Globally, about 8.06 million tonnes of avocado are produced annually. According to Food and Agricultural Organisation Corporate Statistical Database, 2020, Kenya was ranked the 6th highest avocado producer globally. The processing of avocado leads to the production of large quantities of peels and seeds that are typically disposed off as waste without any further application. Avocado peels and seeds are claimed to contain high amounts of phytochemicals that offer therapeutic and other nutritional benefits. These compounds can be used to produce economically high-value products. The amounts of phenols present vary with different factors such as the varieties of avocado, level of ripening, maturation, growing conditions, and climatic conditions. Studies have shown that phenolics found in avocado peels and seeds exhibit antioxidant, anti-inflammatory and antimicrobial properties and contain related health benefits. Despite findings, that these by-products contain high-value functional properties that are beneficial to human health, pharmaceutical and food industry, they still remain underutilized. Avocado seeds and peels are currently being used traditionally in the production of soaps, pharmaceuticals, and food products, including beverage products. This review, therefore, focuses on the avocado production trend in Kenya from the year 2011 to 2020 compared to other parts of the world, with emphasis on the composition of avocado seeds and peels and their utilization in food products.