Like we said before, we’re here to supply you with all the information you’ll need when our Avocados From Mexico arrive to you.
Place the avocado in the palm of your hand. Gently squeeze without applying your fingertips as this can cause bruising. If the avocado yields to firm gentle pressure, you know it’s ripe and ready to eat. If the avocado does not yield to gentle pressure, it is considered still “firm” and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch, it may be very ripe to overripe.
When an avocado has been dropped or handled harshly, the inside and outside take on a brownish look and become bruised.
When you cut an avocado, the flesh is exposed to oxygen. As the flesh oxidizes, it will start to brown as well. If your avocado is slightly browned, you can still eat it, but the flavor may be more bitter than that of a fresh avocado
If your avocado’s flesh has become very dark or the flesh has become stringy, you should avoid eating it, particularly if there is any sign of mold. Avocados have high fat content, so they oxidize and become rancid very quickly at room temperature and will need to be thrown away.
Very hard fruit, usually lighter green in color. Ready to eat in 3 to 4 days if held at room temperature.
Ready to eat in about 3 days if held at room temperature
Slight give to the fruit. Ready to eat in 1 to 2 days if held at room temperature.
Yields to gentle pressure. Ready to eat now or can be stored in refrigerator for up to one week.
Easily yields to gentle pressure and good for all uses.
Need to whip up a batch of guac for a party of 200? Figure out how many Avocados From Mexico you’ll need with our handy Avo Calculator. Simply enter the number of pounds your bulk recipe calls for, and it’ll tell you how many avocados to order depending on their size. Say goodbye to guesswork!
Additionally, The Ministry of Agriculture, Livestock, Rural Development, Fisheries, and Food (SAGARPA) has started a program to allow avocado growers to certify in Systems Contamination Risk Reduction, Training Good Handling, and Use of Agrochemicals, in order to support their efforts to export smoothly. The National Service of Health, Food Safety and Food Quality (SENASICA) reported that this new certification helps to ensure the country of destination that the Mexican avocado export meets all the necessary safety requirements for trading.
Avocado producers in Mexico have diligently followed a meticulous phytosanitary control program to comply with general and specific international agreements made with countries that purchase farm and livestock products from Mexico. This has given our producers a place in the international market without agricultural threats to buyer countries.
The Ministry of Agriculture, Livestock, Rural Development, Fisheries, and Food
The Ministry of Agriculture, Livestock, Rural Development, Fisheries, and Food
The Ministry of Agriculture, Livestock, Rural Development, Fisheries, and Food
The Ministry of Agriculture, Livestock, Rural Development, Fisheries, and Food
The Ministry of Agriculture, Livestock, Rural Development, Fisheries, and Food
The Ministry of Agriculture, Livestock, Rural Development, Fisheries, and Food
When you think Avocados From Mexico, think uninterrupted supply. AFM can give you access to shipments EVERY season because FRESH is in our favor. There are few places on earth where avocados grow all year long, and one place is Mexico. To understand our roots, one must understand that Mexico is where the avocado tree originated more than 10,000 years ago. 5 avocado orchards of central western Mexico are some of the world’s oldest and most productive. In the state of Michoacan, you can find over 30,000 orchards and a blooming season that lasts the ENTIRE YEAR, making it the only place on earth where avocados can bloom four times a year.
YEAR ROUND AVAILABILITY OF AVOCADOS (PEAK PERIODS)
Cultivation requirements are 100% satisfied with Mexico’s abundant sunshine, nourishing rain and coastal air. The three types of weather: semi-warm, sub-humid, most humid, along with impeccable altitude provide the perfect microclimate for producing fine avocados — Hass Avocados From Mexico.
Mexican avocados grow in rich volcanic soil, among more than 100 volcanoes in the center of the feared Trans-Mexican Volcanic Belt. More than 85% of orchards are in Andosols (volcanic soil), considered the best and on slopes that are under good condition.
The range of altitudes and the temperate weather of the Michoacán region make it an incredibly unique place. This climate is what makes it possible to grow avocados throughout the year, harvesting blooms at different altitudes at different times during the year.
