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Over one third of Australian vegetable consumers embrace Chinese and Thai cooking
date:Jan 28, 2014
More than a third of Australian vegetable consumers have added Chinese and Thai cuisines to their cooking repertoire in the past five years, according to research undertaken by vegetable and potato growers representative body AUSVEG as part of an ongoing research project.

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.

As part o

12/22 22:28