Monoculture isn't the only way to grow crops; other ways don't put the environment at risk as much. Switching to sustainable agriculture has many advantages, but maintaining plant diversity is vital.

Maintaining biodiversity sustains ecosystem services that increase yields, such as biological control, unmanaged pollination, and waste disposal services.

It also maximizes land fully for production since different species of plants can thrive on the same field at different seasons of the year. In monocropping, the land lies idle once the growing season is over.

Farmers need to start looking at other types of farming that are more environmentally friendly than monoculture. Thankfully, there is more than one way to practice sustainable agriculture. We have;

Polyculture

Polyculture is the practice of simultaneously growing different crops on the same piece of land. One key benefit is that some crops can serve as pest repellents for other crops. Polyculture also increases soil fertility and water retention. 

Conservation agriculture

This farming system tries to replicate natural ecosystems as much as possible. It promotes minimal soil disturbance, diverse plant species, and permanent soil cover. Conservation agriculture's most significant advantage is that farmers have a higher hope of stable yields.

Crop rotation

A rotation system allows a farmer to plant different crops on the same field in sequence. Crop rotation interrupts pest cycles and removes pathogens. It also helps revitalize and balance the soil. For example, planting nitrogen-loving vegetables after legumes keeps the soil nitrogen balanced.

Permaculture

Permaculture is a sustainable food production system that embraces the whole concept of sustainable living. Its key aspect is eliminating resource waste, and it encourages slow consumption.

The major challenge in eliminating monoculture is keeping the food supply high enough so people don't go hungry. That is a valid concern, as food insecurity, which discriminately affects low-income households, would only worsen if the supply suddenly dipped.

Another challenge is that many local farmers struggle to transition from monocropping. They may face complex financial or technical issues. 

Political willingness is also a concern, as the government can institute policies that support sustainable farming. They also have the authority to compel large agro companies to adopt more environment-friendly practices.

However, monoculture is not sustainable. Past trends show that continuing monocultural farming would only increase nitrogen pollution, irrigated fields, and agricultural encroachment.

Conclusion 

Many farmers have turned to monoculture to avoid lower yields. Despite its seemingly great economic benefits, monoculture has unpleasant environmental consequences. Diversity in agriculture is the way to go. It has long-term positive effects on the environment and the economy.

Avocados, technically a fruit, are native to Central and South America. However, Mexico, Dominican Republic, and Peru are the top avocado producers in the world. Mexico sits at the top of the avocado industry. They produced 2.4 million tons of avocados in 20203.

However, Mexico wasn't always at the top of the industry. As of 1914, the government restricted the importation of avocados into the United States due to the risk of importing agricultural pests. The government lifted the ban on avocado importations in 1997 and kickstarted the avocado industry's growth. 

In the US, over 2.7 billion pounds of avocados were consumed in 20204. Production efforts tripled as it became a green gold in tune with rising demand. According to the Hass Avocado Board, an organization founded to “make the avocado the most popular fruit in the US,” the global avocado market will continue to grow at a CAGR of over 5%.

Records show the majority of the avocados consumed in the US are from South America. However, before the government lifted the ban on Mexican avocados, the US grew avocados in California and Florida. Avocado farms can only survive in tropical regions; this is why Mexico and South America are the primary producers of avocados. 

It takes a long time to grow and harvest avocados. When you plant an avocado farm from seed, it takes up to 14 years before harvesting can start. If you planted trees instead, you would have to wait for about five years of growth before harvesting.

1. High water consumption

Cultivating an avocado plantation, usually in tropical climates, requires a considerable amount of water. One kilogram of avocado requires 0.75 tons of water. When comparing this water consumption to other fruits like bananas, it is about seven times more than they need. 

A study measured water consumption rates of avocados, bananas, and pineapples and found that a kilogram of avocado requires 40 times more water than a kilogram of pineapple1. Other studies conducted in regions used for avocado plantations show that they experience water scarcity due to the excessive amount of water used to farm avocados. 

Avocado trees cannot be grown on a large commercial scale without irrigation. Fortunately, irrigation reduces the necessary water intake by 20%. 

Despite the attempts at regulating the amount of water consumed by avocado fruits, its impact on the surrounding environment is undeniable. It is a leading cause of water scarcity in some regions. 

2. Deforestation

The increase in the demand for avocados globally led to massive avocado production. Farmers require large portions of land to produce enough for the increased global markets for avocados. However, these demands cause damage to the environment. 

Avocado producers contribute to deforestation while trying to acquire more land space for avocado farming. They often burn forests and cut down trees to make space for more avocado trees. A report by Global Forest Watch states that 98% of deforestation in Mexico occurs because of agricultural expansions.  

