cryopreservation photos on Flickr

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Mourning Cloak (Nymphalis antiopa) by Love_Wilderness

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Apparently known as a Camberwell Beauty in the UK, they are found across North America and Eurasia. Overwinter here by a process called cryopreservation, their veins are filled with a type of antifreeze that allows them to survive the extreme cold. The first butterflies of the spring, I've seen them on a warm day in March with the ground still covered in snow. Jasper National Park, Alberta, Canada.

Prosthetic seed by Piyushgiri Revagar

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It may appear real and perfect but it isn't.

Cryopreservation Dougal's Head by Blue Adept

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Cryogenical Youth by Tomitheos

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arctic spa

Today cryobiology is a tangible branch of biology that studies the effects of living things in extreme below freezing temperatures.

There are many distinctions in the cryo-science practice and the freezing of non-living matter, but in cryobiology the main focus is in the study of preserving life in biological matter including proteins, cells, tissues, organs and organisms in their entirety.

In recent years, with support of emergency medicine, the basis that cryobiology may surpass organ transplantation and may have the ability to increase the length of a life may be slowly becoming a reality... (read more) - the frozen fountain of youth -

fun facts:

The word cryobiology is derived from the Greek words 'cryo' meaning 'cold', 'bios' meaning 'life' and 'logos' meaning 'study of' or 'science'.

The freezing temperatures in cryo-science may range from very cold, sub zero, hypothermic conditions to extreme temperatures of –300 °C.

As a result of the below freezing temperature measurement studies, scientists created a new temperature scale from the commonly known Fahrenheit and Celsius, which they call the Kelvin and Rankine scales: whereas –300 °C or –508 °F translates to –27 K (conversion_calculator)

Second Life - St Machars Cemetery Aberdeen Scotland 2017 by DanoAberdeen

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Visiting the Cemetery this evening a sliver of sun shone through the clouds and lit up this fine strong dominating tree that towers the external back wall of the graveyard, like a super trooper.

It caught my eye and provoked some thoughts of life after death, hence this capture, posting to Flickr to archive the moment and enjoy time and again.

Resurrection

Resurrection is the concept of coming back to life after death. In a number of ancient religions, a dying-and-rising god is a deity which dies and resurrects. The death and resurrection of Jesus, an example of resurrection, is the central focus of Christianity.

As a religious concept, it is used in two distinct respects: a belief in the resurrection of individual souls that is current and ongoing (Christian idealism, realized eschatology), or else a belief in a singular resurrection of the dead at the end of the world. The resurrection of the dead is a standard eschatological belief in the Abrahamic religions.

Some believe the soul is the actual vehicle by which people are resurrected.

Christian theological debate ensues with regard to what kind of resurrection is factual – either a spiritual resurrection with a spirit body into Heaven, or a material resurrection with a restored human body. While most Christians believe Jesus' resurrection from the dead and ascension to Heaven was in a material body, a very small minority believe it was spiritual.

There are documented rare cases of the return to life of the clinically dead which are classified scientifically as examples of the Lazarus syndrome, a term originating from the Biblical story of the Resurrection of Lazarus.

Etymology

Resurrection, from the Latin noun resurrectio -onis, from the verb rego, "to make straight, rule" + preposition sub, "under", altered to subrigo and contracted to surgo, surrexi, surrectum + preposition re-, "again", thus literally "a straightening from under again".

Religion

Ancient religions in the Near East

See also: Dying-and-rising god

The concept of resurrection is found in the writings of some ancient non-Abrahamic religions in the Middle East. A few extant Egyptian and Canaanite writings allude to dying and rising gods such as Osiris and Baal. Sir James Frazer in his book The Golden Bough relates to these dying and rising gods, but many of his examples, according to various scholars, distort the sources. Taking a more positive position, Tryggve Mettinger argues in his recent book that the category of rise and return to life is significant for the following deities: Ugaritic Baal, Melqart, Adonis, Eshmun, Osiris and Dumuzi.

Ancient Greek religion

In ancient Greek religion a number of men and women were made physically immortal as they were resurrected from the dead. Asclepius was killed by Zeus, only to be resurrected and transformed into a major deity. Achilles, after being killed, was snatched from his funeral pyre by his divine mother Thetis and resurrected, brought to an immortal existence in either Leuce, Elysian plains or the Islands of the Blessed. Memnon, who was killed by Achilles, seems to have received a similar fate. Alcmene, Castor, Heracles, and Melicertes, were also among the figures sometimes considered to have been resurrected to physical immortality. According to Herodotus's Histories, the seventh century BC sage Aristeas of Proconnesus was first found dead, after which his body disappeared from a locked room. Later he found not only to have been resurrected but to have gained immortality.

Many other figures, like a great part of those who fought in the Trojan and Theban wars, Menelaus, and the historical pugilist Cleomedes of Astupalaea, were also believed to have been made physically immortal, but without having died in the first place. Indeed, in Greek religion, immortality originally always included an eternal union of body and soul. The philosophical idea of an immortal soul was a later invention, which, although influential, never had a breakthrough in the Greek world. As may be witnessed even into the Christian era, not least by the complaints of various philosophers over popular beliefs, traditional Greek believers maintained the conviction that certain individuals were resurrected from the dead and made physically immortal and that for the rest of us, we could only look forward to an existence as disembodied and dead souls.

This traditional religious belief in physical immortality was generally denied by the Greek philosophers. Writing his Lives of Illustrious Men (Parallel Lives) in the first century CE, the Middle Platonic philosopher Plutarch's chapter on Romulus gave an account of the mysterious disappearance and subsequent deification of this first king of Rome, comparing it to traditional Greek beliefs such as the resurrection and physical immortalization of Alcmene and Aristeas the Proconnesian, "for they say Aristeas died in a fuller's work-shop, and his friends coming to look for him, found his body vanished; and that some presently after, coming from abroad, said they met him traveling towards Croton." Plutarch openly scorned such beliefs held in traditional ancient Greek religion, writing, "many such improbabilities do your fabulous writers relate, deifying creatures naturally mortal."

The parallel between these traditional beliefs and the later resurrection of Jesus was not lost on the early Christians, as Justin Martyr argued: "when we say ... Jesus Christ, our teacher, was crucified and died, and rose again, and ascended into heaven, we propose nothing different from what you believe regarding those whom you consider sons of Zeus." (1 Apol. 21). There is, however, no belief in a general resurrection in ancient Greek religion, as the Greeks held that not even the gods were able to recreate flesh that had been lost to decay, fire or consumption.

The notion of a general resurrection of the dead was therefore apparently quite preposterous to the Greeks. This is made clear in Paul's Areopagus discourse. After having first told about the resurrection of Jesus, which makes the Athenians interested to hear more, Paul goes on, relating how this event relates to a general resurrection of the dead:

"Therefore having overlooked the times of ignorance, God is now declaring to men that all everywhere should repent, because He has fixed a day in which He will judge the world in righteousness through a Man whom He has appointed, having furnished proof to all men by raising Him from the dead." Now when they heard of the resurrection of the dead, some began to sneer, but others said, `We shall hear you again concerning this."

Christianity

Resurrection of Jesus

In Christianity, resurrection most critically concerns the Resurrection of Jesus, but also includes the resurrection of Judgment Day known as the Resurrection of the Dead by those Christians who subscribe to the Nicene Creed (which is the majority or Mainstream Christianity), as well as the resurrection miracles done by Jesus and the prophets of the Old Testament. Some churches distinguish between raising the dead (a resumption of mortal life) and a resurrection (the beginning of an immortal life).

Resurrection of Jesus

Christians regard the resurrection of Jesus as the central doctrine in Christianity. Others take the Incarnation of Jesus to be more central; however, it is the miracles – and particularly his Resurrection – which provide validation of his incarnation. According to Paul, the entire Christian faith hinges upon the centrality of the resurrection of Jesus and the hope for a life after death. The Apostle Paul wrote in his first letter to the Corinthians: If only for this life we have hope in Christ, we are to be pitied more than all men. But Christ has indeed been raised from the dead, the first fruits of those who have fallen asleep.

Resurrection

Miracles of Jesus § Resurrection of the dead

During the Ministry of Jesus on earth, before his death, Jesus commissioned his Twelve Apostles to, among other things, raise the dead. In the New Testament, Jesus is said to have raised several persons from death. These resurrections included the daughter of Jairus shortly after death, a young man in the midst of his own funeral procession, and Lazarus, who had been buried for four days. According to the Gospel of Matthew, after Jesus's resurrection, many of those previously dead came out of their tombs and entered Jerusalem, where they appeared to many.

Similar resurrections are credited to Christian apostles and saints. Peter allegedly raised a woman named Dorcas (called Tabitha), and Paul the Apostle revived a man named Eutychus who had fallen asleep and fell from a window to his death, according to the book of Acts. Proceeding the apostolic era, many saints were said to resurrect the dead, as recorded in Orthodox Christian hagiographies.[citation needed] St Columba supposedly raised a boy from the dead in the land of Picts .

