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Know the importance of avocados from Mexico

Avocados have long been a part of the Mexican diet, they are thought to have been extremely important among the indigenous people of ancient Mesoamerica, as the fruit provided sustenance and possessed mythological powers.

Archaeologists have found evidence of avocado consumption going back almost 10,000 years in central Mexico. Researchers believe that humans began cultivating avocados about 5,000 years ago. Mesoamerican tribes like the Inca, the Olmec and the Maya grew domesticated avocado trees. Avocados from Mexico are the main produce for some places in the country.

The plant was introduced to Spain in 1601, Indonesia around 1750, Mauritius in 1780, Brazil in 1809, the United States mainland in 1825, South Africa and Australia in the late 19th century, and Israel in 1908. In the United States, the avocado was introduced to Florida and Hawaii in 1833 and in California in 1856.

With time, avocados have become one of the most popular fruits inside and outside of México. Particularly, in the United States the avocados have firmly established themselves as an American dietary staple. Today, according to information provided by El País, the United States accounts for 80% percent of avocados exported from Mexico.

In fact, this most Mexican of fruits is now the country’s second-biggest agricultural earner after the tomato but, unlike this other major agricultural export, Mexico enjoys a comfortable global position for avocado: one in three kilograms of avocados produced around the world come from Mexico, says the UN’s Food and Agricultural Organization.

The central state of Michoacán is the center of Mexico’s avocado-growing sector, producing 85% of exports. The favorable conditions for large production in the country is on account of availability of land, and rainfall pattern. Also, Mexico is well known for its production of organic avocado with export quality.

For avocado to be sold as certified organic in the United States it must meet all the requirements of the U.S. Department of Agriculture (USDA) National Organic Program. It must be produced without the use of toxic synthetic pesticides, artificial fertilizers, sewage sludge, genetically modified organisms, or irradiation.

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