Evaluation of smallholder farmers’ use of indigenous knowledge in Ethiopian avocado (Persea americana Mill.) production and fruit preference criteria

Abstract

BackgroundAvocado is a versatile fruit that has been farmed for its flavor, nutritional worth, and socioeconomic benefit in Ethiopia and other parts of the world. The purpose of the current study was to evaluate smallholder farmers’ indigenous knowledge of avocado production, harvesting, repinning, preference, management, and utilization in southern Ethiopia.MethodsData were collected from 295 avocado farmers using participatory research evaluation instruments and techniques. The descriptive statistics and the chi-square test were used to analyze the data.ResultsThe results of this study demonstrated that smallholder farmers, who vary in age, education, and ethnicity, have a wealth of indigenous knowledge in the areas of production, fruit preference, postharvest handling, and avocado use. Based on their long-term experience in cultivating this crop, farmers determined the best avocado races using different fruit quality traits such as size, color, and appearance. The findings revealed that the three most preferred qualities that can influence consumers’ impressions while buying or consuming avocados were fruit size, skin color, and flesh taste. The findings also demonstrated a significant positive association between farmers’ age and the amount of seedlings they produced (Spearman’s rho, rs = 0.604, p < 0.01). Furthermore, our results showed that younger farmers with higher education grow improved avocado varieties but have less experience with seedlings production, indicating a decline in indigenous knowledge about growing seedlings, particularly among young and more educated people in the study areas.ConclusionFindings indicated a need for creating awareness for avocado farmers about modern agronomic practices through a participatory technique to expand avocado seedling farming for future use. The results from this study call for geneticists or researchers to conduct further research on the genes associated with the most essential qualities (e.g., fruit size, skin color, taste, etc.) chosen by avocado farmers or consumers to recommend them for future breeding purposes.