Origin and Distribution
The avocado originated in Central America. The early Spanish explorers recorded its cultivation from Mexico to Peru It was taken to southern Spain in 1601. The fruit was introduced in Mauritius in 1780 and it spread in Asia mostly in the mid-19th century . Avocados are now grown in most tropical and subtropical countries including South Africa and Australia Food Value
The avocado contains more fat than any other fruit except the olive. Its fat is of the highest quality, wholly free from the unpleasant butyric acid with which many fats are contaminated. It contains a sufficient amount of vitamin A to maintain high resistance against bacterial infection, a quality possessed by few vegetable fats.
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