In Somis, California, farmer Andreas Tompros faced a devastating blow last year when a wildfire destroyed his home and a third of his avocado orchard. Yet, the 47-year-old remains optimistic about his farm’s recovery. Despite challenges like high labor costs, water restrictions, and foreign competition, many California avocado growers are thriving. The surprising reason? Mexican avocado imports.
When the United States lifted its ban on Mexican avocados in 1997, California growers feared their market would collapse under the weight of imported fruit. Instead, the steady flow of Mexican avocados has helped, not hurt, their sales. By ensuring a year-round supply to markets and restaurants, these imports have driven up demand for avocados across the board.
Tompros, who lost much of his orchard, considered switching to fire-resistant lemon trees or other crops after the fire. But the soaring popularity of guacamole for events like the Super Bowl and avocado toast in trendy cafes convinced him to replant avocados. He’s now taking steps to protect his new trees, spacing them farther from his soon-to-be-rebuilt home to reduce fire risks.
California produces about 10% of the avocados consumed in the United States, accounting for nearly all domestic production. The state’s avocado season runs from April to September, while Mexican imports fill the gap year-round. This consistent supply has transformed avocados from a seasonal specialty to a staple in American kitchens, boosting sales for local growers.
Ken Melban, president of the California Avocado Commission, says avocados are the best crop to grow in California right now. Despite threats of tariffs on Mexican goods under the Trump administration, avocados have so far been spared. Growers support continued imports but call for strict U.S. inspections to keep pests at bay and protect their crops.
The rise in avocado demand is also fueled by growing consumer interest in healthy fats. Emiliano Escobedo, executive director of the Hass Avocado Board, notes that a 2000 U.S. law created the board, which collects 2.5 cents per pound of avocados sold—domestic or imported. These funds fuel marketing and nutritional research, making avocados a common sight in supermarkets and restaurants.
In Ventura County, many farmers have shifted from lemons to avocados after cheaper Argentine imports hurt lemon prices. As new avocado trees mature in the coming years, the region’s production is expected to grow, says Korinne Bell, the county’s agricultural commissioner. However, wildfires remain a constant threat in this fire-prone area.
The avocado boom is evident in consumption trends. Federal data shows per capita avocado consumption in the U.S. tripled from 2000 to 2021, reaching over 8 pounds per person. Dishes like avocado toast and guacamole are now mainstream, from New York’s culinary hubs to small-town diners across the Midwest and South.
Tompros, a former tech entrepreneur who took over his orchard five years ago, is replanting nearly 300 avocado trees on his sun-soaked hillside northwest of Los Angeles. He’s confident that America’s love for avocados will only grow, ensuring his farm’s comeback. “It’ll be back, and I think it’ll be better than before,” he says.