Going green: Self-taught farmer builds organic avocado export business
Despite not having formal studies in agriculture, Jesús Chávez Álvarez, founder of Huerto Avoasis, has expanded his family-run operation to over 320 acres of certified organic avocado production in the Mexican states of Michoacán and Jalisco.
The company holds certifications to export its product to the United States, as well as Canada, Europe, and Japan. However, unsurprisingly, Mexico’s neighbor to the north remains the primary export market for the company’s organic avocados.
“Years ago, I was selling more to Europe, but lately prices have been lower compared to the United States. And the long distance increases shipping costs,” Chávez explains.
The head of Huerto Avoasis explains that organic avocados are typically 20 to 80 percent more expensive, carrying a premium ranging between 40 and 50 percent. However, prices have stabilized, and these days, the price for organic avocados hovers around 40 percent above that of non-organic fruit.
Chávez sees a consistent demand from health-conscious consumers in premium markets. But even if consumer interest wanes from time to time, the producer values the flexibility afforded by growing organic produce.
“There are seasons when [organic avocados] have to be sold as conventional because there are no customers,” he explains. “The advantage is that we can sell organic produce as conventional without any problem, which is something that conventional producers cannot do.”
A transition towards organic
Chávez began planting avocados over 30 years ago, but only transitioned to organic production after reassessing his farming practices.
“I realized that to achieve certain results, I needed to do something different—and the whole family began the transition to organic farming,” he says.
Today, average organic yields at Huerto Avoasis range from 13 to 15 metric tons per 2.5 acres, with some areas reaching 25 tons. According to Chávez, conventional yields in Michoacán average 10 tons, while technical farms in Jalisco can reach 25.
“The first year was good because the crop had been managed with chemicals, so it had reserves. The second year, production fell, and the third was the most drastic because the reserves ran out,” says Chávez, speaking about the early setbacks of the transition. “You have to work on organic farming today so that in three years, you can start to see results.”
Integrated farm management
Huerto Avoasis utilizes compost, manure, and biofertilizers to maintain soil health and regulate nutrient levels.
“We have done a thousand things, and they all work—each one a little bit. But in the end, the total gives us a good result,” Chávez explains.
The avocado producer promotes a holistic approach to farming, integrating environmental stewardship and biodiversity into his orchard design.
“The most valuable thing is what cannot be measured: the microbiological activity of the soil, the interaction between the plant, mineral, and animal kingdoms, together with human beings, creating a comprehensive balance.”
In non-productive areas of the farm, Chávez cultivates native species such as pines and cedars, and maintains living barriers that act as windbreaks and biological corridors. These features are designed to support soil biology and maintain ecological equilibrium.
Outlook of an expanding and value-driven market
Chávez believes consumer awareness around food quality and sustainability will continue to grow.
“All markets in the world are looking for new alternatives—but ones that are healthy,” he says.
The head of Huearto Avoasis emphasizes that successful organic production requires more than market interest. Conviction in the values behind organic farming is crucial, and results will follow.
“For those of you who do not have respect for nature—this is not the time for you,” he says. “Those who have love and respect for the land are the ideal people to grow organically.”
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