Most Christians understand these miraculous resurrections to be of a different nature than the resurrection of Jesus and the future resurrection of the dead. The raising of Lazarus and others from the dead could also be called "resuscitations" or "reanimations", since the life given to them is presumably temporary in nature—there is no suggestion in the Bible or hagiographic traditions that these people became truly immortal. In contrast, the resurrection of Jesus and the future resurrection of the dead will abolish death once and for all (see Isaiah 25:8, 1 Corinthians 15:26, 2 Timothy 1:10, Revelation 21:4).

Resurrection of the Dead

Christianity started as a religious movement within 1st-century Judaism (late Second Temple Judaism), and it retains what the New Testament itself claims was the Pharisaic belief in the afterlife and Resurrection of the Dead. Whereas this belief was only one of many beliefs held about the World to Come in Second Temple Judaism, and was notably rejected by both the Sadducees and, according to Josephus, the Pharisees, this belief became dominant within Early Christianity and already in the Gospels of Luke and John included an insistence on the resurrection of the flesh. This was later rejected by gnostic teachings, which instead continued the Pauline insistence that flesh and bones had no place in heaven.

Most modern Christian churches continue to uphold the belief that there will be a final Resurrection of the Dead and World to Come, perhaps as prophesied by the Apostle Paul when he said: "...he hath appointed a day, in the which he will judge the world..." (Acts 17:31 KJV) and "...there shall be a resurrection of the dead, both of the just and unjust." (Acts 24:15 KJV).

Belief in the Resurrection of the Dead, and Jesus's role as judge, is codified in the Apostles' Creed, which is the fundamental creed of Christian baptismal faith. The Book of Revelation also makes many references about the Day of Judgment when the dead will be raised up.

Difference From Platonic philosophy

In Platonic philosophy and other Greek philosophical thought, at death the soul was said to leave the inferior body behind. The idea that Jesus was resurrected spiritually rather than physically even gained popularity among some Christian teachers, whom the author of 1 John declared to be antichrists. Similar beliefs appeared in the early church as Gnosticism. However, in Luke 24:39, the resurrected Jesus expressly states "behold my hands and my feet, that it is I myself. Handle me and see, for a spirit does not have flesh and bones as you see I have."

Islam

Belief in the "Day of Resurrection", Yawm al-Qiyāmah (Arabic: ‫يوم القيامة‬‎‎) is also crucial for Muslims. They believe the time of Qiyāmah is preordained by God but unknown to man. The trials and tribulations preceding and during the Qiyāmah are described in the Qur'an and the hadith, and also in the commentaries of scholars. The Qur'an emphasizes bodily resurrection, a break from the pre-Islamic Arabian understanding of death.

Judaism and Samaritanism

There are three explicit examples in the Hebrew Bible of people being resurrected from the dead:

* The prophet Elijah prays and God raises a young boy from death (1 Kings 17:17-24)

* Elisha raises the son of the Shunammite woman (2 Kings 4:32-37); this was the very same child whose birth he previously foretold (2 Kings 4:8-16)

* A dead man's body that was thrown into the dead Elisha's tomb is resurrected when the body touches Elisha's bones (2 Kings 13:21)

During the period of the Second Temple, there developed a diversity of beliefs concerning the resurrection. The concept of resurrection of the physical body is found in 2 Maccabees, according to which it will happen through recreation of the flesh.[17] Resurrection of the dead also appears in detail in the extra-canonical books of Enoch,[18] in Apocalypse of Baruch, and 2 Esdras. According to the British scholar in ancient Judaism Philip R. Davies, there is “little or no clear reference … either to immortality or to resurrection from the dead” in the Dead Sea scrolls texts.

Both Josephus and the New Testament record that the Sadducees did not believe in an afterlife, but the sources vary on the beliefs of the Pharisees. The New Testament claims that the Pharisees believed in the resurrection, but does not specify whether this included the flesh or not. According to Josephus, who himself was a Pharisee, the Pharisees held that only the soul was immortal and the souls of good people will be reincarnated and “pass into other bodies,” while “the souls of the wicked will suffer eternal punishment.” Paul, who also was a Pharisee, said that at the resurrection what is "sown as a natural body is raised a spiritual body." Jubilees seems to refer to the resurrection of the soul only, or to a more general idea of an immortal soul.

According to Herbert C. Brichto, writing in Reform Judaism's Hebrew Union College Annual, the family tomb is the central concept in understanding biblical views of the afterlife. Brichto states that it is "not mere sentimental respect for the physical remains that is...the motivation for the practice, but rather an assumed connection between proper sepulture and the condition of happiness of the deceased in the afterlife".

According to Brichto, the early Israelites apparently believed that the graves of family, or tribe, united into one, and that this unified collectivity is to what the Biblical Hebrew term Sheol refers, the common Grave of humans. Although not well defined in the Tanakh, Sheol in this view was a subterranean underworld where the souls of the dead went after the body died. The Babylonians had a similar underworld called Aralu, and the Greeks had one known as Hades. For biblical references to Sheol see Genesis 42:38, Isaiah 14:11, Psalm 141:7, Daniel 12:2, Proverbs 7:27 and Job 10:21,22, and 17:16, among others. According to Brichto, other Biblical names for Sheol were: Abaddon (ruin), found in Psalm 88:11, Job 28:22 and Proverbs 15:11; Bor (the pit), found in Isaiah 14:15, 24:22, Ezekiel 26:20; and Shakhat (corruption), found in Isaiah 38:17, Ezekiel 28:8.

Zen Buddhism

There are stories in Buddhism where the power of resurrection was allegedly demonstrated in Chan or Zen tradition. One is the legend of Bodhidharma, the Indian master who brought the Ekayana school of India to China that subsequently became Chan Buddhism.

The other is the passing of Chinese Chan master Puhua (J., Fuke) and is recounted in the Record of Linji (J., Rinzai). Puhua was known for his unusual behavior and teaching style so it is no wonder that he is associated with an event that breaks the usual prohibition on displaying such powers. Here is the account from Irmgard Schloegl's "The Zen Teaching of Rinzai".

"One day at the street market Fuke was begging all and sundry to give him a robe. Everybody offered him one, but he did not want any of them. The master [Linji] made the superior buy a coffin, and when Fuke returned, said to him: "There, I had this robe made for you." Fuke shouldered the coffin, and went back to the street market, calling loudly: "Rinzai had this robe made for me! I am off to the East Gate to enter transformation" (to die)." The people of the market crowded after him, eager to look. Fuke said: "No, not today. Tomorrow, I shall go to the South Gate to enter transformation." And so for three days. Nobody believed it any longer. On the fourth day, and now without any spectators, Fuke went alone outside the city walls, and laid himself into the coffin. He asked a traveler who chanced by to nail down the lid.

The news spread at once, and the people of the market rushed there. On opening the coffin, they found that the body had vanished, but from high up in the sky they heard the ring of his hand bell."

Technological resurrection

Cryonics is the low-temperature preservation of humans who cannot be sustained by contemporary medicine, with the hope that healing and resuscitation may be possible in the future. Cryonics procedures ideally begin within minutes of cardiac arrest, and use cryoprotectants to prevent ice formation during cryopreservation.

However, the idea of cryonics also includes preservation of people long after death because of the possibility that brain encoding memory structure and personality may still persist or be inferable in the future. Whether sufficient brain information still exists for cryonics to successfully preserve may be intrinsically unprovable by present knowledge. Therefore, most proponents of cryonics see it as an intervention with prospects for success that vary widely depending on circumstances.

Russian Cosmist Nikolai Fyodorovich Fyodorov advocated resurrection of the dead using scientific methods. Fedorov tried to plan specific actions for scientific research of the possibility of restoring life and making it infinite. His first project is connected with collecting and synthesizing decayed remains of dead based on "knowledge and control over all atoms and molecules of the world".

The second method described by Fedorov is genetic-hereditary. The revival could be done successively in the ancestral line: sons and daughters restore their fathers and mothers, they in turn restore their parents and so on. This means restoring the ancestors using the hereditary information that they passed on to their children. Using this genetic method it is only possible to create a genetic twin of the dead person. It is necessary to give back the revived person his old mind, his personality. Fedorov speculates about the idea of "radial images" that may contain the personalities of the people and survive after death. Nevertheless, Fedorov noted that even if a soul is destroyed after death, Man will learn to restore it whole by mastering the forces of decay and fragmentation.

In his 1994 book The Physics of Immortality, American physicist Frank J. Tipler, an expert on the general theory of relativity, presented his Omega Point Theory which outlines how a resurrection of the dead could take place at the end of the cosmos. He posits that humans will evolve into robots which will turn the entire cosmos into a supercomputer which will, shortly before the big crunch, perform the resurrection within its cyberspace, reconstructing formerly dead humans (from information captured by the supercomputer from the past light cone of the cosmos) as avatars within its metaverse.

David Deutsch, British physicist and pioneer in the field of quantum computing, agrees with Tipler's Omega Point cosmology and the idea of resurrecting deceased people with the help of quantum computer but he is critical of Tipler's theological views.

Italian physicist and computer scientist Giulio Prisco presents the idea of "quantum archaeology", "reconstructing the life, thoughts, memories, and feelings of any person in the past, up to any desired level of detail, and thus resurrecting the original person via 'copying to the future'".

