Avocado, the superfruit par excellence, has become the most popular tropical fruit and it is no longer considered an exotic. Argentina cultivates different varieties of avocado during most of the year, and 75% of its production is concentrated in the provinces of the north of the country, such as Tucuman, Salta, Jujuy, and Misiones, where there are 1,300 hectares dedicated to this crop.
Despite this large production area, the majority of the avocados consumed in Argentina are imported from Mexico, Peru, and Chile, given the high demand for this product. According to data from the National Institute of Statistics and Censuses of the Argentine Republic, Indec, in 2018 the country imported 14 million kilos of avocado.
The role of the National Service for Agricultural Food Health and Quality (SENASA) is essential for both the Argentine avocado and the imported fruit, as this entity accompanies the development of this superfood. They verify its quality and health, and help prevent, eradicate, and controlling pests that may affect this and other productions in the country. They also control imports through the application of strict quality standards.
Within the framework of the Healthy Foods campaign, the Senasa has highlighted the nutritional benefits of avocado, a fruit that contains essential minerals, such as potassium, magnesium, phosphorus, calcium, iron, sodium, iodine and zinc, as well as essentials acids, vitamins, and fiber.
Ideally the fruit should be consumed at its optimum state of maturation, but if it is still green it can be preserved until it matures. Due to its neutral flavor and creamy texture, it can be combined fresh in different dishes, as an ingredient in salads or as an accompaniment to other foods and in the form of a sauce (like the famous guacamole), but it can also be consumed as a fresh fruit.
Source: www.clarin.com
