For Rabobank analyst Roland Fumasi, it’s probably more about the former — a demand shift to get product into the US quickly, in case the border is closed.
Mexican avocados account for 75 per cent to 80 per cent of US consumption, and California for about 16 per cent, according to data from the Haas Avocado Board.
Chile and Peru supply most of the rest.
Avocado, once mainly confined to dips and salads, is now seen as a super-food thanks to its nutritional characteristics and smooth texture. Some people even eat their pits roasted.