The avocado is undergoing a quiet transformation: its global market no longer depends solely on fresh consumption, but on a new generation of high-value-added byproducts. Amidst advancements in oils, cosmetics, functional foods, and industrial innovation, official bodies and experts agree that this expansion is only just beginning. The insights of specialist Sergio Pérez Borbujo reveal where the industry is headed and why European potential will be crucial.

Although its popularity is growing globally, per capita avocado consumption continues to show enormous disparities between regions. In established markets like the United States, Mexico, and Chile, annual intake exceeds ten kilos per person, while in Europe it barely reaches two to two and a half kilos. These differences, compared with data from the Food and Agriculture Organization of the United Nations (FAO), show that Europeans consume far more traditional fruits like bananas or apples—between sixty and seventy kilos per person annually—and have not yet incorporated avocados into their daily diet.

This growth potential has driven the industry to diversify its offerings. The FAO, in its post-harvest reports, emphasizes that avocados possess lipid and bioactive characteristics ideal for industrial processing, as well as significant potential for valorizing waste such as peels, seeds, and residual pulp—elements that were previously discarded. The United States Department of Agriculture (USDA) confirms this trend, projecting that Mexico will reach 2.75 million tons of production in 2025, a volume sufficient to supply both the fresh market and the growing industrial demand.

In this context, the perspective of specialist Sergio Pérez Borbujo, managing director of Avoil World, offers a key insight. He believes the industry has limited its growth by focusing its efforts on products like guacamole, perceived as something festive and occasional. Pérez Borbujo argues that the true potential lies in developing spreads for everyday use: cream cheese-like avocado spreads, sweet creams made with avocado oil, and versatile spreads that can be incorporated into breakfasts, afternoon snacks, or other light meals. His approach points to an industry that must create habits, not just respond to specific consumption occasions.

Avocado oil as the protagonist of a new industry

Avocado oil has become the fastest-growing byproduct. Official institutions agree that its nutritional profile, rich in monounsaturated fats, makes it comparable to olive oil, while its thermal stability sets it apart from other vegetable oils. Technical studies supported by the FAO indicate that the smoke point of refined avocado oil is exceptionally high, facilitating its use in professional kitchens. Sergio Pérez Borbujo explains it practically: a restaurant can reuse it up to thirty times without its characteristics degrading, making it a healthy, stable, and non-toxic oil.

The industry distinguishes between two main categories: extra virgin olive oil, obtained by mechanical methods without refining, and refined olive oil. Although the former retains a greater quantity of bioactive compounds, Pérez Borbujo believes that, in functional terms, refined olive oil is the true driving force of the market. Its neutral flavor and color make it versatile for cooking and for the production of processed products. However, its production faces a structural challenge: between fifteen and sixteen kilos of fruit are needed to obtain a single liter of oil, a yield that explains its economic value and the tendency to use discarded fruit, which would otherwise be excluded from the commercial circuit.

Economically, the avocado oil market is already valued at over $1.8 billion, according to various international industry reports—data from market research firms, not official agencies. These same sources anticipate sustained growth in the coming years, driven by agricultural expansion in producing countries and diversification into cosmetics, personal care, and functional foods. Although cosmetic applications represent about five percent of the market, according to industry specialists, this segment is growing rapidly, especially in Europe and Asia, where demand for natural ingredients is increasingly strong.

Scientific interest is also expanding to include the bioactive components present in avocado waste. Functional food research centers have documented the potential of the peel and seed as sources of antioxidants, anti-inflammatory extracts, and valuable compounds for the nutraceutical industry. While these studies do not yet constitute a consolidated industrial base, they do outline a scenario in which a circular economy for avocados could become the norm.

The challenges, however, remain significant. The FAO and the European Food Safety Authority (EFSA) have highlighted the need to improve traceability and quality standards, especially for exported oils. Health requirements for cosmetics and functional foods, coupled with a lack of international harmonization, force producers to comply with diverse and costly regulations depending on the destination market. But despite these barriers, the industry is making steady progress toward a more sophisticated and profitable model.

The avocado is currently at a turning point. From being a fruit primarily associated with fresh consumption, it has become a platform for industrial innovation. Oils, everyday spreads, cosmetic ingredients, and functional foods demonstrate that its potential extends far beyond the green pulp. As Sergio Pérez Borbujo summarizes, avocado byproducts are not a fad, but the beginning of a new era: “Avocado oil and new derivatives are here to stay. The industry is just getting started.”