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AvoDerm® Why Avocados?

NUTRITION
Nutrient-dense and high in crude fiber, avocados aren’t called the ACE of fruits for nothing—vitamins A, C and E are there in abundance, as is B6. Avocados are also rich in folate, potassium, niacin, essential fatty acids and many other nutrients essential to good skin and coat health as well as good overall health. Ounce for ounce, the avocado is simply one of the most nutritious fruits there is.

The right nutrients in the right proportions are indispensable to keeping your dog's or cat’s skin healthy. Remember, skin and coat problems are never just cosmetic. Symptoms such as hair loss, thinning coats, dullness, dry skin, thickened skin, matted hair, infections and odors can usually be traced back to either a shortage or an excess of a specific nutrient. In fact, there is no more visible indicator of problems with your dog's or cat's overall health than problems with his skin and coat. Fortunately, many of the nutrients your dog or cat needs for a healthy skin and coat can be found in rich amounts in the remarkable fruit known as the avocado.

SAFETY
You can feel quite confident in AvoDerm® pet products safety and nutritional value. In the over 30 years since Breeder’s Choice first introduced this product line, millions of dogs and cats worldwide have consumed AvoDerm® with no negative reactions from avocado oil or meal.

AvoDerm® pet products use only carefully selected suppliers of avocado meal and avocado oil. Years of problem-free consumption of these products indicate that AvoDerm products are not only safe for dogs and cats, but also provide vital nutrients for them.

Concern has been expressed by the ASPCA about the consumption of the leaves, fruit, bark, and stems from the avocado tree, with the exception of the avocado fruit which is used for the oil and meal; none of these parts are factors in any of the AvoDerm® pet products formulations and we have no indication that avocado oil and meal as used in AvoDerm® are toxic, poisonous, harmful or bad for your dogs or cats diet.

Dr. Art Craigmill, UC Davis, Professor and Extension Specialist in Environmental Toxicology has said that his studies and other research in the United States and Australia have shown that the problem of toxicity is in the leaves and the pit of the Guatemalan variety; the avocado meat of the fruit and oils have not been shown to be toxic. AvoDerm pet products do not utilize any Guatemalan variety avocados, nor do we use any leaves or pits of any variety of avocados for our avocado meal and oil.

The avocado meal and oil used in the AvoDerm pet products comes from the meat of the fruit and does not contain leaves, bark, skin or pit of the fruit. The oil is extracted from ripened fruit in which the meat pulp has been separated from the skin and the pit. Through a mechanical separation process the oil is extracted and filtered and placed into sealed containers. The pulp of the fruit is dried, ground, and screened before being placed into its final packaging and than shipped to our facility.

Dr. Guy Whitney, Director of Industry Affairs and Research of the California Avocado Commission, has stated: “...in California there are around 7,000 family farmers who grow avocados and almost every one has dogs that actively seek out fruit that has fallen from the trees to snack on. The happy, well-filled out and shiny-coated orchard dog is a familiar sight to anyone in this industry and we have NEVER had a report of a family orchard dog getting sick from eating avocados. Also, the US Forest Service and UC Santa Barbara are about to publish a paper on the importance of avocado orchards in California to sustaining carnivore populations (bears, coyotes, mountain lions, foxes and small cats) during drought conditions. All of these animals are known to eat the protein and nutrient rich fruit that has fallen from the trees. Now birds are a different creature and it IS known that avocados are toxic to birds. Avocado leaves are known to be toxic to horses. Avocado seeds (pits) are NOT edible and are toxic to animals.”

WHAT IS IT?
Avocados are a cholesterol-free, sodium-free, low saturated fat food with only 5.0 grams of fat per serving - a level usually acceptable for inclusion in a low fat diet. In fact, most of the fat found in an avocado is monosaturated. Further, avocados are "nutrient dense" in that they supply more daily nutrient requirements for fewer calories spent. Avocados are nutrient dense in potassium, folate, dietary fiber, vitamin C, vitamin E, riboflavin and vitamin B6. Believe it or not, avocados are in season in winter and widely available in markets. If you're not familiar with avocados, you and your pet are missing a rich treat! Avocados are used not only in salads and the ever-popular guacamole, but also in breads, desserts, main dishes and non-culinary creams for facials, body massages and pet food.

The avocado is widely considered a vegetable, since it is commonly used in salads. However, it is actually a fruit that tastes like a vegetable, and most markets display it with other typical fruits. In some areas, it is known as the avocado pear and also the alligator pear due to the pebbly, rough exterior of one of the common types. There are quite a few varieties of avocados, but most cooks develop a preference for a particular variety. The fruit is harvested from tall trees, which grow in groves. The rich, pale yellow-green flesh of the pear-shaped fruit has a texture likened to a firm ripe banana, smooth and buttery, with a faintly nutty flavor. Most are grown in tropical climates, primarily in California, Hawaii, Florida and Mexico.

AVOCADO VARIETIES
The fruit is primarily pear-shaped, but some varieties are also almost round. They can weigh from 1 ounce to up to 4 pounds each. Avocaditos are a cocktail-sized version of the avocado that are about the size of a small gherkin, weighing only about an ounce. The most common types are: Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed, and Zutano, with many chefs having a particular preference for the Hass variety. Although the prime season for avocados is late winter/early spring, they are readily available in markets year-round. And now...

AVOCADO HISTORY
The avocado was discovered in Mexico approximately 291 B.C. The Spanish brought it to the English. The more easily-pronounced "avocado" is attributed to Sir Henry Sloane in 1669. The word itself first appeared in print in the 17th century, and then in America in 1697. The early Spanish explorers discovered the Aztecs enjoying avocados, but it was long considered a tasteless food. The first Florida crops are credited to horticulturist Henry Perrine who planted groves in 1833. Avocados did not become a commercial crop until the early 1900s. Still, except in California, Florida and Hawaii where they were grown, most consumers shied away from the fruit. Finally, in the 1950s it became popular as a salad item, and consumption became more widespread. In 1995, 40.9% of American households consumed avocados.

 
 

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