In his book Mind Children, roboticist Hans Moravec proposed that a future supercomputer might be able to resurrect long-dead minds from the information that still survived. For example, this information can be in the form of memories, filmstrips, medical records, and DNA.

Ray Kurzweil, American inventor and futurist, believes that when his concept of singularity comes to pass, it will be possible to resurrect the dead by digital recreation.

In their science fiction novel The Light of Other Days, Sir Arthur Clarke and Stephen Baxter imagine a future civilization resurrecting the dead of past ages by reaching into the past, through micro wormholes and with nanorobots, to download full snapshots of brain states and memories.

Both the Church of Perpetual Life and the Terasem Movement consider themselves transreligions and advocate for the use of technology to indefinitely extend the human lifespan.

Zombies

A zombie (Haitian Creole: zonbi; North Mbundu: nzumbe) can be either a fictional undead monster or a person in an entranced state believed to be controlled by a bokor or wizard. These latter are the original zombies, occurring in the West African Vodun religion and its American offshoots Haitian Vodou and New Orleans Voodoo.

Zombies became a popular device in modern horror fiction, largely because of the success of George A. Romero's 1968 film Night of the Living Dead and they have appeared as plot devices in various books, films and in television shows. Zombie fiction is now a sizable subgenre of horror, usually describing a breakdown of civilization occurring when most of the population become flesh-eating zombies – a zombie apocalypse. The monsters are usually hungry for human flesh, often specifically brains. Sometimes they are victims of a fictional pandemic illness causing the dead to reanimate or the living to behave this way, but often no cause is given in the story.

Disappearances (as distinct from resurrection)

As knowledge of different religions has grown, so have claims of bodily disappearance of some religious and mythological figures. In ancient Greek religion, this was a way the gods made some physically immortal, including such figures as Cleitus, Ganymede, Menelaus, and Tithonus. After his death, Cycnus was changed into a swan and vanished. In his chapter on Romulus from Parallel Lives, Plutarch criticises the continuous belief in such disappearances, referring to the allegedly miraculous disappearance of the historical figures Romulus, Cleomedes of Astypalaea, and Croesus. In ancient times, Greek and Roman pagan similarities were explained by the early Christian writers, such as Justin Martyr, as the work of demons, with the intention of leading Christians astray.

In somewhat recent years it has been learned that Gesar, the Savior of Tibet, at the end, chants on a mountain top and his clothes fall empty to the ground. The body of the first Guru of the Sikhs, Guru Nanak Dev, is said to have disappeared and flowers were left in place of his dead body.

Lord Raglan's Hero Pattern lists many religious figures whose bodies disappear, or have more than one sepulchre. B. Traven, author of The Treasure of the Sierra Madre, wrote that the Inca Virococha arrived at Cusco (in modern-day Peru) and the Pacific seacoast where he walked across the water and vanished.[46] It has been thought that teachings regarding the purity and incorruptibility of the hero's human body are linked to this phenomenon. Perhaps, this is also to deter the practice of disturbing and collecting the hero's remains. They are safely protected if they have disappeared.

The first such case mentioned in the Bible is that of Enoch (son of Jared, great-grandfather of Noah, and father of Methuselah). Enoch is said to have lived a life where he "walked with God", after which "he was not, for God took him" (Genesis 5:1–18).

In Deuteronomy (34:6) Moses is secretly buried. Elijah vanishes in a whirlwind 2 Kings (2:11). After hundreds of years these two earlier Biblical heroes suddenly reappear, and are seen walking with Jesus, then again vanish. Mark (9:2–8), Matthew (17:1–8) and Luke (9:28–33). The last time he is seen, Luke (24:51) alone tells of Jesus leaving his disciples by ascending into the sky.

St Machar's Cathedral (or, more formally, the Cathedral Church of St Machar) is a Church of Scotland church in Aberdeen, Scotland. It is located to the north of the city centre, in the former burgh of Old Aberdeen. Technically, St Machar's is no longer a cathedral but rather a high kirk, as it has not been the seat of a bishopsince 1690.

St Machar is said to have been a companion of St Columba on his journey to Iona. A fourteenth-century legend tells how God (or St Columba) told Machar to establish a church where a river bends into the shape of a bishop's crosier before flowing into the sea.

The River Don bends in this way just below where the Cathedral now stands. According to legend, St Machar founded a site of worship in Old Aberdeen in about 580. Machar's church was superseded by a Norman cathedral in 1131, shortly after David I transferred the See from Mortlach to Aberdeen.

Almost nothing of that original cathedral survives; a lozenge-decorated base for a capital supporting one of the architraves can be seen in the Charter Room in the present church.

After the execution of William Wallace in 1305, his body was cut up and sent to different corners of the country to warn other dissenters. His left quarter ended up in Aberdeen and is buried in the walls of the cathedral.

At the end of the thirteenth century Bishop Henry Cheyne decided to extend the church, but the work was interrupted by the Scottish Wars of Independence. Cheyne's progress included piers for an extended choir at the transept crossing. These pillars, with decorated capitals of red sandstone, are still visible at the east end of the present church.

Though worn by exposure to the elements after the collapse of the cathedral's central tower, these capitals are among the finest stone carvings of their date to survive in Scotland.

Bishop Alexander Kininmund II demolished the Norman cathedral in the late 14th century, and began the nave, including the granite columns and the towers at the western end. Bishop Henry Lichtoun completed the nave, the west front and the northern transept, and made a start on the central tower.

Bishop Ingram Lindsay completed the roof and the paving stones in the later part of the fifteenth century. Further work was done over the next fifty years by Thomas Spens, William Elphinstone and Gavin Dunbar; Dunbar is responsible for the heraldic ceiling and the two western spires.

The chancel was demolished in 1560 during the Scottish Reformation. The bells and lead from the roof were sent to be sold in Holland, but the ship sank near Girdle Ness.

The central tower and spire collapsed in 1688, in a storm, and this destroyed the choir and transepts. The west arch of the crossing was then filled in, and worship carried on in the nave only; the current church consists only of the nave and aisles of the earlier building.

The ruined transepts and crossing are under the care of Historic Scotland, and contain an important group of late medieval bishops' tombs, protected from the weather by modern canopies. The Cathedral is chiefly built of outlayer granite. On the unique flat panelled ceiling of the nave (first half of the 16th Century) are the heraldic shields of the contemporary kings of Europe, and the chief earls and bishops of Scotland.

The Cathedral is a fine example of a fortified kirk, with twin towers built in the fashion of fourteenth-century tower houses. Their walls have the strength to hold spiral staircases to the upper floors and battlements. The spires which presently crown the

Though worn by exposure to the elements after the collapse of the cathedral's central tower, these capitals are among the finest stone carvings of their date to survive in Scotland.

Bishop Alexander Kininmund II demolished the Norman cathedral in the late 14th century, and began the nave, including the granite columns and the towers at the western end. Bishop Henry Lichtoun completed the nave, the west front and the northern transept, and made a start on the central tower.

Bishop Ingram Lindsay completed the roof and the paving stones in the later part of the fifteenth century. Further work was done over the next fifty years by Thomas Spens, William Elphinstone and Gavin Dunbar; Dunbar is responsible for the heraldic ceiling and the two western spires.

The chancel was demolished in 1560 during the Scottish Reformation. The bells and lead from the roof were sent to be sold in Holland, but the ship sank near Girdle Ness.

The central tower and spire collapsed in 1688, in a storm, and this destroyed the choir and transepts. The west arch of the crossing was then filled in, and worship carried on in the nave only; the current church consists only of the nave and aisles of the earlier building.

The ruined transepts and crossing are under the care of Historic Scotland, and contain an important group of late medieval bishops' tombs, protected from the weather by modern canopies. The Cathedral is chiefly built of outlayer granite. On the unique flat panelled ceiling of the nave (first half of the 16th Century) are the heraldic shields of the contemporary kings of Europe, and the chief earls and bishops of Scotland.

Bishops Gavin Dunbar and Alexander Galloway built the western towers and installed the heraldic ceiling, featuring 48 coats of arms in three rows of sixteen. Among those shown are:

* Pope Leo X's coat of arms in the centre, followed in order of importance by those of the Scottish archbishops and bishops.

* the Prior of St Andrews, representing other Church orders.

* King's College, the westernmost shield.

* Henry VIII of England, James V of Scotland and multiple instances for the Holy Roman Emperor Charles V, who was also King of Spain, Aragon, Navarre and Sicily at the time the ceiling was created.

* St Margaret of Scotland, possibly as a stand-in for Margaret Tudor, James V's mother, whose own arms would have been the marshalled arms of England and Scotland.

* the arms of Aberdeen and of the families Gordon, Lindsay, Hay and Keith.

The ceiling is set off by a frieze which starts at the north-west corner of the nave and lists the bishops of the see from Nechtan in 1131 to William Gordon at the Reformation in 1560. This is followed by the Scottish monarchs from Máel Coluim II to Mary, Queen of Scots.

Notable figures buried in the cathedral cemetery include the author J.J. Bell, Robert Brough, Gavin Dunbar, Robert Laws, a missionary to Malawi and William Ogilvie of Pittensear—the ‘rebel professor’.

