Frequently asked question on Avocados
Avocado fruit, yes, fruit, are classified as berries due to their fleshy pulp and seeds. On the tree, the avocado’s skin is green, but as it ripens, it turns dark green, dark purple, or even black.
Currently, more than 80% of the world’s avocado production is in the hands of 11 countries. Mexico leads this list with 33.9% of the world production. It is followed by the Dominican Republic, Peru, Indonesia, Colombia, Brazil, Kenya, United States, Venezuela, Israel and China.
There are several different varieties of avocados in Kenya, including Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed and Zutano. Though we only trade Fuerte and Hass.
Hass avocados have a pear shape and a rough dark green surface. The Hass avocado is smaller than the reed avocado, weighing about half a pound on average. These are the most commonly farmed avocados in the United States and Mexico.
Fuerte is marginally oily with a rich, creamy flavor and notes of hazelnut, and it is still considered by many to be the best tasting avocado. The Fuerte avocado tree is large and spreading,
Too much humidity encourages the proliferation of pests and diseases such as thrips, scales, cercospora spot, scab and anthracnose. Counties in central Kenya, Eastern, Central rift valley, Lower Nyanza and all western Kenya counties have the best climatic conditions for hass-Avocado cultivation.
In Kenya, fuerte avocado performs well in areas such as Nyeri, Murang’a, Naivasha, Kiambu, Riftvalley, western counties, Siaya, Kisii, nyamira, most parts of eastern Kenya such as Kathiani, Machakos, Embu, Meru, Mua hills, and Kangundo.
The ideal temperature is between 20 and 24 degrees Celsius. Avocados are drought tolerant, although a well-distributed rainfall of 1000-1200mm is sufficient for healthy crop development. To avoid root rot, they also need well-drained soil.
Typical avocado growing season is from February through September.
You should either store it in the refrigerator or at room temperature. Stick your avocado in the fridge to slow down the ripening process or leave it on the counter or in the pantry to allow it to ripen further.
Frequently asked question on Mangoes
Mangos are one of the most popular fruits in the world. They are the succulent, aromatic fruits of an evergreen tree (Mangifera indica), a member of the cashew family (Anacardiaceae) of flowering plants.
The largest producers of Mango in the world are India, China, Thailand, Indonesia, and Mexico. In Kenya, most commercial mangoes are grown in arid eastern region followed by rift valley and coastal regions.
Kenyan Mango varieties are: Apple mango, Kent Mango, Tommy Mango, & Ngowe Mango. Kenyan Exports exports fresh and healthy Kenya mangos to the rest of the world. Our fresh Kenya mangos are sourced from smallholder famers.
Mango Faming does well in low land to upper midland areas. Most suitable areas in Kenya include coastal areas, Murang’a, Thika,Taveta, Lower Embu, Machakos, Makueni and Kitui.
Mangoes are a strictly tropical fruit. They love the tropics. The best climate to grow mangoes is frost free with cool, dry winters and steamy, hot summers. You can get many different varieties of mangoes suited to different climatic conditions.
Mango season runs from May to October in Hawaii and Florida. Mangoes are often accessible all year, depending on where you are in the world and where your mangoes come from.
You can ripen your mangoes in a dark, room-temperature setting if they’re still a little hard. Keep an eye on them to ensure they don’t pass their peak.
If you aren’t planning to consume the mangoes right away, put them in the refrigerator where they can stay up to 5 days.
If you have any chopped mango leftover, store it in the refrigerator in a plastic or glass container. It will keep for a few days if you remember to eat it!
Mangoes can also be frozen and eaten within 6 months of being frozen. Simply cut them into cubes and place them in a plastic bag or container in the freezer, discarding the skin.