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Quality of Hawaii’s Avocados Moving towards import replacement Marisa Wall USDA, ARS, PBARC

Quality of Hawaii’s Avocados Moving towards import replacement Marisa Wall USDA, ARS, PBARC. Ted Radovich, Marc Meisner , Glen Fukumoto – UH-CTAHR Ken Love – HTFG Francis Zee – USDA, ARS, PBARC.

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Quality of Hawaii’s Avocados Moving towards import replacement Marisa Wall USDA, ARS, PBARC

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  1. Quality of Hawaii’s AvocadosMoving towards import replacement Marisa Wall USDA, ARS, PBARC Ted Radovich, Marc Meisner, Glen Fukumoto – UH-CTAHR Ken Love – HTFG Francis Zee – USDA, ARS, PBARC

  2. Avocados are nutrient-dense fruits: high in unsaturated fats, fiber, niacin, folate, lutein, potassium, iron, vitamins B6, C, E, K. • Hawaii avocado cultivars are considered by many as gourmet fruit because of their nutty flavor and creamy texture.

  3. A survey and taste test by Hawaii chefs identified five avocado cultivars with potential gourmet quality. Sharwil Kahaluu Malama Linda Local Hass

  4. Avocado imports into Hawaii are increasing. • Local avocados contribute ~30% of total demand. • Supply of imported avocados into Hawaii has tripled. • Imported avocados cost 3-4 times more than local avocados.

  5. Goals:Determine quality standards for Hawaii’s avocados. Replace imported avocados with Hawaii-grown fruit. • Determine quality using objective analyses. • Develop database of objective quality criteria that correlates with sensory quality and market appeal. • Use quality criteria to evaluate and identify avocado germplasm with market potential.

  6. Avocado Oil Content • HDOA specifies minimum 12% oil content for "Hawaii Fancy" and "Hawaii No. l" grades. • Avocado cultivars vary widely: 10% to >30% oil. • Avocados harvested at 12% oil could be immature, with a watery taste and rubbery texture. • Higher oil content generally correlated with higher edible quality. • Measuring oil content requires laboratory analysis.

  7. Avocado Dry Matter Content • Predominant maturity index for avocado harvesting. • Highly correlated to oil content. • Cultivar-specific: CA – Hass (20.8%), MX – Hass (21.5%), CA- Fuerte (19%), NZ – (24%)

  8. Percent dry matter is highly correlated to oil content. Mean dry matter = 34.2% Mean oil content = 22.3% Sharwil

  9. Avocado fruit weight, dry matter, and oil content - 2010

  10. Kahaluu MNL Malama

  11. Sensory analysis: Hawaii’s avocados and imported Hass fruit - 2010

  12. Sensory descriptors for avocado cultivars Hass Sharwil Shattauer

  13. Avocado tasting by 35 culinary professionals - 2010

  14. Conclusions • Opportunity exists to replace imported avocados with locally grown fruit. • Consistent supply of high quality avocados is key to capturing market and consumer acceptance. • Sharwil, Kahaluu, Shattauer, MNL, GreenGold cultivars had better quality than imported Hass fruit. • Analysis will be expanded to more cultivars and greater fruit numbers in 2011. • SEND FRUIT – GRADE A ONLY!!

  15. Mahalo Sandra Silva Suzy Sanxter Andrea Lysy Kate Nishijima Julia Scholder Jenni Ueno Ted Radovich Ken Love Marc Meisner Glenn Fukumoto Francis Zee Hawaii’s Tropical Fruit Growers!

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