Avocados: The Farm-to-Table Journey of America’s Favorite Fruit

Americans love avocados, but most don’t know that more than 80 percent of the prized green fruits that arrive in the U.S. come from one place: Mexico.  Evidence suggests people have been farming avocados in the mountains and valleys of Michoacán, Mexico, for over 10,000 years. The region’s volcanic soil, abundant rainfall and unique topography mean avocados can be grown year-round, and, to this day, thousands of smallholder farmers, field workers, and exporting packers across the region earn their living from the fruit. In this series sponsored by the Avocado Institute of Mexico, representing the country’s avocado growers, packers and importers, we’ll trace the humble avocado’s journey from nurseries and farms in Mexico to grocery stores and restaurants in the U.S., with an eye toward what we can learn about the family-run farms that produce avocados, food safety and sustainable supply chains.