VALUE CHAIN #
Cabbage
Preparation for Market
Harvested cabbage is particularly susceptible to wilting and should be removed from the field and direct sunlight as soon as possible. The cabbage should be taken to a well ventilated shaded area for packing and transport to market. When there is delay of more than an hour or two between harvest and packing, a spray of clean water to the leaves can help prevent dehydration. A simple field packing station can be constructed from wooden poles and a sheet of polyethylene. Thatch over the roof will provide shade and keep the station cool. The structure should be oriented so that the roof overhang keeps out the majority of the sun’s rays.
Cleaning
The first step in preparing cabbage for market is to remove the torn and loose outer wrapper leaves so the head has a clean, compact, and fresh appearance. Only 3 to 6 tight wrapper leaves should be left on the head. Loose leaves interfere with ventilation between heads, which is important whether the cabbage is packed for market or put into storage. The stem end should be trimmed close to the base of the head so it does not protrude more than 2 cm (.75 in). A fresh cut of the stem end will be necessary if it is discoloured. However, it is very important not to cut the stem end too short so part of the base of the head is cut. This will cause a loss of wrapper leaves and head integrity. Harvested cabbage should be taken to a shaded, well ventilated packing area.
Sorting
Cabbage should be sorted according to size, shape, and compactness of the head. There
are 3 established size categories (small, medium, large) for domestic marketing of
cabbage, based on the weight of the head. Small sized heads weigh 0.8 kg (1.7 lb) or less,
medium sized heads weigh between 0.9 kg and 1.4 kg (1.7 lb and 3 lb), and large sized
cabbage heads weigh 1.5 kg (3 lb) or more. Only the cabbage with crisp and turgid leaves
should be packed for market. The heads should be a colour typical of the cultivar (i.e. green, red, or pale yellow-green), firm, heavy for the size and free of insect, decay, seed stalk development and other defects.
Packing
Heading-type cabbages are generally packed in fiber board cartons, wooden or wire-bound crates, or mesh bags holding about 23 kg (50 lb). Uniformity of head size and the proper count per carton are important. Normally 18 to 22 heads are packed in a 23 kg (50 lb) container.
Cartons and crates are easier to stack and load and provide considerably more protection to the cabbage than mesh bags. Cabbage should be packed in fibre board cartons usually holding between 10 kg to 18 kg (22 lb to 40 lb), depending upon market preference. Cabbage may be bunched into groups of 3 to 5 plants using a string or rubber band. Care must be taken as plants
bruise easily.
Temperature Control
The optimal storage temperature for all cabbage types is 0°C (32°F). This maintains a very low respiratory activity in the cabbage and greatly inhibits decay. Chinese cabbage
Well-trimmed stem end of pak choi ready for packing. Uniform sized cabbage
packed in strong well-ventilated wooden crates.
This is much more perishable than heading types and should be cooled within several hours after harvest and held as close to the ideal postharvest temperature of 0°C (32°F) as possible. The maximum market life of pak choi under ideal conditions is 2 weeks. At ambient temperatures the pak choi leaves will rapidly wilt and become unmarketable after only 1 to 2 days. The need for immediate cooling after harvest is not as necessary for heading types of cabbage. However, for maximum storage life, heading types should be cooled within a day after harvest. Market life at 0°C will be 4 to 6 weeks.
Deterioration of cabbage is accelerated under non-refrigerated temperatures and is associated with discolouration of the stem end, leaf wilting, loss of fresh green colour, and postharvest decay. Storing cabbage at ambient temperature will require extensive trimming of the leaves to maintain a marketable head.
Relative Humidity Control
Cabbage is a leafy vegetable susceptible to significant moisture loss and wilting after harvest. The high surface area and numerous openings in the leaf surface (stomates) make an easy route for tissue water loss. In order to minimize the loss of crispness and wilting of the leaves it is very important to maintain a high relative humidity (RH) in the storage atmosphere. The optimal RH for cabbage is 95%. Pak choi can be stored at 0° C (32°F) for several weeks, as long as the relative humidity is greater than 85%.
