What's the difference between broccoli from China and broccoli from Australia?

Question

They look pretty similar except the Australia ones cost more than twice the ones from China. Taste-wise, there are only subtle differences according to my tastebuds.

Is there a reason Australia broccoli is more expensive? Is it a nutritional thing, a taste thing, or a supply thing (I supposed they grow more broccoli in China)?

EDIT: Forgot to mention, I'm located in Singapore, so that might make a difference :)

Asked by Chu Yeow

Answer

I imagine that the following things make a vegetable more expensive:

• quantity of supply (if a shop has more product to move in a limited time they make it cheaper)
• quality of supply (eg organic)
• distance to supply (if it costs more to move it from source to destination)
• age of supply (products near expiration are cheaper because the shop needs to sell them)

Answered by Rachel

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Fresh vs Frozen Broccoli for soup?

Question

Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?

Answer

If you use frozen you will not have the option of having a thick cheese soup with more crisp broccoli; i.e. if you were considering adding the broccoli toward the end after blanching it for a more toothsome floret, this would only be fruitful with fresh.

I am unsure about the blogspot link in Sebiddy's post, but my experience with frozen broccoli is that it gets the job done but not very well. As a point of logistics, using frozen without first thawing will net you a hearty release of water from the broccoli if you don't thaw first and may cause your mornay some heart-ache if timed poorly.

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