HASS OVACADO: The Hass avocado is a cultivar of avocado with dark green-colored, bumpy skin. It was first grown and sold by Southern California mail carrier and amateur horticulturist Rudolph Hass, who also gave it his name. When ripe, the skin becomes a dark purplish-black and yields to gentle pressure. When ready to serve, it becomes white-green in the middle part of the inner fruit. Owing to its taste, size, shelf-life, high growing yield and in some areas, year-round harvesting, the Hass cultivar is the most commercially popular avocado worldwide. In the United States it accounts for more than 80% of the avocado crop, 95% of the California crop and is the most widely grown avocado in New Zealand. ABOUT HASS AVOCADOS:
There are hundreds of avocado varieties but only one Hass variety patented by Rudolph Hass in 1935. Looking for industry data? MARKET AVAILABILITY: The Hass avocados are most sort after ovacado variety worldwide, that assures you of a ready supply of fresh fruit 365 days a year. Hass avocados are oval shaped, with a small to medium sized seed, they range in weight from 140 to 340g, with a creamy texture and great taste. They also have a distinctive skin that turns from green to purplish-black when ripe. Learn how to distinguish Hass avocados from other varieties.
The Hass Avocado is easily identified by its oval shape, the bumpy, pebbled texture of its skin and the dark green to purple -black color indicating it's ripe and ready to enjoy. The Market for HASS Avocado, every increases by 7%, for more details on increased demand, please read through https://www.bloomberg.com/amp/news/articles/2017-04-28/guacamole-costs-to-jump-as-avocado-shortage-sparks-record-prices AVOCADO Market in China is steadily increasing, for more details visit http://www.freshplaza.com/article/181477/AU-looks-to-feed-Chinas-growing-appetite-for-avocados HASS AVOCADO RIPENESS INDICATORS
Generally, the pebbly skin on a Hass Avocado darkens a bit as it ripens and begins to yield to gentle pressure when squeezed gently in the palm of your hand Note: Color alone is not always the best indicator of ripeness! Learn how to choose and use The perfect avocado texture is silky smooth and the flavor is rich and nutty Try all the different kinds as a complement or featured ingredient in all your favorite recipes. HASS OVACADO SHELF LIFE: Unlike any other varieties of Ovacadoes, the bumpy black Hass avocado has a much longer shelf life e.g. between 7-10 days under normal room temperature, and this can be extended under refrigeration. FURTE OVACADO: The Fuerte avocado tree is a cold resistant (for an avocado) selection from a cross of Mexican and Guatemalan type avocados. Fuerte is a very high eating quality fruit, and flowers prodigiously from may to november (generally).
HISTORY Before Hass, Fuerte was the industry standard avocado in California. Fuerte is, like Hass, green when unripe. Unlike Hass, Fuerte is also green when it is fully mature and ripe. Prior to Hass, the major supply of avocados were green skinned. Fuerte was first propagated in 1911. It was propagated by a Californian nursery, from imported buds of a seedling tree growing in a garden in Atlixco (1,874 meters above sea level), in Puebla State, Mexico. This tree was noted for its production of very good quality fruit. A particularly hard frost hit Southern California in the Northern Hemisphere winter of 1913 -1914, killing many of the grafted avocado trees in the local nurseries. However, the as yet un-named new import was relatively undamaged, so it was given the Spanish name 'Fuerte', which means 'strong'. Ironically, while the Fuerte tree is relatively cold hardy, it needs warm temperatures for the flowers to set fruit. DESCRIPTION Fuerte is a hybrid of the Mexican and Guatemalan types (confirmed by Schnell et al. 2003, on satellite markers). The maternal parent tree was believed to be Mexican. Fuerte is cool temperature tolerant, has thin skin, and anise scented leaves (when crushed), all Mexican characteristics.