Principal Postharvest Diseases
The most common postharvest decays of cabbage are bacterial soft rot, gray mould, dark leaf spot, Phytophthora rot, Rhizoctonia rot, and watery soft rot. Storage diseases can be controlled by preventing wounds during harvest and handling, trimming off the infected outer leaves, followed by storing the cabbage as close to 0°C (32°F) as possible. In addition, the use of clean seed and pre-harvest application of fungicides will reduce inoculum and lower the incidence of postharvest diseases. Effective fungicides include chlorothalonil (Daconil), iprodione (Rovral), and copper products.
Bacterial Soft Rot
Bacterial soft rot is caused by various bacterial species including Erwinia, Pseudomonas, and Xanthomonas. These bacteria are typically secondary disease pathogens that enter the tissue at the time of wounding or follow primary fungal invasions. Infected tissue quickly decays and
turns into a soft, slimy, foul-smelling mess at ambient temperatures. Care should be taken to avoid injury during harvest and handling. Cabbage should also be held at a cool temperature to minimize.
Bacterial soft rot decay of cabbage.
bacterial soft rot growth. Development of bacterial soft rot at the cut stem end can be
prevented by spraying with a 15% solution of alum (aluminum potassium sulfate) in
water (Figure 10). After treatment, the stem end should be allowed to dry for 20 to 30
minutes before packing. Application of lime powder to the stem end will also help
minimize the establishment of bacterial soft rot. http://pdf.usaid.gov/pdf_docs/Pnacy841.pdf
Packaging
It is important to use containers that can be easily handled by one person. Rough handling of heavy packages results in damage to cabbage. (See figure 5) Packaging of cabbage may vary in packaging from wholesale to retail. The following may be used: One layer wooden or plastic crates, ventilated cardboard boxes, or perforated polythene bags
Storage
Cabbage has a very short post-harvest shelf-life, especially under ambient conditions. Under refrigeration of 0 o C (320F) and 98-100 relative humidity cabbage remain in good condition for up two weeks.
Transportation
The appropriate type of transport for cabbage should help maintain the shelf life and value. Water losses by the produce should be restricted to a minimum. Suggested practices: Fig. 8: Refrigerated truck Fig. 7: Covered truck Vehicle should not stop under the sun and the produce should be protected with a cover. Cover the top boxes with tarpaulin to avoid sun damages and overheating the produce. Use refrigerated trucks where possible. http://www.fao.org/3/a-au100e.pdf
Marketing
To market a crop successfully, producers must always be aware of the supply and demand, which vary with season and locality. Although per capita consumption of vegetables in the United States increased nearly 30 percent between 1980 and 1990, cabbage consumption apparently declined somewhat. In 1990, cabbage farm cash receipts were 18 percent lower than 1980 levels, and interstate shipments of cabbage to selected major markets were about 20 percent below 1980 levels. It is estimated that North Carolina cabbage production decreased 10 percent during that decade. California, Florida, and Texas remain the dominant cabbage supply areas, providing nearly 60 percent of the nation’s supply.
United States production and consumption of leafy greens have increased somewhat in recent years, and import competition has intensified. North Carolina collard and leafy greens production increased 40 percent between 1980 and 1990, with most production occurring in the eastern part of the state. Peak supply availability for greens usually occurs during the winter season, with California, Georgia, and Texas leading in production. To gain and retain a market for their crops, cabbage and greens producers need to reduce cost per unit and offer buyers improved quality by using proper postharvest practices, such as cooling and strict quality control. A market window may exist for summer marketing of cabbage grown in the mountains. Supply is smallest and grower prices are highest for cabbage and leafy greens during the summer months. A prudent grower always makes marketing and postharvest handling arrangements before planting. https://content.ces.ncsu.edu/postharvest-cooling-and-handling-of-cabbage-and-leafy-greens
Overview Global Market Cabbage
About 90 percent of the world’s cabbage is produced in Europe and Asia. In Northern Europe, there is a good market for cabbage. This situation is partly due to the growth of the convenience market. Cabbage is added to many of these products. While small cabbages thrive in these countries, Russian consumers actually have a preference for the large sizes. In the US, growers are facing problems with the cultivation that are delaying the supply and pushing prices up.
