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AVOCADOS
The superhero of fruiit During the weekend, I stopped by my local supermarket and, as I made my way into the produce section, the couple ahead of me stopped to debate whether they should buy some avocados.
“They’re a superfood”, I heard her say, to which he replied: “What even is a superfood?’ followed by placing six avocados in the trolley. That little scene got me thinking – we often hear that avocados are called a ‘superfood’, but many of us don’t exactly know why. Perhaps it’s time we, as growers and avocado industry members, learnt and talked more about the nutritional benefits with our neighbours, friends, and families both in New Zealand and (even better) abroad. Every little bit of knowledge helps to build pride in what we grow and provides us with persuasive points to convert potential consumers – especially in a more health-conscious world.
Superfood
Why is the avocado crowned a ‘superfood’? So, a superfood is a term used for when a food or food group contains exceptional nutritional properties; and what’s inside an avocado is genuinely impressive. Avocados are packed with vitamins, minerals, micronutrients and antioxidants; according to the New Zealand Food Composition Database, they contain Vitamins A, C, E, K, growers have the advice and assistance they need.” Export markets are now starting to show signs of relief, he says. “While there has been an increase in avocado shipments from Peru, up more than 30% compared to the previous year, with extended supply periods into key destinations such as Japan, South Korea and the United States intensifying, New Zealand supply should now start to benefit from South American volumes starting to reduce in the coming months.”
Western Australia
Brad says Western Australia is also contributing to the global supply in some of NZ’s key export markets, with a forecasted crop nearing 11 million trays. “Their early entry into South-East Asian and Hong Kong markets is expected to
B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic Acid), B6 (Pyridoxine) and B9 (Folate). By weight, avocados have more potassium than bananas and are also sources of Magnesium, Copper, Iron and Zinc, among other essential minerals. Avocados possess very little sugar, are a good source of fibre and are rich in monounsaturated fats – the healthy kind that supports heart health and helps lower “bad” cholesterol. With so many benefits, it’s easy to see why we call it a superfood. Is there a downside? Avocados are relatively high in calories, so adding a lot of avocado to your diet without substitution could actually make you gain weight; however, we can get the most out of it when we use it as an alternative for less healthy ingredients in various recipes.
just reinforcing pride in our own product; we’re promoting sales.
A proud future
Times are tight, but there’s reason for optimism. New Zealand’s clean growing environment, well-known horticultural brand, skilled orchardists, and a growiing domestic and international appetite mean m our avocado industry has strong rootts. The more we sing the genuine praisses of our avocados, the stronger our industry becomes. b n, with ‘There once was a fruit, soft and green nutrients fit for a queen. It’s tasty, it’s hearty, the life of the party – the healthiest tooast spread you’ve seen! But seriously, everry New Zealand avocado eaten is not just goood for our health – it’s a vote of confidence in the future of avocado in New Zealand.
Superfood is a term used for when a food or food group contains exceptional nutritional properties.
Why it should matter
Demand for avocados exists not only because it’s a great-tasting fruit or because food influencers all over the world overtake envious photos with it on their plate, it also exists because the fruit truly delivers on its health promises. If we, as growers and avocado industry members, can confidently talk about the genuine nutritional value and health benefits of avocados, we’re not challenge NZ’s positioning.” While some NZ fruit has already been shipped to Australia, and will continue to be, volumes remain modest, says Brad. “International supply, plus a delay to fruit maturity in some regions, has meant export programmes have started slower than anticipated as the industry now works to capitalise on upcoming export opportunities.” Locally, he says market volumes have had some weekly peaks, yet overall domestic volumes are consistent with previous years. Total industry crop forecasts have a harvestable crop of 6.5m trays being split around 60/40 between export and domestic. Despite these challenges, the season’s fruit quality is holding up well, says Brad. Steve Edwards
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