North America: will kohlrabi become a new trendsetter?

Recently, Bejo Seeds Inc. introduced its kohlrabi veggie sticks for the North American market. “Although kohlrabi is very popular in Asia, India and Europe (particularly Germany), it is still a small segment in the US,” says Jose Marrero with Farm Stand Fresh Foods (FSFFS). The company is the distributor of the kohlrabi veggie sticks in the US and Canada. “We are just beginning to develop this program, which is largely new to most US and Canadian consumers.”

“US kohlrabi consumption is low due to lack of promotion,” said Marrero. The main region of consumption is the Midwest that has a larger share of families of German descent. “We are hopeful consumption will go up with the introduction of ready-to-eat and ready-to-cook fresh-cut alternatives as preparation of raw kohlrabi is time-consuming.”

“We are also seeing gourmet chefs picking up on the potential for using kohlrabi in raw as well as cooked dishes.” Epicurious Magazine as well as Cosmopolitan Magazine named kohlrabi as the vegetable to be cooking with. One serving provides 100 percent of the daily vitamin C requirement. In addition, it is high in antioxidants and low in carbs. “In other words, it is very consistent with the healthy eating patterns that are gaining favor,” added Marrero.

“The kohlrabi program has only just started, so supplies are low, but will be expanded rapidly for 2016,” says Jeff Trickett with Bejo. “Bejo is the seed producer and owns the kohlrabi varieties such as Kossak Giant Kohlrabi. At this time, LA Salad grows the product for FSFFS on the California west coast.” FSFFS is in the process of finding growers throughout the US and Canada.

“With its kohlrabi veggie sticks, Bejo initially was focused on providing children with a snacking veggie that is easy to eat and has a good flavor,” mentioned Trickett. He noticed high interest from school lunch program administrators to improve children’s vegetable consumption. “The sticks will also be a great addition to raw vegetable trays,” said Marrero. They will appeal to adults because of the refreshing taste, crunchy texture and the ability to pair well with dips. World renowned Chef Dan Barber has created kohlrabi mini tacos, a gluten-free alternative to corn of flour tortillas. “We believe kohlrabi is a great new way to add more nutritious vegetables to a diet,” Marrero finished.

For more information:

Jeff Trickett

Tel: 805-503-9287

Jose Marrero

Tel: 901-481-3944