When the money is broken, corporations need to look for alternate means of reducing the costs of production, shortening ripening times, breeding successful plans, maybe a little GM (the bad type), and bam 💥 !!!! Not shrinkflation, but the reduction is nutrition and quality, the product on the shelf looks very similar. They haven’t been able to reduce the quality of ingredients (as they do with cpi, steak to ground beef to ground slop), but by reduced the whole essence of what is an avacado, just to maintain a veil of consistency of price.

But that also looks a little under ripe.

Err… I’m not entirely sure what to say about this, but that rubbery texture might come from it being harvested underripe. Just like with mangoes, pineapples, papayas, and other fruits, if they’re picked too early, they can’t ripen properly and don’t develop the flavor profiles they should.

It’s tricky (am I using the right word?… difficult? challenging?… you know what I mean) to harvest the “best” ones in mass production, so underripe fruits and vegetables often taste very different compared to organic or naturally ripened ones.

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