AVOCADO – Market & International Trade

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Most avocados are sold on the fresh fruit markets in the capital cities. Some large growers direct sell to the major supermarkets. Local grower markets and roadside stalls are popular. There is a trend, particularly among smaller growers, to join a marketing group. This is to be encouraged as it usually results in longer lines of more uniform quality fruit being marketed by a professional marketing manager.

Food safety has become an important international issue in the world market today with strict guidelines now being set by the food industry. The major chains invest heavily into promoting brand names and cannot afford adverse publicity that might arise from product exceeding the legal limits set for pesticide residues. Hence, growers with direct marketing to the major chains are required to maintain a production schedule documenting all procedures carried out, from field operations to delivery to the point of wholesale. This level of documentation is also useful to the grower, who is able to check the success of the production and postharvest handling strategies implemented, and make changes where necessary. That is why the growers/ producers are required to strictly adhere to Codex Standard for Avocado (CODEX STAN 197-1995, AMD. 1-2005) when exporting their avocados to foreign market chains.of the world.

Domestic and export market requirement

(Refer to Codex Standard for Avocado below)

This Standard applies to commercial varieties (cultivars) of avocados grown from Persea americana Mill. (Syn. Persea gratissima Gaertn), of the Lauraceae family, to be supplied fresh to the consumer, after preparation and packaging. Parthenocarpic fruit and avocados for industrial processing are excluded.

MINIMUM REQUIREMENTS: In all classes, subject to the special provisions for each class and the tolerances allowed, the avocados must be:

The avocados must have been carefully picked. Their development should have reached a physiological stage which will ensure a continuation of the maturation process to completion. The mature fruit should be free of bitterness.

The development and condition of the avocados must be such as to enable them:

Avocados are classified in three classes defined below:

“Extra” Class: Avocados in this class must be of superior quality. In shape and colouring they must be characteristic of the variety. They must be free of defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. If present, the stalk must be intact.

Class I: Avocados in this class must be of good quality and show the typical colour and shape of the variety. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:

The defects must not, in any case, affect the flesh of the fruit.

The stalk, if present, may be slightly damaged.

Class II: This class includes avocados which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Section 2.1 above. The following defects, however, may be allowed, provided the avocados retain their essential characteristics as regards the quality, the keeping quality and presentation:

The defects must not, in any case, affect the flesh of the fruit.

The stalk, if present, may be damaged.

Size is determined by the weight of the fruit, in accordance with the following table:

Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated.

“Extra” Class: Five percent by number or weight of avocados not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class.

Class I: Ten percent by number or weight of avocados not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class.

Class II: Ten percent by number or weight of avocados satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting, marked bruising or any other deterioration rendering it unfit for consumption.

SIZE TOLERANCES: For all classes, 10% by number or weight of avocados corresponding to the size immediately above or below that indicated on the package.

UNIFORMITY: The contents of each package must be uniform and contain only avocados of the same origin, variety, quality and size. The visible part of the contents of the package must be representative of the entire contents.

PACKAGING: Avocados must be packed in such a way as to protect the produce properly. The materials used inside the package must be new², clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications is allowed, provided the printing or labelling has been done with non-toxic ink or glue.

Avocados shall be packed in each container in compliance with the Recommended International Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-1995, Amd. 1-2004).

Description of Containers: The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the avocados. Packages must be free of all foreign matter and smell.

CONSUMER PACKAGES: In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), the following specific provisions apply:

If the produce is not visible from the outside, each package shall be labelled as to the name of the produce and may be labelled as to name of the variety.

Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying the shipment. For produce transported in bulk, these particulars must appear on a document accompanying the goods.

Identification: Name and address of exporter, packer and/or dispatcher. Identification code (optional) .

Nature of Produce: Name of the produce if the contents are not visible from the outside. Name of the variety or commercial type (optional).

Origin of Produce: Country of origin and, optionally, district where grown or national, regional or local place name.

Commercial Identification: Class; – Size expressed in minimum and maximum weight in grams; – Code number of the size scale and number of fruits when it is different from reference number; – Net weight (optional).

HEAVY METALS: Avocados shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity.

PESTICIDE RESIDUES: Avocados shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity.

Nevertheless, no account should be taken for a given fruit of a deviation of more or less than 2% with regard to the size code indicated.

For the purposes of this Standard, this includes recycled material of food-grade quality.

The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent abbreviations)” has to be indicated in close connection with the code mark.

These requirements depend greatly on the importing countries. However, it is recommended that the produce be handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003), Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

The produce should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

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