@article{10.11648/j.ijfsb.20251001.12,
  author = {Edossa Etissa and Tamirat Fikadu},
  title = {Role of Avocado in Agir-Food System and Agro-Processing: Assessments of Food Diversification and Utilization of Avocado Fruits in Ethiopia
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {13},
  number = {3},
  pages = {10-25},
  doi = {10.11648/j.ijfsb.20251001.12},
  url = {https://doi.org/10.11648/j.ijfsb.20251001.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20251001.12},
  abstract = {The cultivation of fruits and vegetables, including avocados, has increased in recent years in Ethiopia. Among fruits, avocado has known as one of the healthiest fruits, is widely cultivated and available for consumption. The aim of the study was to assess the role and trends of avocado consumption and its role in the country’s agri-food systems and agro-processing. Survey conducted in selected avocado-producing districts in Ethiopia, specifically in Sidama, South Ethiopia, Amhara and Oromia Regions. The study employed a mixed research methodology using both qualitative and quantitative approaches. Data were collected through household surveys, interviews and from secondary sources were collected and reviewed. The findings revealed that the average experience in avocado farming among the sampled smallholder farmers was 13.7 years, indicating significant expertise in avocado production and marketing. Regarding avocado consumption and marketing, a high proportion of farmers (87.6%) reported that their main motive for avocado production was for sale showing it is a cash crop. There was also an increase in avocado consumption patterns. Based on the FGD discussions and key informant interviews avocado fruit is processed into variety of recipes such as a sole or mixed juice, parts of salads, sandwiches, paste (served with variety of Ethiopian dishes such as Shiro, Alicha, Key Wot with Injera, Firfir with avocado, etc.). The fresh fruits have high agro-processing demands for oil production in Ethiopia for export. In addition, avocado oil is used as cooking oil, and as parts of cosmetics and beauty products. The study revealed that avocado is a nutritious dense food source that can contribute to improved health outcomes of the nation. On the other hand, varieties of recipes containing avocado fruits are being developed and used. Avocado is becoming key parts of food component in the daily consumption among growers. Likewise, the use of avocado in oil production and cosmetics agro-processing industry is increasing. Thus, promoting the consumption of diverse nutritious food avocado as a component would enhance national food and nutrition security and address micronutrient deficiencies. Improving the production and productivity of avocadoes would meet the high fresh consumptions, industry raw materials demand and fresh export foreign earning. Thus, any innovations at all stages (steps) in avocado value chain could help significantly the national avocado agri-food system and agro-processing industry development.
},
 year = {2025}
}

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TY  - JOUR
T1  - Role of Avocado in Agir-Food System and Agro-Processing: Assessments of Food Diversification and Utilization of Avocado Fruits in Ethiopia

AU  - Edossa Etissa
AU  - Tamirat Fikadu
Y1  - 2025/06/06
PY  - 2025
N1  - https://doi.org/10.11648/j.ijfsb.20251001.12
DO  - 10.11648/j.ijfsb.20251001.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 10
EP  - 25
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.ijfsb.20251001.12
AB  - The cultivation of fruits and vegetables, including avocados, has increased in recent years in Ethiopia. Among fruits, avocado has known as one of the healthiest fruits, is widely cultivated and available for consumption. The aim of the study was to assess the role and trends of avocado consumption and its role in the country’s agri-food systems and agro-processing. Survey conducted in selected avocado-producing districts in Ethiopia, specifically in Sidama, South Ethiopia, Amhara and Oromia Regions. The study employed a mixed research methodology using both qualitative and quantitative approaches. Data were collected through household surveys, interviews and from secondary sources were collected and reviewed. The findings revealed that the average experience in avocado farming among the sampled smallholder farmers was 13.7 years, indicating significant expertise in avocado production and marketing. Regarding avocado consumption and marketing, a high proportion of farmers (87.6%) reported that their main motive for avocado production was for sale showing it is a cash crop. There was also an increase in avocado consumption patterns. Based on the FGD discussions and key informant interviews avocado fruit is processed into variety of recipes such as a sole or mixed juice, parts of salads, sandwiches, paste (served with variety of Ethiopian dishes such as Shiro, Alicha, Key Wot with Injera, Firfir with avocado, etc.). The fresh fruits have high agro-processing demands for oil production in Ethiopia for export. In addition, avocado oil is used as cooking oil, and as parts of cosmetics and beauty products. The study revealed that avocado is a nutritious dense food source that can contribute to improved health outcomes of the nation. On the other hand, varieties of recipes containing avocado fruits are being developed and used. Avocado is becoming key parts of food component in the daily consumption among growers. Likewise, the use of avocado in oil production and cosmetics agro-processing industry is increasing. Thus, promoting the consumption of diverse nutritious food avocado as a component would enhance national food and nutrition security and address micronutrient deficiencies. Improving the production and productivity of avocadoes would meet the high fresh consumptions, industry raw materials demand and fresh export foreign earning. Thus, any innovations at all stages (steps) in avocado value chain could help significantly the national avocado agri-food system and agro-processing industry development.

VL  - 13
IS  - 3
ER  - 

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