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Using Ugly Produce: How to Reduce Global Waste


Globally food is being produced that is not making it into grocery stores and not being purchased by consumers. This food and the efforts required to produce it are being wasted. Food is ending up in landfills, leaving many people hungry and negatively impacting the climate. We as citizens, corporations, and manufacturers of the world need to become more aware of why food is being rejected and left to rot. Furthermore, we need to create avenues for how consumers and manufacturers can utilize these hideous yet nutritious crops. There is a claim being used that if produce does not look perfect then the consumers will not buy it. However, this claim is not true.

We have seen campaigns from various groups, ranging from entrepreneurs to international governments, pushing for this ‘ugly produce’ to be sold in stores as to reduce food waste. Their efforts put deformed fruits and vegetables in the spotlight with a sign that states why they look the way they do and how buying them will help minimize food waste.

Intermarché, the third-largest French supermarket, launched their campaign “Inglorious Fruits and Vegetables” in early 2014. They created fun ways of marketing their misfit produce, such as “The Failed Lemon,” “The Ugly Carrot,” and “The Grotesque Apple.” They also made soups and fruit juices out of the produce to show consumers that the disfigured produce did not alter their taste. To make it more enticing to consumers, Intermarché offered the gnarly produce at a 30% discount. Consumers bought it. They bought it all. In fact, the produce sold on average 1.2 tons per store in the first two days and increased overall store traffic by 24 percent.

Farmers love this ugly food movement. Instead of throwing away their resources and efforts because the produce turned out to be less than perfect, farmers earn money that they have been missing out on due to perfection standards. Produce is constantly rejected by grocery stores due to unattractive markings that occur naturally due to weather conditions.

In an interview with The Guardian, Wayde Kirschenman—a Bakersfield, California farmer—describes that about 25% of their harvests are thrown away or fed to cattle. And 25% is just an average, he states that at times it can be much worse. Jay Johnson, a Florida Farmer who also spoke to The Guardian, stated that because of spring storms, his spaghetti squash developed a brown scoring on the rind from high winds. In total mentioned, he struggled to sell an estimated 275,000 pounds of produce because grocers would see the brown rind and turn him away. Johnson had even lowered the price to just six cents a pound and “no one was pulling the trigger.”

Thinking about all that a farmer puts into their harvest, it is devastating to think that for decades we have been throwing away perfectly nutritious food because of some small instance of poor weather. All of the fertilizer, water, land area, man hours, and time is lost when we throw away funky produce that would otherwise pass USDA standards. Grocery stores frequently turn farmers away even if only one bin of lettuce has some type of disfiguration. This is a huge loss for farmers and for our societies all together.

What does this mean to manufacturers? What can food processing companies do to help this movement and stay with the global trends around food? Do not discriminate against ugly produce! A lot of resources and effort goes into producing food, if your company is going to chop it up, mash it down, or juice it, your customers will not know that the apples used to make their apple sausage looked a little strange at some point in time. Produce does not change its flavor if it is ugly. Your company may be able to strike a deal with your farmers for their ugly produce! Your farmer was about to toss it anyways. Offer your farmer a deal and utilize every piece of produce you can!

Seawind Foods is a great example of a company who is staying ahead of food market trends. Their focus, since 1987, has been on sourcing and supplying all natural, NO S02 dehydrated fruits, vegetables, and spices. All of their ingredients are non-GMO, certified Kosher, and are GMP, FDA, USDA and HACCP compliant. They are committed to making sure all of their products are safe, testing all of their ingredients systematically internally and by a third party laboratory, so each product comes with a Certificate of Analysis (COA). Seawind Foods sells their food to other companies who create finished products such as meatballs and sausages, fruit bars, pet foods, and other food products that utilize dehydrated food products as ingredients. Seawind Foods does more than staying ahead of the latest food trends for the labels they supply. Because Seawind Foods’ fruits and vegetables are dehydrated, every piece of ripe produce is used, no matter its cosmetic appearance.  This is a great thing for everyone, including those who play a role from farm to fork and the planet, by reducing landfill excess food waste and harmful greenhouse gases.

