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ANNUAL REPORT 1918 AND 1919 



anything that looked promising, but I cannot say that it was a thorough 

 search. There are many other regions in Mexico where this race is grown, 

 and one of these times we are going to run across a variety which is just the 

 thing we are after. 



We must remember that the distinctive flavor of the Mexican avocado 

 places it in a class by itself. For this reason I believe it will always find a 

 certain sale, even though placed on the markets in competition with fruits 

 of the Guatemalan race. 



On this question of flavor, however, let there be no misunderstanding. 

 I am still of the opinion, after having eaten excellent fruits of the Mexican 

 race in this country, that the best Guatemalan varieties suit me better than 

 any other with which I am familiar. If I could choose between a twelve 

 ounce Guatemalan fruit of good quality and two six ounce Mexicans, I 

 would take the Guatemalan. I like its flavor just as well as that of the 

 Mexican, and it is more convenient to eat. 



After traveling in Mexico a few months I think I begin to realize 

 why Americans who have lived in this country almost invariably swear by 

 the Mexican avocado. They have eaten many of them, and they know 

 they are usually of rich flavor. The only other avocados they have eaten 

 are the West Indians of the seacoast, or mediocre Guatemalans of the high- 

 lands. The West Indians are in the majority of cases watery and insipid 

 in comparison with a good Mexican, and none but the best Guatemalans are 

 as rich in flavor. It is a simple matter ; the Mexican avocado is the best they 

 have eaten, and quite naturally they are preudicejd in its favor. But if they 

 could have eaten some of the excellent fruits from the Guatemalan high- 

 lands which I had the pleasure of examining last year, I do not believe 

 their prejudice would be so strong. 



To my mind, the question is one of flavor rather than of richness. 

 This perhaps sounds ambiguous. I mean that in point of richness, which I 

 assume to depend upon the oil content of the fruit, the best Mexicans and 

 the best Guatemalans are nearly equal, but there is a certain flavor, not de- 

 pendent upon the oil content, which characterizes each of the races. 



Of course, if richness is not dependent upon the oil content but upon 

 some other factor, then we will have to begin all over and find some other 

 means of comparing the two races. 



Some people prefer a Gravenstein, and some a Northern Spy, but no 

 one maintains that both are not good apples. The flavor of the Graven- 

 stein appeals to some, that of the Northern Spy to others. I believe it will 

 be the same with these two races of avocados, the Guatemalan and the 

 Mexican, and that there will always be a demand for both, though I do not 

 expect the Mexican to sell so extensively, by any means, as the Guatemalan. 

 H. Veracruz, September 20, 1918. 



Note — "The classification of the Fuerte and Puebla varieties is 

 still in doubt.** Since writing this I have visited Atlixco and have exam- 

 ined the parent trees of both these varieties. It is evident that Puebla is a 

 true Mexican, while Fuerte bears many indications of being a hybrid be- 

 tween the Guatemalan and Mexican. It is not representative of any group 

 or class found in this region, but appears to be sui generis. 



