There are products that at some point for various reasons jump to the top of the preferences of half the world. Avocado, thanks to some of its properties, is one of these: in recent years its consumption has literally exploded. So much so that in Amsterdam, for example, he was born The Avocado Show, a restaurant (and now a franchise) that entirely bases its offer on this tropical fruit. And it’s just one of many. Among recipe books based only on avocado, articles and nutritionists in love with him the green fruit even entered the Istat basket, confirming itself as a significant product also in the spending of Italians.
Sweet dishes and savory dishes, gastronomic versatility contributes to its success, which however has a price. Not cheap, but environmental. Yes, because avocado crops in Central and South America often have a massive footprint on the ecosystem. Given the worldwide success of the fruit, in fact, vast areas of Mexico he was born in Peru, to name but two, have been converted to this crop; the intensive exploitation of the soil is often accompanied to the reckless use of pesticides and chemicals, up to the draining of entire streams to ensure massive irrigation of which this plant needs, especially in some phases of its growth. Yet, in America they don’t seem to pay attention to these details: the green gold of agriculture is a very tempting income opportunity.
We know that the gain that does not take into account the future of the planet is now unacceptable. So we need to find sustainable alternatives and as far as avocado is concerned, we Italians have a great fortune: thanks to the warming of the climate, in our southern regions, it is possible to grow this fruit.
AVOCADO ARRIVES IN SICILY
In Sicily This cultivation has been present for several decades and even now that avocado is in fashion, we try to respect the environment without giving up the high profitability of the fruit on the market. How is it possible? Simple, respecting the characteristics of the plant, which it can grow without too many human interventions only in suitable areas, suitable for its proliferation. In Sicily they are different and are concentrated above all in the Catania and Messina areas, but the Tenute Caracci they managed to create a small plant also in the Trapani area.
One might also wonder why in a region like Sicily, where there are still realities that complain of problems of Drought, bet on a fruit that requires a lot of water. The answer is twofold: first of all, as Nicola Francesca of the University of Palermo explains to us, it is a misconception that all of Sicily has water supply problems; secondly, it is significant that the entrepreneurs are carefully selecting the land in which to grow the avocado, many of which are located near the hills – Etna and Nebrodi in the lead – and in very rainy climatic areas. To this is added the technology: “Thewater footprint can be reduced with the particular irrigation, of precision, which allows to save a lot of water»Explains Vittorio Farina, professor of tropical fruit growing at the University of Palermo.
THE NEW YOUNG PEOPLE IN AGRICULTURE
Many of the farmers who are focusing on avocado are very young. Among these there is Andrea Passanisi, 36 years old and a law degree, who tells us «agriculture is my passion: I have always committed myself to the spasm for this project, but this effort has never represented a stress for me». In the area of ​​Giarre, near Catania, his Sicily Avocado has obtained certification for organic farming and the hectares dedicated to tropical fruit are about one hundred. As a young entrepreneur, he sensed the potential ofe-commerce which today boasts 18,000,000 active registered users, with women who are the masters and an international market.
The same enthusiasm of Passanisi can also be felt in the voice dand the guys who have created the commercial network a few months ago Bravo, which already from the name intends to suggest the idea of ​​a product with a certain ethics, both in that of Mirko Caracci who explains that even in the Trapani area, where the calcareous soil is different from that at the foot of Etna, the plants of avocados manage to grow: «The main opponents of the plant are the wind and the cold. Ours are young, they are four years old, but each one is capable of producing 20/30 kilos of fruit ».
In Sicily we are focusing on four or five varieties of avocado and the local product is undoubtedly more expensive than its Latin American cousin; however, in order to make its consumption more sustainable – it is also necessary to understand that we cannot always eat it, because in Italy it is only available in a few months – perhaps we can make the effort to spend a little more.
«The environmental sustainability of the Sicilian product is clearly superior to the American oneFarina continues. A figure obtained thanks to three elements. Firstly, because to reach our tables and those of other European countries, it travels much fewer kilometers, with a consequent reduced carbon footprint (i.e. the amount of CO2 emitted into the atmosphere). Then there is the focus on irrigation and finally the minimization of chemicals.
Thanks to Professor Farina, in the gallery at the beginning of the article, you will find some curiosities about avocado that you may not have known and that can be useful for its more sustainable consumption.
(Photo: © Sicily Avocado).
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