Trends in the food production market are being watched and altered by consumers who are expecting their favorite companies do the right thing for the environment and their customers. In this same instance, buying less than perfect produce helps the farmers from which you source your products, translating to an appreciation for the resources and effort that goes into making your products.

Be a food market leader, be a champion for the environment, reduce food market waste by buying and utilizing less than perfect produce for your products. Let’s use the produce we have already invested resources into, to minimize food waste and feed people!

Is NO SO2 The New Gluten-Free?


What Manufacturers Need to Know to Stay Ahead of the Trend.

The gluten-free trend has been extremely popular. For people with Celiac Disease, avoiding gluten is a way of life. People have realized they can be sensitive to this substance without severe reactions and suffer from unnecessary weight gain. A large group of people, however, do not need to avoid gluten because they do not have allergies to it from the beginning. With customers coming to this realization, what is the next thing companies should become aware of to better cater to consumers? What will become the next healthy food trend consumers will be diligently looking for? NO SO2, No Sulfur Dioxide.

What is Sulfur Dioxide? (SO2?)

  • Naturally occurring chemical compound
  • It is a preservative
  • Used to extend shelf life of food
  • Maintains color of food
  • Kills bacteria

If it does all these great things, it can’t be bad for business, right? Wrong. In many studies, SO2 has been linked to trigger asthma and sulfite allergies. In some extreme and rare cases, death. For people without sulfite allergies or asthma, they can safely consume products with SO2. However, with consumers becoming more conscious about what is being put into their food and negative side effects of different preservatives, it is better for companies to begin the process of ensuring their foods do not contain potentially harmful chemical additives. Your customers will notice and be grateful that you have chosen to leave SO2 out of your products.

What types of Food use SO2 in manufacturing?

  • Dehydrated fruits
  • Dehydrated vegetables
  • Dehydrated spices
  • Soft drinks
  • Tea
  • Wines, Beer, and Cider
  • Pickled Foods
  • Some fruit juices
  • Frozen shrimp
  • Condiments
  • Dried soup mixes
  • And other preserved food sources

Culturally, we have seen diet trends recently that promote eating minimally processed or unprocessed foods (like Whole 30 and Paleo.) In general, it is better to eat things that are not as processed and are in their natural state. Dehydration processes are minimally processed if it does not involve SO2. When manufacturers use SO2, they immerse their food in a SO2 bath. The food absorbs the SO2 and the chemical allows the food to have a longer shelf life. In order for companies to have their food pass different food safety regulations, they boil out the excess SO2 before packaging and distributing. However, during this process, nutrients are lost. As Seawind Foods’ CEO, Garry Green, explained to Grocery Headquarters in 2014, “A more natural dehydration process allows fruit to maintain its nutritional integrity in regards to vitamin A, iron, and calcium. Additionally, this allows for the original flavor of the fruit to remain and may result in a darker colored fruit than those that contain sulfur dioxide.” If you want to know more about the S02 process, you can watch Seawind Foods’ Video Here. So as a company trying to respect consumer demands and cater to people with health concerns about SO2, how can companies avoid SO2?

Customers will be looking at the label on the package for sulfites in the ingredients. Some companies might use SO2 in their dehydration process, but then boil out the excess.  This means that Sulfur dioxide won’t be listed on their label if they have less than 10 ppm in their food. Those companies put their food through the nutrient-destroying process of Sulfur dioxide baths, boil it out, sell it to consumers and not bother mentioning that their food is now less nutrient dense and doesn’t taste as good. When your customers choose food, don’t you want to feel confident that you are providing the best source of nutrients in comparison to your competitors? Companies should take the necessary steps  to ensure that any dehydrated fruit or vegetable products do not use SO2 at all! It is a real and conceivable direction to take. Seawind Foods is an excellent example of a company making low sweet and NO SO2 food sourcing a reality for manufacturers. So not only is “NO SO2”  important for food manufactures, it also indicates to your consumers that you are a brand that cares about the difference.

