From Scottish vodka brewed from potatoes to British cassis stocked by Whole Foods, producers are putting a homegrown twist on international classics
Whether you’re making a quinoa tabbouleh or mixing a cassis cocktail, sourcing international ingredients has become easy in the UK. But for many items that were once a speciality of other nations, British-grown versions are springing up. So why are farmers tussling with tradition?
David Hughes, emeritus professor of food marketing at Imperial College London, says a drive to diversify makes sense when profit margins on fresh produce are shrinking. The market is dominated by a few, large growers, he says. “If you aren’t in that bunch, how on earth can you survive? It’s a case of looking for something a little bit different.”
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Source: Guardian