A thought-provoking, one-minute clip of Mary Lu Arpaia, who heads the University of California’s avocado breeding program, setting the context and asking the question during last week’s seminar of the California Avocado Society:
The answer?
From my point of view, there is no single answer, but here are parts of the answer (could also be considered parts of the problem):
– Hass is a very good variety
– California Avocado Commission doesn’t want non-Hass
– Hass Avocado Board doesn’t want non-Hass
– Major packinghouses (middlemen) don’t want non-Hass
– Mexico can’t legally import non-Hass
Important note:
In most other avocado-producing regions of the world, grocery stores carry varieties other than Hass at appropriate times during the year. For example, I was in South Africa in March, which is the beginning of Fuerte season there so grocery stores carried local Fuerte avocados.
The USDA has not been supportive of California avocado research. They assume that Mexico has captured the market. That’s a faulty assumption given that Mexican avocados, although cheaper, continue to turn off consumers with grey flesh and only in one variety, Hass. I’m very emotional about this lack of federal funding to the University of California, Riverside with its strong track record of breeding and research, including the recent release of Luna. The USDA uses farmer proposal reviewers from back east who don’t “get it.” Not saying they are dumb, just not educated about California avocados. I said my piece.
Thanks, Randy. I know that you have firsthand knowledge of research funding.
I agree, the Mexican Hass lack of quality is appalling. It’s almost expected that only some of the avocados will ripen completely, no nutty Hass flavor. I look forward when the California Avocados come back. Much better flavor, quality and almost guaranteed to ripen properly!
And unlike, say an apple, the avocado’s thick skin hides its faults. I’ve been burned multiple times with crummy avocados. I assume most people are like me, don’t return the fruit to the store, and just chalk it up to experience.
Because it is hard work! Us white folk don’t want to pick our own avos (I pick my own avos)
Both of the above are correct. I would also add that the Hass holds up better during shipping–even though, as said above, the Mexican imports are often half-trashable by the time they’re ripe.
Perhaps supermarket chains need to be educated (and given samples?) of some of the sturdier varieties out there.
We have grown accustomed to all of our avocados from the store looking exactly the same.