There has been considerable investment in recent years in restoration work and the improvement of the display of historic artefacts at the Cathedral.

The battlements of the western towers, incomplete for several centuries, have been renewed to their original height and design, greatly improving the appearance of the exterior. Meanwhile, within the building, a number of important stone monuments have been displayed to advantage.

These include a possibly 7th-8th century cross-slab from Seaton (the only surviving evidence from Aberdeen of Christianity at such an early date); a rare 12th century sanctuary cross-head; and several well-preserved late medieval effigies of Cathedral clergy, valuable for their detailed representation of contemporary dress.

A notable modern addition to the Cathedral's artistic treasures is a carved wooden triptych commemorating John Barbour, archdeacon of Aberdeen (d. 1395), author of The Brus.

Indonesia - Flores - Bajawa - Market - Avocado - 315 by Manfred Sommer

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The avocado (Persea americana), a tree with probable origin in south-central Mexico, is classified as a member of the flowering plant family Lauraceae. The fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed.

Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.[6] In 2017, Mexico produced 34% of the world supply of avocados.

BOTANY

Persea americana is a tree that grows to 20 m, with alternately arranged leaves 12–25 cm long. Panicles of flowers with deciduous bracts arise from new growth or the axils of leaves. The flowers are inconspicuous, greenish-yellow, 5–10 mm wide.

The species is variable because of selection pressure by humans to produce larger, fleshier fruits with a thinner exocarp. The avocado fruit is a climacteric, single-seeded berry, due to the imperceptible endocarp covering the seed rather than a drupe. The pear-shaped fruit is 7–20 cm long, weighs between 100 and 1,000 g, and has a large central seed, 5–6.4 cm long.

HISTORY

Persea americana, or the avocado, possibly originated in the Tehuacan Valley in the state of Puebla, Mexico, although fossil evidence suggests similar species were much more widespread millions of years ago. However, there is evidence for three possible separate domestications of the avocado, resulting in the currently recognized Mexican (aoacatl), Guatemalan (quilaoacatl), and West Indian (tlacacolaocatl) landraces. The Mexican and Guatemalan landraces originated in the highlands of those countries, while the West Indian landrace is a lowland variety that ranges from Guatemala, Costa Rica, Colombia, Ecuador to Peru, achieving a wide range through human agency before the arrival of the Europeans. The three separate landraces were most likely to have already intermingled[a] in pre-Columbian America and were described in the Florentine Codex.

The earliest residents were living in temporary camps in an ancient wetland eating avocados, chilies, mollusks, sharks, birds, and sea lions. The oldest discovery of an avocado pit comes from Coxcatlan Cave, dating from around 9,000 to 10,000 years ago. Other caves in the Tehuacan Valley from around the same time period also show early evidence for the presence of avocado. There is evidence for avocado use at Norte Chico civilization sites in Peru by at least 3,200 years ago and at Caballo Muerto in Peru from around 3,800 to 4,500 years ago.

The native, undomesticated variety is known as a criollo, and is small, with dark black skin, and contains a large seed. It probably coevolved with extinct megafauna. The avocado tree also has a long history of cultivation in Central and South America, likely beginning as early as 5,000 BC. A water jar shaped like an avocado, dating to AD 900, was discovered in the pre-Incan city of Chan Chan.

The earliest known written account of the avocado in Europe is that of Martín Fernández de Enciso (circa 1470–1528) in 1519 in his book, Suma De Geographia Que Trata De Todas Las Partidas Y Provincias Del Mundo. The first detailed account that unequivocally describes the avocado was given by Gonzalo Fernández de Oviedo y Valdés in his work Sumario de la natural historia de las Indias [es] in 1526. The first written record in English of the use of the word 'avocado' was by Hans Sloane, who coined the term, in a 1696 index of Jamaican plants. The plant was introduced to Spain in 1601, Indonesia around 1750, Mauritius in 1780, Brazil in 1809, the United States mainland in 1825, South Africa and Australia in the late 19th century, and Israel in 1908. In the United States, the avocado was introduced to Florida and Hawaii in 1833 and in California in 1856.

Before 1915, the avocado was commonly referred to in California as ahuacate and in Florida as alligator pear. In 1915, the California Avocado Association introduced the then-innovative term avocado to refer to the plant.

ETYMOLOGY

The word "avocado" comes from the Spanish aguacate, which in turn comes from the Nahuatl word āhuacatl [aːˈwakat͡ɬ], which goes back to the proto-Aztecan *pa:wa which also meant "avocado". Sometimes the Nahuatl word was used with the meaning "testicle", probably because of the likeness between the fruit and the body part.

The modern English name comes from an English rendering of the Spanish aguacate as avogato. The earliest known written use in English is attested from 1697 as "avogato pear", a term which was later corrupted as "alligator pear". Because the word avogato sounded like "advocate", several languages reinterpreted it to have that meaning. French uses avocat, which also means lawyer, and "advocate" — forms of the word appear in several Germanic languages, such as the (now obsolete) German Advogato-Birne, the old Danish advokat-pære (today it is called avocado) and the Dutch advocaatpeer.

REGIONAL NAMES

In other Central American and Caribbean Spanish-speaking countries, it is known by the Mexican name, while South American Spanish-speaking countries use a Quechua-derived word, palta. In Portuguese, it is abacate. The fruit is sometimes called an avocado pear or alligator pear (due to its shape and the rough green skin of some cultivars). The Nahuatl āhuacatl can be compounded with other words, as in ahuacamolli, meaning avocado soup or sauce, from which the Spanish word guacamole derives.

In the United Kingdom, the term avocado pear is still sometimes misused as applied when avocados first became commonly available in the 1960s.

Originating as a diminutive in Australian English, a clipped form, avo, has since become a common colloquialism in South Africa and the United Kingdom.

It is known as "butter fruit" in parts of India.

CULTIVATION

The subtropical species needs a climate without frost and with little wind. High winds reduce the humidity, dehydrate the flowers, and affect pollination. When even a mild frost occurs, premature fruit drop may occur, although the 'Hass' cultivar can tolerate temperatures down to −1 °C. Several cold-hardy varieties are planted in the region of Gainesville, Florida, which survive temperatures as low as −6.5 °C with only minor leaf damage. The trees also need well-aerated soils, ideally more than 1 m deep.

According to information published by the Water Footprint Network, it takes an average of approximately 70 litres of applied fresh ground or surface water, not including rainfall or natural moisture in the soil, to grow one avocado. However, the amount of water needed depends on where it is grown; for example, in the main avocado-growing region of Chile, about 320 litres of applied water are needed to grow one avocado.

Yield is reduced when the irrigation water is highly saline. These soil and climate conditions are available in southern and eastern Colombia, Morocco, the Levant, South Africa, Venezuela, Spain, Peru, parts of central and northern Chile, Vietnam, Indonesia, parts of southern India, Sri Lanka, Australia, New Zealand, the Philippines, Malaysia, Central America, the Caribbean, Mexico, southern California, Arizona, Puerto Rico, Texas, Florida, Hawaii, Ecuador, and Rwanda. Each region has different cultivars.

HARVEST AND POSTHARVEST

Commercial orchards produce an average of seven tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare. Biennial bearing can be a problem, with heavy crops in one year being followed by poor yields the next.

Like the banana, the avocado is a climacteric fruit, which matures on the tree, but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 3.3 to 5.6 °C until they reach their final destination. Avocados must be mature to ripen properly. Avocados that fall off the tree ripen on the ground. Generally, the fruit is picked once it reaches maturity; Mexican growers pick 'Hass' avocados when they have more than 23% dry matter, and other producing countries have similar standards. Once picked, avocados ripen in one to two weeks (depending on the cultivar) at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas). Some supermarkets sell ripened avocados which have been treated with synthetic ethylene to hasten ripening. The use of an ethylene gas "ripening room", which is now an industry standard, was pioneered in the 1980s by farmer Gil Henry of Escondido, California, in response to footage from a hidden supermarket camera which showed shoppers repeatedly squeezing hard, unripe avocados, putting them "back in the bin," and moving on without making a purchase. In some cases, avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop, but if the fruit remains unpicked for too long, it falls to the ground.

BREEDING

The species is only partially able to self-pollinate because of dichogamy in its flowering. This limitation, added to the long juvenile period, makes the species difficult to breed. Most cultivars are propagated by grafting, having originated from random seedling plants or minor mutations derived from cultivars. Modern breeding programs tend to use isolation plots where the chances of cross-pollination are reduced. That is the case for programs at the University of California, Riverside, as well as the Volcani Centre and the Instituto de Investigaciones Agropecuarias in Chile.

The avocado is unusual in that the timing of the male and female flower phases differs among cultivars. The two flowering types are A and B. A-cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon. Then they open as male in the afternoon of the second day. B varieties open as female on the afternoon of the first day, close in late afternoon and reopen as male the following morning.

