Avocado Minimum Dry Matter Levels

Avocados must have a minimum of 21% dry matter (page 4 of https://www.unece.org/fileadmin/DAM/trade/agr/standard/standard/fresh/FFV-Std/English/42_Avocados.pdf) before they can be harvested to meet consumer tastes. The ideal dry matter content, however, varies. It depends on the variety, season, and region where the avocado is cultivated. The dry matter content for different varieties and regions are:

• 17.7%-24.2% depending on variety in California (resource found here and here)
• 24% for Haas in New Zealand 
• 23% for Haas in Australia (additional reading here.)
• 21% for Shepard in Australia (additional reading here)
• 21% minimum for avocados in Israel. 22.8% for “Hass” and 21% for “Fuerte” (pages 26 and 27, FAO) (additional reading here)
• 23.5% for Haas grown in Columbia (additional reading here)
• 27% for Lamb Haas in South Africa (additional reading here)

So while 23% is the optimum in most parts of the world, avocados in New Zealand are immature if harvested with 23% of dry matter. They need to have 24% of dry matter. These standards are set by the government and closely monitored.