Mission Produce has two of the most versatile, in-demand ingredients in foodservice right now — ripe avocados and ripe mangoes — and the company’s custom ripening programs will be a key topic at the International Fresh Produce Association’s Foodservice Conference.

Mission Produce delivers avocados and mangoes to foodservice operators at the exact ripeness stage they need, said Galen Johnson, senior director of sales. Typically, that is stages three-five, when fruit is ready for use when it arrives at kitchens.

“That precision saves prep time and helps drive consistency across high-volume operations,” Johnson said.

Mission’s Emeralds in the Rough, which are Grade 2 avocados, are positioned for foodservice customers.

“They’re graded on outside appearance, but inside they deliver the same ripeness potential, rich flavor and creamy texture as our Grade 1 fruit,” he said. “That makes them a smart, value-driven option for back-of-house applications.”

The company has nine ripening and forward distribution centers across the U.S., within a day’s drive of most of its foodservice customers. Each center is equipped to ripen avocados and mangos to customer specifications.

“That kind of proximity and precision is what foodservice operations need to keep menus moving,” Johnson said. “Mission also anticipates expanding its handled commodities to include tomatoes and papayas, which opens up even more category opportunity for our partners.”

Johnson said avocados and mangos, which are nutrient-dense and are versatile ingredients, align with the current food trend of protein. According to a January 2026 Morgan Stanley report, roughly 70 percent of Americans are actively trying to consume more protein. Avocado-buying households overlap heavily with protein-buying households — 80 percent of protein-yogurt buyers, 79 percent of protein-beverage buyers, and 70 percent of meat-buying households also buy avocados (according to a Numerator Insights report on consumer habits over a 12-month period ending in April).

“So, while avocados aren’t a high-protein food themselves, they’re already part of the protein conversation — and that’s a real opportunity for foodservice operators building protein-forward menus,” he said.

Calavo acquisition and foodservice

Mission Produce announced in late May that it had completed the acquisition of Calavo Growers, a leading provider of fresh avocados, tomatoes, papayas and value-added prepared foods such as guacamole.

Calavo offers the following tomato and papaya specs for foodservice:

• Vine-ripe round tomatoes in 4x4, 4x5, 5x5 and 5x6 cartons, in either a 1- or 2-layer pack, along with a 25-pound bulk carton. 

• Single-layer premium pack of beefsteak with calyx, placed in trays.

• Roma tomatoes, available in jumbo, extra-large, large, medium and small sizes in 25-pound bulk cartons or value-added two-pound bags.

• Hawaiian papayas packed in10-pound cartons and value-added two-count bags.  

“We are seeing foodservice taking more value-added packs, including our two-pound Romas and two-count papaya bags,” said Irene Amezaga, vice president of sales-tomato and papaya. “Additionally, our premium beefsteak pack with calyx are hand-picked for the best quality, sizing and color and placed into individual trays and used mainly by high-end restaurants.”

Calavo offers fresh and frozen guacamole, avocado pulp, diced avocado, smashed avocado and other solutions available in pouches, tubs, cups and trays. These products come in a variety of pack sizes, including 12/1-pound, 6/2-pound and 4/3-pound packs. The packs are roughly equivalent to a lug of avocados, helping operators save time, reduce labor and simplify preparation.

Mission produce representatives will be at booth No. 520 on the expo floor. Calavo Growers will be at booth No. 518, and Calavo Foods, representing prepared foods, will be at booth No. 218.

Chef Amalia Scatena has created a new recipe featuring ripe avocados and mangoes, which will be sampled at the Mission Produce booth.