Today’s consumers are becoming more and more diligent to see what it is that makes companies stand apart from the competition. A company going out of their way to satisfy their customers’ demands will gain more recognition as a great company than a company who is cutting corners to make extra profit. Don’t be a cheap company, be a great company. Care about the difference. Your customers will thank you.



Seawind Foods to Showcase True NO SO2™ at the 2017 IFT Annual Meeting & Food Expo® in Las Vegas

SAN CLEMENTE, Calif., June 6, 2017 — Seawind Foods, a trusted producer and supplier of all-natural dehydrated fruits, vegetables, and spices to industrial food processors, retailers and national consumer brands, will be exhibiting at Booth #3004 during the 2017 Annual Meeting & Food Expo® in Las Vegas.

Seawind’s dried fruit products are unique to the marketplace because they are guaranteed to be True NO SO2™, meaning they never contain any unnatural sulfites. Seawind does not use sulfur dioxide in its preservation and dehydration process, ensuring a high level of quality in its products. This approach to the dehydration process allows fruit to increase its nutritional integrity when it comes to Vitamin A, Iron, Calcium and other essential ingredients.

“Seawind’s goal is to provide an all-natural product,” says Garry Green, President and CEO of Seawind Foods. “This creates healthier and better-tasting products than those made with unnatural sulfites and reduces the danger posed to consumers with sulfite allergies or sensitivities.”

The Institute of Food Technologists (IFT) Annual Meeting & Food Expo® will take place June 26-28 in Las Vegas, NV. This event attracts over 20,000 attendees representing food science professionals from over 90 countries across the globe. Seawind Foods will showcase its high-quality ingredients, demonstrating why their products and approach to the marketplace is positively unique. With food quality, safety, and transparency at the forefront of product development, Seawind will explain how they meet, even exceed, the strict US regulatory environment.

Fruits – Seawind’s low sweetened and natural fruits are guaranteed to never contain unnatural sulfites.  Fruits are available as spears, rings, chunks and dices.  Seawind currently offers 10 varieties of fruits, offered as individual varietal or blends. The top selling fruits are banana, pineapple, mango, crystalized ginger and papaya, with rare fruits such as Inca berries and jackfruit also available.


Vegetables – Seawind continuously harvests the world to offer its premium dehydrated vegetables, available in dices, granules, flakes, powders and custom blends. New to Seawind are vegetable roasting services and an ever growing line of organic options.
Spices – Seawind offers a range of chef-ready spice and herb varieties including jalapeno, garlic, and custom blends.

Since 1987, Seawind Foods has remained a trusted producer and distributor of all-natural dehydrated fruits, vegetables and spices to industrial food processors, retailers and national consumer brands. With a commitment to excellence at every stage, Seawind sources its ingredients from carefully selected partners throughout the world and maintains a direct relationship with the growers. Seawind Foods uses zero sulfur dioxide in its dehydration process and its fruits, vegetables and spices contain no genetically modified organisms (GMO), are certified Kosher and meet all standards for Good Manufacturing Practices (GMP), Food and Drug Administration (FDA), United States Department of Agriculture (USDA) and Hazard Analysis and Critical Control Points (HACCP).  In addition, every product comes with a Certificate of Analysis (COA) from a trusted third-party laboratory to verify its quality. Headquartered in San Clemente, California, the company’s supply location in Los Angeles enables in-stock orders to be shipped nationwide within 48 hours. From farm to fork, Seawind is directly involved ensuring quality is achieved at every step. For more information, visit or call (949) 542-8382.

Envision what the very best minds involved in the science of food can achieve when they work together: providing each and every person on the planet with a safe, nutritious, and sustainable food supply. Since 1939, IFT has been advancing the science of food and its application across the global food system by creating a dynamic forum where individuals from more than 90 countries can collaborate, learn, and grow, transforming scientific knowledge into innovative solutions for the benefit of people around the world.


UNFI Pacific Region 2017

UNFI Pacific Tabletop Show at Long Beach Convention Center


Come join Seawind Foods at the UNFI Pacific Tabletop show in Long Beach, May 23 and 24.

Seawind Foods is proud to supply UNFI, the largest distributor of natural products for the retail industry, with True NO SO2™ low-sweet, dried tropical fruit.


