Avocado Propagation in Trinidad

Abstract

Diversification in diet and in catering to flavour buds is one result of the affluent society. With increased buying power and a companion increase in storage and in long distance transport of perishable commodities, semitropical fruits are appearing in new outlets, and in larger quantities than ever before. Thus, guava-jellies, mango and passion fruit nectars, Barbados cherry jam and essences for soursop ice cream are no longer rarities, even though they still may be novelties for many people.

Among the more or less exotic fruits the avocado is now almost commonplace in northern markets. Used as an appetizer, or as a salad component, or as the chief ingredient for tasty and "different" spreads, avocados seem destined to become an increasingly important food product. For this reason, attention is being accorded all phases of their culture in areas where they are climatically adapted.

Recently, the authors had occasion to initiate a series of tests to determine methods for improving the production in Trinidad of the West Indian race of avocados. Cultivars of this race are generally of lower oil content than those of Guatamalan and and West Indian races, but often are of excellent flavour. They may vary in size from 8 ounces to 3 or more pounds, in shape from globular to elaborately pyriform, and in colour from rich green to liver colour, cinnamon red and dark purple.