The Avocado: Botany, Production and Uses (Botany, Production and Uses)

By: Peter Hofmann and Richard Litz and Jonathan Crane and André Ernst and Carlos Balerdi and Alejandro Barrientos Priego and Mary Arpaia and Ben Faber and Rodrigo López-Gómez and Uri Lavi and Elizabeth Dann and Andre Chanderbali and Pilar Gil and Lindy Coates and Mark Hoddle and Edward Evans and Derek Donkin and Carol Lovatt and Greg Douhan and Emanuel Lahav and Victor Albert and John Bower and Jay Bost and Martín Aluja and Lauren Garner and Araceli Barceló-Muñoz and Gary Bender

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Synopsis: Although the avocado has been cultivated and consumed for more than 9000 years in its native Latin America, world production and trade have only developed over the past few decades, and now exceed 3.5 million tonnes. The avocado is now widely traded between warmer and colder countries as a result of the global community becoming increasingly aware of its versatility and nutritional value. For the past decade, the global avocado industry has been going through a period of rapid technological change and innovation. The dietary value of 'the most nutritious of all fruit' is also receiving more attention.