Our all natural, dried fruits are low-sweetened with cane sugar. Seawind’s True NO SO2™ low-sweet dried fruits never contain unnatural sulfites for preservation; in other words, unnatural sulfites never touch our product!


Dehydrated Cross Cut Celery Stalk

Last year, Seawind was inundated with inquiries for cross cut celery stalk.

Caught by surprise, Seawind did not have ample supply to meet all demand, particularly for those purchasing for the first time.  This year, while better prepared, we encourage you to place your fall orders now.

Good planning will ensure that you have inventory through the high fall season; eliminate the scramble; and pay a reasonable price.

What People are Saying

“We’ve done business with Seawind Foods for over six years and find them to be responsive, service-oriented and stock a broad range of quality vegetables and fruits to satisfy our customers’ needs.  Seawind is a first class operation and a pleasure with whom to do business.” , Scott Hetherington, President Industrial Food Ingredients Co., Inc.

IFT Chicago 2015


Seaweed exhibited at the IFT Chicago, July 11 – 14th.  True NO SO2™ fruit and steam treated dried vegetables both received equal interest.

Trends happening:

Vegetables: Savory flavors like dried kale, jalapeño, and bok choy are finding their way to snack bars and phenomenally tasty jerky.

Fruit: Seawind’s True NO SO2™ dried fruit available in small 1-3mm and 3-5mm sizes make a perfect ingredient for snack bars and premium yogurts.

What People are Saying

“I just received samples and these are the best tasting dried fruit I’ve ever had!!”, Jen Norris, Channel Account Manager – Independent Natural UNFI

Seawind is Growing!

Expanded Distribution

Seawind has expanded distribution of its True NO SO2™ dried fruit into UNFI, a leading distributor of natural foods to Whole Foods and the respected grocers.  Seawind’s True NO SO2™  dried fruit is already available at Sprouts, Kroger, Raleys, and other national retailers under their customers’ private label brands.

For more information about what makes Seawind’s dried fruit so unique, watch a 90 second video at

Voyage to Thailand


Seawind’s Pineapple Crops, March 2015

From everyone at Seawind, we would like to thank both our long-standing customers and new ones who have entrusted us as their True NO SO2 ™ fruit supplier for the 2015-16 booking.

Seawind’s CEO, Garry Green, recently made the voyage to Seawind’s pineapple crops, met with farmers, and discussed market conditions for 2015.

IFT, Suppliers’ Night Anaheim

It was an excellent turn out at the IFT Suppliers’ Night held in Anaheim on March 4, 2015.

What was hot?  Aside from the beautiful California weather, Seawind’s True NO SO2 TM – tropical mango, papaya, pineapple, and banana for use in snack bars, chocolate, salad toppings, and trail mix.

For brands who choose all natural, no preservative additives, Seawind’s True NO SO2 TM is a smart option.

IFT Suppliers' Night

Food Manufacturing Jan / Feb 2015 (Cover Story)

Cover Story – Dried-and-True

By Jesse Osborne, Editor

California-based Seawind Foods is a trusted producer and supplier of all-natural dehydrated fruits, vegetables and spices.  Seawind Foods is on the move – both literally and figuratively – as the calendar changes from 2014 – 2015.  In late December, the California-based company moved into its new headquarters – a suite in a historic building in downtown San Clemente, Calif., that is double the size of its previous accommodations in the city.

Continue Reading

Click Link- Cover / Full Article

Seawind Publishes Informative Video about its Dried Fruit

December, 2014

With the first of more to come, Seawind published its first animated, 90 second, video describing the differences between their dried fruit and others who may claim NO Sulfur Dioxide.

After realizing that many of the brightest food professionals had little understanding about the difference between NO Sulfur Dioxide and Truly No Sulfur Dioxide dried fruit, Seawind sought to publish a short video.  Watch it.

Seawind Exhibits at IFT’s Supplier’s Night 2014

Booth #808 / Rosemont, IL

November 12, 2014

Seawind Foods is pleased to announce that it will be exhibiting for the first time at IFT Supplier’s Night in Rosemont, IL.

