Hass Avocado Board
The Hass Avocado Board (HAB) was established in 2002, after approval by producers and importers of Hass avocados in a national referendum. A 12-member board administers the program under USDA supervision. Nearly 20,000 producers and 100 importers—from California, Chile, Mexico, New Zealand and the Dominican Republic—are involved in HAB, which covers fresh domestic and imported Hass avocados sold in the U.S. market.
Avocados have been cultivated for thousands of years and were a favorite food of the Aztecs. Today, the Hass avocados available in the U.S. are grown in California, Chile, Mexico, New Zealand, and The Dominican Republic. A global supply assures a ready supply of fresh fruit 365 days a year in the U.S.
This delicious fruit, often referred to as a super food, provides nutrients ranging from phytochemicals such as lutein for healthy eyes and beta-sistosterol for its cardio and cancer protective properties to nearly 20 other vitamins and minerals including vitamin E, C, folate, magnesium, and iron. Avocados' healthy fats are primarily comprised of monounsaturated fatty acids, which offer protective qualities and are healthy substitutions for saturated fats.
Perhaps the most interesting research on avocados demonstrates that it is a powerful nutrient booster. Enjoying a few slices of avocado in a salad, salsa, or as a dressing will not only add a creamy flavor, but it will maximize the body's ability to absorb key nutrients such as fat soluble carotenoids, antioxidants that promote good health. In one study, adding about half an avocado (75 grams) to a carrot, lettuce, and baby spinach salad increased the absorption of the following nutrients in the subjects who ate the salad: alpha-carotene by 8.3 times, beta-carotene by 13.6 times, and lutein by 4.3 times compared with the absorption rate of the same salad without avocado. Not only did adding avocado to a salad of carrot, lettuce, and baby spinach or to salsa greatly increase study participants' absorption of carotenoids from these foods, but the improvement in carotenoid availability occurred even when a very small amount of avocado—as little as 2 ounces—was added. Adding a medium avocado (150 grams) to a serving of salsa increased the absorption of lycopene 4.4 times and the absorption of beta-carotene 2.6 times compared with eating the salsa without the avocado. Chefs can appreciate the opportunity to embrace smart pairings of ingredients, in particular carotenoid-rich vegetables and fruits, to address health and flavor.
Avocados play starring roles on diverse menus such as in California Pizza Kitchens, where the innovative California Club Pizza features fresh sliced avocados. In Southern California, Rubios Fresh Mexican Grill created its own Avocado Ranch Dressing. Mary Sue Milliken and Susan Feniger from Border Grill restaurants have found ways to showcase the velvety texture and delicious flavors of avocados by transforming the everyday tostada into a celebratory tostada. This dish features fresh Hass avocados, crunchy jicama, and lime marinated halibut with South American spicy aji amarillo and jalapeÅ"o chilies, cilantro, and a touch of fresh ginger – served atop a crispy corn tortilla. These are examples of chefs creating new flavors with healthy ingredients like Hass avocados that do not sacrifice flavor for health.
Reference
Unlu NZ, Bohn T, Clinton SK, Schwartz SJ. Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil. Journal of Nutrition. 2005 Mar;135(3):431-6. PMID:15735074.