The Status of Avocado Production, Postharvest Handling and Utilization in Kenya

Abstract

Avocado is an exotic fleshy fruit dicotyledonous plant grown for its fruit though leaves of the plant have also been used for avocado flavored tea production while the seed is known to contain antioxidants. The consumption of avocados is on the increase in Kenya; however, the value chain experiences losses estimated to be around 40% due to inability of the sector players to convert fresh fruits into more shelf stable products due to limited preservation technologies. Limited information exists on the production status of avocado, postharvest handling and consumption pattern of avocado in Kenya. This paper aims at determining the current Kenyan avocado distribution patterns, production volumes, nutrition properties and post-harvest handling practices. A semi systematic literature review approach was used to review research materials relevant available articles. The most current articles published in reputable journals within the last 10 years were considered. From the literature, avocado crop popularity is on the increase and has surpassed traditional cash crops such as coffee and tea.  According to the findings, avocados can be converted to various products which include avocado oil, guacamoles, dry avocado powder, dehydrated products and avocado blended ice creams. There are gaps in avocado fruit preservation with an estimated 40% loss occasioned by low technologies in product transformation. In conclusion, the sector is in need of knowledge and technologies in product transformation to enable the sector avert losses occasioned by poor post-harvest handling techniques. This literature review provides information on the current status of avocado production, postharvest handling and utilization in Kenya which is useful to avocado marketers, policy makers, authorities, consumers and other stakeholders as well as avocado production and post-harvest handling researchers.