A cultivars: 'Hass', 'Gwen', 'Lamb Hass', 'Pinkerton', 'Reed'

B cultivars: 'Fuerte', 'Sharwil', 'Zutano', 'Bacon', 'Ettinger', 'Sir Prize', 'Walter Hole'

Certain cultivars, such as the 'Hass', have a tendency to bear well only in alternate years. After a season with a low yield, due to factors such as cold (which the avocado does not tolerate well), the trees tend to produce abundantly the next season. In addition, due to environmental circumstances during some years, seedless avocados may appear on the trees.[36] Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size.

PROPAGATION AND ROOTSTOCKS

Avocados can be propagated by seed, taking roughly four to six years to bear fruit, although in some cases seedlings can take 10 years to come into bearing. The offspring is unlikely to be identical to the parent cultivar in fruit quality. Prime quality varieties are therefore propagated by grafting to rootstocks that are propagated by seed (seedling rootstocks) or by layering (clonal rootstocks). After about a year of growing in a greenhouse, the young rootstocks are ready to be grafted. Terminal and lateral grafting is normally used. The scion cultivar grows for another 6–12 months before the tree is ready to be sold. Clonal rootstocks are selected for tolerance of specific soil and disease conditions, such as poor soil aeration or resistance to the soil-borne disease (root rot) caused by Phytophthora.

Commercial avocado production is limited to a small fraction of the vast genetic diversity in the species. Conservation of this genetic diversity has relied largely on field collection, as avocado seeds often do not survive storage in seed banks. This is problematic, as field preservation of living cultivars is expensive, and habitat loss threatens wild cultivars. More recently, an alternate method of conservation has been developed based on cryopreservation of avocado somatic embryos with reliable methods for somatic embryogenesis and reconstitution into living trees.

GROWING INDOORS

Indoors, an avocado tree is usually grown from the pit of an avocado fruit. This is often done by removing the pit from a ripe, unrefrigerated avocado fruit. The pit is then stabbed with three or four toothpicks, about one-third of the way up from the flat end. The pit is placed in a jar or vase containing tepid water. It should split in four to six weeks and yield roots and a sprout. If there is no change by this time, the avocado pit is discarded. Once the stem has grown a few inches, it is placed in a pot with soil. It should be watered every few days. Avocados have been known to grow large, so owners must be ready to re-pot the plant several times.

DISEASES

Avocado trees are vulnerable to bacterial, viral, fungal, and nutritional diseases (excesses and deficiencies of key minerals). Disease can affect all parts of the plant, causing spotting, rotting, cankers, pitting, and discoloration.

CULTIVATION IN MEXICO

Mexico is by far the world's largest avocado growing country, producing several times more than the second largest producer. In 2013, the total area dedicated to avocado production was 188,723 hectares, and the harvest was 2.03 million tonnes in 2017. The states that produce the most are México, Morelos, Nayarit, Puebla, and Michoacan, accounting for 86% of the total. In Michoacán, the cultivation is complicated by the existence of drug cartels that extort protection fees from cultivators. They are reported to exact 2000 Mexican pesos per hectare from avocado farmers and 1 to 3 pesos/kg of harvested fruit.

CULTIVATION IN CALIFORNIA

The avocado was introduced from Mexico to California in the 19th century, and has become a successful cash crop. About 240 km2 – some 95% of United States avocado production – is located in Southern California, with 60% in San Diego County. Fallbrook, California, claims, without official recognition, the title of "Avocado Capital of the World" (also claimed by the town of Uruapan in Mexico), and both Fallbrook and Carpinteria, California, host annual avocado festivals. Avocado is the official fruit of the state of California.

CULTIVATION IN PERU

'Hass' avocado production in Peru encompasses thousands of hectares in central and western Peru. Peru has now become the largest supplier of avocados imported to the European Union and the second largest supplier to Asia and the United States. Peru's location near the equator and along the Pacific Ocean creates consistently mild temperatures all year.

'Hass' avocados from Peru are seasonally available to consumers from May through September and are promoted under the auspices of the Peruvian Avocado Commission, headquartered in Washington, D.C.

A CULTIVARS

'Choquette'A seedling from Miami, Florida. 'Choquette' bore large fruit of good eating quality in large quantities and had good disease resistance, and thus became a major cultivar. Today 'Choquette' is widely propagated in south Florida both for commercial growing and for home growing.

'GWEN'

A seedling bred from 'Hass' x 'Thille' in 1982, 'Gwen' is higher yielding and more dwarfing than 'Hass' in California. The fruit has an oval shape, slightly smaller than 'Hass' (100–200 g), with a rich, nutty flavor. The skin texture is more finely pebbled than 'Hass', and is dull green when ripe. It is frost-hardy down to −1 °C.

'HASS'

The 'Hass' is the most common cultivar of avocado. It produces fruit year-round and accounts for 80% of cultivated avocados in the world. All 'Hass' trees are descended from a single "mother tree" raised by a mail carrier named Rudolph Hass, of La Habra Heights, California. Hass patented the productive tree in 1935. The "mother tree", of uncertain subspecies, died of root rot and was cut down in September 2002. 'Hass' trees have medium-sized (150–250 g), ovate fruit with a black, pebbled skin. The flesh has a nutty, rich flavor with 19% oil. A hybrid Guatemalan type can withstand temperatures to −1 °C.

'LULA'

A seedling reportedly grown from a 'Taft' avocado planted in Miami on the property of George Cellon, it is named after Cellon's wife, Lula. It was likely a cross between Mexican and Guatemalan types. 'Lula' was recognized for its flavor and high oil content and propagated commercially in Florida. It is also very commonly used as a rootstock for nursery production, and is hardy to −4 °C.

'MALUMA'

A relatively new cultivar, it was discovered in South Africa in the early 1990s by Mr. A.G. (Dries) Joubert. It is a chance seedling of unknown parentage.

'PINKERTON'

First grown on the Pinkerton Ranch in Saticoy, California, in the early 1970s, 'Pinkerton' is a seedling of 'Hass' x 'Rincon'. The large fruit has a small seed, and its green skin deepens in color as it ripens. The thick flesh has a smooth, creamy texture, pale green color, good flavor, and high oil content. It shows some cold tolerance, to −1 °C and bears consistently heavy crops. A hybrid Guatemalan type, it has excellent peeling characteristics.'Reed'Developed from a chance seedling found in 1948 by James S. Reed in California, this cultivar has large, round, green fruit with a smooth texture and dark, thick, glossy skin. Smooth and delicate, the flesh has a slightly nutty flavor. The skin ripens green. A Guatemalan type, it is hardy to −1 °C. Tree size is about 5 by 4 m.

B CULTIVARS

'BACON'

Developed by a farmer, James Bacon, in 1954, Bacon has medium-sized fruit with smooth, green skin with yellow-green, light-tasting flesh. When ripe, the skin remains green, but darkens slightly, and fruit yields to gentle pressure. It is cold-hardy down to −5 °C.

'BROGDEN'

Possibly a cross between Mexican and West Indian types, 'Brogden' originated as a seedling grown in Winter Haven, Florida, on the property of Tom W. Brogden. The variety was recognized for its cold-hardiness to −5 °C and became commercially propagated as nursery stock for home growing. It is noted for its dark purple skin at maturity.

'CLEOPATRA'

Heavy flowering. In cooler climates opening and closing of the flower tends to overlap making them more self-fertile. Medium-sized pear shaped black fruit with a shiny skin, larger than Hass. Yellow creamy flesh of creamy rich flavour. The skin turns black prior to harvest. Tree size 3m x 3m, marketed as dwarf.

'ETTINGER'

A Mexican-Guatemalan cross seedling of 'Fuerte', this cultivar originated in Israel, and was put into production there in 1947. Mature trees tolerate four hours at −6 °C. The fruit has a smooth, thin, green skin that does not peel easily. The flesh is very pale green.

'FUERTE'

A Mexican-Guatemalan cross originating in Puebla, the 'Fuerte' earned its name, which means strong in Spanish, after it withstood a severe frost in California in 1913. Hardy to −3 °C it has medium-sized, pear-shaped fruit with a green, leathery, easy-to-peel skin. The creamy flesh of mild and rich flavor has 18% oil. The skin ripens green. Tree size is 6 by 4 m .

'MONROE'

A Guatemalan/West Indian cross that originated from a seedling grown in Homestead, Florida, on the property of J.J.L. Phillips, 'Monroe' was patented in 1937 and became a major commercial cultivar due to its cold hardiness and production qualities. The fruit is large, averaging over 0.91 kg in weight, has an elliptical shape, and green, glossy skin. Hardy to −3 °C.

'SHARWIL'

Predominantly Guatemalan, with some Mexican race genes, 'Sharwil' was developed in 1951 by Sir Frank Sharpe at Redland Bay, southern Queensland. The name "Sharwil" is an amalgamation of Sharpe and Wilson (J.C. Wilson being the first propagator). Scions were sent from Australia to Hawaii in 1966. A medium-sized fruit with rough green skin, it closely resembles the 'Fuerte', but is slightly more oval in shape. The fruit has greenish-yellow flesh with a rich, nutty flavor and high oil content (20–24%), and a small seed. The skin is green when ripe. It represents more than 57% of the commercial farming in Hawaii, and represents up to 20% of all avocados grown in New South Wales, Australia. It is a regular and moderate bearer with excellent quality fruit, but is sensitive to frost. Disease and pest resistance are superior to 'Fuerte'.

