Thread by @joshuamschultz

This will shock NO ONE on twitter... but IRL - people think I'm crazy.

I actually have a specifically timed Avocado System.

This is 100% true.

https://twitter.com/nickfedele/status/1393903772720631809

When you go to the store, the ripe ones are picked first.

I will not change when I shop (read: my wife refuses to go shop) based on first dibs for avocado.

So I created a system - conveyor belt supply chain of sorts...

1. Avocados ripen fast.

Ripe Avocados are the first to go.

Even if you get them, they overrippen quickly and often lead to waste.

You are fighting both availability and time.

We need to start in a different place.

2. Availability of unripened avocados is the highest and most available type at the store.

So creating a system that uses these decreases outages. It also gives you more time at home since you'll have the entire ripened window

3. Store them in a basket together on the counter.

They will take about 3 days to become ripe

4. Once they are ripe, you move to the fridge.

They last another 3 days in there.

Ideally in a drawer to lower air exposure (minimally) and expose to colder temps.

This will add another 3 days of ripeness.

5. When you want to use an avocado, you use from the fridge, not the counter basket

The counter basket is buffer inventory.

You have a party, need extra guac?
Making omelettes on sunday brunch and the 2 left in the fridge aren't enough?

You can run to the counter basket!

6. Every time you move from the counter basket to the fridge, that is your trigger to buy more.

This trigger is important, otherwise you'll end up with too many in later stages and you'll see waste!

This creates a conveyor belt of
1. always ripe avocados in the fridge
2. always ripening avocados on the counter
3. It maximizes the ripe window you are exposed to
4 It allows you to use avocados no one else is choosing at the store - better selection / more selection

The last hyper-parameter to be set is quantity.

We use 6 in our house due to how much we use them, and how much we host. This means 6-12 ripe at any time.

Start with 3, and then make adjustments based on
- if you run out
- if you end up throwing away