CALIFORNIA AVOCADO ASSOCIATION 



31 



In determining when an avocado is ripe, there are three different meth- 

 ods that suggest themselves as being helpful. Color, analysis and the 

 dropping of fruit. 



The blossoming and fruit setting season of a single tree extends over 

 a period of from two to four months, and the marketing season of a single 

 variety may be extended over a period of several months, where one is able 

 to distinguish the ripe from the immature fruit. 



One can readily see that the avocado that changes color as it ripens, 

 has an advantage in this respect. 



We furnished one firm with fruit from the original Sharpless tree, 

 from October to February, each fruit reaching the consumer in its highest 

 state of perfection. I know of no method whereby this could have been 

 done, except through the selection made possible by the change of color of 

 the ripening fruit. 



Where the grower cannot be guided by color, chemical analysis is of 

 great assistance in determining when to harvest his fruit. 



The immature avocado is low in fat content and some growers have 

 made the mistake of placing the bulk of their crop on the market early in the 

 spring when the analysis showed a very low percentage of oil with its corre- 

 spondingly poor flavor, while fruits allowed to stay on the tree a few months 

 later were of good flavor and showed by analysis, a satisfactory amount of 

 fat. 



An analysis test would not be conclusive, except where a number of 

 fruits were used in each monthly analysis. 



The dropping of fruit is another indication of ripe fruit, although, 

 perhaps, not a valuable one, as the better commercial varieties do not drop 

 their fruit very readily. 



As with the pudding, the final and conclusive test of the ripe avocado 

 is in the eating, and in such a test I consider myself an expert, having had a 

 table acquaintance with the avocado for over twenty years. But I am 

 conscious of the fact that such information as I am able to offer on "How 

 to tell a ripe avocado before it is taken from the tree," is very incomplete, 

 as my experience in harvesting avocados has been limited to a few varieties. 



WHY ARE THE GUATEMALAN AVOCADOS BEST? 

 By E. E. Knight, Yorba Linda, California 



Mr. President, Members of the Avocado Association, Ladies and 

 Gentlemen: 



When the Program Committee requested me to say a few words to 

 you and gave me as my subject, "Why are the Guatemalan Avocados 

 Best?" I thought, what is the use? I have been answering that question 

 for the last four years, but sometimes it is necessary to repeat a truth many 

 times to have it fully accepted. 