`ZUTANO`

Originated by R.L. Ruitt in Fallbrook in 1926, this Mexican variety is hardy to −4 °C. The large, pear-shaped fruit has a shiny, thin, yellow-green skin that peels moderately easily. The flesh is pale green with fibers and has a light flavor.

OTHER CULTIVARS

Other avocado cultivars include 'Spinks'. Historically attested varieties (which may or may not survive among horticulturists) include the 'Challenge', 'Dickinson', 'Kist', 'Queen', 'Rey', 'Royal', 'Sharpless', and 'Taft'.

STONELESS AVOCADO

A stoneless avocado, marketed as a "cocktail avocado," which does not contain a pit, is available on a limited basis. They are five to eight centimetres long; the whole fruit may be eaten, including the skin. It is produced from an unpollinated blossom in which the seed does not develop. Seedless avocados regularly appear on trees. Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size.

PRODUCTION

In 2017, world production of avocados was 5.9 million tonnes, led by Mexico with 34% (2.01 million tonnes) of the total (table). Other major producers were Dominican Republic, Peru, Indonesia, and Colombia, together producing 30% of the world total (table). In 2018, the US Department of Agriculture estimated that 231,028 hectares in total were under cultivation for avocado production in Mexico, a 6% increase over the previous year, and that 2 million tonnes would be exported. The Mexican state of Michoacán is the world leader in avocado production, accounting for 80% of all Mexican output. Most Mexican growers produce the Hass variety due to its high demand worldwide and longer shelf life.

AVOCADO-RELATED INTERNATIONAL TRADE ISSUES

After the North American Free Trade Agreement (NAFTA) went into effect in 1994, Mexico tried exporting avocados to the US. The US government resisted, claiming the trade would introduce Tephritidae fruit flies that would destroy California's crops. The Mexican government responded by inviting USDA inspectors to Mexico, but the US government declined, claiming fruit fly inspection was not feasible. The Mexican government then proposed to sell avocados only to the northeastern US in the winter (fruit flies cannot withstand extreme cold). The US government balked, but gave in when the Mexican government started erecting barriers to US corn.

Imports from Mexico in the 2005–2006 season exceeded 130,000 metric tons.

In 2009, Peru joined Chile and Mexico as an exporter of avocados to the US.

In the US, avocados are grown in California and Florida, where land, labor, and water are expensive. Avocado trees require frequent, deep watering to bear optimally, particularly in spring, summer, and fall. Due to increased Southern California water costs, they are now costly to grow. California produces 90% of the United States' avocados.

As of 2013, Mexico leads international exports, with other significant production in California, New Zealand, Peru, and South Africa.

CULINARY USES

The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of consumers who have limited access to other fatty foods (high-fat meats and fish, dairy products). Having a high smoke point, avocado oil is expensive compared to common salad and cooking oils, and mostly used for salads or dips.

A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent this, lime or lemon juice can be added to avocados after peeling.

The fruit is not sweet, but distinctly and subtly flavored, with smooth texture. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is common in vegetarian cuisine as a substitute for meats in sandwiches and salads because of its high fat content.

Generally, avocado is served raw, though some cultivars, including the common 'Hass', can be cooked for a short time without becoming bitter. The flesh of some avocados may be rendered inedible by heat. Prolonged cooking induces this chemical reaction in all cultivars.

It is used as the base for the Mexican dip known as guacamole, as well as a spread on corn tortillas or toast, served with spices.

In the Philippines, Brazil, Indonesia, Vietnam, and southern India (especially the coastal Kerala, Tamil Nadu and Karnataka region), avocados are frequently used for milkshakes and occasionally added to ice cream and other desserts. In Brazil, Vietnam, the Philippines and Indonesia, a dessert drink is made with sugar, milk or water, and pureed avocado. Chocolate syrup is sometimes added. In Morocco, a similar chilled avocado and milk drink is sweetened with confectioner's sugar and flavored with a touch of orange flower water.

In Ethiopia, avocados are made into juice by mixing them with sugar and milk or water, usually served with Vimto and a slice of lemon. It is also common to serve layered multiple fruit juices in a glass (locally called Spris) made of avocados, mangoes, bananas, guavas, and papayas. Avocados are also used to make salads.

Avocados in savory dishes, often seen as exotic, are a relative novelty in Portuguese-speaking countries, such as Brazil, where the traditional preparation is mashed with sugar and lime, and eaten as a dessert or snack. This contrasts with Spanish-speaking countries such as Chile, Mexico, or Argentina, where the opposite is true and sweet preparations are rare.

In Australia and New Zealand, avocados are commonly served on sandwiches, sushi, toast, or with chicken. In Ghana, they are often eaten alone on sliced bread as a sandwich. In Sri Lanka, their well-ripened flesh, thoroughly mashed or pureed with milk and kitul treacle (a liquid jaggery made from the sap of the inflorescence of jaggery palms), is a common dessert. In Haiti, they are often consumed with cassava or regular bread for breakfast.

In Mexico and Central America, avocados are served mixed with white rice, in soups, salads, or on the side of chicken and meat. In Peru, they are consumed with tequeños as mayonnaise, served as a side dish with parrillas, used in salads and sandwiches, or as a whole dish when filled with tuna, shrimp, or chicken. In Chile, it is used as a puree-like sauce with chicken, hamburgers, and hot dogs; and in slices for celery or lettuce salads. The Chilean version of Caesar salad contains large slices of mature avocado. In Kenya and Nigeria, the avocado is often eaten as a fruit alone or mixed with other fruits in a fruit salad, or as part of a vegetable salad.

Avocado is a primary ingredient in avocado soup. Avocado slices are frequently added to hamburgers, tortas, hot dogs, and carne asada. Avocado can be combined with eggs (in scrambled eggs, tortillas, or omelettes), and is a key ingredient in California rolls and other makizushi ("maki", or rolled sushi).

In the United Kingdom, the avocado became available during the 1960s when introduced by Sainsbury's under the name 'avocado pear'.

LEAVES

In addition to the fruit, the leaves of Mexican avocados (Persea americana var. drymifolia) are used in some cuisines as a spice, with a flavor somewhat reminiscent of anise. They are sold both dried and fresh, toasted before use, and either crumbled or used whole, commonly in bean dishes. Leaves of P. americana, Guatemalan variety, are toxic to goats, sheep, and horses.

NUTRITIONAL VALUE

NUTRIENTS AND FAT COMPOSITION

A typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium (right table, USDA nutrient data). Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin.

Avocados have diverse fats.[68] For a typical avocado:

About 75% of an avocado's energy comes from fat, most of which (67% of total fat) is monounsaturated fat as oleic acid.

Other predominant fats include palmitic acid and linoleic acid.

The saturated fat content amounts to 14% of the total fat.

Typical total fat composition is roughly: 1% ω-3, 14% ω-6, 71% ω-9 (65% oleic and 6% palmitoleic), and 14% saturated fat (palmitic acid).

Although costly to produce, nutrient-rich avocado oil has diverse uses for salads or cooking and in cosmetics and soap products. Avocados are also a good source of vitamins B, E, and C, copper and fiber; their potassium content is higher than bananas.

AS A HOUSEPLANT

The avocado tree can be grown domestically and used as a (decorative) houseplant. The pit germinates in normal soil conditions or partially submerged in a small glass (or container) of water. In the latter method, the pit sprouts in four to six weeks, at which time it is planted in standard houseplant potting soil. The plant normally grows large enough to be prunable; it does not bear fruit unless it has ample sunlight. Home gardeners can graft a branch from a fruit-bearing plant to speed maturity, which typically takes four to six years to bear fruit.

ALLERGIES

Some people have allergic reactions to avocado. There are two main forms of allergy: those with a tree-pollen allergy develop local symptoms in the mouth and throat shortly after eating avocado; the second, known as latex-fruit syndrome, is related to latex allergy and symptoms include generalised urticaria, abdominal pain, and vomiting and can sometimes be life-threatening.

TOXICITY TO ANIMALS

Avocado leaves, bark, skin, or pit are documented to be harmful to animals; cats, dogs, cattle, goats, rabbits, rats, guinea pigs, birds, fish, and horses can be severely harmed or even killed when they consume them. The avocado fruit is poisonous to some birds, and the American Society for the Prevention of Cruelty to Animals (ASPCA) lists it as toxic to horses.

Avocado leaves contain a toxic fatty acid derivative, persin, which in sufficient quantity can cause colic in horses and without veterinary treatment, death. The symptoms include gastrointestinal irritation, vomiting, diarrhea, respiratory distress, congestion, fluid accumulation around the tissues of the heart, and even death. Birds also seem to be particularly sensitive to this toxic compound. A line of premium dog and cat food, AvoDerm, uses oils and meal made from avocado meat as main ingredients. The manufacturer says the avocado's leaves and pit are the source of toxicity, and only in the Guatemalan variety of avocados, and the fruit is often eaten by orchard dogs as well as wildlife such as bears and coyotes.

