88 



1916 ANNUAL REPORT 



per cent of oil while the fully ripe fruit the same season shows 27.66 

 per cent. In the same year we have a sample analyzed Oct. 15, 1914, 

 showing 17.68 per cent and not fully ripe. 



Again it is of interest to note, as was to be expected, that in different 

 years or different seasons, the same variety will vary in its maximum 

 oil content. This is emphasized by reference to the figures noted for 

 the Chappelow, Harman and others. Further investigations may also 

 indicate that the same variety grown in different places will yield different 

 percentages of oil. Not enough analyses have been made to warrant 

 the drawing of any definite conclusion on this point. 



Avocados might be compared to milk. As is well know, there are cer- 

 tain breeds of cows yielding milk of different degrees of richness in fat 

 and that said content of fat is more or less constant, for the respective 

 breeds. While it is true that a herd of Holsteins may be bred to give a 

 milk richer than a poorly bred herd, yet no matter how much breeding is 

 carried on or how well a herd is cared for, it cannot be expected that a 

 Holstein cow will ever yield a milk as rich as will a Jersey cow. Nor is 

 it right to expect that if a Jersey cow is treated as it should be, such 

 cow will yield a milk with a low fat content. Similarly with reference to 

 the avocado. Those varieties which yield a high percentage of oil will do 

 this consistently under proper conditions, while those which yield a lower 

 percentage of oil will not, it seems to me, increase the percentage of oil 

 materially by any treatment which may be given to the culture of the 

 respective variety. 



It must not be considered, however, that because a variety is lower in 

 oil than another variety, such a variety will not meet with public favor. 

 While it is true the higher the oil content the greater the food value per 

 unit weight, as is the case with milk, yet those with a lower percentage 

 of oil, of line flavor, and which are fully ripe will doubtless find a 

 ready market if prices warrant. In fact, it migh be said that in some 

 instances a fruit with a medium oil content might be more desirable 

 than one with a higher content as is oftentimes the case with milk, 

 the Holstein being preferable to the Jersey on account of the fact that 

 the latter is too rich in fat. Of course it must not be considered from 

 the foregoing, that the caloric value of a unit weight of milk is equal 

 to that of the avocado. What has been stated is merely to indicate that 

 those varieties of the avocado which are lower in oil content but other- 

 wise acceptable, may be highly desirable. 



At the request of some members of the Avocado Association 

 the accompanying set of recipes* were critically tried and the comments 

 and criticisms concerning them are given herewith. A number of persons 

 participated in the testing and among them might be mentioned Miss 

 Josephine E. Davis, Assistant Professor of Household Science at the 

 University, who rendered valuable help in this connection. The discussion 

 of recipes involve the consideration of: 



*The recipes referred to here were published in the Report of the 

 First Semi-Annual Meeting of the California Avocado Association 

 pp. 91-93. 



