Developing strategies to stimulate local consumption, export and ...

TABLE OF CONTENTS1 Media summary 42 Technical summary 53 Literature Review 73.1. Introduction 73.2. Botany and agronomy of globe artichoke 73.3. World production 83.4. The Artichoke industry in Australia 93.5. Uses and health benefits 103.6. Food trends and consumption 113.7. Anti-browning compounds 114 Research methodology 144.1 General status of the globe artichoke industry in Australia 144.1.1 Growers 144.1.2 Processors and food service operators 154.1.3 Consumers 154.2 Evaluation of processing techniques 174.2.1 Controlling enzymatic browning 174.2.1.1 Selection of potential anti-browning treatments 174.2.1.2 Screening protocol 174.3 Consumer acceptance of a processed product 194.3.1 Processing of product 194.3.2 Testing acceptance of processed product 195 Result and Discussion 215.1 General status of the globe artichoke industry in Australia 215.1.1 Statistics and production 215.1.2 Future vision 225.2 Status of the artichoke processing industry 225.2.1 Size of the industry and processing practices 235.2.2 Food service operators 245.3 The consumer 245.3.1 Views and opinions 245.3.2 Survey results 255.4 Future of processing 285.4.1 Potential anti-browning treatments 285.4.2 Consumers' acceptance of convenience product 326 Economic considerations and benefits 366.1 Producing for the local fresh markets 366.2 Producing for the overseas fresh market 366.3 Producing for the processing market 376.3.1 The local market 376.3.1.1 The processing industry 376.3.1.2 The hospitality industry 386.3.2 Export markets 387 Recommendations 408 Technology Transfer 419 Acknowledgments 4210 References 4411 Appendices 493