Ethnic Vegetables Case Study

In an article written by Amy S. Choi entitled, “What Americans can Learn From Other Food Cultures,” Choi discusses food in ways that pertain to ones culture. Today, our younger generation has become less thankful for simple, traditional foods and more wanting of foods prepared in less traditional ways, almost as if, “the more outlandish the better.” Choi mentioned in her article that, “those slightly younger have been the beneficiaries of the restaurant culture exploding in Shanghai” (Choi, Amy. “What Americans Can Learn From Other Food Cultures.” Ideastedcom. 18 Dec. 2014. Web. 17 June 2015) being from America I agree with her statement. Food in many cultures has become a status symbol; I believe that dining in expensive restaurants that serve

20 years ago, Peruvian asparagus would not be found in the isles of American supermarkets, whilst now Peru is the largest exporter of fresh asparagus bringing in most of it’s exports to primarily American buyers. Unlike most of its competitors, Peru hardly consumes any of its own produce exporting 99% of its output both fresh and processed. Only Mexico shows similar characteristics where 95% of the Asparagus is exported. Since Asparagus is native to the land, Peru has the advantage of growing the freshest and safest product that needs no type of processing or chemical preservatives. Roughly fifty percent of the Asparagus produced in Peru is green and sold fresh whilst the other half is white and sold in cans or jars. (Carnoy) Peru was able to produce asparagus very cheaply due to very low labour costs, cheap water and high yields. These factors offset the cost of exporting the goods, which is roughly half the cost of Peruvian asparagus by the time it reaches our shelves. When Peru came into the U.S. market with a

Whenever people bite into some food, they often forget how far that food has travelled to get to them. Each ingredient has its own story, some better than others. By tracking just two days of my food consumption I learned a lot about myself and my food. It is easy to forget, or not care about where our food comes nowadays and how we impact where that food comes from with our demands. Foods from different regions carry with them different sociological, economical and environmental impact; sometimes, outweighing the value of the food.

in 2012. The examined the potential of ethnocultural vegetables and their impacts on economic development and consumer health benefits. They studied the relationship between the social demographics and demand of ethnic vegetables and potential agricultural and health benefits. The study indicated the perception of South Asian immigrants towards ethnic vegetables. They found that the respondents have certain characteristics which trigger to buy ethnic vegetables from ethnic stores. They also found that the expenditure on ethnic foods depends on the size of the family and the amount of income of the family which indicated the demand of ethnic vegetables will increase in future. They identified it as a niche market that farmers can explore and the government can provide support to increase the production of ethnocultural vegetables by providing sufficient

More and more health-conscious individuals are scrutinizing the source of the food their family consumes. However, even the most conscientious consumer is not fully aware of the exhaustive efforts and struggle to get a juicy, ripe strawberry or that plump tomato in the middle of winter, even in Florida. These foods are harvested and picked mostly by seasonal and migrant farm workers. Migrant workers hail, in large part, from Mexico and the Caribbean, and their families often travel with them. Migrant farm workers must endure challenging conditions so that Americans can have the beautiful selection of berries, tomatoes, and other fresh foods often found at places like a farmer’s market or a traditional super market. Seasonal and

The total sample size would be 300 including vegetable growers (community gardens and allotment gardens), policy makers, managers/owners of ethnic stores, formal seed stores and the planned sample size would be 168 at 2% significance level. However, the sample size could be varied due to some restrictions such as limited amount of time and the unavailability of stakeholders and natural calamities. The findings from this sample, therefore, will be generalized to the population.

Due to the mass production of cheap corn and soy in America, other food industries that produce healthier fruits and vegetables decrease in number. Importing healthy fruits and vegetables from other countries is unnecessarily expensive and that raises the prices of healthy foods in the market, which discourages many lower class families from eating the recommended daily fruit and

Every year, Canadians welcome about 2.5 million immigrants (Adekunle et al, 2013). As the immigrant communities increase, it increases the changes in demographics of Canadian populations. These changing demographics in Ontario, especially in Toronto, have created a significant change in the demand and marketing of ethnic vegetables (Agriculture and Agrifood Canada, 2008). As the immigrant communities increase in population, the demand of ethnic vegetable is also increasing. In the GTA alone, the market demand of ethnocultural vegetables is $61 million a month (Adekunle et al, 2011). This new Canadians need their culturally appropriate foods. To meet the demand of ethnic vegetables, Canada imports vegetables from overseas. As these vegetables are imported from a long distance and have a multiple-sellers, the quality of this vegetable is lower and the price is high.