Cabbage market grows in Belgium
In Belgium, the popularity of white cabbage is on the rise. While this variety is already very common in the Netherlands, in Belgium it is still much lesser known. A grower stated they were unable to meet the high demand for this cabbage. He plans to have it available for 6 months. The red variety is even less known than the white, with some interest from the hospitality industry, but almost none from the market. In general, the Belgian cabbage market is recording a positive flow. The demand for cabbage is switching towards smaller sizes, weighing between 1.3 and 2.2 kilos. Thanks to ready-to-eat meals, the demand for cabbage has increased in recent years.
Russians demand large cabbages
Up until November, there is enough domestic cabbage available on the Russian market. Afterwards, Serbia comes to the market. A major importer explains that the market has been negatively affected by the boycott. The company says that they used to import from the Netherlands, Germany and Poland, three countries which have been cut off as trading partners by the boycott. There is some smuggling through Belarus, mainly of Polish cabbage, but the market for those products seems to be shrinking.
The Russian consumer has a preference for white, Chinese and red cabbage, with the white being the big favourite. There is a especially good demand for the large sizes. In general, there is little demand for the smaller sizes that do just fine in other parts of Europe. The market records a peak in the winter months, while in summer the demand is considerably reduced. Furthermore, the market is prone to price fluctuations and changes in the supply.
Germany: Cabbage remains popular
A trader explains that a large share of the cabbage they market is imported from Italy. Over the last two years, the demand for cabbage has increased. The product remains popular among German consumers, with the green, red and white varieties doing particularly well. According to a trader, this is due to the versatility of cabbage. Traditional vegetables such as cabbage and potatoes do well on the German market. A company explains that in the wake of the growing demand in recent years, their production has also expanded by 5%.
Portugal grows cabbage for export
Although Chinese cabbage is not a popular product among Portuguese consumers, a company managed to see the potential of the product on the Nordic markets. The grower currently produces cabbage in the winter months for the Nordic countries and the UK. This way, the country fills in the gaps in the seasons of the Nordic countries. The season runs from November to May. Last year, Portuguese growers had a good season. Several countries suffered problems with the quality and demand was good. The southern European country was almost alone on the market for over a month. The grower tested the cultivation of red Chinese cabbage, a product which they believe has a good potential. Portuguese consumers have a preference for more traditional types of cabbage.
Italy expects good harvest
The main growing areas are located in southern Italy. Lazio, Veneto and Emilia Romagna, are the largest cabbage producers. The cabbage supply is very diverse, ranging in colour from white to dark red. The season in Verona, Padua and Rovigo has started well for the 300 growers based there. The summer months were not too hot, so prospects point to a good harvest in the middle of this month. The acreage devoted to savoy cabbage is under pressure, with a 30% decrease already confirmed.
Due to the large supply of vegetables, the price on the market in Lusia was low in early October. The sudden drop in temperatures led to increased demand for cabbage in the Turin market. The sale of savoy cabbage has been doing well, with prices ranging between 0.40 and 0.45 Euro per kilo for cabbage from Piedmont and Veneto. A new trend is the growing popularity of kale in the market. This cabbage owes its growth to its status as a superfood.
France
Prices in France range from 50 to 75 cents per piece, depending on the variety and quality. Organic cabbage is much more expensive, with a price of between 3 and 4 Euro.
http://www.freshplaza.com/article/166221/OVERVIEW-GLOBAL-MARKET-CABBAGE
Market Specification: Cabbage must be hard, the head full and conveyed in appropriate containers. http://mofa.gov.gh/site/?page_id=14160
Challenges
Cabbage is a difficult crop to grow because it is susceptible to many insects, diseases and pest. Ensuring a quality pack can be a problem for hand harvesters. Cabbage has to be harvested only at optimum maturity to meet potential buyer’s quality standards. The amount of profit made from cabbage crop depends on how well it meets market specifications. Cabbage crop quality is frequently measured using physical and sensory criteria. Rising consumer concerns about food safety have come to impact the assessment of cabbage crop quality. http://www.nda.agric.za/docs/AMCP/CabbageVCP2010-11.pdf
