After over ten years of bureaucratic wrangling, it looks like America is finally about to allow the import of avocados from Spain. Around 80% of avocados production is in Málaga province and the Axarquia coast.
Until now, only avocados from Mexico, Chile and Peru have been the only ones allowed into America. The main reason for not allowing the import of Spanish avocados was the fear of introducing new plant pests, particularly the Mediterranean Fruit Fly.
However, after numerous studies, American scientists have concluded that the Hass cultivar, the major type in the Axarquia, is not a carrier of the insect.
The majority of Spanish avocados are currently exported to Europe. It is thought that initial exports to the US, if approved, could be in the region of 300,000 to 500,000 kilos.