Galician producers are starting to invest in this fruit with the aim of offering a local, fresher and more sustainable alternative to a market almost entirely dominated by Latin America.

Avocado consumption in Spain has grown rapidly in recent years, but 99% of the fruit is imported, mainly from Latin America. This dependence creates sustainability challenges, ranging from environmental impact and intensive water use to working conditions in producing countries. Faced with this situation, some Galician farmers are beginning to see an opportunity in local cultivation, especially in areas with favorable microclimates such as Rías Baixas, the Miño River basin, and Betanzos.

Currently, Galicia has between 30 and 50 hectares dedicated to avocado cultivation, distributed across fewer than a dozen farms. However, the sector's growth will be gradual, as the tree takes between five and eight years to reach full production. This is compounded by the fragmented terrain characteristic of the region, which hinders the development of large-scale plantations. Proponents of the local product emphasize its freshness and quality, highlighting that Galician avocados can offer superior flavor and texture thanks to the region's climate and water availability.

One of the pioneers in this crop is Juan Carlos Pérez, who produces up to 5,000 kilos a year on one hectare in the Arousa region. His harvest is sold for around three euros per kilo through a cooperative, taking advantage of the market window between December and March, when international supply decreases. Pérez emphasizes the importance of quality over expansion: “Less and better care than more and neglected,” he asserts, highlighting that his fruit has a higher content of vegetable fat and dry matter, factors that give it a superior flavor compared to imported avocados.

Source: freshplaza.es