Avocado oil gains popularity worldwide

Once considered a niche product, avocado oil has in recent years become a mainstream ingredient in global food markets. The global market for the oil was valued at around $637 million in 2024 and is projected to exceed $1.1 billion by 2032, driven by growing demand for heart-healthy fats, plant-based diets, and home cooking trends promoted on social media.

Consumers are increasingly replacing traditional fats with avocado oil due to its neutral flavor and high smoke point, making it suitable for both cooking and cold dishes. Nutritionists note that avocado oil is rich in monounsaturated fats, vitamin E, and antioxidants, which may support cardiovascular health and enhance the absorption of fat-soluble vitamins. Experts also caution that the oil is calorie-dense and should be consumed in moderation, with its nutritional value largely depending on processing methods and the quality of the raw material.

Avocado oil is produced by mechanically pressing the ripe flesh of the fruit, unlike most vegetable oils, which are extracted from seeds. The main producing countries are Mexico, Colombia, Peru, Kenya, and the United States, where the fruit is processed close to the plantations. The production process closely resembles that of olive oil: the fruit is crushed, the pulp is pressed, and the extracted oil is filtered to preserve flavor and natural bioactive compounds. Cold-pressed oil minimizes heat exposure, retaining nutritional quality, while refined versions undergo additional processing to increase heat stability and extend shelf life.

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