What happened in this episode?
Thomas DeLauer interviews Enrique Gartia, introduced as president of the Avocado Oil Manufacturers Association, about the fallout from a UC Davis study that tested avocado-oil-labelled products (including chips, mayonnaise and dressings) and reported fatty-acid and sterol profiles inconsistent with avocado oil. Gartia praises UC Davis researcher Selina Wang’s work but argues the science is ahead of internationally agreed standards, warning that the Codex standard for avocado oil—released in late 2024, in his telling—is an early step that still leaves exploitable gaps.
A central point of contention is whether “inconsistent with Codex” equates to adulteration. Gartia says natural variation by variety, origin and harvest timing can shift measurable profiles, and he claims some blended or adulterated oils could still fit within current Codex parameters. He also recounts being told by a European oil expert that, even when testing indicates substitution in a product like mayonnaise, regulators may only be able to allege mislabelling rather than prove adulteration under existing rules.
The conversation turns to accountability and supply-chain complexity: DeLauer argues brands should be expected to commission independent testing, while Gartia cautions that responsibility could sit with refineries, distributors or upstream suppliers. Gartia describes avocado oil as a comparatively young industry that grew out of processing unsold fruit from the fresh market, and says the sector is now pushing for stronger standards and clearer quality tiers akin to olive oil’s grading culture.
