North America Edition
As we head into another hot Australian summer, new research involving over 500 consumers commissioned by the vegetable industry has tracked consumers’ use of common vegetables on a monthly basis and revealed the top eight vegetable BBQ hits.
Out of the 16 vegetables that were tracked in the detailed Project Harvest survey, which covered everything from preferred consumption occasions to knowledge of different vegetable varieties, it was found that consumers typically consumed/used the following vegetables at BBQs:
1. Lettuce (29%)
2. Cucumbers (22%)
3. Capsicums (20%)
4. Sweet corn (17%)
5. Zucchini (11%)
6. Cabbage (11%)
7. Celery (10%)
8. Baby spinach (10%)
“You’d expect to see a surge in popularity of these products in lead up to Christmas as we hit peak BBQ season,” AUSVEG spokesperson Andrew White said.
“This research into consumption habits is being used by the vegetable industry to inform vegetable growers about their customers’ preferences, so that product offerings can be customised to ensure that consumers’ needs are being met,” Mr White said.
The research has been funded by HAL using the National Vegetable Levy and matched funds from the Australian Government.
For more information:
Andrew White
Ausveg
Phone: +61 (03) 9882 0277
Fax: +61 03 9882 6722
E-mail: andrew.white@ausveg.com.au
www.ausveg.com.au
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