Cauliflower (Brassica oleracea L. var. botrytis)
|Oldest illustration ofcauliflower |
|Modern variety ||Bolted cauliflower
Source: Becker J., Gemüsebau, Paul Parey Verlag 1956; Wolf-Garten
Distribution, Yield, Use:
Production (1000t) Yield (dt/ha)
Main growing areas lie in China, India, West and Mid
Europe. Also cultivated in tropical zones of Africa,
Mid and South America and Oceania.
Prefers deep, humus-rich soil with a good supply of
water and high humidity. Frost sensitive.
As salad, or cooked as a vegetable
The unripe heads contain
7-10% dry mass, 4% carbohydrate,
2-3% protein, 60 mg vitamin C/100 g.
Region of origin:
Region of cultivation:
- Cultivation and Breeding:
The cauliflower forms fleshy inflorescences on thickened branches which are surrounded by leaves. They are used in an early developmental stage, and represent flowers.
The wild Brassica cretica from the mediterranean area is viewed as a possible ancestral form. The cauliflower has only been known in modern times and was bred in Italy.
The simple cultivated variety of the 16th Century possessed proportionately small, quick-bolting inflorescences. Today, specially adapted varieties and staggered cultivation allows year-round production.
- Breeding aims:
Yield and quality properties are most important.
The cauliflower should be firm, white and if possible uncovered by leaves, also showing a uniform curvature with a finely grained upper surface. They must not bolt early. Autumn cultivation mainly requires robust varieties resistant to low temperatures.
Dr. Wolfgang Schuchert
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