The avocado industry in Kenya and added value products

Benson Shivachi, George Abong, Michael Okoth, and Dyke Gikonge, all of the University of Nairobi, explain the importance of avocado growing in its country, with a?rich Discussion part including of avocado nutritional benefits, and, specially, the added value products derived based on this fruit that could be obtained. The full paper is available at the bottom. Avocado is an exotic fleshy fruit dicotyledonous plant grown for its fruit though leaves of the plant have also been used for avocado flavored tea production while the seed is known to contain antioxidants. The consumption of avocados is on the increase in Kenya; however, the value chain experiences losses estimated to be around 40% due to inability of the sector players to convert fresh fruits into more shelf stable products due to limited preservation technologies. Limited information exists on the production status of avocado, postharvest handling and consumption pattern of avocado in Kenya. This paper aims at determining the current Kenyan avocado distribution patterns, production volumes, nutrition properties and post-harvest handling practices. A semi systematic literature review approach was used to review research materials relevant available articles. The most current articles published in reputable journals within the last 10 years were considered. From the literature, avocado crop popularity is on the increase and has surpassed traditional cash crops such as coffee and tea. According to the findings, avocados can be converted to various products which include avocado oil, guacamoles, dry avocado powder, dehydrated products and avocado blended ice creams. There are gaps in avocado fruit preservation with an estimated 40% loss occasioned by low technologies in product transformation. In conclusion, the sector is in need of knowledge and technologies in product transformation to enable the sector avert losses occasioned by poor postharvest handling techniques. This literature review provides information on the current status of avocado production, postharvest handling and utilization in Kenya which is useful to avocado marketers, policy makers, authorities, consumers and other stakeholders as well as avocado production and post-harvest handling researchers IntroductionThe avocado is an exotic fleshy fruit?dicotyledonous plant derived from the samenamed tropical tree in the Lauraceae family?and the Ranales order (Mpho, 2012). Avocado?is known as Palta in some parts of South?America (Galindo-Tovar et al., 2007). Before?the Spanish conquest, the fruits were first?grown in tropical America as individual?seedling trees (Galindo-Tovar et al., 2007).?However, according to Galindo-Tovar et al.?(2007), much of the plant's attention as ahorticultural crop came after 1900. Avocado?fruits grow on avocado trees, which have?elliptic to egg-shaped leaves that grow to be?about 10-30 cm long (Chia and Evans, 1987).?Notably, Chia and Evans (1987) discovered?that avocado trees of the perennial leaf bearfruit for the first time in the fourth or seventh year. Avocado trees thrive in warm climate?zones, particularly in South American?countries.The trees produce small greenish flowers in?dense inflorescences devoid of actual petals?(Chia and Evans, 1987). The flowers typically?have nine stamens organized into three series.? According to Chia and Evans (1987), the fruits?themselves measure about 5-6 cm in length?and weigh about 200-400 grams on average,?though some fruits can weigh up to 2?kilograms. Avocado skin is thick and rigid,?and the color is green, though the tone may?vary depending on the variety (Chia and?Evans, 1987). All avocados are classified into?two types: A and B, based on their floral?behavior (FAO et al., 2004). Group A cultivarsperform better when blooming in low?temperatures than group B cultivars, which?also perform well in these conditions (FAO et?al., 2004). According to Hategekimana (2019),?there are over 500 varieties of avocados, with?differences in texture, shape, size, and?maturity rate. Fuerte and Hass are the most?common, with Hass being the most common?globally (Hategekimana, 2019). Avocado quality and shelf life is highly?affected by the form of handling after harvest,?in Kenya avocado for export is handled in a?more improved way compared to those meant?for local consumption (Chen et al., 2017).?According to (Hategekimana, 2019)?harvesting activities is done using secateurs or?knives or sticks, fruits are then placed in on theground, in gunny bags or in crates and?transported to export companies using open?small pickup trucks. Due to absence of?refrigeration during the first mile transport?approximately 20% of the fruits is lost?(Herman et al, 2021) when the quality of fruits?starts deteriorating, while 10% of the fruit is?lost in subsequent chain movement of fruitthat occurs during post packing transport and?packaging steps. The more the distance the?most the fruit quality is affected. Utilization of avocado in Kenya is primarily?for consumption after ripening, according to?(Mwaura, 2021) only 10% of avocado?produced in Kenya are exported the reminder?is used locally. Most of the avocado used locally is ripened and consumed in salads,?transformed into juice and a few quantities?converted to oil (Chen et al., 2017). The?potential of transformation of avocado to?more shelf stable products remain untapped?this is partly due to low availability of?technology, capital and technical knowledge.?This literature review provides information on?the current status of avocado production,?utilization, postharvest handling and gaps in?product transformation leading to losses in?Kenya which is useful to avocado marketers,?policy makers, authorities, consumers and?other stakeholders as well as avocado?production and post-harvest handling?researchers. More contentsMaterial and Methods- Relevant article searching- Article screeningResults- Extraction and analysis of screened articlesDIscussion- Review of global avocado production and distribution- Avocado cultivation in Kenya- Nutritional properties of avocado- Avocado consumption and utilization in?Kenya- Avocado value addition in Kenya? - Avocado products? - Avocado pulp? - Avocado oils? - Dehidrated avocado products? - Avocado guacamoles? - Avocado-blended ice creams- Effects of different processing methods on?avocado fruit nutrients. ConclusionsThis review revealed the current levels of?avocado production, utilization, post-harvest?handling practices and their effect on fruit?quality in Kenya. From this review the?findings show a significant gap in value?addition, there is a high potential in reducing?economic losses experienced by small holders,?exporters and value chain actors. Only 10% of?the current fruit production is exported as?fresh fruit, the 90% that remains can be?transformed to various other products?through value addition, creating much needed?employment to the youth and women in the?society. Picture is Fig 2 of the original paper - Avocado production volumes trends in Kenya (HCD 2020)SourceStatus of Avocado Production, Postharvest Handling and Utilization in KenyaBenson Shivachi, George Abong, Michael Okoth & Dyke GikongeEast African Journal of Science, Technology and Innovation, Vol. 4 (Special Issue): July 2023https://eajsti.org/index.php/EAJSTI/article/view/735https://eajsti.org/index.php/EAJSTI/article/view/735/193 ?