WHAT IS CABBAGE?
A leafy vegetable that forms a tight head. Cabbages can be green
or purple and vary in size from heads only 15cm across to heads as
large as 30cm in diameter. Green and red cabbage have smooth leaves;
savoy cabbage has wrinkled leaves.
WHERE IS CABBAGE PRODUCED IN BC?
Cabbage is grown commercially in the Lower Mainland, on Vancouver
Island and in many locations in the interior. It is quite adaptable
and prefers a cool growing season.
HOW MUCH CABBAGE DO WE PRODUCE?
BC grows green, red and savoy cabbage. 80% of the cabbage grown
is green cabbage. In total, 6.5 million kilograms of cabbage is
grown in BC. This is about 5% of the Canadian production. This
amount of cabbage would fill 380 semi-trailers.
HOW IS CABBAGE PRODUCED?
is grown in fields. It can be seeded in a greenhouse for an early
crop. The transplants are set out 30 to 50 days after seeding, when
the plants are about 15cm high. Before setting out, the seedling is
hardened off. This means stressing the young plant so it gets used
to the harsher conditions in a field. Cabbage can be seeded directly
into a seed bed when the weather is warm enough. Early varieties of
cabbage mature about 70 days after transplanting. The main crop
matures in 75 to 80 days and storage varieties can take up to 130
days. When cabbage is harvested it is cut by hand near the base with
a few outer leaves left for protection.
WHAT DOES CABBAGE LOOK LIKE WHEN I USE IT?
Cabbage is used raw in salads, such as coleslaw, as a cooked
vegetable, or preserved in pickles or sauerkraut. Cabbage is 90%
water and an excellent source of minerals, vitamin A and C and the B
WHAT HAPPENS AFTER THE CABBAGE LEAVES THE FARM?
can, if handled properly, be kept fresh for a long time after
harvesting. Early cabbage harvested through the summer months is
harvested, graded and cooled and then shipped directly to
wholesalers for distribution to retail stores. Much of the fall
cabbage is harvested and placed into refrigerated cold storage where
it can be kept for several months and shipped as the market
WHAT CHALLENGES DO CABBAGE PRODUCERS FACE?
Cabbage is a difficult crop to grow because it is susceptible to
many insect and disease pests. Many growers practise IPM (integrated
pest management) whereby they hire scouts to inspect their crops
carefully every week so that they know if and when pest outbreaks
are occurring. Crop rotation is used to minimize pest buildup.
Pesticides are essential for the production of healthy crops, but
are used only when necessary.
WHO'S INVOLVED IN PRODUCING CABBAGE?
- Farm owner and manager
- Field workers
- Seed supplier
- Farm machine suppliers
- Cooperative packing plant workers
- Fertilizer companies
- Equipment dealers
- Fuel companies
- Seed companies
Size: 1/12 medium head green
cabbage/1 cup red cabbage
||Calories from Fat
||% Daily Value*
|Total Fat 0g
|Saturated Fat 0g
|Total Carbohydrate 5/4g
|Dietary Fibre 2/1g
|Vitamin A 0%
||Vitamin C 70%
|*Percent Daily Values are based
on a 2,000-calorie diet.
Interesting Fact About Cabbage:
Cabbage belongs to a class of vegetables called Brassica, also
known as cruciferous vegetables because their flowers are
cross-shaped. Other crucifers are broccoli, kale, cauliflower and
Medical researchers are finding that vegetables in the cabbage
family contain compounds which assist in preventing several types
- Contacts and other resources:
- BC Vegetable Marketing
BCMAL - Field Vegetable Information
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