Mid-Atlantic Growers Can Capitalize On Emerging Food Trends

I am not a "foodie," but my son is an executive chef in a Pennsylvania restaurant. When we get together, we talk about the usual father-and-son stuff like baseball and football, but food is his passion. We can spend hours discussing the latest and greatest regarding emerging food trends. A recent article I saw hyped the emerging demand for "potato milk" in Europe. This is not some specialty drink in which you take your favorite dairy product and float a few French fries or potato wedges. No, this is a potato-based replacement for traditional cow's milk in human diets. Originating in Sweden, potato milk is a plant-based alternative that is "considered to be nutritious, low in sugar and saturated fat, and free from 14 of the common allergens that impact people with allergies and food intolerances". Potato milk is also reported to be the only alternative plant milk that is fortified with folic acid.

At this time, there is no domestic production of potato milk. Still, if this fad or trend emerges in the U.S., we could see increased demand for processing varieties of white potatoes in Pennsylvania. This is one European food trend that we need to keep our eyes on because it could provide us with a new opportunity for Pennsylvania growers if a processing facility could be located in our state.

Chefs are always looking at food trends, and most chefs are seeing an increased demand for vegan meals. Consumer acceptance of plant-based alternatives for meat is becoming more widespread, and soybean production will continue to increase to meet this growing need. Plant-based pasta is becoming more popular, and chefs use spaghetti and summer squash to create a healthier alternative to traditional wheat-based pasta. My son, the chef, has dazzled many restaurant patrons with summer squash-based "noodles" as a substitute for fettuccine and rice with traditional comfort foods like meatloaf and baked chicken. When zucchini and yellow straight-neck squash are cut thin with a mandolin slicer, it can yield a thin "noodle" that can be sauteed quickly to yield a crisp, healthy replacement for traditional pasta.

Chefs also use chickpea flour and other specialty flours derived from legumes to create unique fresh pasta products for their restaurants. Chickpeas, also known as garbanzo beans, can be successfully grown and harvested in Pennsylvania. Chickpeas or garbanzo beans can also be used in hummus. There are a variety of garbanzo bean cultivars that can offer different flavor profiles and hues (color schemes) when processed in the kitchen by the chef. Chickpeas may be a unique specialty crop for some Pennsylvania vegetable growers if they have the specialized equipment to harvest, clean, and store this crop.

Mushrooms were a hot item in 2022, and their popularity will continue to soar as an ingredient in plant-based entrees or when combined with traditional meat ingredients. Chefs are featuring the traditional button mushrooms and portabellas on their menus, but they are also increasing their usage of more exotic mushrooms in their kitchens. When I reached out to my son to gauge the popularity of mushrooms, he indicated that the demand for a simple mushroom appetizer like "drunken" mushrooms on his menu has expanded exponentially to the point that it is the number one appetizer in his restaurant. He remarked that one of every five customers visiting the restaurant today is ordering this mushroom-based appetizer. Pennsylvania has a robust and healthy mushroom industry, and the increased popularity of this vital plant-based ingredient should fuel an expansion of this industry in Pennsylvania. For market gardeners and fresh market growers, there are opportunities to grow specialty mushrooms on various substrates ranging from logs to sawdust to straw. Penn State Extension holds specialty mushroom schools each year. If you are interested in learning how to grow and cultivate specialty mushrooms or would like to participate in one of our Specialty Mushroom Schools, you should reach out to Extension Educator Maria Gorgo at mag38@psu.edu.

Another vegetable that may interest some of our specialty vegetable growers is a purple to violet yam from the Philippines called the ube or ubi (Dioscorea alata), which means tuber in Tagalog. This sweet, starchy tuber is described as having a nutty or vanilla-like flavor profile and is used in an array of desserts. The ube/ubi is not a traditional purple sweet potato though they appear similar. The ube/ubi is a popular culinary commodity across the Philippines, India, France, Thailand, Malaysia, China, and now the U.S. because it can be used in an array of traditional foods ranging from waffles to ice cream to add color (purple) and a wealth of antioxidants to the culinary creation.

Ube/ubi are a warm-season crop that should be able to be grown in high tunnels in PA with row covers and possibly some supplemental heat for frost protection in the spring and fall. This crop can be harvested 6 to 11 months after planting in the Philippines. Farmers in the Philippines train this crop to grow on an arch-like trellis for the best yields. The ube/ubi foliage becomes so dense when trellised that the weeds under the trellis arch are shaded out, eliminating almost all competition. Yield in the Philippines of this specialty water yam can range between 20 to 58 t/ha or 8 to 23 US tons per acre. Ube or ubi can be stored for up to 6–7 months at 54 to 600°F at 70–80% humidity.

Specialty vegetable growers in Pennsylvania located near urban population centers should consider experimenting with ube/ubi production in high tunnels. This exotic vegetable is featured in vegan and ethnic dishes across the U.S. because of its stunning flesh color and robust antioxidant levels. One downside in experimenting with this ethnic crop is that growers may have difficulty locating quality planting stock or tissue culture transplants for this unique water yam in the U.S.

Pennsylvania growers should always scan the horizon looking for new or emerging culinary trends that could increase farm profits. When you see a novel crop with potential, trial it for a year or two before devoting large acreages to its production. Some culinary trends are actually short-lived fads, and the prospective market for these commodities could evaporate before you can gear up for large-scale production. When you see an alternative crop with market potential, reach out to your local Penn State Extension Educator first to see if it can be successfully grown in the field or protected culture in Pennsylvania. When pursuing specialty crop production, proceed carefully and don't invest significant capital into a crop or commodity without doing your market research.

For additional information, don't hesitate to get in touch with the author.