Chinese and Thai cuisines were the most common addition to consumers’ cooking repertoire over the past five years.

Asian cookery trend takes hold in Aussie kitchens

17 January 2014

Over one third of vegetable consumers have added Chinese and Thai to their cooking repertoire in the past five years, according to research released by horticulture body, AUSVEG.

The data on over 500 people is part of an ongoing consumer research project on consumer vegetable purchasing, according to AUSVEG.

“Asian cuisines, specifically Chinese and Thai, were the most common addition to consumers’ cooking repertoire over the past five years,” said Andrew White, manager of Industry Development and Communications at AUSVEG.

“Chinese and Middle Eastern cuisines were more likely to be adopted by older consumers over 45 years of age, whereas Thai, Mexican and French were more frequently adopted by younger consumers between 18 and 24 years of age,” said White.

“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 don’t know a lot about in relation to incorporating vegetables,” he said.