Articles
Carrot consumption in 2013: raw or cooked, a vegetable in need of rejuvenation
Article number
1153_19
Pages
133 – 140
Language
English
Abstract
Carrot purchases have been fairly stable for many years.
However, they are now threatened by new consumer trends such as two-course meals (without starters) instead of three-course meals, and the increasing share of catering, where it does not have the place it deserves.
Carrots are still perceived as an excellent, local, very traditional vegetable.
The quality is good, the product well known.
But its uses are in dire need of rejuvenation, in order to adapt to new cooking and consumption habits of the young generations.
However, they are now threatened by new consumer trends such as two-course meals (without starters) instead of three-course meals, and the increasing share of catering, where it does not have the place it deserves.
Carrots are still perceived as an excellent, local, very traditional vegetable.
The quality is good, the product well known.
But its uses are in dire need of rejuvenation, in order to adapt to new cooking and consumption habits of the young generations.
Authors
C. Baros
Keywords
Daucus carota L., consumers, buyers, cooked product, raw product, packaging
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