Can the humble radish, a call to the avocado as the most fashionable food?
Sale the peppery root vegetables have soared in the last three months. Providers say that this is the result of their Instagram-friendly views, new ways of cooking and serving them, and in the UK an extended period of warm weather, which left the family cooks looking for ways to liven up salads.
According to analysts increased in comparison with January, which monitors food sales, more than 900,000 UK households bought radishes in the last 12 weeks.
Anthony Gardiner of g’s fresh, UK the largest supplier of radish, said sales have increased in the last three months 30%. “It was strong from the beginning of the year, and for the last six weeks of the season in the UK at the end of April.
“It’s an exciting time for radishes”, he added. “I don’t think we’ve ever sold so much. This can be a new avocado”.
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Ed Griffiths, strategic vision, Director at kantar, said only 22% of the UK population currently bought radishes, compared to 36% for avocado, but he believed that could change. He put the rise of the radish down to several factors, including the increasingly popular semi-vegetarian “flexitarian” there are alternative ways to use them. Radishes are not limited to salads and braised, grilled, pickled, fried, baked and sliced into dishes such as Korean rice bowls.
They also look on the plate. “More choices in the market and bright colours, the Instagram clean fruits and vegetables at the moment, growth is likely to continue,” said Griffiths. “As plant-based and flexitarian diet become more visible, it is not surprising that consumers are expanding their repertoire.
“The humble radish is popular for many reasons. Two thirds of consumers eat them because they are healthy”.
Andy Weir, in the nursery lettuce Reynolds, a radish rose for a third year-on-year, said: Mahli, also known as daikon, or Oriental radish, also was selling well, helped by demand for dairy products and Korean cuisine.
Nina Cooper, food trends expert commercial dragon Rouge, said: “people want more spice in your food, which is compensatory, if you don’t have so much sugar and fat. Cayenne pepper and wasabi, too, soared and radish can be a part of it.”
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She said that the trend toward “grazing”, eating little and often also sales promotion, as radishes were small and easy to grab from the fridge or eat with sauce.
Program cooking also makes people want food that looks interesting, added Cooper. “The days of the “beige” the experience is long gone.”
But perhaps one of the biggest influences on the consumption of radish was the weather. After a long warm period, people are looking for interesting products to add to salads. Gardiner said: “it comes into its own after 10 days of very warm weather. What brings customers who don’t usually buy radishes”.