Toronto is one of the most multicultural cities in the world. In the GTA, 44% of the population are immigrants from around the world (Statistics Canada, 2011), who want culturally appropriate foods consistent with their ethnic and cultural backgrounds. Culturally appropriate vegetables plays a vital role in the demand for food, immigrants’ nutritional concerns, and issues related to food safety and nutrition. The market demand of ethno-cultural vegetables has created a niche market in the Canadian vegetable market (Nawaratne and Filson, 2012). However, the sources of these culturally appropriate vegetables are limited. Therefore, to meet the demand of culturally appropriate vegetables, corporate stores have to import these vegetables from

In the present time the African American culture changed quite a bit in being removed from where they as a people originated or should I say their homeland from whence they came. African American people are a people who are influenced tremendously from their fore fathers and mothers who lived in the southern part of the United States. The nomenclature for this group is to include African American, Black Americans or people of color. I prefer to use African American at this time since I am preferably writing about my own cultural background.

Traditionally, Aboriginal people consumed a variety of plants and animals as part of their daily diet. Food sources were very unique to each region and season so each tribe’s diet was dependent upon location and time of year. Canada covers an extremely large geographical area, making it difficult to capture all the diversity of food cultures of First Nations people within Canadian borders, therefor this is a more general overview of the more common foods and practices found within the overall aboriginal people groups. For centuries the First Nations people of Canada have relied on hunting, trapping, fishing, gathering, and some farming to provide sustenance to their tribes. These seasonal activities and the variety of game, fish, edible plants and fruit unique to each specific area have largely contributed to the diverse cultures of the various First Nations tribal groups.

The students will be able to recall that plants need water and sun in order for them to grow.

Have you ever been looking around the grocery store and wondered, where did this mango come from? Or how did this corn get here? Well, last month I went on a grocery store tour led by Fresno State students in the Dietetics department and that’s when I really started to look around at the variety of foods brought to our Fresno grocery stores. I was surprised to find out that much of the food in the grocery store may not even be from the United States. Foods can be shipped in to the United States from any country, for example beef from Argentina, lamb from New Zealand, grapes from Chile, mangoes from Mexico, tomatoes from Holland, and bananas from Central America. It’s astonishing to think that most of our food does not come from California even though there are approximately 76,400 farms in California. Even more so, according to National Agricultural Statistic Service, California accounts for 2/3 of the United State’s fruit and nut production. Also, 1/3 of the United States vegetable production originates in California. Lastly, California produces 1 out of every 5 gallons of milk in the United States. However, despite all the different forms of produce farmed

Society must educate itself on what type of food is healthy such as fresh or fresh frozen vegetables, lean meats, whole grains and fruits. Parents should take the time to explain what these are and why they are important, educating themselves if necessary. Families can also extend this education to a hands-on experience but starting a small vegetable garden which produces some of the vegetables they eat. Author and farmer, Sharon Astyk, and sustainable systems land planner, Aaron Newton, argue that people need to take back the control of the food selection and prices by growing their own or purchasing directly from local farmers. In their article, “The Rich Get Richer: the Poor Go Hungry”, Astyk and Newton (2015) write, “When we grow our own food, or buy it directly from local farmers, we take power away from multinationals” (p.518). I agree that society should become more involved and self-sustaining pertaining to food to retain independence from companies that are loyal to shareholders. This education will provide the current and future generations necessary resources to make improved food choices, thereby reducing the obesity and diabetes epidemics gripping our nation.

Cauliflower is the most popular vegetable in the whole world.it is a great green vegetable which is very good for our health.it is a term of cultivated plant.it also belong with the brassica family. Firstly cauliflower is a Latin word. Which meaning a great flower because, in the beginning it is belong Italy because Italy produce a large number of cauliflower production on that time.it is very familiar with the cabbage because it also belong to the brassica family. Therefore, both have a lot of similarities in their growing conditions. Firstly, same environment habits, same growing habits. Because both are the winter vegetables so normally mostly both demand cool whether for growing better growing. Furthermore, cauliflower a good vege for our health. In many countries of the world specially in the European market it tying for the first-place cauliflower for vegetable consumed most frequently. Moreover, many countries like china, India, New Zealand, Italy increase their vegetables production. Because world demand every time green vegetables .consumption of cauliflower is increasing day by day. Because it great source of the vitamins and proteins also. It is a deserves a regular rotation in your diet.in today time