Avocados

(Paragraph 1) Avocado trees flourish in low- to mid-elevation zones with well-drained soils, and Hawaiʻi Island has a long tradition of backyard and commercial avocado production. Many growers cultivate varieties such as Sharwil (renowned for its rich flavor), Kahaluu, and Malama, each with distinct harvest seasons. The state’s quarantine restrictions and updated USDA protocols have enabled limited exports of Sharwil avocados to the mainland, enhancing opportunities for local farmers. (Paragraph 2) According to multiple state and federal data sources, the number of avocado producers on Hawaiʻi Island has steadily grown over the past decade, reflecting rising consumer interest in healthy fats and local produce. A 2019–2020 survey indicated an increase in small-scale orchards adopting organic or low-input practices to reach niche markets, though large-scale operations remain limited by land costs and labor. Nonetheless, the avocado sector has enjoyed robust farmgate prices, leveraging branding that highlights Hawaiian-grown quality. (Paragraph 3) Despite these positive trends, challenges persist. Crop losses from fungal diseases (e.g., Phytophthora root rot) and fruit flies can hamper yields if not adequately managed. Meanwhile, competition from global avocado regions (California, Mexico) pressures Hawaiʻi’s growers to differentiate through premium marketing and cultivars. Overall, avocados stand as one of the island’s more prominent tree crops, buoyed by consistently strong local and tourism-driven demand.