For Jannie Lombard, an avocado farmer near Tzaneen in Limpopo, growing avocados is a labour of love that his entire family is passionate about. He shares his insights about avos.
Although Lombard was involved in the retail industry for 25 years, he always had the desire to farm.
“As a youngster, I always had a vegetable garden, supplying all the neighbours with fresh vegetables. About a decade ago, the decision was taken to diversify our family business, and after a very thorough selection process, avocados came out tops in terms of future potential,” he says.
Lombard shares his passion for avocados, what a typical day in his life looks like, and why he doesn’t mind enjoying avocados three times a day.
Describe a typical day for you?
I split my time between our avocado and property businesses, but normally start at the office in the mornings. We have a strong management team in place that follows their own routine, and I would visit them on a periodical basis throughout the day.
I am also involved in many community organisations and tend to utilise the afternoons for this. My most productive time is at night between 22h00 and 24h00, and it is during this time that all my “schemes” are born!
How many varieties of avocado are available in South Africa, which is your favourite and why?
There are many varieties available, but in South Africa the Fuerté, Hass, Gem®, Ryan, Pinkerton, Reed, Carmen and Maluma are commercially available. Personally I prefer the Fuerté, as it has a soft texture, and a very distinctive and delicious creamy taste.
How long does it take for an avocado tree mature and produce fruit?
Depending on the variety, an avocado tree begins to bear sustainable quantities of fruit from its fourth year, but optimal production is reached from year six onwards.
Prior to harvesting, we select sample fruit from various orchards, which is sent to the pack house. The pack house tests the moisture content of the fruit, and when the maturity of the fruit reaches a certain parameter, the pack house gives the go ahead for the harvesting process. An avocado that is harvested too early, tends to be dry and “rubbery” when it ripens.
What has been your greatest challenge while farming avocados?
We are all involved in a race against time to extend the current South African production window. Stretching this window often results in the establishment of new orchards in borderline or climatic challenging areas. Finding suitable land to sustainably produce avocados beyond its production envelope has been and still is a huge challenge for me.
What’s your favourite way to eat avocados?
I will easily eat avocados three times per day! My favourites are sliced avocado and micro rocket on toasted whole grain bread, with salt and pepper, and drizzled with fig-infused balsamic vinegar for breakfast. For lunch my wife, Alicia, makes the most delicious cold curry avocado soup, served with herb croutons or chicken & avocado wraps, served with our homemade honey and mustard sauce, rocket, and herbs. Then for dinner, a fillet of beef served on rocket, topped with sliced avocado, and drizzled with a creamy blue cheese sauce.
What’s the best way to store avocados so they don’t all ripen at once?
I always advise consumers to:
- Buy a full box (4 kg) of avocados, as it is more economical to buy in bulk.
- Divide the avocados in the box in three equal numbers.
- Put one-third in the fridge, the next third in your fruit bowl, and wrap the last part in brown paper or old newspapers, preferably with one or two bananas inside to expedite the ripening process. This would result in having a more evenly spread-out ripening process.
What is the best way to keep the other half of an avocado fresh?
Drizzle the other half with fresh lemon juice, wrap it with cling wrap, and refrigerate immediately. You could also slice up the other half, drizzle well with fresh lemon juice, and put it in a storage container in the refrigerator. The best, and guaranteed way to keep the other half fresh, is to immediately eat the whole avocado.
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