Задача по теме: "Понимание основного содержания текста"

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ТЕКСТ A - 8. History

The avocado originated in the state of Puebla, Mexico. The native undomesticated variety is small, with dark black skin, and contains a large seed. The oldest evidence of avocado use was found in a cave located in Coxcatleon, Mexico, that dates to around 10,000 BC. The avocado tree also has a long period of cultivation in Central and South America. A water jar shaped like an avocado, dating to AD 900, was discovered in the pre-Incan city of Chan Chan.

ТЕКСТ B - 2. Etymology

The word ‘avocado’ comes from the Spanish ‘aguacate’. Avocados were known by the Aztecs as ‘the fertility fruit’. In some countries of South America, such as Argentina, Bolivia, Chile, Peru, and Uruguay, the avocado is known by its Quechua name ‘palta’. The fruit is sometimes called an ‘avocado pear’ or ‘alligator pear’ due to its shape and the rough green skin. It is known as ‘Butter Fruit’ in parts of India.

ТЕКСТ C - 6. Cultivation

The avocado tree does not tolerate freezing temperatures, and can be grown only in subtropical or tropical climates. High winds reduce the humidity, dehydrate the flowers, and affect pollination. When even a mild frost occurs, premature fruit drop may occur, although the Hass cultivar can tolerate temperatures down to 1°C. The trees also need well- aerated soils, ideally more than 1 m deep. Yield is reduced when the irrigation water is high- ly saline. These soil and climate conditions are available only in a few areas of the world.

ТЕКСТ D - 1. Harvest

An average avocado tree produces about 500 avocados annually. Commercial orchards produce an average of seven tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare. The avocado is a climacteric fruit, which means it matures on the tree, but ripens off the tree. Avocados that fall off the tree ripen on the ground. Generally, the fruit is picked once it reaches maturity. Avocados used in commerce are picked hard and green and kept in coolers until they reach their final destination.

ТЕКСТ E - 4. Growing Indoors

Avocados are often grown from pits. This is done by removing the pit from a ripe, unrefrigerated avocado. The pit is then stabbed with three or four tooth picks, about one third of the way up. The pit is placed in a jar or vase with tepid water. In four to six weeks, it should split and out should come roots and a sprout. Once the stem has grown a few inches, it is placed in a pot with soil. It should be watered every few days. Avocados have been known to grow large, so owners must be ready to repot the plant several times.

ТЕКСТ F - 7. Culinary Uses

The fruit is not sweet, but fatty, and distinctly yet subtly flavoured. It is used in both savoury and sweet dishes, though in many countries not for both. The avocado is very popular in vegetarian cuisine as substitute for meats because of its high fat content. Generally, avocado is served raw, though some cultivars can be cooked for a short time without becoming bitter. In Ethiopia, avocados are made into juice by mixing them with sugar and milk or water. Avocados are also used to make salads.

ТЕКСТ G - 3. Toxicity

Avocado leaves, bark, skin, or pit are documented to be harmful to animals. Cats, dogs, cattle, goats, rabbits, rats, birds, fish, and horses can be severely harmed or even killed when they consume them. Avocado leaves contain a fatty acid derivative, persin, which in sufficient quantity can cause equine colic and, without veterinary treatment, death. Birds also seem to be particularly sensitive to this compound. Feeding avocados to any animal should be avoided completely. Negative effects in humans seem to be prima- rily in allergic individuals.

Ответ: 8261473