CALIFORNIA AVOCADO ASSOCIATION 



19 



ing upon proper sterilization of the pulp so that the flavor will not 

 be affected. The addition of salt, lemon juice, vinegar, or similar 

 flavoring materials, is advisable. 



Another by-product for which a demand might be created is 

 avocado flour. For this purpose the seed is removed and pieces of 

 the pulp dried in an oven. Slow drying in the sun is not advisable, 

 as this is liable to develop a rancid flavor. Thin-skinned fruits 

 need not be peeled, as the taste of the skin is not objectionable ; 

 dark skins will, of course, make a dark-colored flour. The dried 

 pulp is ground finely, seasoned with salt, sterilized, and preserved 

 in a sealed can. It may be used for flavoring soups or cooked vege- 

 tables of dififerent kinds. 



The seeds of the avocado, when fresh, contain a liquid which 

 turns red when exposed to the air, and some writer a century or 

 more ago stated that for this reason the juice could be used as in- 

 delible ink to mark cloth. This statement has been copied by 

 numerous writers ever since, but it is doubtful whether the seeds 

 were ever used to any extent for this purpose, even in Mexico. The 

 bitter taste may be removed from the seeds by boiling, after which 

 they have a not unpleasant nutty flavor. By successive treatments 

 in sugar solutions of increasing strength a confectionery may be 

 prepared from these boiled seeds. A few samples made in this 

 manner have a pleasing flavor and. suggest a means of utilizing the 

 seed. In Brazil the seeds are said to make a good powder that 

 can be used in the preparation of soup. It is doubtful, however, 

 whether they will be of much value for this purpose in comparison 

 with the flour from the pulp. 



In conclusion, I wish to present a few general notes regarding 

 varieties. I think it especially important in this early stage of the 

 industry to caution growers and nurserymen against needless mul- 

 tiplication of varieties. A seedling tree which comes into bearing 

 should not be propagated and distributed as a distinct variety un- 

 less either the fruit or the tree has characters as good as or better 

 than some other variety already existing. There will probably 

 always be room for improvement with fruit varieties, and it is very 

 desirable to get avocado fruits with a greater proportion of flesh 

 and less of seed, with richer flavor, less fiber, better shipping and 

 keeping qualities. Characteristics of the tree, such as productive- 

 ness, hardiness, resistance to disease, and lengthened season of 