The report also shows the number of tree covers lost to fire. In 2021, Mexico lost about 340Kha of land to fire outbreaks. This record is relatively normal given that about 3.8Mha of land was lost to fire eruptions in 2011. Also, over 40,000 deforestation alert reports were recorded in Mexico between the 26th of July 2022 and the 2nd of August 2022.

In return for cutting down forest trees, we experience intense climate change. Also, avocado cultivation can't atone for the loss of the other trees cut down because the avocado tree absorbs minimal amounts of carbon. 

3. Monoculture

Monoculture is the practice of farming one crop repeatedly. Avocado production is a monoculture crop that harms the soil by striping the earth of its nutrients. It also reduces the organic matter in the soil and can cause soil erosion. 

To combat the loss of soil nutrients, farmers use synthetic fertilizers to produce crops. The herbicides used to maintain the health of avocado trees cause long-term damage to the soil. It also puts pollinators at risk of extinction, like the Monarch butterfly in Mexico. 

Avocado monoculture also alters the microbial landscape of the soil, leading to poor crop growth. Heavy industrialization causes avocado monoculture crops and plantations to leave a heavy trail of carbon and water footprints in the environment.

4. High carbon footprint

This refers to the greenhouse gas  emissions caused by humans and other activities. Avocado is a heavily imported crop to the US, producing a significant carbon footprint during transportation.

Research by It's Fresh! found in 2017 that two avocados emit 846g of Co2. A Mexican avocado makes a long polluting journey to parts of the world where it is consumed, traveling over 5000 miles to reach the UK. These significant food miles all add to the negative impact of avocados on the environment. 

In the long run, C02 emissions exacerbate global warming and climate change. The heightened demand for avocados will only damage the environment more. 

5. Non-biodegradable packaging

Producers use non-biodegradable packaging to protect avocados during transportation. Non-biodegradable packaging includes plastic bags and boxes lined with plastic. These materials are not recyclable, increasing the state of plastic pollution in the area. 

6. Socio-Economic Problems

The global demand for avocado fruit hurts the local food security of major producing countries.

Another Hawaiian cultivar. Also a late season in Hawaii. I hope it will be late here as well. There is more information on this cultivar. It was develop by the University of Hawaii.  You can read the release document for the University of Hawaai.  A Sharwil seedling of better quality. Has a lot of attributes. Good quality, small seed and heavy bearer. Who can ask for more. Lets hope it likes it here.  More good information,  in another document from the University of Hawaii, reporting over 20% oil.   Probably growing in the higher elevations of Hawaii. Well we'll grow it at 10 ft elevation to see what it does.
From the PlantitHawaii.com:
"A cultivar developed by the UH, considered by many to be superior to the Sharwil. Has a long and heavy bearing season (January-April, or longer). Medium size, pear-shaped fruit with a small seed, high oil content, and a rough green-gold skin. Type A.

Well that is the period  February-April I'm looking for. I have a small tree and I'm pushing it to get bud wood to top work a tree at my highest elevation 11 ft. 
October 8, 2013: My little Green Gold tree is small and the branches are thin. Reminds me of a Malama.  I'm sure I will get bud wood to top work a tree in a couple of months.
December 26, 2013: A tree has been top worked.
February 14, 2014: Most grafts are growing well. Looks good. Now we only need to wait about 24-30 months.
February 26, 2015: The tree is doing well. has enough canopy to flower and set fruit. Seems a few weeks away from flowering. Good sign for an expected late variety.
March 22, 2015: Seems like the tree decided to grow more vegetation and there are just a couple of flowers. Is typical, we'll see lots of flowers next year.
January 16, 2017:  The tree did set some fruit. Not a lot of it, I was disappointed. The fruit ranges between 11-16 oz I did get to taste if a couple of times so far. It has a hard skin so you need to open two days or so before you think is ready, or insert a thin knife  to see if it is soft. It is really good, my wife loved it (and she is hard to please) Better than a store bought Hass by far.  Great quality at this time of the year. Small seed. I don't think they get past the end of this month as I saw some on the ground. 
Now the reality. Did not produced a lot of fruit. Some trees have a juvenile period It may need another year, Did get some disease, as the pictures show. Will probably do better in an isolated back yard. One to watch because of the quality.
July 11, 2017: This tree set more fruit than last year but on the low side. For a Homeowner sufficient, specially if the flavor continues or improves with the size of the tree. So far fruit is clean and growing well. See today's pictures,

There are almost 20 nutrients in a 7-ounce avocado. It contains an astounding amount of healthy fats and carbohydrates that help stabilize your blood sugar levels. It further improves the general health of your immune system and skin. 

