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Q5. 
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. 
Q6. 
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. 
 
Q7. 
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, person, 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 
primarily in allergic individuals. 

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