Almost every year, we get a panicky email from someone describing what we’ve come to know in the industry as “mango madness.”
This is your friendly reminder:
Our main harvest season is coming up and we only have one main mango harvest each year.
If you know you need mango, schedule your booking. We are here to answer all of your mango questions – and keep the mango madness at bay.
Investing in mango may have a large payoff. Mango continues to top the charts as a popular ethnic flavor — especially among Asian and Hispanic consumers.
And they’re not the only fans.
Younger customers love the color as well as the flavor too, according to GNT.
According to market trends, the consumer base for mango is growing:
According to the 2018 Fresh Trends report, shoppers living in the Western part of the states are the most likely to buy mango, followed by those living in the Northeast. If either of these regions are your main markets or markets you are considering expanding into, investing in the highest quality mango will give you a competitive edge.
More consumers are opting for mango products that avoid using harmful chemical products, such as sulfur dioxide (SO2).
As you may know, many of the dried mango products on the market contain a whole lot of non-mango things, including the chemical preservative, sulfur dioxide (SO2).
These products tout a “No SO2” label.
That’s not actually true.
So, why don’t you want SO2 in your product?
If you’re sensitive to it or eat it in large amounts, SO2 can trigger allergies, such as asthma and sulfite allergies. It is also linked to reproductive toxicity.
When fruit is processed using SO2, a lot of the flavor is boiled out before it is processed. In California, the primary contributor of dried fruit to the U.S. market , SO2 is used in roughly 15% of all dried fruit products. And, the U.S. Food and Drug Administration (FDA) allows dried fruit to pass at or near 10 ppm. PPM refers to the sulfite content, expressed as micrograms sulfur dioxide per gram of food (ppm).
So how does this toxic chemical find its way into dried mango?
You could call it a quick fix. It’s become so widely used in the industry. Some companies take advantage of this loophole and boil out the SO2, which also negatively changes the flavor, texture, and nutritional content of the finished product.
Check out our Seawind Foods video to learn more about the sulfur dioxide process and why those bright yellow chunks of mango sold at the grocery store are so… bright!
And don’t worry:
Our product is 100% natural.
Like the real kind.
We are the only company to produce low sweet mango without using S02. If you’re unsure about the benefits of not eating S02, we encourage you to take our True NO SO2™ (no sulfur dioxide) challenge: buy a package of dried mango containing S02 and request a sample of our mango . Not only is it healthier – there is no other low sweet tropical fruit that tastes better and is True NO SO2™.
Please take us up on this challenge:
Because whether you love it or hate it, there is no denying that the world is experiencing an epic food revolution. Clean eating isn’t just a fad – it’s a complete upheaval to the way we consume food, think about food, and how we decide what we put into our bodies.
Your consumers are smarter eaters. They want transparency.
And they expect yuck-free ingredients, including when it comes to mango.
And you know how Mother Nature works, she’s on her own time schedule. At Seawind, we work symbiotically with Mother Nature. We listen and respond promptly and that’s why we don’t want you to get left behind… or worse, be mango-less in 2019. Knowing that there is only one main harvest, annually, let us help you get set up with a healthy mango supply, so you can spend more time creating the best mango product on the market. Contact us to get started.
Learn more about Seawind Food’s Low Sweet Mango
Learn more about Seawind Food’s No Sugar Added Mango