Avocado is one of the world’s most economically important subtropical/tropical fruit crops, ranking fourth in export value behind bananas, grapes and apples.
In the past 20 years, global avocado production has increased dramatically, with production now occurring in over 70 countries as a result of increased consumer demand.
This growth in production and consumer demand has been attributed to the fruit’s remarkable sensory, nutritional and nutraceutical properties. However, continued growth of the sector depends on optimising these properties, as well as improving the sustainability of pre-harvest cultivation and post-processing operations in the face of several challenges, including climate change.
Built on a lifetime’s experience from one of the world’s leading experts in the field, Sustainable production and post-harvest handling of avocado
considers how the avocado value chain can be optimised to achieve this growth. The book includes seven chapters which each offer a detailed insight into different elements of avocado production, covering topics such as nutritional compounds and health benefits, cultivars, growing techniques, pest and disease management, as well as post-harvest physiology and treatment and handling.
Written by a world-renowned expert, Sustainable production and post-harvest handling of avocado
will be a standard reference for commercial avocado growers, producers, processors and retailers, university and other researchers in tropical fruit science, as well as government and other private sector agencies supporting sustainable the sustainable production of avocados.
- Collates over 30 years’ worth of research into sustainable avocado production by one of the most prominent experts in the field
- Provides a comprehensive overview of the avocado supply chain and how key elements of this value chain can be optimised to improve avocado production
- Reviews the nutritional value and potential health benefits of avocado, as well as its application in medicine, pharmaceuticals and cosmetics
What others are saying...
“The proposed content of the book is excellent. The author, Professor Elhadi M. Yahia, is an eminent researcher in the field and has contributed considerably to the advancement of the horticultural sector. I believe this book will attract a large audience and become a standard reference work for researchers, teachers, students, extension officers, producers and stakeholders of the avocado industry.” (Professor Sisir Mitra, Former Board Member, International Society for Horticultural Science (ISHS), Belgium, Chairman, Working Group on Avocado, ISHS and Former Dean, Bidhan Chandra Agricultural University (BCKV), India)
“Written by the world’s foremost authority on avocado – Professor Elhadi Yahia – this book comprehensively covers all aspects of the global avocado industry, including avocado physiology and biochemistry, production practices, as well as postharvest handling and processing. Sustainable production and post-harvest handling of avocado warrants a place on the shelf of every scientist and technician working with or interested in avocados.” (Dr Jeffrey K. Brecht, Research Foundation Professor, University of Florida, USA)
"Professor Elhadi Yahia is writing a much needed and timely book about the Sustainable production and post-harvest handling of avocado. Avocado has high nutritional value and in recent years has become a preferred dietary fruit. Professor Yahia is an expert in this area and I believe that this book will be a great contribution to the existing body of research and become a standard reference work for students, researchers, industry professionals, colleagues and peers around the world. Congratulations to Professor Yahia!” (Dr Autar K. Mattoo, Beltsville Agricultural Research Center, Maryland, USA)
Table of contents
1.Avocado: an introduction to the fruit and its pre- and post-harvest processing
2.Nutritional components, health benefits and medicinal uses of avocado
3.The global avocado industry
4.Advances in pre-harvest management of avocado
5.Advances in post-harvest physiology, treatment and handling of fresh avocado
6.Advances in processing of avocado products
7.Trading and marketing of avocado