Getaria, Guipuzcoa, has been growing avocados by hand on small gardens for a long time and I see the new ones in Iron, Hernani, Andoen… it attracts attention because they are climate change warnings. This Cantabrian corner, usually hit by the north wind and bathed by the Atlantic, rainy and cold, is turning into subtropical, ideal for ‘green gold’. The same happens in the rest of the Basque Country and other provinces of the northern coastal strip such as Galicia, Cantabria, Asturias, something that is disturbing because ‘Persia Americana’ is from the sun from the south. It entered through the Canary Islands four centuries ago and produces 97 percent of Andalusia.
There are many marketers of the plant such as Aguacastur, a cooperative of fruit growers. Cultivation and use in Santa Eulia de Cabrenes, a few kilometers from the sea, among moist hills with a temperature of 10 to 30 ° C; A great thermoregulator. There are acacia, pine and apple trees for cider, a fruit of ‘Instagram’ desire and an unprofitable product compared to French, Japanese and American weakness.
The world consumes an average of 6 billion kg per year. A third, Mexican. There is also Peruvian, Chile, there are about a hundred producing countries and Spain is the European leader. Aguacastur forms plants through grafting in Málaga. There are three species: Mexican, Guatemalan and Antillean with hundreds of varieties. Work with Hass, Pinkerton, Strong, etc. and advises on procedures for farm design, planting, ecological certification.
“It’s passion and a lot of work,” says Laura García, a forest engineer, ‘Aura’, who has been involved in the fruit for more than a year. We talked to a farm where each small tree costs less than fifteen euros. She is gentle, delicate and sensitive. It hates moisture, frost, wind … The first three years requires pampering and care. It is fragile and should be covered with special bags against bad weather. “The wind doesn’t like it.” He recommends putting sheep’s wool at the foot of the plant to avoid weeds that might bother it. Prune continuously and allow it to flower for three years or two meters in height until it supports fruit.
If pruning is neglected, it will reach 25 m in height. It should be paid and watered. “You can’t live without water.” Every tree drinks 1,200 liters of water in a year. It’s insatiable and demands hydration, but only because puddles feel terrible. “It’s sensitive,” he repeats.
He works with Hus as the Zutano hybrids; Mexican more resistant. There are 350 to 400 avocado trees in one hectare. Each one can produce up to 30 kg. “It all depends on how good you are as a farmer,” repeats Garcia, a technician and field manager. This shows that they are preparing a book.
The nursery in Estepona is run by Andrés Ibarra, six years in the avocado universe, three in Asturias. It advocates sustainable, friendly, profitable production that encourages the repopulation of currently abandoned areas. Santa Iulia has about three hundred inhabitants.
He remarks via WhatsApp that he shares his Málaga experience with Asturias, “saving the distance”, referring to the microclimate that characterizes care. The harvest occurs between April and May, a period that is different from other places and is good. He said Javier Civicos is also a team member and field manager.
The Asturian trio’s venture seems in line with today, where the avocado also has a dark side due to organized crime and its high carbon footprint, but it’s another story like “Rotten,” a Netflix series that’s good enough for insomniacs. . The best, Glocal product or substitute is proposed in London, as Mexican chef Santiago Lastra suggests. Avocado flavor is derived from pistachios and the diner accepts it without question because it is tasteless, delicious, above all, responsible, developed, consistent.