10 



ANNUAL REPORT 1920 AND 1921 



MINUTES OF THE SEMI-ANNUAL MEETING OF THE 

 CALIFORNIA AVOCADO ASSOCIATION 



Held at Hotel Pasadena, Pasadena, California, 

 Saturday, October 9, 1920 



WM. H. SALLMON President 



W. L. HARDIN Vice-President 



J. M. ELLIOTT Treasurer 



R. AGNES McNALLY Secretary 



This was a one-day meeting, with a display of fruit, starting at 10 a. m. 

 and lasting until 4:30 p. m. The summer avocados had all ripened earlier 

 than usual and most of the fall fruits were not yet mature, so the exhibit of 

 avocados was not so large as it would be in a normal season. However, sev- 

 eral members exhibited other varieties of sub-tropical fruits, and all the trees 

 and fruits which were shown were very interesting and much appreciated. There 

 were twenty-two exhibitors. 



A luncheon was served which was designed to demonstrate the food value 

 of the avocado. The menu consisted of: 



AVOCADO COCKTAIL 



AVOCADO SALAD 

 With Sliced Tomato and Cottage Cheese 



PLATE LUNCH 



Avocado Scallop Mashed Potatoes 



Creamed Carrots 



SLICED AVOCADOS 

 Thin Bread, Crackers, Salt, Lemon and French Dressing 

 Make your own Sandwich 



AVOCADO ICE CREAM 

 Cake Coffee 



Twelve hundred fruits were ripened for this meal. Unfortunately in the 

 excitement of the unexpectedly large number to be served, or through someone's 

 carelessness, some of the unripe fruit intended for selling after the meal was 

 used, and a quantity of good fruit just ready for eating was turned over to be sold. 



In spite of the urgent request for early reservations for the luncheon, only 

 159 had signified their intention of attending by the date set. Preparation for 

 275 to 300 was made, but on the day of the meeting 403 people were served. 

 This number almost doubled the largest gathering for an Avocado Association 

 meal previously held, that of the May meeting in Los Angeles, and arrange- 

 ments had to be made at the last minute to accommodate these extra people. 

 All three dining rooms of the hotel had to be used, and instead of having informal 

 after-dinner speeches in the dining room, it was necessary to secure a hall in the 

 Hotel Green and adjourn across the street to hear the speakers. 



The President of the Association, Wm. H. Sallmon, of Chula Vista, 

 presided. After commenting on the increasing membership and interest in the 

 Avocado Association and the value of the avocado as a food, he introduced the 

 speakers of the afternoon as follows: 