The superior flesh quality is regarded as characteristic of Guatemalan avocados. FRUIT fuerte fruit shapefuerte fruit, flesh and seedThe fruit are obovate (bluntly oval shaped, not as wide at the stem end), although under some climatic conditions the neck can be quite narrow. The fruit weight ranges from about 250 to 450 grams (commercially, a 'large' grade Hass is 340 grams or more). This makes the fruit size range from small to large (relative to Hass). The skin color is green with many tiny yellow dots, becoming a slightly duller green at maturity. The skin is relatively smooth, thin and pliable (although thicker than many Mexican varieties), and it doesn't adhere to the flesh underneath, so it peels well - an important attribute for the consumer. But because the skin is thin, it quite often splits around the basal end, mostly in the horizontal plane. The bottom part of the fruit is then often infected with rot fungi (Anthracnose), causing the skin to blacken and the flesh in that area to be "off". Very ripe fruit (those illustrated) may develop superficial black spots. If left, these will eventually affect the flesh immediately underneath the spot.
The seed is usually medium large, generally bluntly conic, but pointed-conic in longer, more 'necky' fruit (possibly more usual in warm growing conditions). The seed is tight in the fruit (it doesn't rattle when the fruit is shaken), but still separates cleanly from the flesh. The seed takes up about 15% of the total fruit volume. The flesh is pale yellow, with a very good oil content. The oil content varies with maturity, but is around 12% to 22%. The flesh is smooth and buttery, with a rich flavor. The overall eating quality of a fully mature fruit is excellent. There is relatively little fiber in the flesh. Sound fruit picked mature but hard don't bruise in handling and are generally not quite as subject to internal rots and the like as Hass is.
This is an important reason for its former dominance as a commercial avocado cultivar in California - it could be shipped and arrive in good condition and ripen in the shops without too much spoilage. Fuerte has to be refrigerated at no lower temperature than 5oC, otherwise it develops brown or black cold-damage patches on the skin. (Most domestic refrigerators are probably set at about 4oC, and so cold damage can develop.) The flesh may also turn greyish when stored too cold.The seed is usually medium large, generally bluntly conic, but pointed-conic in longer, more 'necky' fruit (possibly more usual in warm growing conditions). The seed is tight in the fruit (it doesn't rattle when the fruit is shaken), but still separates cleanly from the flesh. The seed takes up about 15% of the total fruit volume.
The flesh is pale yellow, with a very good oil content. The oil content varies with maturity, but is around 12% to 22%. The flesh is smooth and buttery, with a rich flavor. The overall eating quality of a fully mature fruit is excellent. There is relatively little fiber in the flesh. Sound fruit picked mature but hard don't bruise in handling and are generally not quite as subject to internal rots and the like as Hass is. This is an important reason for its former dominance as a commercial avocado cultivar in California - it could be shipped and arrive in good condition and ripen in the shops without too much spoilage. Fuerte has to be refrigerated at no lower temperature than 5oC, otherwise it develops brown or black cold-damage patches on the skin. (Most domestic refrigerators are probably set at about 4oC, and so cold damage can develop.) The flesh may also turn greyish when stored too cold.
Fuerte has to be refrigerated at no lower temperature than 5oC, otherwise it develops brown or black cold-damage patches on the skin. (Most domestic refrigerators are probably set at about 4oC, and so cold damage can develop.) The flesh may also turn greyish when stored too cold.The greying of the flesh doesn't usually affect the eating quality, but it is visually 'off-putting'. Mature fruit ripen at room temperatures about 7 - 14 days from picking from the tree. When is Fuerte ripe? How do you tell when a Fuerte fruit is ripe, given that, unlike Hass, it doesn't become purple-black when it is ripe? Well, a fruit picked off the tree is hard as a rock.
When it has a little 'give' when a little gentle pressure is applied by the palm of the hand, it is ready to eat. In fact, it is easy to tell when it is ripe because it has a leathery, pliable skin - unlike Hass's thicker more 'brittle' skin. As always, a ripe apple or banana put in a paper bag (a plastic bag 'sweats' too much) with the freshly picked fruit will speed up the ripening process. PLACING HASS & FUERTE OVACADO SEEDLINGS: To place your order for seedlings, kindly drop us an email at greening.uganda@gmail.com or call 0776-200002/0752-200003 or call/WHATSAPP 0793200002. We only raise Hass & Fuerte Ovacado seedlings on order because we import scions 100%