https://www.ucdavis.edu/food/news/study-finds-82-percent-avocado-oil-rancid-or-mixed-other-oil
This study exposes a problem most consumers would never suspect. In what was described as the first extensive review of avocado oil quality in the United States, researchers found that the majority of products on store shelves do not match what the label claims.
The finding is stark. At least 82 percent of the samples tested were either already oxidized before their expiration date or diluted with other, cheaper oils.
In several cases, bottles labeled “pure” or “extra virgin” avocado oil contained little to no avocado oil at all, but instead were composed largely of soybean or other low-cost oils.
The deeper issue is not simply quality control. There are no consistent, enforceable standards governing what qualifies as avocado oil in the marketplace. That leaves consumers relying on labels that may not reflect the actual contents of the product.
The implication is straightforward. When a premium product can be diluted, mislabeled, and sold without clear oversight, the problem is not isolated. It reflects a broader failure of transparency in the food system, where trust is assumed but not always verified.