With more than 130 hectares certified, producers are committed to organic practices that prioritize soil health and achieve better prices in international markets.

In Michoacán and Jalisco, organic avocado farming is beginning to establish itself as a viable alternative to the conventional model. What seemed like a risky experiment three decades ago is now reflected in companies like Huerto Avoasis, which have surpassed regional production standards by adopting sustainable and balanced ecosystem management.

The transition was not without its challenges: yield declines, additional costs, and industry skepticism. However, the use of compost, biofertilizers, and regenerative practices demonstrated that it is possible to maintain productivity while protecting the land. Producers maintain that the most important value is not the harvest volume, but the vitality of the soil and the long-term sustainability of the crop.

Certified organic avocados are already being exported to the United States, Europe, Canada, and Japan, fetching prices up to 40% higher than conventional avocados. Beyond the business aspect, farmers see this model as a philosophy: producing healthy food, conserving the environment, and paving the way for a more competitive and sustainable Mexican agriculture.

Source: portalfruticola.com