• Avocados are trending.  From avocado oil and avocado ice cream to avocado toast and guacamole, avocado consumption in the U.S. is at an all time high.  Food Dive reports that the average weekly U.S. avocado consumption of 42 million pounds has nearly doubled in the past three years and is projected to hit 50 million pounds per week in 2019.
  • According to research from Tufts University published in the journal Nutrients in August, eating one fresh avocado daily for six months improved working memory and problem-solving skills in 40 healthy adults aged 50 and older.
  • Another recent study, reported by Ingredients Network, found that avocado seed husks – which are typically tossed out with the seed – contain chemical compounds with potential value in medical and industrial applications. For example, the researchers identified chemical compounds in the avocado seed husk oil that could potentially be employed in anti-viral medications and tumor cell inhibitors. In the wax, the researchers detected a plasticizer that promotes flexibility in synthetic products including shower curtains and medical devices, a cosmetic chemical, and butylated hydroxytoluene (BHT).
  • These recent studies are likely to further enhance avocado’s well-established nutritional reputation and popularity among American consumers.