Seawind will be showcasing a new line of steam sterilized vegetables as well as providing samples of its unique, all natural and truly NO SO2 fruit.  You are encouraged to visit the booth; meet the team and taste the difference.

Seawind Exhibits at SupplySide West 2014

SupplySide West 2014


October 6-10, 2014

Seawind Foods showcased its broad line of vegetable and fruit products, including both irradiated and steam sterilized vegetables.

Customers were pleased to learn about Seawind’s decision to offer choices when it comes to sterilization methods.

Those who were not able to attend SupplySide West are encouraged to contact Julie Swink, Vice President of Sales at Seawind, to learn about trends and other industry happenings at the event.

Julie Swink, Vice President Sales /



Garry Green Discusses How Sulfur Dioxide Additives Affect

Dried Fruit


Posted on Aug 25, 2014 by 

Garry Green, the president and chief executive officer of Seawind Foods, reveals the effects of utilizing sulfur dioxide when producing dehydrated fruits. He explains to Grocery Headquarters why an all-natural process for dried fruit is beneficial and preferred.

GHQ: People may not know that the food they are eating contains sulfur additives. What are some side effects of consuming foods that contain sulfur dioxide?

Garry Green: The use of sulfur dioxide in fruit dehydration has been common practice worldwide for over a century. Foods treated with sulfur dioxide can cause symptoms ranging from uncomfortable to dangerous when ingested. In fact, the Food and Drug Administration (FDA) banned the use of sulfur in raw foods, but still permits it in dehydrated fruits.

What is more, the use of sulfur dioxide during processing is highly hazardous as it is toxic if inhaled and corrosive to the skin if contact is made. For individuals with allergies or sensitivity to sulfites, eating dried fruit processed with sulfur can cause breathing problems, anaphylaxis or – in rare cases – fatality.

With the existing health risks associated with sulfur additives, why would anyone choose to use sulfur dioxide in fruit dehydration?

The reasoning behind sulfur additive use is hardly justifiable. Sulfur dioxide is used in fruit dehydration primarily to enhance the color of the fruit under the guise that it makes the dried fruit more attractive to consumers, similar to how apples are coated in wax to give them an appealing shine. However, this vivid color does not mean that the fruit is actually fresh. In some cases, food coloring is even added to further brighten the color of the dried fruit.

What are the advantages of using a more natural process to dehydrate fruit? How does Seawind Foods create its products?


A more natural dehydration process allows fruit to maintain its nutritional integrity in regards to vitamin A, iron and calcium. Additionally, this allows for the original flavor of the fruit to remain and may result in a darker colored fruit than those that contain sulfur dioxide.

Seawind Foods uses zero sulfur dioxide in its dehydration process and its fruits, vegetables and spices contain no genetically modified organisms (GMO), are certified Kosher and meet all standards for Good Manufacturing Practices (GMP), Food and Drug Administration (FDA), United States Department of Agriculture (USDA) and Hazard Analysis and Critical Control Points (HACCP). This ensures a high level of quality and purity in our products and greater safety during processing.

Do you have any other advice for our readers?

When people are grocery shopping, it is important that consumers know that the phrase “All Natural” does not mean additive free. The Food and Drug Administration (FDA) permits use of the claim “All Natural” if the fruit boil out is under 10 parts per million, even if sulfur is added. This may confuse consumers and trick them into purchasing and consuming food that contains sulfur additives.

Inform your consumers to read the label carefully to ensure sulfur is not used. Seawind fruit is truly an all-natural option with absolutely no sulfur added to our products.


Seawind Foods Sets Strategy For Growth

August 7, 2014
by Candy & Snack TODAY

San Clemente, CA — Seawind Foods, producer and distributor of all-natural dehydrated fruits, vegetables, and spices unveils a new company structure and plans for expansion into new markets. The initiatives are being led by new management executives Garry Green, president and CEO, and Julie Swink, vice-president of sales.

“Seawind Foods has a long legacy of delivering quality — both in its products and its customer service — all while maintaining a competitive price point that sets us apart from our competitors,” says Green. “Julie and I are proud of this heritage and aim to maintain those benchmarks while seeking out new opportunities to grow the business.”