COEVOLUTION

In 1982, evolutionary biologist Daniel H. Janzen concluded that the avocado is an example of an 'evolutionary anachronism', a fruit adapted for ecological relationship with now-extinct large mammals (such as giant ground sloths or gomphotheres). Most large fleshy fruits serve the function of seed dispersal, accomplished by their consumption by large animals. There are some reasons to think that the fruit, with its mildly toxic pit, may have coevolved with Pleistocene megafauna to be swallowed whole and excreted in their dung, ready to sprout. No extant native animal is large enough to effectively disperse avocado seeds in this fashion.

WIKIPEDIA

Indonesia - Flores - Bajawa - Market - Avocado - 314 by Manfred Sommer

5

The avocado (Persea americana), a tree with probable origin in south-central Mexico,[2][3][4] is classified as a member of the flowering plant family Lauraceae.[2] The fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed.[5]

Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world.[2] They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.[6] In 2017, Mexico produced 34% of the world supply of avocados.

Botany

Persea americana is a tree that grows to 20 m, with alternately arranged leaves 12–25 cm long. Panicles of flowers with deciduous bracts arise from new growth or the axils of leaves. The flowers are inconspicuous, greenish-yellow, 5–10 mm wide.

The species is variable because of selection pressure by humans to produce larger, fleshier fruits with a thinner exocarp. The avocado fruit is a climacteric, single-seeded berry, due to the imperceptible endocarp covering the seed rather than a drupe. The pear-shaped fruit is 7–20 cm long, weighs between 100 and 1,000 g, and has a large central seed, 5–6.4 cm long.

HISTORY

Persea americana, or the avocado, possibly originated in the Tehuacan Valley in the state of Puebla, Mexico, although fossil evidence suggests similar species were much more widespread millions of years ago. However, there is evidence for three possible separate domestications of the avocado, resulting in the currently recognized Mexican (aoacatl), Guatemalan (quilaoacatl), and West Indian (tlacacolaocatl) landraces. The Mexican and Guatemalan landraces originated in the highlands of those countries, while the West Indian landrace is a lowland variety that ranges from Guatemala, Costa Rica, Colombia, Ecuador to Peru, achieving a wide range through human agency before the arrival of the Europeans. The three separate landraces were most likely to have already intermingled[a] in pre-Columbian America and were described in the Florentine Codex.

The earliest residents were living in temporary camps in an ancient wetland eating avocados, chilies, mollusks, sharks, birds, and sea lions. The oldest discovery of an avocado pit comes from Coxcatlan Cave, dating from around 9,000 to 10,000 years ago. Other caves in the Tehuacan Valley from around the same time period also show early evidence for the presence of avocado. There is evidence for avocado use at Norte Chico civilization sites in Peru by at least 3,200 years ago and at Caballo Muerto in Peru from around 3,800 to 4,500 years ago.

The native, undomesticated variety is known as a criollo, and is small, with dark black skin, and contains a large seed. It probably coevolved with extinct megafauna. The avocado tree also has a long history of cultivation in Central and South America, likely beginning as early as 5,000 BC. A water jar shaped like an avocado, dating to AD 900, was discovered in the pre-Incan city of Chan Chan.

The earliest known written account of the avocado in Europe is that of Martín Fernández de Enciso (circa 1470–1528) in 1519 in his book, Suma De Geographia Que Trata De Todas Las Partidas Y Provincias Del Mundo. The first detailed account that unequivocally describes the avocado was given by Gonzalo Fernández de Oviedo y Valdés in his work Sumario de la natural historia de las Indias [es] in 1526. The first written record in English of the use of the word 'avocado' was by Hans Sloane, who coined the term, in a 1696 index of Jamaican plants. The plant was introduced to Spain in 1601, Indonesia around 1750, Mauritius in 1780, Brazil in 1809, the United States mainland in 1825, South Africa and Australia in the late 19th century, and Israel in 1908. In the United States, the avocado was introduced to Florida and Hawaii in 1833 and in California in 1856.

Before 1915, the avocado was commonly referred to in California as ahuacate and in Florida as alligator pear. In 1915, the California Avocado Association introduced the then-innovative term avocado to refer to the plant.

ETYMOLOGY

The word "avocado" comes from the Spanish aguacate, which in turn comes from the Nahuatl word āhuacatl [aːˈwakat͡ɬ], which goes back to the proto-Aztecan *pa:wa which also meant "avocado". Sometimes the Nahuatl word was used with the meaning "testicle", probably because of the likeness between the fruit and the body part.

The modern English name comes from an English rendering of the Spanish aguacate as avogato. The earliest known written use in English is attested from 1697 as "avogato pear", a term which was later corrupted as "alligator pear". Because the word avogato sounded like "advocate", several languages reinterpreted it to have that meaning. French uses avocat, which also means lawyer, and "advocate" — forms of the word appear in several Germanic languages, such as the (now obsolete) German Advogato-Birne, the old Danish advokat-pære (today it is called avocado) and the Dutch advocaatpeer.

REGIONAL NAMES

In other Central American and Caribbean Spanish-speaking countries, it is known by the Mexican name, while South American Spanish-speaking countries use a Quechua-derived word, palta. In Portuguese, it is abacate. The fruit is sometimes called an avocado pear or alligator pear (due to its shape and the rough green skin of some cultivars). The Nahuatl āhuacatl can be compounded with other words, as in ahuacamolli, meaning avocado soup or sauce, from which the Spanish word guacamole derives.

In the United Kingdom, the term avocado pear is still sometimes misused as applied when avocados first became commonly available in the 1960s.

Originating as a diminutive in Australian English, a clipped form, avo, has since become a common colloquialism in South Africa and the United Kingdom.

It is known as "butter fruit" in parts of India.

CULTIVATION

The subtropical species needs a climate without frost and with little wind. High winds reduce the humidity, dehydrate the flowers, and affect pollination. When even a mild frost occurs, premature fruit drop may occur, although the 'Hass' cultivar can tolerate temperatures down to −1 °C. Several cold-hardy varieties are planted in the region of Gainesville, Florida, which survive temperatures as low as −6.5 °C with only minor leaf damage. The trees also need well-aerated soils, ideally more than 1 m deep.

According to information published by the Water Footprint Network, it takes an average of approximately 70 litres of applied fresh ground or surface water, not including rainfall or natural moisture in the soil, to grow one avocado. However, the amount of water needed depends on where it is grown; for example, in the main avocado-growing region of Chile, about 320 litres of applied water are needed to grow one avocado.

Yield is reduced when the irrigation water is highly saline. These soil and climate conditions are available in southern and eastern Colombia, Morocco, the Levant, South Africa, Venezuela, Spain, Peru, parts of central and northern Chile, Vietnam, Indonesia, parts of southern India, Sri Lanka, Australia, New Zealand, the Philippines, Malaysia, Central America, the Caribbean, Mexico, southern California, Arizona, Puerto Rico, Texas, Florida, Hawaii, Ecuador, and Rwanda. Each region has different cultivars.

HARVEST AND POSTHARVEST

Commercial orchards produce an average of seven tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare. Biennial bearing can be a problem, with heavy crops in one year being followed by poor yields the next.

Like the banana, the avocado is a climacteric fruit, which matures on the tree, but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 3.3 to 5.6 °C until they reach their final destination. Avocados must be mature to ripen properly. Avocados that fall off the tree ripen on the ground. Generally, the fruit is picked once it reaches maturity; Mexican growers pick 'Hass' avocados when they have more than 23% dry matter, and other producing countries have similar standards. Once picked, avocados ripen in one to two weeks (depending on the cultivar) at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas). Some supermarkets sell ripened avocados which have been treated with synthetic ethylene to hasten ripening. The use of an ethylene gas "ripening room", which is now an industry standard, was pioneered in the 1980s by farmer Gil Henry of Escondido, California, in response to footage from a hidden supermarket camera which showed shoppers repeatedly squeezing hard, unripe avocados, putting them "back in the bin," and moving on without making a purchase. In some cases, avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop, but if the fruit remains unpicked for too long, it falls to the ground.

BREEDING

The species is only partially able to self-pollinate because of dichogamy in its flowering. This limitation, added to the long juvenile period, makes the species difficult to breed. Most cultivars are propagated by grafting, having originated from random seedling plants or minor mutations derived from cultivars. Modern breeding programs tend to use isolation plots where the chances of cross-pollination are reduced. That is the case for programs at the University of California, Riverside, as well as the Volcani Centre and the Instituto de Investigaciones Agropecuarias in Chile.

The avocado is unusual in that the timing of the male and female flower phases differs among cultivars. The two flowering types are A and B. A-cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon. Then they open as male in the afternoon of the second day. B varieties open as female on the afternoon of the first day, close in late afternoon and reopen as male the following morning.

A cultivars: 'Hass', 'Gwen', 'Lamb Hass', 'Pinkerton', 'Reed'

B cultivars: 'Fuerte', 'Sharwil', 'Zutano', 'Bacon', 'Ettinger', 'Sir Prize', 'Walter Hole'

Certain cultivars, such as the 'Hass', have a tendency to bear well only in alternate years. After a season with a low yield, due to factors such as cold (which the avocado does not tolerate well), the trees tend to produce abundantly the next season. In addition, due to environmental circumstances during some years, seedless avocados may appear on the trees.[36] Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size.

