Avocado oil: low supply, record demand — why it costs what it costs and how to secure it
Avocado oil is the oil of the moment: growing in health-focused retail, in premium cooking and above all in cosmetics. But behind the boom sits a tight market — little is produced, much is demanded, and prices reflect it.
If your production depends on it, understanding that market is the difference between stable supply and being left out.
From niche to star
In a few years it has gone from gourmet curiosity to an ingredient chased by three fronts at once: the retail consumer who associates it with “good fat” (a high-oleic profile and a high smoke point), premium food service, and the cosmetics industry, which prizes its emollience and its unsaponifiable fraction. Three growing demands on the same small supply.
Why so little is produced
The first reason is that the oil competes with the fruit: table avocados sell well, so oil is mostly made from fruit that cannot be exported whole — and only when it pays. The second is yield: it takes many kilos of fruit to make one litre of oil. The third is the concentration of origins: Mexico, Peru, Colombia, Kenya and a still small but growing Spanish production. Any poor harvest or logistics problem in one of them shows up in the world price.
Prices: high — and volatile
The result is an oil that is structurally expensive compared with other vegetable oils, with sharp swings between campaigns. Whoever buys spot every time they run out suffers every rise; whoever programmes their volume does not.
How to secure supply without surprises
The key is to treat avocado for what it is: a campaign oil. Programme your annual volume with your supplier, fix the quality with a specification sheet and a certificate of analysis per batch, and close a delivery schedule — in drums or IBCs, the natural formats for its volumes. At San Antonio Oils we work with virgin and refined avocado oil, conventional and organic, with samples before any contract; tell us your annual consumption and we propose a supply programme with price and planned deliveries.
Frequently asked questions
Why is avocado oil so expensive?
Three reasons stack up. Supply is small: the best fruit is sold whole to the table market, so oil is mostly pressed from fruit that cannot be exported — and the yield is low, taking many kilos of avocado per litre. Origins are concentrated in a handful of countries, so one bad harvest moves the world price. And demand is growing on three fronts at once — health retail, premium food service and cosmetics. Little supply against rising demand keeps it structurally expensive and volatile compared with other vegetable oils. Buyers who programme their annual volume ride out the swings better than those who buy spot every time they run out.
Virgin or refined?
Virgin keeps its green colour and flavour: for gourmet use and natural cosmetics. Refined is neutral: for formulation and cooking.
Is organic avocado oil available?
Yes, EU certified, subject to campaign availability — reserve it early.
What is the minimum order?
Most customers start with a pallet of drums or an IBC and scale up after validating samples.
Sourcing bulk oils?
Tell us the oil, volume and destination — our export team replies with availability and pricing.
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