With sights set on expansion and innovation, Green says: “The Seawind leadership team sees tremendous opportunity to grow the business by expanding our product offering, and broadening our distribution channels and reach into new vertical markets.”

An advocate for using the highest quality raw materials and purest processes available, Green reports the following five disadvantages of using sulfur in dried foods.

1. It Diminishes Nutrition Sulfur is used at boiling temperatures and in that high heat, the fruit loses some of its nutritional value.

2. The Flavor is Compromised When the sulfur is in its soaking period, fruit loses its natural flavor.

3. The Vivid Color Doesn’t Mean It’s Fresh Use of sulfur in the dehydration process often doesn’t produce the desired look so food coloring is added to brighten the fruit.

4. “All Natural” Doesn’t Mean Additive Free The FDA permits use of the claim “all natural” if the fruit boil-out is under 10 parts per million, even if sulfur is added. Read the label to ensure sulfur is not used.

5. Your Health Can Be Affected For individuals with sulfite allergies or sensitivities, eating dried fruit processed with sulfur can cause breathing problems, anaphylaxis or – in rare cases – fatality. Potentially harmful long term effects are still not known.


IFT, New Orleans – What’s Hot:photo 5

After 27 years serving food processors, retailers, and national brands, Seawind made its debut at IFT. The booth’s appeal and overall effectiveness, as rated by IFT, scored a whopping 94%, making the Seawind team very proud.  Management looks forward to attending IFT 2015 in Chicago and making new friends.



No Sulfur Dioxide Movement:

Seawind pleasantly surprised attendees by showcasing its all natural, truly unsulfured fruit, available in banana, mango, apple, pineapple, papaya, and more.  Additionally, IFT was Seawind’s opportunity to launch the new NO SO2 logo that will soon appear on all fruit cartons.  The logo’s purpose is to raise awareness between fruit that has never been preserved with the use of sulfur dioxide vs. fruit that has been preserved with it, and boiled to remove most of the SO2.  Because our fruit never contains SO2, it maintains the original nutrient value of the fruit and simply tastes much better.  Look for it!

NO So2

Seawind Foods, Continuous Improvement:

We recently underwent a makeover, updating our name from Seawind International to Seawind Foods; launching a new web platform (as you can see) with more information about our products, news, and links to Facebook, Twitter, and Linkedin.

Seawind is committed to continually improving our quality systems, adding new products, and meeting the ever-changing needs of our valued customers.  In short, we are committed to delivering unparalleled customer service and working hard to earn your business, every day!


Crop Report

August 2015 Crop Report Pithy news about the fruits and vegetables that matter most at the time.

Dehydrated Fruit – Jackfruit


Jackfruit (Botanical name: Artocarpus heterophyllus) is oval shaped and originates in Thailand, India, Bangladesh, Nepal and Sri Lanka.  It has thick and prickly skin; when peeled, you will find an abundance of pale yellow flesh.  The taste is sweet and has a sweet odor.  Interestingly, the seeds are also edible and taste similar to chestnuts.  High season in Thailand is April – June.
Jackfruit is rich in dietary fiber; a good source of antioxidant vitamin C; rich in B-complex vitamins B-6, niacin, riboflavin and folic acid.  Fresh fruit is a good source of potassium, magnesium, manganese and iron.
Applications of dehydrated jackfruit include confections and snack (mixed with nut and other dried fruit), bakery products including bread, cake, cookies, and muffins); toppings for ice cream, yogurt, desserts, and salads.
Health Benefits – Guava is rich in vitamins A and C, and especially high levels of pectin and dietary fiber.  A single guava contains over four times the amount of vitamin C as a single orange, and also has good levels of dietary minerals, potassium, magnesium, and otherwise broad, low-calorie profile of essential nutrients.
Recipe of the Month – Back to School Trail Mix

Makes about 4 Cups

 1 cup puffed quinoa or puffed millet
1/4 cups unsweetened coconut flakes
1/2 cup whole roasted almonds
1/2 cup raw pepitas
1/2 cup raw cashews
1/2 cup Seawind’s dried mango dice (7TDSN)
1/4  cup Seawind’s dried pineapple dice (12DSN)
2 tablespoons Seawind’s dried crystallized ginger dice (18DSN)
1/4 cup dark chocolate chunks (or chocolate chips)
In a medium mixing bowl, toss all ingredients together until evenly combined.
Store in an airtight container for up to 1 month or in the refrigerator for a  prolonged period of time.

