Articles
GREEN ASPARAGUS ON THE BORDERLINE?
Article number
776_67
Pages
515 – 517
Language
English
Abstract
To most Europeans Norway is known for its mountains, fjords and snow.
The coastal areas of Southern Norway, however, are well-fit for production of green asparagus (Asparagus officinalis L.) due to its surprisingly mild climate, and sandy soils.
Green asparagus production in Norway started less than 20 years ago, with a gradually expanding commercial production in the last 10-12 years.
Still, the production covers less than 10% of the annual consumption, but is increasing.
Chefs praise the very delicate and tasty Norwegian asparagus, and gladly pay a higher price for local produce compared to imports.
Better taste and texture has been documented for certain fruits and vegetables when grown far north, mainly due to low temperature.
A similar effect may well be the reason for the flavour intensity of Norwegian asparagus.
Or is the flavour intensity just a result of short distance from farm to fork? A study on the impact of climatic factors, cultivation practice and storage on the formation and distribution of fructans is currently being planned.
In connection with that, a study of determining factors for taste and texture would also be interesting, but such a study, which might be performed as an international cooperation, has not yet been further described.
The coastal areas of Southern Norway, however, are well-fit for production of green asparagus (Asparagus officinalis L.) due to its surprisingly mild climate, and sandy soils.
Green asparagus production in Norway started less than 20 years ago, with a gradually expanding commercial production in the last 10-12 years.
Still, the production covers less than 10% of the annual consumption, but is increasing.
Chefs praise the very delicate and tasty Norwegian asparagus, and gladly pay a higher price for local produce compared to imports.
Better taste and texture has been documented for certain fruits and vegetables when grown far north, mainly due to low temperature.
A similar effect may well be the reason for the flavour intensity of Norwegian asparagus.
Or is the flavour intensity just a result of short distance from farm to fork? A study on the impact of climatic factors, cultivation practice and storage on the formation and distribution of fructans is currently being planned.
In connection with that, a study of determining factors for taste and texture would also be interesting, but such a study, which might be performed as an international cooperation, has not yet been further described.
Publication
Authors
I.M. Vågen
Keywords
consumption, fructan, market, Norway, research, taste, temperature
Online Articles (67)