AvoDerm® premium dog and cat food formulas are loaded with high quality meat proteins, wholesome grains, antioxidant nutrients plus vitamins and minerals for inside health and California avocados for healthy skin and coat on the outside. Specialty formulas for dogs include, puppy, small breed, Large Breed, Vegetarian , Lite and Senior as well as as well as several nutritional flavors for maintenance Specialty formulas for cats include, Hairball control, Weight Control and kitten - as well as several nutritional flavors for maintenance.
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.
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.