Vegetable Crop

Green Bell Pepper –  The new crop has arrived and costing is much higher; some predict the price may increase further.  The crop size is nearly half what it was last year.

Tomato, Pumpkin, and Cabbage – The new crops have either recently been harvested or will soon be harvested – pricing looks to be stable.


July 2015 Crop Report Pithy news about the fruits and vegetables that matter most at the time.

Dehydrated Fruit – Guava


Guava (Botanical name: Psidium guajava Linn) originates in Central and South America in the family, Cucurbitaceae.  High season for harvest in Thailand is April – May.

Guava is another tropical fruit rich in high-profile nutrients.  With its unique flavor and health promoting qualities, the fruit easily fits into the category of new functional foods, often labelled as “super-fruits.”

Applications of dehydrated guava include confections and snack (mixed with nut and other dried fruit), bakery products including bread, cake, cookies, and muffins); toppings for ice cream, yogurt, desserts, and salads.

Health Benefits – Guava is rich in vitamins A and C, and especially high levels of pectin and dietary fiber.  A single guava contains over four times the amount of vitamin C as a single orange, and also has good levels of dietary minerals, potassium, magnesium, and otherwise broad, low-calorie profile of essential nutrients.

Recipe of the Month – Ginger & Spice Cookies

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking sodacinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Vegetable Crop

Garlic – Prices Rise Sharply

Garlic – The new crop has arrived and costing is much higher; we believe the price will stabilize and decline slightly in the coming weeks.  Seawind is able to supply flakes, granules, and powder.


June 2015 Crop Report Pithy news about the fruits and vegetables that matter most at the time.

Dehydrated Fruit

Seawind’s long tradition of supplying quality, True NO SO2 ™ dried fruit is well documented and respected among many of America’s most iconic brands.  Their fruit can be found in snack bars, all natural meats, trail mix, yogurt and the list goes on; brands wishing to develop, all natural or preservative free, choose Seawind fruit because they can trust the integrity of the ingredients they include in their finished product.

Seawind’s mission is to ensure their customers receive only the best quality dried fruit and vegetables possible; this drive feeds their desire to continually scour the globe adding new products to meet customer demand.

If innovation, quality, and trustworthiness is important, please contact Seawind and discuss your requirements.  Seawind may already be adding your product of interest or may be capable of successfully developing it for you.

Contact Julie Swink at to discuss your requirements.

Vegetable Crop

It’s Hot; Potato, Garlic

With the temperature rising across the globe, fewer crops become available. However, Seawind supports a broad range of dried vegetables, in different sizes, with plentiful inventory in our Los Angeles based warehouse.
Potato – The potato crop has arrived and the prices remain stable.
Garlic – The new crop has arrived and initial costing is higher; we believe the price will stabilize and decline slightly in the coming weeks.  Seawind is able to supply flakes, granules, and powder.

May 2015 Crop Report Pithy news about the fruits and vegetables that matter most at the time.

Fruit – Mango, All Natural, No Sugar, NO SO2

To complement our line of True NO SO2 TM Low-Sweet Fruit, Seawind is launching a line of all natural, no sugar added fruit.

Given the seasonality of crops, we encourage you to contact Julie Swink at to learn more about the offering; request samples; and sync up the booking schedule.

Every month, we highlight the health benefits of a specific fruit. Given that the mango harvest for the year is nearly complete, let’s take a look at the top 8 reason why by some, it’s called the King of Fruit:

1.  Cancer Fighter – Antioxidants like isoquercitrin, astragalin, fisetin, quercetin, gallic acid and methylgallat present in mango protect the body against colon, breast, leukemia, and prostate cancers.

