Eating fruit daily is not just a generic recommendation: it is one of the fundamental pillars for a healthier life. Among the most valued by nutrition specialists, this fruit has been affirming itself thanks to its unique characteristics.
In recent years, consumption of this fruit has become a trend in several countries. Its growing popularity is due not only to the mild taste and versatility, but also to its beneficial properties, often highlighted in scientific studies and specialized magazines.
“Ouro Verde” with economic and nutritional value
In Spain, avocado is often referred to as “green gold”, an expression that reflects its economic and nutritional value. The HuffPost portal reinforces this designation, underlining the way the fruit has gained kitchens and research centers.
Growing demand raises environmental challenges
The increase in production in Spanish territory has been evident, responding to increasing demand on the part of consumers. This trend, although positive, also raises environmental issues, especially with regard to the intensive use of water resources.
Morocco leads race in the international market
Meanwhile, Morocco has been affirmed as one of the world’s leading producers. In the last campaign, the country reached the 130,000 tons of production, of which about 100,000 were exported, essentially to the European market.
Despite a descent in prices, Moroccans continue to invest in the sector, betting on the expansion of cultivation areas and improvements in fruit quality. This bet keeps the country on the front line of international production.
Algarve gains prominent position in cultivation
Also in Portugal, and in particular in the Algarve, avocado cultivation has grown markedly. Municipalities such as Silves, Aljezur and Lagos stand out for the climate and soil conditions, considered ideal for the development of this crop.
Versatile ingredient in sweet and salty dishes
This fruit is still distinguished by its culinary versatility. Due to the buttered texture and neutral flavor, it is easily integrated into sweet and salty dishes, from breakfasts to more elaborate dinners.
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Scientific studies reinforce nutritional benefits
In addition to its gastronomic qualities, avocado has been gaining the attention of science. A recent investigation by the state university of Pennsylvania in the United States has brought new data on its benefits.
The study, led by researchers Kristina Petersen and Penny Kris-Etherton, accompanied the eating habits of over a thousand adults. Participants were divided into two groups, and only one began to consume avocado daily.
Over the course of 26 weeks, detailed records of participants’ meals were collected, allowing a rigorous comparative analysis. The results showed clear changes in the eating behaviors of those who started to include the fruit in the diet.
Regular consumption promotes better choices
“Avocado is a great source of nutrients and our goal was to see if constant consumption could improve the quality of the diet,” said Kristina Petersen. The data were published in Current Developments in Nutrition.
Natural replacement of less healthy foods
Among the most relevant effects, we highlight the most conscious food planning on the part of the group that included avocado. A natural replacement of more caloric foods with this healthier fruit was also observed.
Environmental issues do not lock conscious demand
Although criticism is persisted about the environmental impact of cultivation, especially in water scarcity areas, avocado remains a nutritionally valuable choice, according to. The challenge is to maintain a balance between health, sustainability and responsible consumption.
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