The avocado route: Peru's green gold

Every July 31, Peru celebrates Avocado Day, honoring one of its most iconic agricultural exports. Renowned globally for its exceptional quality and taste, Peru ranks as the world's second-largest exporter of avocados, just after Mexico.

Avocado is celebrated not only for its health benefits but also for its increasing popularity in global cuisine. This day aims to highlight its significant role in nutrition and promote awareness of its various health advantages.

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FUERTE AVOCADO, CREAMY AVOCADO!

Peruvian avocados are renowned for their superior quality and distinctive flavor. With a creamy texture and deep green skin, this fruit is celebrated for its nutritional richness, boasting high levels of vitamins E, C, and K, along with beneficial fatty acids. It is perfect for a variety of dishes, from salads to sauces. Cultivated in Peru's fertile valleys, its mild, buttery taste has made it a global favorite, exported to many countries worldwide.

Avocado production in Peru is primarily focused on La Libertad, Lima, Lambayeque, and Ica, comprising 83 % of the country's avocado-growing land. In recent years, there has been notable growth in regions like Huancavelica, Ayacucho, and Cusco. Ninety-five percent of the Hass avocados grown are exported, firmly establishing Peru in the global market.

Known as "green gold," this crop is harvested year-round, peaking from March to September. Its uses have expanded: the pulp is utilized in food production, and the seeds are prized in cosmetics for extracting essential oils.

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HASS AVOCADO

Hass avocados have become essential in producing a wide range of processed goods, including snacks, oils, sauces, dressings, and smoothies. This expanded usage not only meets increasing market demands but also presents a significant opportunity for innovation and business growth in Peru.

In 2023, over 250 Peruvian companies exported "Green Gold" to 48 countries worldwide. These exports of fresh avocados amounted to USD 963 million, as reported by PROMPERU.

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NORTHERN GREEN GOLD

In Lambayeque, there are 76 certified production sites spread from Olmos to Zaña, reflecting the region's vibrant agricultural heritage. Meanwhile, La Libertad leads the nation in avocado production, commanding a 42 % market share and holding the distinction of being Peru's foremost exporter of this fruit.

Farmers in these areas have inherited cultivation techniques honed over generations. Avocados are not just grown for trade but also hold significant roles in local festivities and cuisine. In La Libertad, growers undergo training in Good Agricultural Practices (GAP) to ensure the quality of avocados reaching both national and international markets.

Photograph: Juan Puelles / PROMPERÚ

FROM THE HIGHLANDS OF LIMA

In the Lima region, avocados are primarily grown from May to September, but you can find this tasty fruit year-round. In Santa Eulalia, every April, they host the Fuerte Avocado Festival, an agrotourism event that honors the top avocado producer and the finest avocado in the district.

This festival gathers 32 family farming producers presenting their finest products. The award competitions spotlight the top-notch quality and rich flavor of avocados. Alongside, a large culinary fair offers a chance to savor traditional dishes like avocado noodles, avocado rice, and the local specialty "solterito de Santa Eulalia."

One of the highlights of the festival is the "Miski Acopaya," a unique avocado Pisco sour, accompanied by avocado ice cream, cheesecake, suspiro de palta fuerte, and picarones drizzled with avocado honey.

Photograph: Karina Mendoza / PROMPERU

FROZEN AVOCADO: CONQUERING MARKETS

Currently, about 9 % of Peru's total avocado production is now being frozen, with the Hass variety predominantly chosen for this purpose. Freezing avocados demands advanced technology to preserve their freshness, texture, and creamy consistency. This method is increasingly popular due to rising global demand for conveniently prepared frozen avocados, which are peeled, pitted, and washed.

PRESENT IN GASTRONOMY

The avocado holds a cherished spot in Peruvian cuisine, appearing in numerous dishes that reflect regional identity and pride.

Causa limeña: A chilled cake made from mashed yellow potatoes seasoned with aji amarillo chili pepper and lemon. It is filled with avocado, chicken, or tuna, and topped with mayonnaise.

Avocado salad: Delicious and classic. In Moquegua, in 2022, the world's largest avocado salad was made.

Fish tiradito with avocado: Thin fish fillets marinated in lemon juice and chili pepper, served with slices of avocado.

Palta rellena: Avocado halves filled with chicken salad, seafood, or vegetables mixed with mayonnaise.

Avocado sauce: A combination of ripe avocados, tomatoes, onions, yellow chili peppers, and lime juice. It is recommended to serve it with fried yucca, tequeños, or various meat and fish dishes. The specialized site Taste Atlas rated it among the 50 best sauces in the world.

Photograph: Pilar Olivares / PROMPERU