Some of the nutrients include: 

Vitamin C
Vitamin E
Vitamin K
Niacin B3
Fiber
Protein
Carbs
Fat 
Calories
Potassium
Magnesium
Potassium
Folate
Riboflavin

Ocean acidification results from a chemical reaction caused by the absorption of carbon dioxide from the atmosphere. Many human activities, such as burning fossil fuels, various land uses, and manufacturing practices, release tons of C02 into the atmosphere. These carbon emissions don’t stay in the atmosphere.

Plants and the oceans absorb carbon dioxide. The world’s oceans absorb 30% of the carbon dioxide in the atmosphere, causing an increase in ocean acidity. An increase in the ocean’s pH directly impacts excess carbon pollution from burning fossil fuels. The ocean absorbs one-third of the carbon released from burning fossil fuels. 

The pH scale is from 0 to 14; anything over 7 is alkaline, and anything below 7 is acidic. More hydrogen ions lead to higher acidity and a lower pH. As seawater absorbs carbon dioxide, it forms carbonic acid (H2CO3). Carbonic acid (H2CO3) is a weak acid that separates into hydrogen ions and bicarbonate ions, increasing its acidity.

Before the industrial revolution began, seawater's pH was 8.2. In the 21st century, it dropped by 0.1 pH units to 8.1. Scientists predict surface ocean waters will become more acidic by 21002, falling to 7.8. 7.8 makes the ocean 150 times more acidic.

Human activities that produce carbon dioxide cause ocean acidification. Some examples are deforestation, unsustainable agricultural practices, and burning fossil fuels.

Deforestation is one of the significant causes of carbon dioxides in the atmosphere. We cut down trees and clear forest areas to make room for buildings, agricultural land use, construction, and manufacturing purposes, leading to the absence of trees and greenery to soak carbon dioxide in the atmosphere. 

Most of the farmlands on earth used to be part of a great expanse of forests. China lost most of its forested areas in the past 4000 years, while we cut down most of the trees in North America from the 1600s to the 1870s for construction, timber, and agriculture. We are destroying most of the remaining tropical rainforests to construct roads connecting inaccessible regions.

Forests and other green ecosystems play a unique role in preventing the accumulation of CO2 in the atmosphere. They sequester carbon, meaning they are like a sponge, soaking carbon from the air. Trees absorb carbon dioxide through photosynthesis, preventing the environment from overheating. 

Deforestation strips the environment of forests’ sequestering benefits. As we cut and burn down trees, we release the carbon stored in the tree while increasing the carbon dioxide levels in the atmosphere. Deforestation produces 4.8 billion tons of carbon dioxide annually. The increase causes a chain reaction, creating more acidic waters1.

Fewer trees are in the environment to absorb the carbon dioxide released into the air. So, it accumulates in the air, leading to ocean acidification and increasing its impact on ocean life.

Fossil fuels are nonrenewable energy sources used to generate electricity, heating, and transportation over the past two decades. The extraction and use of fuels such as coal, oil, and natural gas contribute to the carbon dioxide in the air. 

We use these fuels to produce energy in various manufacturing companies, to produce electricity, and to power big engines. We also use them to cook and provide heat when it's cold. We also use them to power transport systems like buses, cars, airplanes, and ships.  

Burning crude oil, coal, and natural gas produces enormous amounts of carbon dioxide in the air, making it the most significant contributor to global warming. In 2022, 81% of the United States' energy comes from coal, natural gas, and crude oil, so you can imagine the amount of carbon dioxide released into the atmosphere daily.

Fossil fuels contribute the most CO2 to the air. In 2023, the fossil fuel industry released 36.8 billion tons of carbon, with the United States being the world’s second carbon emitter after China4.

Ocean acidification harms marine species in various ecosystems. It harms many marine species that rely on carbonate-based shells and those with high sensitivity to acid. Acidification also affects the complex food webs in the ocean. For instance, other marine species high on the food web feed on the ones with high sensitivity. 

Calcifying organisms are marine animals that use calcium carbonate to build their shells and skeletons. These marine species include coral reefs, plankton, oysters, etc. Ocean acidification breaks existing shells and skeletons and makes creating a new one challenging because of the ocean's limited calcium carbonate. 

Their shells become weak and vulnerable to damage from external factors, which weakens their recovery rates. For example, sea urchins help protect coral reefs from algae. However, they can't in acidic coastal areas because their weak protective shells make them more vulnerable to predators.

It also disrupts the food web because calcifying organisms prey on other animals. Some fish species are vulnerable to ocean acidification. Fish eggs and larvae might find it challenging to grow, develop, and survive in acidic oceans. An example is the clownfish larvae, which showed a reduced sense of smell in acidic marine environments, leading to risky swimming behaviors.