According to the LAVA auctions that run the quality scheme, red chicory availability will increase by more than 15 per cent compared to a year ago. “Peaks in supply are expected during the second half of December and at Easter,” said a spokeswoman for the Belgian auction group. “Between mid-November and early May, the LAVA auctions are expecting an average weekly volume of 1,500kg, up by more than 15 per cent on red chicory volume for the same period last year. During the second half of December and at Easter this will rise to about 2,700kg a week.”
Red chicory, also known as red endive, is also being promoted as a seasonal speciality and is already popular in Belgium at key festivities such as Christmas and Easter over and above white chicory.
“We know people pay a lot of attention to Christmas in the UK and we think there is potential,” said the spokeswoman. “The red colour is also highly appropriate for Christmas and would add a festive touch to a meal. We think this is something for the chefs and the UK restaurant trade to pick up on.”
Red chicory, like white chicory, is grown on wooden trays in the dark to ensure the contrast in colour between the white leaves and pigmented tips. “Heads of Flandria red chicory are the same shape as white chicory heads so there is no possibility of confusion with radicchio, the rounder variety. It also has firm, tightly closed heads and its attractive colour is appealing,” according to Flandria.
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