I see avocado articles everywhere, and today, in the six articles on avocados in the Fresh Plaza e-blast, I learned:
- One brand earned the American Heart Association’s coveted Heart-Check mark designation
- New findings on laurel wilt in Florida
- Chile exported a lot of avocados but didn’t break the record of 2012 – 2013
- In the UK, students are buying and consuming 266% more avocados than their predecessors
- Mexico is going to ship to Dubai in October
Avocados are everywhere, and it got me thinking when was the first time I ate an avocado. Growing up in Florida they were a food staple. My dad used to purchase the “Florida” avocado from vendors on the side of the road, and my grandfather had a giant tree that got so heavy with fruit, he had to prop up the branches with ladders and sticks.
This was before people realized they were good for you, with 2 grams of protein and 15 grams of healthy fats. Seven of those fats are fiber, making it a low-carb food. We used to eat them with just a touch of salt, but now they are used for everything, from smoothies, cupcakes, salad dressings, egg rolls, on toast, in rice, and anything you can imagine.
The main avocado article that caught my eye was on laurel wilt, a deadly fungal pathogen. It’s a huge concern in Florida that has taken 40,000 commercial avocado trees and could spread to California which grows 90% of the U.S. avocados.
Currently, the best way to prevent the spread is to eliminate the ambrosia beetle breeding sites. This new research discovered that the pathogen grows best between 68°F and 79°F, but barely grows between 86°F and 89°F.
Whatever crop you grow, if you need information on fertigation systems and water-powered fertilizer injectors to deliver concentrated nutrients, give Dosatron’s customer service a call at 1-800-523-8499, or CHAT with us at www.dosatronusa.com.