How Avocados Are Becoming Japan’s Unsung Heroes for Farmers Amid Rising Temperatures

Reviving Japanese Agriculture: The Avocado Experiment

In Miho, Shizuoka Prefecture, Tsutomu Uchida, 64, is tending to a plot of avocado trees. Despite the summer heat, he finds moments of coolness thanks to ocean breezes. Uchida’s enthusiasm shines as he points out a Mexicola avocado, which can be harvested much earlier than other types.

"These trees are small, just under two meters. That makes picking them much easier," he explains. In 2020, Uchida transitioned from retired businessman to avocado farmer, experimenting with which varieties will thrive in Japan’s changing climate.

Japan’s agriculture is facing challenges, particularly with rising temperatures affecting crops like rice. Many farmers are now looking at avocados as a promising alternative. A recent study indicates that climate change may actually expand the regions suitable for growing avocados in Japan.

Avocados weren’t always popular in Japan, yet, by 2020, imports soared to around 80,000 tons, up from just 3,400 tons in 1988. This surge in demand is attributed to the fruit being labeled a “superfood.” Today, avocados are a staple in many Japanese dishes, from sushi to salads.

Yuji Hirano, an agricultural strategist, believes in turning challenges into opportunities. Shizuoka, once known for its mikan (mandarin oranges), is allocating funds to avocado research. They intend to develop local cultivation techniques and expect to release farming manuals within three years.

Hirano mentions that avocados stood out among the ten subtropical plants considered for revival. Historical records show that the first avocado plants arrived in Shizuoka as early as 1915, but they struggled against cold weather. Today, only about 20 of the 600 avocado varieties can be legally grown in Japan.

Despite some domestic production in regions like Saga and Ehime, most avocados are still imported. Farmers like Uchida are intrigued by the potential market for "premium avocados," which could yield higher profits than traditional crops.

Last month, a forum on avocado farming in Shizuoka attracted about 120 eager participants, reflecting growing interest. Kazuhiro Matsumoto, a horticulture professor, discussed the promise but also the challenges of avocado farming. “It takes persistence and skill to succeed,” he cautioned.

Interestingly, climate change is adding to the urgency. For example, extreme winter temperatures can be detrimental. Matsumoto emphasized that even a one-day drop to -6 degrees Celsius could wipe out an entire crop.

The transition isn’t without risks. Farmers switching to avocados may face five years without income as they wait for their first harvest. Data from the National Agriculture and Food Research Organization suggests that suitable areas for avocado farming could increase significantly by 2100 if climate scenarios unfold in certain ways.

In contrast, mikan production is under threat from warming. The flowers bloom earlier, but fruit maturation is delayed, leading to potential quality issues. As temperatures shift, the viability of traditional fruit cultivation becomes precarious.

Uchida believes that avocados could attract new residents to his hometown. He’s focused on varieties like Mexicola, which may offer better adaptability. Inspired by local demand, Uchida has also started exploring other tropical plants like vanilla and passionfruit.

“Young people want to farm but worry about making a living,” he acknowledges. Uchida sees an opportunity here: adapt to the changing climate and find new agricultural paths.

As the farming landscape evolves, the avocado experiment symbolizes hope, innovation, and a community’s resilience in the face of climate change.

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food, climate change, agriculture, Shizuoka, AVOCADOS