garlic_goes_black.pdf
Summary
Last weekend on The Irish Times (signed by Marie-Claire Digby), there was an article on black garlic. It seems that more and more chefs are introducing this garlic into their dishes. Thus, there is a big chance that consumers start to introduce it also in their kitchens. The so-called black garlic is a normal white garlic that has gone black though a fermentation process and according to the article it doubles the bulbs antioxidant properties.
Any ideas for NPD? Why not fermenting other bulbs from the same family? Would that have the same effect?
Black Scallions? Black Leeks? Will the consumer accept such vegetables?
Who is ready for trying them?
Below a link to the electronic version of the article
http://www.irishtimes.com/newspaper/magazine/2009/0418/1224244971473.html
