Classification OF AVOCADOS

  • Avocados are classified in three classes, as defined below:

“Extra” Class

  • Avocados in this class must be of superior quality. They must be characteristic of the
    variety.
  • There is a natural variation in shape for each variety according to the growing area.
    Nevertheless, the shape must be regular with no distortions or malformations.
  • The colour of ripe fruit may be dark green, pale green or black. Black varieties such
    as Hass may still be green when picked at proper physiological stage, and attain their
    typical black colour during the softening process.
  • They must be free from defects, with the exception of very slight superficial defects
    provided these do not affect the general appearance of the produce, the quality, the
    keeping quality and presentation in the package. If present, the stalk must be intact.
    • Name of illustration
      • Examples of shape, varieties Fuerte, Pinkerton, Reed
      • Range of shapes for Classes Extra, I and II, variety Fuerte
      • Typical colour for developed and ripe fruit, variety Hass
      • Range of colouring for Classes Extra, I and II, variety Ettinger
      • Range of skin defects (rubbing) for Classes Extra, I and II

Class I

  • Avocados in this class must be of good quality. They must be characteristic of the
    variety.
  • The following slight defects, however, may be allowed provided these do not
    affect the general appearance of the produce, the quality, the keeping quality and
    presentation in the package:
    • a slight defect in shape;
    • slight defects in colouring;
    • slight skin defects (corkiness, healed lenticels) and sunburn, provided they are
      not progressive; the maximum total area should not exceed 4 cm
  • In no case may the defects affect the fruit flesh.
  • The stalk, if present, may be slightly damaged.
    • Name of illustration
    • Examples of shape, varieties Fuerte, Pinkerton, Reed
    • Range of shapes for Classes Extra, I and II, variety Fuerte
    • Typical colour for developed and ripe fruit, variety Hass
    • Range of colouring for Classes Extra, I and II, variety Ettinger
    • Range of skin defects (rubbing) for Classes Extra, I and II
    • Range of skin defects (corkiness) for Classes I and II
    • Range of skin defects (sunburn) for Classes I and II

Class II

  • This class includes avocados that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above.
  • Avocados in this class must be of reasonable quality and suitable for human consumption.
  • The following defects may be allowed provided the avocados retain their essential characteristics as regards the quality, the keeping quality and presentation:
    • defects in shape;
    • defects in colouring;
    • skin defects (corkiness, healed lenticels) and sunburn, provided they are not progressive; the maximum total area should not exceed 6 cm
  • In no case may the defects affect the fruit flesh.
  • The stalk, if present, may be damaged.
    • Name of illustration
    • Examples of shape, varieties Fuerte, Pinkerton, Reed
    • Range of shapes for Classes Extra, I and II, variety Fuerte
    • Typical colour for developed and ripe fruit, variety Hass
    • Range of colouring for Classes Extra, I and II, variety Ettinger
    • Range of skin defects (rubbing) for Classes Extra, I and II
    • Range of skin defects (corkiness) for Classes I and II
    • Range of skin defects (sunburn) for Classes I and II