Avocados have become synonymous with brunch culture worldwide, particularly in Australia, where they are ubiquitous in cafes. Originating from the Australian avocado industry that began in the 1960s, this fruit is cultivated primarily as a monoculture crop, which raises concerns about pest vulnerability and fertilizer use. Each year, consumers see a seasonal shift from Hass avocados to Shepard avocados in the markets. While Hass are known for their creamy flavor and dark skin, Shepard avocados offer a lighter green appearance and different texture, influencing their use in various dishes.
Avocados are a monoculture crop, making them susceptible to pests and increasing fertilizer use, while their carbon footprint is lower than many animal-based foods.
Australia's avocado industry began in the 1960s with large-scale production; Hass and Shepard are the two prominent varieties available in Australian markets.
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