This chapter discusses the techniques commonly used to process avocado fruit to many different products and by-products. It describes the processing technologies and their effects on the organoleptic, nutritional and nutraceutical quality of the fruit and its products. These processes include freezing, dehydration, high hydrostatic pressure and others, for the production of diverse avocado processing products such as fresh cut, pulp, guacamole, pure, and oil, among others. Several methods used for the extraction of avocado oil are discussed. Proper hygiene and safety practices are also discussed.