[quote="JP"]no seasonal as in you cant get it in many places throughout the year.
And in powdered form it seems to lose its whole point: taste, texture, fats...
Thats why cant see the point - its not like dried nuts which retain all the qualities you want to use it in the first place.
Feels like a product akin to a wheel which has been made square to improve storage space...
but just an opinion
let us know how it tastes like!
My understanding is the powderization process is a recent innovation that preserves the fat. The product still has to be refrigerated, but has a much longer shelf-life than fresh avacados. I've read that drying any food alters the bio-chemistry and therefore nutrition of any plant, dried herbs being a main example. But many people find them acceptable when fresh isn't available.
There're all kinds of dried instant foods in the bulk section natural and other food stores. Dried pea powder is just one example and it seems like popular item among the vegan weight lifters here. Doesn't it's powderization alter or comprise it's nutritional value from the fresh peas its made from? And also the taste? I admit, I don't know. I'm far from an expert on these things. I like the "just add water" refried bean flakes I get at the store. They taste plenty good to me. I like to have them on hand in case I need some to extend the whole pinto beans I make refritos from. Maybe avacado powder would taste "okay" to me, and it'd be better than none at all. They make avacado oil. Maybe a little of that would go some way in restoring the taste and texture.
A couple years ago, before I moved here to Malden in E. Washington, my brother drove up one winter. He said it looked like an Antarctic research station. We've got super-extreme weather here in the U.S. In a disaster area a little dried avacado powder would be worth its weight in gold.