Over one third of Australian vegetable consumers embrace Chinese and Thai cooking
date:Jan 28, 2014
ed to influence from our early immigrants, he said.

The objective of the study is to highlight opportunities for vegetable growers to create products that meet consumer demand, for example, by providing further information on cuisines that consumers dont know a lot about in relation to incorporating vegetables, Mr White said.

The top 10 cuisines that Australian consumers have added to their cooking repertoire in the past five years (with vegetables at a main ingredient) were:
Chinese (44 per c

05/17 10:34