That was the message from VegDoctor Hazel MacTavish-West at the recent VegInnovations workshops held across Australia.
“The opportunity for fresh produce is huge,” Dr MacTavish-West said. “It needs to be nutritious, colourful and versatile. It needs to be modified using existing technology. It needs to complement existing cuisine; think barbecues, burgers, roasts and smoky flavours. It needs a focus on reducing waste in the field and along the supply chain.”
“Vegie boxes and meal kits are a major opportunity and shouldn’t be underestimated by growers,” Dr MacTavish-West said. “They take the thinking and preparation out of the work of producing meals. A lot of people think cutting up and preparing vegetables is work; and they would sooner avoid it. The challenge for vegetable growers is to take the ‘work’ out of creating and eating a meal.”
Goodfruitandvegetables.com.au reports how, when farmers and processors seek to innovate, Dr MacTavish-West suggested breaking down the challenge to create reward along the innovation chain.
