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Over one third of Australian vegetable consumers embrace Chinese and Thai cooking
date:Jan 28, 2014
f the detailed research on consumer vegetable purchasing, AUSVEG said consumers were asked which cuisines they had added to their cooking repertoire in the past five years that use fresh vegetables as a main ingredient.

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, Mr White said. Some of this popularity could be attribut

12/22 22:28