THE COMPANIES and cooperatives of the Axarquia region responsible for the production and marketing of avocados, including those belonging to the World Avocado Organization, have stressed the sustainability of this crop, despite the criticisms expressed in recent years by certain groups.
They have also pointed out that it has become the superfood of the 21st century, with multiple benefits and nutritional properties to take care of us both inside and out. This is how avocados have been named as an essential item in the shopping cart. However, certain controversies about its consumption of water and its sustainability have arisen.
The World Avocado Organization look to quash these by revealing keys that make avocado the benchmark of the fruit and vegetable sector in terms of innovation in its cultivation process and report that at present, thanks to the constant improvements and advances in the cultivation of avocado, the amount needed to produce a kilo of superfood ranges between 600 and 700 litres. “This is an important step in saving water, as there are more and more farmers who, starting from a global average” of 800 and 1,000 litres of water per kilo produced, are achieving “a reduction” that ranges between 200 and 300 litres.