Products are selling well in both African-American and Caucasian markets in Los Angeles, San Francisco, Chicago and cities on the east coast. Because people see information regarding nutrition in magazine articles, books and cookbooks, product advertising, and on television and the Internet, they are smarter about diet today. Centuries-old diets of grains, vegetables, fruits, healthful plants, and foods of the sea form the basis of many ethnic food products. For example, faro, a grain long used in the Mediterranean, has been successfully introduced to the customers of Broder s Cucina Italiana in Minneapolis. At the same time, an emphasis on low-fat cooking has led consumers to the spice rack, especially the hot spice rack, and to ethnic products based on substances hot and flavorful to the taste buds.
Opportunity is ripe for the savvy food producer or marketer to pursue it successfully.
Susan Craig is an Albuquerque freelance writer and business consultant. In addition to writing regularly for Fiery Foods Magazine , she writes for a number of local, regional and national publications and publishes several business and trade guides each year.