Following the "boom" in its consumption, especially since the pandemic, the same question that often arises whenever a certain food becomes trendy has emerged with avocados: Why is it not produced in sufficient quantity in the country? The reasons are various, and they go beyond the relative youth of this fruit or the climatic conditions, because they must be sought in the scarce planning of the activity and the limitations that have, until now, made it a marginal crop, with more potential than concrete signs of take-off. In the country, avocados are produced on about 3,000 hectares scattered across the NOA. Although Argentine soils are not usually ideal for this crop—which gives a first indication of its limitations—it is there that several productive projects have been able to take root. The main reason is the high profitability it has, even more so for small establishments. "With just five well-managed hectares, one can already have an economic unit," observed the Tucuman ...