The Hass Avocado or Avocado Hass, originated from a Guatemalan seed in an orchard of Rudolph G. Hass in La Habra, California in 1926, patented in 1935 and introduced on the market globally in 1960.
It is regarded worldwide as the best quality, not just great taste, but also in their important contribution to the preservation of our health. It is therefore considered an optimal result of frequent consumption in the "haute cuisine" and at home.
They bloom from early to mid spring and through optimal thermal storage, ripen from mid-March and late June depending on local climatic factors. The fruits are of excellent quality, no fiber, high strength and long life to transport post-harvest.
The skin is rough and becomes dark purple as the fruit becomes soft when ripe, so that consumers recognize the optimal time to consume.
The Hass variety has an oil content of approximately 18%. Also contains 12 of the 13 existing vitamins.
All the B vitamins and high in vitamins E and K. It is rich in minerals such as potassium and magnesium. Also contains no cholesterol and within the main health benefits are the lower rates of cholesterol in the blood, therefore, the risks of cardiovascular disease. It is also beneficial for the nervous system, has antioxidant and strengthens the defenses of our body.