Mission Produce Inc., an Oxnard, Calif.-based sourcer, producer and distributor of fresh hass avocados and mangoes, is set to demonstrate its “Mastery in the Art of Ripening” at the International Fresh Produce Association Foodservice Conference in Monterey, Calif., July 31 to Aug. 1, at booth No. 218.
With a focus on delivering fresh, ripe-and-ready avocados and mangoes, Mission says it will highlight the value its custom ripe programs bring to the foodservice kitchen.
“Our foodservice customers rely on precision and consistency, and at Mission, we deliver just that with fruit ripened to spec — day in and day out,” says Brooke Becker, senior vice president of sales. “We’ve spent decades building the infrastructure, technology and expertise needed to provide ripe avocados and mangoes that elevate the menu and streamline back-of-house operations.”
To promote the consistent delivery of high-quality avocados and mangoes, every order is managed by a Mission Produce ripe master, who tailors Mission’s science-based ripening process according to fruit origin, maturity and other characteristics, the company says in a news release. With eight ripening centers across the U.S. and offerings that include daily deliveries and multi-stage shipments, Mission says its custom ripe programs are designed for the fast-paced demands of foodservice.
“While avocados remain a popular ingredient in foodservice, mangoes are gaining momentum; in fact, mango mentions on menus have increased 11% since 2021,” adds Becker, pointing to Datassential Menu Trends, December 2024. “Consumer interest in nutrient-dense, flavorful produce is a driving factor. [According to Mintel’s U.S. Consumer Approach to Healthy Eating Report 2024,] two-thirds of U.S. consumers are actively seeking healthier food options, and both avocados and mangoes offer several health benefits that bring value to the menu, [finds the Hass Avocado Board].”
At the IFPA Foodservice show, Mission says it will feature two of its top ripe stages for foodservice: Stage 5 avocados, ideal for guacamole and mashing applications, and Stage 3 mangoes, selected for their crisp texture and suitability for slicing and spears. Attendees can sample both in a custom dish crafted by executive chef Amalia Scatena, the culinary talent behind last year’s award-winning mango panna cotta.
