'Foreigners think we are made of garlic'
Bruno Réal
Tuesday September 27, 2005
The Guardian
Habits are changing, that's the problem. People today cook less than their parents or grandparents, and above all they want to do less preparation. They prefer to buy ready-to-go or frozen, and that's hitting the whole fruit and vegetable sector.
That said, garlic actually has a relatively rosy future because it's so good for you and people are going to be more concerned by their diet. Garlic helps ward off colds and infections, it can lower the risk of heart disease by reducing high blood pressure and cholesterol.
Foreigners think the French are made of garlic but France is nowhere near the world's biggest garlic producer; we're about number 25 in the world. Many say Spanish garlic is the real problem for us because it's cheaper, but I see it as complementary because its season is different. In any case, we're not going down the cut-price road; we're going for quality, making sure people know French garlic is top quality and fully traceable.
In the Auvergne, we're aiming for special Red Label status. Auvergne garlic keeps for much longer than other varieties without any need for chemical preservatives. My garlic will stay fresh, and taste fresh, till February. White and pink garlic from southern France will only last until November unless you treat it - and then it tastes of chemicals.
· Bruno Réal is a garlic grower at Aigueperse, near Clermont-Ferrand in the Auvergne
88888888888888888888888888888888888888888888888888888
Note from the Blogger
A curious approach, first extol the value of a vegetable (someone claim fruit), then discuss the regional superiority of a product. Will this be the salvo initiating a garlic war. Gilroy California, where do you stand. Self proclaimed world garlic capital. Does your product taste chemy. Now, all urban gastronomist, will be clamoring for red label garlic from France. Vive la guerre.
No comments:
Post a Comment