SINGAPORE — While tucking into their favourite food, it is not always that people would consider how it is farmed or produced before it arrives at the table. That is gradually changing, however, as consumers are becoming more conscious of what they eat and where their food is sourced. The commo
She has also observed a growing appreciation for return-to-roots fare that involves the use of indigenous ingredients and local flavours. This is why familiar tropical fruits such as jackfruit are among the key ingredients featured in Jungle Kitchen’s debut range.
For example, the Jungle Jack plant-based mince can be used as a minced meat substitute. It can be shaped into patties to make burgers or cooked in soups, stews or sauces — much like how one would cook bolognese sauce for pasta. Ms Manukulasuriya, 26, a Sri Lankan, is a third-generation owner of a food production factory in Sri Lanka that is founded and run by females.
“We also work with smaller farms so there’re fewer middlemen taking a cut and more income goes directly to the farmer.” It would also affect how they price their products. However, Ms Yadav said that there is a big difference between what is competitively price and fairly priced. “We are going to price our products fairly. We won’t be the cheapest around, but we believe that what we are doing offers value.”Another unique feature of Jungle Kitchen is that it is owned and run by an all-female team — and that is no coincidence.
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