The Avocado Dilemma

In Mexico, forests are felled illegally to make room for avocado fields. And who is to blame for this? Our ever-growing avocado hunger. All information about the problem. Plus: Our alternative to the avocado bread

It doesn’t matter whether as guacamole, in the smoothie in the Buddha Bowl – avocado has never been popular. Love is the Green butter fruit not only because of the slightly nutty taste and delicate consistency, but also because of the healthy fatty acids and vitamins. No wonder that it has become an integral part of a conscious diet and increases when the demand in the course of various healthy food trends.

Four illegal avocado fields closed

But, Due to the strong demand, prices also rise. And that makes the avocado cultivation for farmers so attractive that they even illegally chopping down forests for this. At least in Mexico, the world’s largest Avocado – growing land, this is a recent and acute problem. In particular the State of Michoacán in Western of Mexico is affected. There, four illegal avocado fields were closed in mid-August.

As der Spiegel reported, 1500 to 4000 hectares of forest per year are cleared to make room for avocado fields. While the Mexican farmers harvested avocado have 987.000 tons in 2004, there were already 1.6 million tons in 2015/2016 season. The area under cultivation in Mexico have grown between 2000 and 2010 by 95,000 hectares to over 134,000 hectares, so the mirror.

A burden on the ecosystem

This is an immense burden on the population and the ecosystem, because: the monocultures for landscaped pollute the drinking water through the use of plant protection products and also twice as much water as the coniferous forests in the region.

What we can do about it: conscious eating! And thus not only a balanced and varied diet is meant, but also regional and seasonal food. Import Germany and other European States avocados mainly from Peru, South Africa, Chile and Israel according to mirror and have one compared to the United States low Pro head order overconsumption in the year (about 600 grams per person per year in Europe, about 3 kilos per person per year in the United States), still a change of thinking is useful.

For the bread variety: Red beetroot hummus

And honestly: every morning breakfast avocado toast? This is boring but very quickly… That’s why we thought about an alternative to the avocado spread, the Red beetroot hummus.

Red beetroot hummus tastes great as a dip or spread, and is an eye-catcher on the dining table by the bright color.

The ingredients:

  • 1 head of beetroot
  • 1 can chickpeas
  • 4 TBSP olive oil
  • 1 EL tahini
  • 1 TBSP lemon juice
  • 1 pinch of garlic
  • 1 pinch of salt

Here’s how:

Beet dice and place onto a baking tray, drizzle with olive oil and roast at 180 degrees for about 45 minutes in the oven until it is nice and soft. Then mix with the soft chickpeas and the tahini and fine puree. Season to taste with lemon juice, garlic and salt – done!