OXNARD, CA - Mission Produce, Inc., a world leader in sourcing, producing, and distributing fresh Hass avocados and mangos, announced it will demonstrate its Mastery in the Art of Ripening at the International Fresh Produce Association (IFPA) Foodservice Conference in Monterey, Calif., from July 31 to August 1, 2025 (booth #218). With a focus on delivering fresh, ripe-and-ready avocados and mangos, Mission 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,” said Brooke Becker, Senior Vice President of Sales., in the recent release “We’ve spent decades building the infrastructure, technology, and expertise needed to provide ripe avocados and mangos that elevate the menu and streamline back-of-house operations.”

To promote the consistent delivery of high-quality avocados and mangos, 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. With 8 ripe centers across the U.S., and offerings that include daily deliveries and multi-stage shipments, Mission’s custom ripe programs are designed for the fast-paced demands of foodservice.

“While avocados remain a popular ingredient in foodservice, mangos are gaining momentum– in fact, mango mentions on menus have increased 11% since 2021,” added Becker. “Consumer interest in nutrient-dense, flavorful produce is a driving factor. Two-thirds of U.S. consumers are actively seeking healthier food options, and both avocados and mangos offer several health benefits that bring value to the menu.”

At the show, Mission will feature two of its top ripe stages for foodservice: Stage 5 avocados, ideal for guacamole and mashing applications, and Stage 3 mangos, 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.