A research project bringing together Mexico’s national laboratory for genetic biodiversity and universities from the US looks to combine properties of the Hass Avocado with the Mexican criollo, local newspaper Correo reported.

The criollo variety is known for a thin, more delicate skin that makes it difficult export choice. However it’s higher oil content, taste and resistance to drying are considered superior to the more commercial Hass. Researchers will attempt to bring the resilient nature of the Hass to a hybrid fruit that could be used for export.

Furthermore the research will look at how to lower costs associated with the planting of avocado crops by using the criollo’s resistance to diseases and need for less water than the Hass.

The project will be carried out in Langebio in the University of Michoacan.

Source: www.freshfruitportal.com