A Message from the CEO
Hi everyone. I’m Garry Green, CEO of Seawind Foods. Welcome to Seawind Foods’ newest newsletter: Grounded. We’ll share highlights on the latest products in season plus trends and industry news. Our team is excited to share our in-depth industry knowledge with you. We hope to inspire your product innovations with our clean label, non-GMO free ingredients perfect for today’s consumer demands. As always, should you have any questions, don’t hesitate to reach out.
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Grounded Featured Products
Strawberry: Perfect for 100% Plant-Based Products
Cultivated for food in the early 1700s, strawberries were once considered ornamental fruit by the Romans. By the 1800s most countries began developing their own variety of edible strawberries. Typically planted in autumn, strawberries need one full growing season before they start bearing fruit. Strawberries do best in temperate climates and can adapt to many regions around the world and the western United States.
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Papaya: The Uniquely Exotic Tropical Fruit
Papaya is a plant species so old that its roots are prehistoric. It’s thought to have originated in Mexico and Central America almost 25 million years ago. Papaya plants grow quickly and can produce fruits within their first year. The fruit is harvested when the skin begins to show hints of yellowing, typically about 5-9 months from when the plant first flowers.
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Crystalized Ginger: The World’s Most Treasured Ingredient
Ginger has been cultivated for over 5,000 years and is thought to pre-date written history! It is a slow grower and takes about 8-10 months to reach maturity after planting. Ginger, as it’s commonly sold, is actually the rhizome of the plant, with the long and grassy stalks being above ground. Though it is considered to be a tropical plant it can be grown in a variety of climates and does quite well grown in containers. It is best grown in warm, humid climates.
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Cauliflower: The Impressively Versatile Vegetable
Originating from what is now modern day Cyprus, the cultivation of cauliflower dates back to the ancient Romans. Considered to be a cool weather crop and all over the world, cauliflower takes around 80 days from maturity to harvest. Cauliflower is harvested when the head is still compact and around 6-8 inches in diameter.
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Butternut Squash: The Perfectly-Flavored Ingredient
The parent species of butternut squash, Cucurbita, is a variety of pumpkin that has been cultivated in North America for at least 6,000 years. Butternut squash originates from North America and is considered a New World squash species. As a winter squash, it will grow and continue producing gourds throughout the winter. Butternut squash is slow growing and takes between 110 and 120 days to be ready for harvest. Because of their thick skin, they are shelf-stable for extended periods of time, making them a valuable food to keep in a root cellar.
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Butternut Spinach: The World’s Most Popular Superfood
Spinach is an ancient crop believed to have been first cultivated in Persia (modern day Iran) around 2,000 years ago. As a cold weather vegetable, spinach can survive repeated frosts without damage, although preferring partial shade and temperatures consistently below 75°F. From the time the seeds are planted it takes only 40 days for the crop to be ready for harvest. Because of its ability to grow in cold weather, it quickly grew in popularity in western Europe by the 1400s.
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Bell Pepper: The Sweet and Tangy Secret Ingredient
Originating in Latin America, bell peppers have been cultivated for over 9,000 years. Bell peppers take anywhere from 60-90 days to fully ripen depending on the desired ripeness of the fruit itself. All bell pepper color varieties start out as green bell peppers and then change colors (yellow to orange to red) as the fruit ripens, getting sweeter in the process.
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Banana: The Most Commonly Consumed Fruit
Having originated over 10,000 years ago, bananas are known to be a fruit so old they are believed to be referenced in Buddhist scriptures from around 600 BC. Brought to the western world in 327 during his invasion of India by Alexander the Great, bananas became a high demand fruit in the 1830s as one of the main characters in U.S. plantation history across the Caribbean. A quick growing plant, some varieties reach a height of 20-40 feet in less than a year. Within 6-8 months, the banana flower will sprout a single fruiting stem producing as many as 240 bananas.
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Pineapple: The Tarty-Sweet Delicacy
Indigenous peoples of the past cultivated a delicious domestic pineapple that quickly became a staple crop of the Caribbean. By the 16th century most tropical regions were growing domesticated pineapples having been brought around the world by the Spaniards. Pineapple plants will begin to flower 15-20 months after seeds are planted and it can take an additional five to six months for the fruit to be ripe enough to harvest.
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Beets: Low Calorie Root Vegetable
While beetroot, a.k.a. beets, have been around for centuries, the first beets were actually harvested for their greens instead of their roots as early as the 4th century. Native to the Mediterranean, beets are a relatively quick-growing crop and can be harvested 50-70 days after sowing seeds. They do best in temperate climates and prefer soil that is loamy or well-worked and allows room for the root to move and grow. Beets grow best in cool weather when the daytime temperatures don’t peak above 70 ℉.
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Dehydrated Vegetables: High-Quality and Nutritious Ingredient Options
Dehydrated vegetables were first used as a way to preserve food with minimal spoilage. Now, they have become increasingly popular due to their cost-effectiveness, nutritional value, and versatility of applications. Dehydrated vegetables can be reconstituted back into fresh produce and are becoming more widely accepted by R&D for product development.
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Dehydrated Green Vegetables: Healthy Green Alternatives
Dehydrated green vegetables are nutritional powerhouses, packed with essential vitamins and minerals that offer a host of health benefits. Many green vegetables contain high levels of vitamin A, C and K, folate, magnesium and potassium as well as some plant-based omega 3 fatty acids — perfect for plant-based product development.
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