HIBISCUS CATERING

 The Avocado tree is a native to Puebla, Mexico, Avocado get its name from ahuacatl, the Nahuatl word for “testicle” which is assumed to be a reference to the avocado shape. Avocado was known early as "Alligator Pear", probably explained the reason why it's know in Jamaica as Pear. Florida was the site of the first U.S. avocado tree in the 1930’s but almost 80 percent of today crop comes from California. This rich fruit is known for it lush, buttery texture and mild faintly nutlike flavor. The avocado is a climacteric fruit (the banana is another), which means it matures on the tree, but ripens off the tree. The avocado is unusual in that the timing of the male and female flower phases differs among cultivars. There are two flowering types, "A" and "B". "A" cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon. Then they open as male in the afternoon of the second day. "B" varieties open as female on the afternoon of the first day, close in late afternoon and reopen as male the following morning. Avocado trees are vulnerable to bacterial, viral, fungal and nutritional diseases (excesses and deficiencies of key minerals). Disease can affect all parts of the plant, causing spotting, rotting, cankers, pitting and discoloration.

Culinary uses:

The fruit of horticultural cultivars has a higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of various groups where access to other fatty foods (high-fat meats and fish, dairy, etc.) is limited. In Ethiopia, avocados are made into juice by mixing them with sugar and milk or water, usually served with Vimto and a slice of lemon. It is also very common to serve layered multiple fruit juices in a glass (locally called spreece) made of avocados, mangoes, bananas, guavas and papayas. Avocados are also used to make salads.

Nutritional value:

Studies have shown that high avocado intake has a beneficial effect on blood serum cholesterol levels. Specifically, after a seven-day diet rich in avocados, mild hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.

Toxicity to animals:

Avocado leaves, bark, skin, or pit are documented to be harmful to animals; cats, dogs, cattle, goats, rabbits, rats, birds, fish, and horses can be severely harmed or even killed when they consume them. The avocado fruit is poisonous to some birds, and the American Society for the Prevention of Cruelty to Animals (ASPCA) lists it as toxic to many animals including cats, dogs, and horses. Avocado is an ingredient in AvoDerm dog food and cat food. However, the ASPCA has declined to say whether this food is safe or not. Avocado leaves contain a toxic fatty acid derivative, persin, which in sufficient quantity can cause equine colic and, without veterinary treatment, death. The symptoms include gastrointestinal irritation, vomiting, diarrhea, respiratory distress, congestion, fluid accumulation around the tissues of the heart, and even death. Birds also seem to be particularly sensitive to this toxic compound. Feeding avocados or guacamole to any nonhuman animal should be avoided completely. Negative effects in humans seem to be primarily in allergic individuals.