PROPAGATION AND ROOTSTOCKS

Avocados can be propagated by seed, taking roughly four to six years to bear fruit, although in some cases seedlings can take 10 years to come into bearing. The offspring is unlikely to be identical to the parent cultivar in fruit quality. Prime quality varieties are therefore propagated by grafting to rootstocks that are propagated by seed (seedling rootstocks) or by layering (clonal rootstocks). After about a year of growing in a greenhouse, the young rootstocks are ready to be grafted. Terminal and lateral grafting is normally used. The scion cultivar grows for another 6–12 months before the tree is ready to be sold. Clonal rootstocks are selected for tolerance of specific soil and disease conditions, such as poor soil aeration or resistance to the soil-borne disease (root rot) caused by Phytophthora.

Commercial avocado production is limited to a small fraction of the vast genetic diversity in the species. Conservation of this genetic diversity has relied largely on field collection, as avocado seeds often do not survive storage in seed banks. This is problematic, as field preservation of living cultivars is expensive, and habitat loss threatens wild cultivars. More recently, an alternate method of conservation has been developed based on cryopreservation of avocado somatic embryos with reliable methods for somatic embryogenesis and reconstitution into living trees.

GROWING INDOORS

Indoors, an avocado tree is usually grown from the pit of an avocado fruit. This is often done by removing the pit from a ripe, unrefrigerated avocado fruit. The pit is then stabbed with three or four toothpicks, about one-third of the way up from the flat end. The pit is placed in a jar or vase containing tepid water. It should split in four to six weeks and yield roots and a sprout. If there is no change by this time, the avocado pit is discarded. Once the stem has grown a few inches, it is placed in a pot with soil. It should be watered every few days. Avocados have been known to grow large, so owners must be ready to re-pot the plant several times.

DISEASES

Avocado trees are vulnerable to bacterial, viral, fungal, and nutritional diseases (excesses and deficiencies of key minerals). Disease can affect all parts of the plant, causing spotting, rotting, cankers, pitting, and discoloration.

CULTIVATION IN MEXICO

Mexico is by far the world's largest avocado growing country, producing several times more than the second largest producer. In 2013, the total area dedicated to avocado production was 188,723 hectares, and the harvest was 2.03 million tonnes in 2017. The states that produce the most are México, Morelos, Nayarit, Puebla, and Michoacan, accounting for 86% of the total. In Michoacán, the cultivation is complicated by the existence of drug cartels that extort protection fees from cultivators. They are reported to exact 2000 Mexican pesos per hectare from avocado farmers and 1 to 3 pesos/kg of harvested fruit.

CULTIVATION IN CALIFORNIA

The avocado was introduced from Mexico to California in the 19th century, and has become a successful cash crop. About 240 km2 – some 95% of United States avocado production – is located in Southern California, with 60% in San Diego County. Fallbrook, California, claims, without official recognition, the title of "Avocado Capital of the World" (also claimed by the town of Uruapan in Mexico), and both Fallbrook and Carpinteria, California, host annual avocado festivals. Avocado is the official fruit of the state of California.

CULTIVATION IN PERU

'Hass' avocado production in Peru encompasses thousands of hectares in central and western Peru. Peru has now become the largest supplier of avocados imported to the European Union and the second largest supplier to Asia and the United States. Peru's location near the equator and along the Pacific Ocean creates consistently mild temperatures all year.

'Hass' avocados from Peru are seasonally available to consumers from May through September and are promoted under the auspices of the Peruvian Avocado Commission, headquartered in Washington, D.C.

A CULTIVARS

'Choquette'A seedling from Miami, Florida. 'Choquette' bore large fruit of good eating quality in large quantities and had good disease resistance, and thus became a major cultivar. Today 'Choquette' is widely propagated in south Florida both for commercial growing and for home growing.

'GWEN'

A seedling bred from 'Hass' x 'Thille' in 1982, 'Gwen' is higher yielding and more dwarfing than 'Hass' in California. The fruit has an oval shape, slightly smaller than 'Hass' (100–200 g), with a rich, nutty flavor. The skin texture is more finely pebbled than 'Hass', and is dull green when ripe. It is frost-hardy down to −1 °C.

'HASS'

The 'Hass' is the most common cultivar of avocado. It produces fruit year-round and accounts for 80% of cultivated avocados in the world. All 'Hass' trees are descended from a single "mother tree" raised by a mail carrier named Rudolph Hass, of La Habra Heights, California. Hass patented the productive tree in 1935. The "mother tree", of uncertain subspecies, died of root rot and was cut down in September 2002. 'Hass' trees have medium-sized (150–250 g), ovate fruit with a black, pebbled skin. The flesh has a nutty, rich flavor with 19% oil. A hybrid Guatemalan type can withstand temperatures to −1 °C.

'LULA'

A seedling reportedly grown from a 'Taft' avocado planted in Miami on the property of George Cellon, it is named after Cellon's wife, Lula. It was likely a cross between Mexican and Guatemalan types. 'Lula' was recognized for its flavor and high oil content and propagated commercially in Florida. It is also very commonly used as a rootstock for nursery production, and is hardy to −4 °C.

'MALUMA'

A relatively new cultivar, it was discovered in South Africa in the early 1990s by Mr. A.G. (Dries) Joubert. It is a chance seedling of unknown parentage.

'PINKERTON'

First grown on the Pinkerton Ranch in Saticoy, California, in the early 1970s, 'Pinkerton' is a seedling of 'Hass' x 'Rincon'. The large fruit has a small seed, and its green skin deepens in color as it ripens. The thick flesh has a smooth, creamy texture, pale green color, good flavor, and high oil content. It shows some cold tolerance, to −1 °C and bears consistently heavy crops. A hybrid Guatemalan type, it has excellent peeling characteristics.'Reed'Developed from a chance seedling found in 1948 by James S. Reed in California, this cultivar has large, round, green fruit with a smooth texture and dark, thick, glossy skin. Smooth and delicate, the flesh has a slightly nutty flavor. The skin ripens green. A Guatemalan type, it is hardy to −1 °C. Tree size is about 5 by 4 m.

B CULTIVARS

'BACON'

Developed by a farmer, James Bacon, in 1954, Bacon has medium-sized fruit with smooth, green skin with yellow-green, light-tasting flesh. When ripe, the skin remains green, but darkens slightly, and fruit yields to gentle pressure. It is cold-hardy down to −5 °C.

'BROGDEN'

Possibly a cross between Mexican and West Indian types, 'Brogden' originated as a seedling grown in Winter Haven, Florida, on the property of Tom W. Brogden. The variety was recognized for its cold-hardiness to −5 °C and became commercially propagated as nursery stock for home growing. It is noted for its dark purple skin at maturity.

'CLEOPATRA'

Heavy flowering. In cooler climates opening and closing of the flower tends to overlap making them more self-fertile. Medium-sized pear shaped black fruit with a shiny skin, larger than Hass. Yellow creamy flesh of creamy rich flavour. The skin turns black prior to harvest. Tree size 3m x 3m, marketed as dwarf.

'ETTINGER'

A Mexican-Guatemalan cross seedling of 'Fuerte', this cultivar originated in Israel, and was put into production there in 1947. Mature trees tolerate four hours at −6 °C. The fruit has a smooth, thin, green skin that does not peel easily. The flesh is very pale green.

'FUERTE'

A Mexican-Guatemalan cross originating in Puebla, the 'Fuerte' earned its name, which means strong in Spanish, after it withstood a severe frost in California in 1913. Hardy to −3 °C it has medium-sized, pear-shaped fruit with a green, leathery, easy-to-peel skin. The creamy flesh of mild and rich flavor has 18% oil. The skin ripens green. Tree size is 6 by 4 m .

'MONROE'

A Guatemalan/West Indian cross that originated from a seedling grown in Homestead, Florida, on the property of J.J.L. Phillips, 'Monroe' was patented in 1937 and became a major commercial cultivar due to its cold hardiness and production qualities. The fruit is large, averaging over 0.91 kg in weight, has an elliptical shape, and green, glossy skin. Hardy to −3 °C.

'SHARWIL'

Predominantly Guatemalan, with some Mexican race genes, 'Sharwil' was developed in 1951 by Sir Frank Sharpe at Redland Bay, southern Queensland. The name "Sharwil" is an amalgamation of Sharpe and Wilson (J.C. Wilson being the first propagator). Scions were sent from Australia to Hawaii in 1966. A medium-sized fruit with rough green skin, it closely resembles the 'Fuerte', but is slightly more oval in shape. The fruit has greenish-yellow flesh with a rich, nutty flavor and high oil content (20–24%), and a small seed. The skin is green when ripe. It represents more than 57% of the commercial farming in Hawaii, and represents up to 20% of all avocados grown in New South Wales, Australia. It is a regular and moderate bearer with excellent quality fruit, but is sensitive to frost. Disease and pest resistance are superior to 'Fuerte'.

'ZUTANO'