Have You Heard of the Ecovado?

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Arina Shokouhi, a graduate student from Central Saint Martins with the help of a food scientist at the University of Nottingham's Food Innovation Centre has created a sustainable avocado alternative. Many of us love the avocado on toast or in sandwiches or salads and enjoy the health benefits. But, they are hard to produce. They take a lot of water, land, and transport and use a lot of carbon emissions. This makes this fruit highly unsustainable. So now we have the ecovado. The shell is made from wax and fresh from a blend of hazelnuts, broad beans, rapeseed oil, and apples. It looks like an avocado and tastes like one too. There is even a pit which is usually chestnut or walnut. To duplicate the fruit Shokouhi, and her team, identified the, down to the molecule, the chemical elements of the avocado. They searched for low-impact, local equivalents and because of this, the recipe may change if the ecovado is made outside of the area. No ripening time is needed and it is never too mushy or too hard and has many of the same nutrients as the avocado. Shokouhi is working with investors to make her invention a reality in stores. What do you think of this idea? Do you want to try it? I sure do.