Avocados: The Not So Green Fruit

green Hass Avocados fruit hanging in the tree
green Hass Avocados fruit hanging in the tree.

Popularity has its cost. Tale the humble Avocado, a green fleshed fruit that is actually a berry that has become so popular that its intense growing methods combined with a ravenous global appetite for its place on our plates have impacted our environment. Sadly the shiny green avocado is not so “green” after all.

“Foodie” fashion and hunger for a health-conscious diet have catapulted the avocados into a place as a darling of the food industry.

Avocados are so popular that their status as a cash crop has earned them the name “green gold”. There is a lot to like about avocados from a nutrition point of view. Avocados pack more potassium than bananas and are full of nutritious vitamins. They contain heart-healthy monounsaturated fatty acids and are high in fibre. Avocados can help lower cholesterol, are full of antioxidants, and may help reduce cancer. Plus their rich texturous taste makes them addictively delicious. 

That’s quite a list of positives for one rather innocuous-looking and mild-tasting fruit. Wouldn’t you just know there was going to be a downside?  

The avocado’s popularity has resulted in its intense culture in areas that are suited to its production. It has become a monoculture in parts of Mexico, where it grows abundantly, as large swaths of land are dedicated solely to their production. 

Land used in monoculture year upon year suffers from the depletion of soil nutrients and structure, making it less fertile. Over time more fertilizers and pesticides are required to produce monoculture crops. Slowly they become more susceptible to pests and diseases. Which increases the use of fertilizers and pesticides. It becomes a vicious cycle that eventually contaminates soils and disrupts other plant and wildlife.  Over time soil productivity is weakened. 

The Water Footprint Network says avocados have a big thirst requiring 2,000 litres of water to produce just one kilogram of avocados (yes 2,000 litres of water weighs 2,000 kilograms). Considering that avocados are often grown in areas prone to drought, the simple act of growing avocados could wind up depriving entire communities of the life-giving water they need to survive. 

Because of their desirability, farmers in areas where they are grown are slashing and burning large swaths of natural vegetation to make room for more production. 

As we work to stabilize the global environment, such practices hasten climate change, the extinction of other plant and animal species, and may cause flooding and soil erosion.

Add to this the environmental expense of transporting these heavy fruits.  Moving truckloads of these desired berries pumps huge amounts of carbon emission into the atmosphere as they traverse the world to our tables.

Monoculture is a global phenomenon. Almost everything we eat comes from monoculture, be it salmon farms, beef feedlots, apple orchards, potato farms, vineyards, you name it. The popularity of avocados has added them to the list of edible products harvested by intense production. 

From now on, I shall savour and perhaps question the efficacy of my nachos and guacamole just a little more. I only hope it won’t ruin their delicious taste!