Fresh fruit

International food‑safety and quality standard defining grading classes and minimum weight for avocados.

Codex Standard CXS 197‑1995

U.S. Department of Agriculture grade specifying visual quality, maturity, and defect tolerances for Florida avocados.

U.S. No. 1 Grade

Visible fungal decay or anthracnose lesions; limited to 5 % of the lot, with decay alone not exceeding 1 %.

Decay/Anthracnose

Bruises, cuts, skin breaks, pulled stems, russeting, scars, sunburn, sprayburn, or other mechanical injuries.

Physical damage

Damage caused by low or high temperatures, including freezing injury.

Temperature injury

Abnormal external moisture not resulting from condensation after removal from cold storage.

Moisture condensation

Avocados are used in fresh preparations, salads, guacamole, and other dishes, driving demand from restaurants, supermarkets, and food manufacturers

Food service and retail consumption

Whole fruit sold to retailers and food‑service operators for direct eating or inclusion in dishes

Fresh consumption

Ingredients for guacamole, spreads, sauces, frozen puree, and avocado‑based products

Processed foods

Avocados must be whole with no rot or deterioration that makes them unfit for consumption.

Wholeness

Produce must be practically free of visible foreign matter, foreign smell or taste, and abnormal external moisture.

Cleanliness

Avocados must be practically free of pests and damage affecting appearance, including bruises, cuts, or skin breaks.

Pest and Damage Free

Fruit must have reached the appropriate physiological stage to ensure ripening without bitterness and to withstand transport.

Maturity

Stalk, if present, must be no longer than 10 mm and cut cleanly; absence is acceptable if the attachment area is dry and whole.

Stalk Length

Standard cardboard cartons sized for 10–20 kg of avocados, allowing ventilation and protection during transport.

Bulk cartons

Insulated crates used for cold‑chain shipments to maintain freshness and limit moisture buildup.

Refrigerated crates

Avocado

Avocado trees are vulnerable to frost and extreme heat, which can impair flowering and fruit set.

Temperature sensitivity

Fungal pathogen Phytophthora cinnamomi attacks avocado roots, causing decline and loss of trees.

Phytophthora root rot

Avocado fruits are highly susceptible to bacterial and fungal spoilage during storage and transport, leading to loss of edible product.

Microbial spoilage

Avocado trees are vulnerable to drought stress, which can impair fruit development and increase susceptibility to disease.

Drought sensitivity

Avocados require controlled temperature and humidity during transport to preserve ripeness and prevent spoilage.

Cold‑chain requirements

Thrips feed on leaves and fruit, reducing quality and yield.

Avocado thrips (Scirtothrips perseae)

Fruit flies lay eggs in developing fruit, leading to larval damage and market rejection.

Fruit flies (e.g., Bactrocera spp.)

Regulations may limit avocado imports due to pest and disease concerns, affecting trade flows.

Import phytosanitary restrictions

Avocado cultivation demands significant irrigation, raising concerns in water‑scarce regions.

High water usage

Incorrect labeling of country of origin can mislead buyers and affect pricing expectations.

Mislabeling of origin

Standard for Avocado

Avocado is a fleshy fruit cultivated worldwide for its edible pulp and oil content. It is typically harvested fresh and sold in whole form, with grading based on size, skin condition, and absence of defects. The commodity is highly perishable and requires chilled transport to maintain quality.

Month	Exports	Imports
Apr 2025	$212M	Not reported
Mar 2025	$126M	Not reported
Feb 2025	$36.2M	Not reported
Jan 2025	$12.7M	Not reported
Dec 2024	$5.8M	Not reported
Nov 2024	$4.2M	Not reported
Oct 2024	$7.1M	Not reported
Sep 2024	$55.6M	Not reported
Aug 2024	$160M	Not reported
Jul 2024	$246M	Not reported
Jun 2024	$244M	$36.4K
May 2024	$178M	$200K

Peru Avocado Exports and Imports

Monthly Trade Values