The world has lost a significant amount of its avocado population, according to a new report.
In the US, it’s estimated that as much as 80% of the world’s avocados have been lost due to disease, pests and climate change.
But it’s not just the avocado that is under threat.
Researchers have discovered that an avocado’s nutrition is changing too.
The researchers, led by Professor John Goss from the University of California, Davis, used satellite images of avocado production and found that the size of the avocado has been decreasing in recent decades.
In a report, they write: “There is a growing evidence that the global avocado supply has become more fragmented, and that some areas of the globe are experiencing declining avocado yields.”
The researchers have calculated that in 2025, there will be less than 1% of all the world, or roughly 100 million, hectares of avocado land.
That is down from around 12% in the 1990s, when there were more than 150 million hectares.
“Avocado production is fragmented,” said Goss.
“In the US we have a very good data set on the distribution of avocado in different regions, and we found that there is a lot of variability in how avocado is produced.”
The global avocado production is shrinking,” he added.
The global avocado industry has experienced a significant increase in avocado production over the last decade.
A recent study found that global avocado exports reached $9.2 billion in 2017, an increase of 2.2% from 2016.
But the trend of shrinking avocado production has not been limited to the US.
“But now the avocado industry is also fragmented. “
A lot of countries have been able to grow avocadises because of agricultural policies in the past,” said Professor Goss, who is also a professor of geography at the University in New South Wales.
Avocadis are more susceptible to disease than any other crop,” he said. “
We are seeing a lot more avocado farms in other countries, which are growing in very different directions.”
Some of them are actually more virulent than other diseases, and some are more benign.” “
There are many different viruses in avocadas.
Some of them are actually more virulent than other diseases, and some are more benign.”
But it is not just avocado farmers who are facing declining avocado production.
In 2017, the number of avocado plantations in Indonesia and Papua New Guinea fell from 5,000 to just 5,200, according Toenapur, the regional government of Papua New Guinean.
And in 2016, the Australian Government released a new list of the countries with the highest number of avocaded farms, and it found that Indonesia and the Philippines have the highest avocado production in the world.
The report also found that most avocado plantations are located in the tropics, where climate change is having the greatest impact.
And it’s clear that this is only the beginning.
“The more we grow, the more the disease is spreading,” said Paul Pate, the Director of Global Avocado and Avocado Research at Syngenta, the company that develops the genetically modified avocado.
“And this is happening faster than anyone anticipated.”
The scientists behind the study believe that the avocado’s future is looking bright.
“It’s an amazing example of what we could be able to do with this new genetic technology,” Pate said.
The scientists also note that avocado growers have a number of other options to manage avocado production that could improve the health of their crops.
“You could try to grow different kinds of avocado, like avocado oil, avocado fruit, avocado skin,” said Pate.
“Or you could also use more traditional farming methods that would require a lot less land and more energy, and there’s some studies suggesting that that might actually help,” he explained.
“All of these things can work in the long term, and in the short term, it can help mitigate the health effects of climate change.”
The avocado’s health is not all doom and gloom.
The research team also noted that avocado production can be sustainable, as long as the avocado is grown in a way that is compatible with the climate.
And even if avocado production grows at a slower pace, it may not be as damaging as we have feared.
“I think the most important thing is that we need to understand avocado as a whole and not just look at the crop itself,” said Dr Pate of the research.
“What we are seeing now is just a fraction of the population of the avocades worldwide that we thought was already in there.”
The report, called Avocado Nutrition and Nutrition Challenges: Global Avocadise Health, can be found here.