Guacomole... well, sort of
From the mastermind idea man, Seth Godin:
Here's a link to the ingredients of Kraft Guacomole.
WATER, PARTIALLY HYDROGENATED COCONUT AND SOYBEAN OIL, CORN SYRUP, WHEY PROTEIN CONCENTRATE (FROM MILK), FOOD STARCH MODIFIED, CONTAINS LESS THAN 2% OF POTATOES, SALT, AVOCADO, DEFATTED SOY FLOUR, MONOSODIUM GLUTAMATE, TOMATOES, SODIUM CASEINATE, VINEGAR, LACTIC ACID, ONIONS, PARTIALLY HYDROGENATED SOYBEAN OIL, GELATIN, XANTHAN GUM, CAROB BEAN GUM, MONO- AND DIGLYCERIDES, SPICE, WITH SODIUM BENZOATE AND POTASSIUM SORBATE AS PRESERVATIVES, GARLIC, SODIUM PHOSPHATE, CITRIC ACID, YELLOW 6, YELLOW 5, ARTIFICIAL FLAVOR, BLUE 1, ARTIFICIAL COLOR.
As you can see from this list of the ingredients in order of quantity, avocado is the ninth ingredient by weight, coming in at less than 2%, less, in fact, than the salt.
I think I understand why the folks at Kraft prefer to use modified food starch instead of avocados (cheaper, easier to source, keeps better) but what I don't understand is why people buy it more than once.
In fact, over time, a generation grows up thinking this is the 'regular kind' and wrinkling its nose at the chunky, irregular original kind.
How did we get programmed this way? Is it an inevitable part of the human condition to prefer things that are bland, preprocessed and not so good for us? Or did we market ourself into this corner?