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Mission Produce’s latest resource: Size Interchangeability concept

Mission Produce offers avocados sourced from California, Chile, Mexico, Colombia, the Dominican Republic, Peru and New Zealand.

“We continue to look for growth through diversification of supply,” said Patrick Cortes, senior director of business development for the Oxnard, CA-based company. “We are heavily investing in buying land as we strive for further vertical integration while also beefing up our capabilities in all origins from where we source for North America.” 

Business for Mission Produce has been somewhat challenging the last few years, as avocados haven’t shown much in the way of stability, but the company works hard to fill customer demand.

AVOLAST “Unfortunately, historical information hasn’t been of much help over the last few years,” Cortes said. “We can generally navigate these challenges in retail, but by the nature of contracts, it’s made foodservice business a big challenge. It’s compelled us to analyze the way we write our contracts in the foodservice space.”

The latest buzz at the company involves Avolast, a Mission Produce-trademarked post-harvest shelf-life extension solution that it continues to test on its avocados.

“It’s a small little packet that time releases 1-MCP gas over 10 days and actively treats the avocados,” Cortes said. “It effectively slows the ripening of the fruit and extends the internal quality which is critical for foodservice to give restaurants a larger window to utilize fruit. Being able to maximize the fruit in the back of house cuts down on food waste and increases profits.”

Mission Produce will be making its annual appearance at the PMA Foodservice Conference, operating booth No. 616.

“At the booth, we will showcase our world’s finest avocados along with our full suite of educational resources for foodservice to include our Best Practices Guide for Foodservice, AvocaDOs and DON’Ts and its supplemental back of house posters for handling and ripening,” said Julianna St. Geme, associate marketing manager for the company. “We are most excited, however, to showcase our latest resource for foodservice — Size Interchangeability.”

Size Interchangeability, she explained, is a measurement chart designed to assists all levels of the supply chain with size flexibility.

“Slice, dice, mash or puree, we can now show our partners across the supply chain how to predict even yield across all sizes, making size flexibility easier than ever,” St. Geme said. “Flexibility in sizing is an important topic for those in our industry. When supply is a challenge, being able to adjust the size profile is critical to help avoid any outs as well as minimizing impact on spikes in cost, based on what the tree is producing.”

Another topic that Mission Produce expects to be talking about at the show is what’s happening in Peru. Cortes noted that over the last few years with how challenging supply has been at times, more and more attention is being given to Peru for foodservice.

“Peruvian fruit from June through the end of the season is fantastic quality and a perfect fit into any menu,” he said. “Just as important is that because of logistics it presents a stable consistent supply with a stable cost. Operators can count on knowing their food cost while also being assured that an essential menu item will be in supply.”