AVO SMASHIN’ GOOD TIME gree­nee Boom makes it easy to beb

The Sunday Mail (Queensland) - - NEWS - VANESSA MARSH

SMASHED avo will be back on the menu this sum­mer, with a record Aus­tralian av­o­cado har­vest ex­pected to see prices drop.

More than 75,000 tonnes of av­o­ca­dos are pre­dicted to be pro­duced in 2017-18, a sig­nif­i­cant jump from this year’s 66,000-tonne har­vest.

Antony Allen, the CEO of av­o­cado mar­ket­ing firm Avo­lu­tion, said Aussies could not get enough of the break­fast favourite and grow­ers had been putting more trees in the ground to keep up with de­mand.

“We’re start­ing to see a lot of those new trees (bear fruit), so that’s where this in­crease in pro­duc­tion has come from,” Mr Allen said.

“Grow­ers have been work­ing to meet sup­ply de­mand for a num­ber of years.”

Mr Allen said the large vol­ume of av­o­ca­dos be­ing pro­duced meant prices should be fairly low, but it was hard to pre­dict with­out know­ing how high de­mand would be.

“They got up to about $6 a piece for a while there.

“They’ll come back down to more like what they were at the start of 2017 and prob­a­bly mid­dle of last year when re­tail pric­ing was around $2.20 to $2.80 with those twofor deals where it’s two for $4 or $5.

“At the mo­ment they’re around the $3.50 to $3.90 mark per piece, but at the end of the day it will all be de­ter­mined by sup­ply and de­mand.”

Av­o­ca­dos Aus­tralia CEO John Tyas said there was no end in sight for the Aussie av­o­cado love af­fair. “We cer­tainly be­lieve do­mes­tic av­o­cado de­mand is go­ing to stay high,” he said. “Aus­tralians cur­rently eat 3.5kg of av­o­ca­dos per capita.”

He said only a very small por­tion of Aus­tralia’s av­o­cado crop was ex­ported.

“We pre­dict by 2025 we will pro­duce 100,000 tonnes of av­o­ca­dos per year so in years to come, we need strong ex­port mar­kets to com­ple­ment do­mes­tic mar­kets.”

Gary Bin­more runs the pop­u­lar fam­ily-owned Tener­iffe cafe Kin and Co, which is renowned for its av­o­cado dish served on sour­dough with goat’s cheese, sumac and honey-roasted lemon.

“It’s a very pop­u­lar dish,” he said.

“It’s cer­tainly good news if we’re go­ing to have a lot (of av­o­ca­dos) this year.”

DIG IN: Mikaela Tip­pett from New Farm. Pic­ture: Annette Dew

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