 2.  Alkalizes the Body – Mango is rich in tartaric acid, malic acid and traces of citric acid that aid in maintaining the alkali reserve of the body.

 3.  Cholesterol Check – Mango has high levels of vitamin C, pectin and fibers that help to lower serum cholesterol levels.

4.  Skin – Applied topically, Mangoes help you unclog pores and add freshness to your face.

 5.  Weight Loss – Mango is full of vitamins and nutrients that help the body feel fuller.  Additionally, the fibrous fruit boosts the digestive function of the body by burning additional calories, aiding weight loss.

 6.  Aphrodisiac – Some say that mango has aphrodisiac qualities, nicknaming it the “love fruit”.  It increases virility in men.

7.  Regulates Diabetes – Mango has a low glycemic index of 41-60, so eating a little too much will not increase sugar levels.

8.  Eye Care – One cup of sliced mangoes equates to 25% intake of your daily need of vitamin A.  Mangoes promote good eye sight, combats dry eyes and also prevents night blindness.

Vegetable – Beet, Cabbage, Zucchini, and Garlic

Beet- The coming beet crop is plentiful with quantities looking to exceed last year’s crop.

Cabbage – It was reported last month that the cabbage crop pricing would likely remain stable.  However, we now believe the price may trend slightly higher as the quantity of materials have declined from crop to crop.

Zucchini – The coming crop is small, but the pricing looks to remain stable.

Garlic – The new crop is coming within a week and we believe the pricing will be remain stable.  Updated pricing will be available shortly.


April 2015 Crop Report Pithy news about the fruits and vegetables that matter most at the time.

Organic Crystallized Ginger

Ginger, Crystallized - Chunks, Slices, Dices

Ginger, Crystallized

Seawind is excited to make available certified organic crystallized ginger to complement its conventional True NO SO2 ™ crystallized ginger.

Aside from its unique and flavorful qualities, crystallized ginger contains many nutrients including vitamin A, B1, B2, B3, and C.  Additionally, ginger is an ancient remedy for many stomach troubles, due to its anti-inflammatory characteristics, which can neutralize the burning sensation.  It is an equally beneficial snack during pregnancy, bringing relief for morning sickness, which is often accompanied by heartburn.

To learn more about the booking process for organic crystallized ginger, contact Julie Swink at

Leek, Spinach, Green Onion, Cabbage

Leek – The leek crop will be harvested within days, and the price looks to be stable and unchanged.

Spinach – The green onion crop is coming shortly and price indicators show that it will be lower this season.

Mushroom – A small crop of mushroom is being harvested now and the volumes are smaller, effecting prices moderately.

Cabbage – The cabbage crop will be harvested within days and we believe the price will remain stable as volumes remain consistent with last season.

March 2015 Crop Report Pithy news about the fruits and vegetables that matter most at the time.

Fruit – Tropical Fruit

mango tree
Mango (Botanical name: Mangifera indica) originates from India. There are many varieties of mango in the world (more than 1,000 varieties).  In Thailand, there are more than 150 varieties.  The crop high season in Thailand is during April – May and only has one crop per year (a very short season requiring precise planning).
The most famous variety of mango (for ripen eating) is “NAM DOK MAI”.  If you haven’t already, we encourage you to try mango with sticky rice and coconut milk.
The taste and size of the fruit are different depending on the plantation area and its variety.
Dehydrated mango is consumed in confectionary and snack foods (mixed with nuts, mixed dried fruit), bakery products (bread, cake, cookies, muffins), protein snack bars, toppings (ice cream, yogurt, dessert), and colorful salads.
Health Benefit
  • Rich source of Vitamin A for improved vision
  • Excellent source of Vitamin E, A, B6, and Selenium for heart disease prevention
  • Cancer resistance


Vegetables – Carrot, Spinach, Broccoli, Mushroom

fresh broccoli
Carrot / Spinach – Both carrot and spinach are actively being harvested now and pricing is trending higher than previous months.
Broccoli – The small crop in spring is coming and pricing appears to be stable.
Mushroom – A small crop of mushroom is being harvested now and volumes are smaller, effecting prices moderately.