Excerpt from The Avocado in California: Part I.-Culture, Production, and Marketing; Part II.-Composition and Food Value

The avocado is a fruit native to the tropical and semi-tropical regions of North and South America, where it is used as a common and much-prized article of food. From its native home it has spread to practically all tropical countries. Since its introduction into Cali formia, at Santa Barbara in 1870, many trees grown from seed obtained from' Mexico, Guatemala, Hawaii, and from local trees, have been planted, principally in the southern part of the state. The abundant fruiting of many of these seedling trees and the high prices received for the fruit in local markets account for the rather sudden interest in avocado planting. Many orchards ranging in size from a fraction of an acre to five or ten acres have been planted in various sections of the state and much larger plantings are contemplated.

The avocado tree is an evergreen with fairly large, leathery leaves and under favorable circumstances reaches a height of sixty or even eighty feet. It belongs to the Laurel family, the leaves having the spicy odor and taste common to plants of this family. This odor is usually much more noticeable in the leaves of the hardy thin-skinned Mexican varieties than in the more tropical hard-shelled varieties. The fruit varies in form from round to pear-shaped with a short or elongated neck, and in weight from a few ounces to four or five pounds. It contains a single large seed which is surrounded by yellowish, buttery flesh. The fleshy edible part is rich in protein and oil, the percentage of the latter varying from to per cent. (see p. The flavor and quality are also extremely variable; undoubtedly some varieties which are excellent so far as early bearing and productiveness of tree and size and shape of fruit are concerned will have to take lower rank on account of poor quality.

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