Why isn't avocado oil more widely used in cooking?

I just recently found out about all of the cool properties of avocado oil. It’s on par with olive-oil in terms of heath, but unlike olive-oil it has a really high smoke-point which means its better for cooking.

This begs the question, why isn’t this more ubiquitous? Is it simply a cost issue? Are there negatives to cooking with avocado oil that I’m unaware of?