The Regional Food Group (RFG) for Yorkshire and Humber has started in-depth research to confirm that Yorkshire-grown asparagus has higher nutritional quality than any imported produce.

The project was launched with a local asparagus-themed lunch prepared by chef Gilly Robinson, assistant to Rosemary Shrager at Swinton Park.

It is believed this is the first time there has been scientific investment aimed at proving local seasonal vegetables are better for you than those imported from overseas. The results will stand local producers in great stead for their continuing drive to encourage local purchasing, giving them a point of difference to increase sales and raise awareness of the value of eating local and seasonal food.

The research will be conducted in conjunction with Stockbridge Technology Centre and several local asparagus producers, including the Balloon Tree Farmshop and Café near York.

The project will compare the nutritional content of seasonal asparagus grown in several Yorkshire locations under varying conditions, with that of imported produce.

During the research, scientists will be comparing the changes in nutritional content of local asparagus through its shelf life against the results of imported asparagus that has been subjected to the cool chain, aimed to maintain freshness during transportation.

RFG research and development director Sarah Knapper said: “There is little research to actually justify claims about the advantages of regional produce and so we wanted to have some solid evidence to back this up. We’re lucky to have some of the best producers in the region to support this research and we strongly believe the results will have a significant effect on sales and open retailers’ doors for local producers.”

The results of this research will be available for supermarkets and retailers nationwide and could have a significant effect on the techniques currently adopted.

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