CALIFORNIA AVOCADO ASSOCIATION 



19 



Experi- 

 ment 

 Number 



Date 

 Treated 



Date 

 Exam- 

 ined 



TREATMENT 



RESULTS 



loot) (i; 



1916 

 Jan. 26 



1916 

 Mar. 15 



JL X^X^l^KX XlCVJL V V/O 1-11 



water. Sterilized at 

 212 deg. F. 



J. let V \J 1. Ct\_-X CA,±1.\jL KAitj 



agreeable. 



1 Qoir /o\ 

 looo {Z) 



" 26 



15 



IT tJCiCU. dVU^dLiwO 111 



30% syrup; sterilized 

 at 212 deg. F. 



X CtU. • LI L ^WLl do 



(3). 



1835 (3) 



" 26 



" 15 



Peeled avocados in 

 60% syrup; sterilized 

 at 212 deg. F. 



Palatable. Flavor very 

 rich. Not so good as 

 (4). 



1835 (4) 



" 26 



" 15 



Peeled avocados in 

 60% syrup; sterilized 

 at 180 deg. F. 



Flavor excellent, but 

 very rich. 



1835 (5) 



" 26 



" 15 



Peeled avocados in 

 60% syrup plus 3% 

 lemon juice. Sterilized 

 at 180 deg. F. 



Best of series; flavor 

 very rich. 



Summary: .Avocados canned in a 60 per cent syrup at 180 degrees F. 

 retained more of the fresh rich avocado flavor than did products pre- 

 pared in any other way. This seems to be one of the most promising 

 avocado by-products. Canning in brine or plain water gave poor results. 

 Avocados treated with 3 per cent lye for 24 hours in the same way that 

 olives are pickled gave a very palatable product, after removal of lye and 

 sterilization in a dilute brine. Avocado pastes were in all cases un- 

 satisfactory. The flavor of the fruit was fairly successfully retained by 

 pickling the halves in vinegar or in brandy. Dried avocados gave a very 

 pleasing flavor to vegetable soup. The oil is not satisfactory as a food. 



In general, the canning in heavy syrups seems to be the most satis- 

 factory method of preserving avocados or avocado products. 



Discussion 



Mr. Taft: Your investigations as reported were conflned almost 

 entirely to the thin-skinned varieties. Have you investigated the thick- 

 skinned varieties also ? 



Prof. Cruess: Our investigations have been conflned to the thin- 

 skinned varieties principally and seedlings of thin-skinned types sent up 

 by Mr. Taft. The material worked with was not flrst class. It was soft 

 fruit in most cases. 



Mr. Taft: It is possible that when you investigate the larger va- 

 rieties you may be able to succeed better. 



Prof. Cruess: One of the troubles is that the fruit softens. 



MARKET VALUE OF THE AVOCADO 

 Mr. C. P. Taft, Orange, CaL 



When one begins planting on an extensive scale, the first considera- 

 tion should be, and usually is — "What is the market value of the product 

 that he proposes to raise?" He may be very fond of the fruit of his 



