If you’ve been shopping for fruit at your local supermarket lately, you might have noticed that avocado prices are going up sharply. However, you might be relieved to know that that isn’t entirely accurate. After months of soaring, FOB prices are now starting to fall. So, why were they so expensive to begin with?
The Waterfall
Avocados are one of the most popular foods in the US right now. They are indispensable in countless dishes as a sign of the “clean eating” way of life. However, their price is also going up. Then why does it matter?
The main reason is that avocados require a lot of water to grow. They can use as much as 80 liters of water per kilogram. The current drought in California has also contributed to a rise in water prices.
Additionally, transporting avocados from Mexico or Central America to your local supermarket requires a large number of people. Sending them to the store unripe and then ripened ensures that they’re ready to eat. This costly process raises the price of one avocado by a certain amount.
Dietary plant
Producing and shipping avocados globally is costly. According to Business Insider, the popular green fruit needs more water than tomatoes. Philadelphians love guacamole during the Super Bowl, but transporting avocados from Mexico and beyond is difficult and expensive.
This year, there is an excess of supplies, which has led to a decline in wholesale prices. According to Wonky Box co-founder Angus Simms, who spoke with Newsable, there are a number of reasons why retail pricing is still high.
Since avocado plants typically alternate in yield from year to year, a bumper crop one year can lead to a lower harvest the following year. Another factor contributing to the increase in avocado prices is the ongoing drought in California, the US state that produces the vast majority of avocados. The state of Michoacan in Mexico grows 80% of the country’s avocados, and the violence there is another factor hampering exports to the US.
Poisonous plants
Avocados are weatherproof and pest-proof due to their thick skin. Food requires expensive chemicals to stay healthy. Avocados generate 1.5 times more carbon dioxide per kilogram during production and transportation than bananas, according to a 2014 study.
The fruit’s popularity encourages monoculture, enabling growers to boost yields through the use of chemical fertilizers and pesticides, a practice detrimental to pollinators and the environment. Gonzales asserts that even vegans have a difficult time avoiding these dangerous drugs.
Organic farming is not a panacea, but Gonzalez suggests it. Deforestation, soil erosion, greenhouse gas emissions, and excessive water usage will still occur even if farmers switch to organic methods, in his opinion. He adds that the success of dolphin-safe tuna labeling is an excellent illustration of how consumer groups can make a difference in this regard. If you’re looking to save money right now, pick fruits and vegetables that are on the Clean Fifteen list of the Environmental Working Group’s Shopper’s Guide to Pesticides.
Workforce
Avocados are expensive to produce because of the time and effort required for harvesting and marketing them. Various federal regulations, including those for labeling and packaging, contribute to the exorbitant cost of the fruit.
The rapid rate of decay makes avocados a very expensive food item. Unlike other fruits that may be stored in the fridge and sold well into the winter, avocados go bad quickly and must be sold soon after picking.
Furthermore, this presents a challenge for Mexican farmers. Their stronghold on the West Coast avocado market enables them to keep prices high.
The Pros and Cons of Eating
Avocados are a beneficial source of monounsaturated fats, which can reduce LDL cholesterol without raising HDL cholesterol. In addition, they are rich in potassium, folate, and fiber.
Avocados are rich in carotenoids like zeaxanthin and lutein, which may protect against cataracts and macular degeneration. Protein, vitamin K, and the B vitamins are also part of this group.
Quite a few calories
Fibre, potassium, folate, and heart-healthy monounsaturated fat are some of the nutrients that avocados contain. The fruit is rich in riboflavin, vitamin C, vitamin E, lutein and zeaxanthin, two carotenoids that promote healthy skin and hair, and phenolic compounds.
Although avocados are rich in calories, most of those calories come from healthy fats and fiber. If you’re trying to cut back on food consumption, this blend might make you feel full for longer.
Researchers in 2022 found that those who regularly ate avocados had a lower risk of metabolic syndrome than those who did not. The Journal of the American Heart Association reported the findings. A higher risk for cardiovascular disease, diabetes, high cholesterol, and excess belly fat is associated with a number of symptoms.
For a variety of avocado-based dishes, mash avocados into salads or blend them into smoothies. Rinse them well before chopping to remove any oils or bacteria that can transfer to other foods.
Too much fat
Even though avocados are high in fat, the majority of that fat is healthy monounsaturated fat rather than saturated or trans fat, which accounts for 77% of the calories. This type of fat aids in satiety, reduces cholesterol, and lessens the likelihood of cardiovascular disease.
Omega-3 and omega-6 polyunsaturated fats are also present. You can’t obtain enough of these essential fats in your diet on their own. They all rely on cell membranes, nerve coverings, and proper blood coagulation.
One serving of avocados supplies 10% of the recommended daily allowance of folate, another important component. The amino acid homocysteine is associated with heart disease, and folic acid helps keep it from building up in the blood and having negative effects.
Like all fats, avocados are high in calories, so it’s best to eat them in moderation. Slicing or cubing an avocado is a great way to add healthy fat and flavor to soup, salad, or toast. Also, when making guacamole or other dishes that call for butter or oil, feel free to substitute avocado.
High in sugar
The creamy texture and nutty, vegetal flavor of avocados are irresistible. Despite sometimes being classified as a vegetable, this superfood is really a fruit. Their fiber, potassium, and folic acid levels are all really high. Avocados are also rich in monounsaturated fats. Though they aid in lowering LDL (bad) cholesterol, these fats have no effect on HDL (good cholesterol). In addition to helping with digestion, they also reduce cases of unexplained diarrhea. Eating avocados might also help your body absorb nutrients better.
They are able to keep blood sugar levels steady immediately after consumption because of their low glycemic index and minimal sugar content. They also provide a lot of dietary fiber, which makes you feel full and helps you control your hunger.
Researchers found in a 2021 Journal of Nutrition study that people who ate avocados generally had better diets. They have a lower risk of metabolic syndrome, a group of conditions that increases the risk of obesity, diabetes, heart disease, and hypertension, since they eat more fruits, vegetables, and fiber.
Too much salt
Avocados are rich in heart-healthy monounsaturated fats and nutritional fiber. Compared to processed meats, butter, and margarine, their “glycemic load” is lower. Essentially, they help you feel full for longer and may even help you control your weight and blood sugar levels.
In addition to being a wonderful source of healthy fats, avocados are also high in folate, vitamin C, and vitamin E. Folate aids in the prevention of birth abnormalities, such as neural-tube malformations, and enhances the absorption of other nutrients, such as niacin, magnesium, and riboflavin.
Given their high potassium content, individuals with renal issues or following a low-potassium diet should likely reduce their intake. A potassium overdose is dangerous. Because latex is present in small amounts, latex-allergic people may also have food allergies. This is why it’s essential to check the avocado’s label before buying it. Avocados are healthy, but people with a history of food allergies should talk to their doctor before eating them.
