Ethnic Food

Immigration has been a major source of population growth and cultural change throughout much of United States history. The economic, social, and political aspects of immigration have caused debate regarding ethnicity, economic benefits, and jobs for non-immigrants, settlement patterns, impact on upward social mobility, crime, and voting behavior. Although they are far from their native countries, immigrants still want to enjoy the food they used to eat in their home countries. In fact, urban areas are a major source of ethnic stores selling to different ethnic groups from different parts of the world. Attentiveness and testing of ethnic foods have increased over the past decades as a consequence of growing international trade, migration,
A study by Govindasamy et al. (2010) indicated that there is a strong market demand and interest for ethnic produce on the East Coast. Local producers can benefit by concentrating their efforts in producing ethnic vegetables and fresh produce and making these newer products available in the local and regional markets. The demand for ethnic produce largely depends on ethnic population size and their food habits. Asian American consumers generally prefer to buy fresh produce over processed or packaged foods, and more frequently shop for groceries. There is an interest among consumers in purchasing the fresh, often unique, ingredients required for preparing ethnic dishes at home. As with any new market, the best way to determine what to grow is to find out what the customer wants. This is especially critical in finding niche markets for Asian vegetables. Kathleen (2007) analyzed the strong growth in farmers’ markets and direct-to-consumer marketing such as the community supported agriculture (CSA) and found that consumers are willing to spend time and money to support local food production. Increasingly, consumers are demanding fresher, higher quality, healthier food at work and in their hospitals and schools, and preferably from local