BRASSICAS
Bright future for caulifIower C
AULIFLOWER IS BOOMING. You can create pizza bases or substitute it for grains of rice it is also a gluten-free alternative to flour. Cauliflower is trendy
Over the years, the cauliflower has become an increasingly common product in many countries. In the past, this cruciferous vegetable was mainly a luxury in Western countries. Nowadays most families eat cauliflower regularly.
and it is expanding its horizons even further, thanks to vegetable breeding companies like Enza Zaden. Over the years, the cauliflower has become an increasingly common product in many countries. In the past, this cruciferous vegetable was mainly a luxury in Western countries. Nowadays most families eat cauliflower regularly. This development can be seen in many other areas of the world. Until recently, Asia, Africa and South America were not suitable for the cultivation of cauliflower due to the warm climate, causing the crop to go to seed or fail to develop a head. The demand for cauliflower is expected to increase over the coming years. A booming crop For some countries this increased demand is the result of people having more money to spend on vegetables to add to the rice on their menu, but retail and processing companies have been extremely innovative in developing new ways of offering cauliflower beyond the normal florets. Cauliflower has become an essential item in healthy living menus. Now frequently used as an alternative to certain conventional starch-based products, it is not by accident that this vegetable has become so popular. Access to all To reach trending status, reliable, yearround supply of quality produce is fundamental. This is where breeding has played a pivotal role: “It is through specialized selection and generations of breeding that varieties adapted to all climates are developed”, says Fanny Ribaimont, Crop Breeding Manager at Enza Zaden. Various DTM Cauliflower varieties are developed for specific seasons, and different maturity speeds. In South Africa the rule has always been “the earlier heads reach maturity, the better”, however in some European countries, days-to-maturity (DTM) of up to 200 days are required. Growers in France for example are unable to till and re-plant the soil after
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each harvest due to the weather and soil conditions. These growers, therefore, opt for varieties with different successive growing times. During the sowing season, the growers sow all plots of land over a short period. This allows the grower to continue harvesting throughout the season. Pre-cut florets People love convenience. This also applies to the large white cauliflowers that people used to buy and then cut into florets themselves. We have since seen a consistent growth in packets of precut florets which are often found mixed with broccoli and other stir-fry mixes as seen in South African retail stores. Here too, breeding has been the enabler that significantly contributed to the popularity of this vegetable. It is through experienced selection and crossing of plants that leads to the development of new varieties with the best quality, snowywhite curds and perfectly shaped florets. Quality, all the way Quality in fresh produce in general is most stringently judged by the enduser, the consumer. Considering the relatively long crop cycle of roughly 75 days from planting to harvest in South Africa in summer and many different stages involved from harvest to consumption, this is no effortless achievement. The process starts with selecting the right variety adapted for a specific season and growing region that can handle various stresses during cultivation as well as the process of cutting, washing, packing and shipping. True power Although breeding companies like Enza Zaden play an important part in a crop’s success as in the case of cauliflower, the power lies with growers who ultimately select varieties. “Growers need to be critical in their variety selection and not settle for a poor performing hybrid. Don’t settle for yellowing heads and poor-quality curds. Select the variety that offers the best possible quality, always,” says Ribaimont.
MARCH • APRIL 2020 | VEGETABLES & FRUIT