Takeaways:
- Graduate student Arina Shokouhi has developed an alternative to avocados that are meant to look and taste like avocados but made with local ingredients.
- The Ecovado can include broad beans, hazelnuts, rapeseed or olive oils, depending on where it is made, and the pit is made from nuts.
- The exterior is made from a biodegradable, compostable wax that protects the soft interior.
Click here to view the original web page at: Student Creates Ecovado, a More ‘Low-Impact’ Avocado Alternative
