." Read more background
information and details of our rating system
OTHER ASPECTS
•
Avocado, slices
1.00 cup
146.00 grams
235.06 calories
•
•
Nutrient
•
•
•
•
•
•
•
•
vitamin K
dietary fiber
potassium
Folate
vitamin B6
(pyridoxine)
vitamin C
Copper
Amount
DV (%)
Nutrient density
World's Healthiest
Foods Rating (WHFR)
29.20 mcg
7.30 g
874.54 mg
90.37 mcg
0.41 mg
36.5
29.2
25.0
22.6
20.5
2.8
2.2
1.9
1.7
1.6
Good
good
good
good
good
11.53 mg
0.38 mg
19.2
19.0
1.5
1.5
good
good
WH
FR
Rule
excelle
nt
DV>=7
5%
OR
Density>=7.
6
AND
DV>=10%
very
good
DV>=5
0%
OR
Density>=3.
4
AND
DV>=5%
good
DV>=2
5%
OR
Density>=1.
5
AND
DV>=2.5%
references
•
•
•
•
•
•
•
•
•
•
•
•
Ashari,S. 2004. Biologi Reproduksi Tanaman Buah-buahan Komersial. Bayu Media Publishing. Malang. 202 pp.
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AVOCADO TYPES IN MALANG
All types have not been identified