CALIFORNIA AVOCADO ASSOCIATION 



93 



TABLE III.— SHOWING PERCENTAGE OF OIL IN THE AVOCADO 

 Varieties Maturing January-June. 



V anety 



T T + 



LiOcaiity 



Condition 

 of fruit 





We-ht 



VV gilt. 



r>"F fvni'i' 



\J± ±L Lll 1/ 



Perceni 

 of oil 









0*1" 55 TTi Q 



g 1 ctlilo 





r>i 1 



Altaaena 



l* uily npe 



1 4 1 



479 



1 7 97 



Blakeman 



Altadena 



Fully ripe 



O-ll-lO 



4^4 



x«j.'±o 



Brodia 



UTtillge 



ripe 



5- 4-15 



405 



10.86 



Challenge 



Hollywood 



not ripe 





^1 9 



Q 48 



Challenge 



Hollywood 



iininatUi e 



1 _1 1 _1 <^ 





2.66 



Challenge 



Hollywood 



iiniiiaLure 



9 9 1 





fi 71 



U. 1 X 



Challenge 



Hollywood 



iiiiiiiai/Ux e 



4-1 



'±-±o-xu 



470 



7 75 



Challenge 



Hollywood 



iiiiiiiatui e 



A 1 Q_1 A 



49fi 



^ 78 



«J. 1 o 



Challenge 



H ollywood 



not fully ripe 



7 1 Q 1 





1 ^7 



Dickey 



Hollywood 



niature 



o- l-J-O 





4fi 



Knowles 



odiitci jjciioaia 



"T'. 1 1 1 AT" T*l ITk d 



i-U-lLy I Ijja 



^- 9-1 5 



100 



27.11 



Lyon 



Hollywood 



Tl^^oVl Vl O T»/^ 



liebn HcilQ 







xo.ox 





TTnl 1 "snxrnnrl 





3-14-16 



285 



14.31 



Miller 



Hollywood 



ripe 



7- 6-14 



184 



23.70 



Miller 



Pasadena 



ripe 



11- 2-15 



275 



27.45 



Rhoad 



Orange 



immature 



5- 3-15 



395 



9.78 



Rita 



Orange 



immature 



5- 3-15 



321 



14.13 



Royal 



Hollywood 



flesh hard 



3-27-15 



600 



15.61 



Senor 



Orange 



flesh hard 



5- 3-15 



528 



17.00 



Solano 



Hollywood 



immature 



3- 2-15 



506 



3.61 



Solano 



Hollywood 



immature 



3-27-15 



545 



4.09 



Surprise 

 Wagner* 



Hollywood 



flesh soft 



3-14-16 



537 



9.96 



Hollywood 



flesh hard 



10- 7-15 



259 



16,03 



Walker* 



Sherman 



flesh hard 



8-10-14 



174 



18.71 



*Mature, May-August. 



THE DIGESTIBILITY OF THE FAT OF THE AVOCADO 

 By IL A. Mattill, University of California. 



With the increasing importance and more general use of the avo- 

 cado, it seemed desirable to know something as to its actual food value 

 and the digestibility of its most important constituent. As is the usual 

 procedure in such work, an individual who is well and normal is given a 

 diet of known composition and the solid excreta (feces) are properly 

 collected and analyzed. 



In this experiment the basal diet consisted of graham crackers, 

 cottage cheese and milk, to which was added on some days 25 grams 

 of butter per meal, on others 100 grams of avocado per meal. In the 

 preparation of the avocado the fruits were peeled and ground to a uni- 

 form pulp which was spread upon crackers like butter. 



The periods of avocado and butter diet varied in length from 2 to 

 4 days and the feces resulting from each diet were separated from 

 those of the preceding and following diets by charcoal pills taken at 

 the beginning of each period. Fat was determined by the Saxon method 

 on the fresh samples without previous drying. 



Following is a summary of the data on fat ingestion and excretion: 

 1 2 3 4 5* 6 



Days Diet Fat ingested Fat excreted Fat absorbed Digestibility 



(grams) (grams) (grams) (5/3x100) 



(per cent) 



