Farmers take food trends personally. Why are consumers canoodling with exotic foodstuffs such as camu camu and macadamia milk when Canadian farms literally produce acres of the world’s best food and litres of the best drink? And, after all, it’s food with proven, rather than wishfully presumed, miracle health benefits.

There’s much discussion in agriculture about connecting with consumers. Cravings change and so do ideas about what food to eat and why. Restaurants and foodservice businesses are quick to react. Chefs and restaurant operators provide a useful barometer of the ebb and flow of consumer demand.