**Page 1**  

### TI TL E PAGE: V OLUME 1 OF 2

C ROP GROUP IN G PETITION

– BRASSICA HEAD AND STEM VEGETABLES ,

TECHNI CALAMENDMENT TO 40 CFR 180.41 (c) (5) ( Broccoli; Brussels Sprouts; Cabbage , Head ; Cabba ge, Chinese (napa); Cauliflower) PR 107 9 1

AUTHOR S William P. Barney

and Tracey

Switek

IN TERREGIONAL RESEARCH PROJECT NO. 4

RUTGERS UNIVERSI TY 500 C OLLEGE ROAD EAST , 201W P RI NCETON , NJ 08540 New Jersey

Agricultural Experiment Station Publication No. A - 27200 - 20 - 1 1 , Supported by State, U.S. Hatch Act and other U.S. Department of Agriculture funds.**Page 2**  TABLE OF CONTENTS PAGE TI TLE PAGE: VOLUME 1 OF 2 ................................ ................................ ................................ .... 1 TABLE OF CONTENTS ................................ ................................ ................................ ................ 2 TECHNICAL AMENDMENT (ADDITION): ................................ ................................ ............... 3 

### PROPOSED AMENDMENT ................................ ................................ ......................... 3 BACKGROUND ................................ ................................ ................................ ............ 4 CUL TURAL INFORMATION ................................ ................................ ...................... 4 PEST PROBLEMS ................................ ................................ ................................ ......... 4 PROPOSED NEW CROP GROUP ................................ ................................ ................ 4 PROPOSED REPRESENTATIVE COMMODITIES AND SUBGROUPS ................. 7 SUGGESTED INTERIM TOLERANCE EXPRESSI ONS ................................ ........... 7 Table 1. Tolerances established on Proposed Brassica Head and Stem Vegetables ...... 8 Table 2. Brassica Head and Stem Production in 2009 (FAOSTAT) ........................... 14 Table 3. Crop Group Comparisons for Brassica Head and Stem Vegetables .............. 15 ATTACHMENT 1. CHEMSAC PROPOSAL, MAY 5, 2010 ................................ ..................... 16 ATTACHMENT 2. CHEMSAC MINUTES, MAY 19, 2010 ................................ ...................... 26 ATTACHMENT 3. SYMPOSIUM PROPOSAL ................................ ................................ ......... 33 ATTACHMENT 4. MONOGRAPHS, BRASSICA HEAD AND STEM VEGETABLES ........ 39 ATTACHMENT 5. MONOGRAPH REFERENCES ................................ ................................ .. 51 VOLUME 2. REFERENCES**Page 3**  TECHNICAL AMENDMENT (ADDITION):

40 CFR 180.41 ( c) (5) 

### IR - 4 Project and the International Crop Grouping Consulting Committee (ICGCC) propose an amendment (addition) to 40 CFR 180.41 (c), revising the Brassica (Cole) Leafy Vegetable crop group to the Brassica Head and Stem Vegetables crop group . PRO POSED AMENDMENT 

### Amend the existing crop group in 40 CFR 180.41 (c) ( 5 ) that consists of the following subgroup and 9 commodity entries: Head and Stem Brassica subgroup 5A : 1. Broccoli 2. Broccoli, Chinese 3. Brussels sprouts 4. Cabbage 5. Cabbage, Chinese (napa) 6. Cabba ge, Chinese mustard 7. Cauliflower 8. Cavalo broccoli 9. Kohlrabi To a revised Brassica Head and Stem Vegetable crop group 5 : 1. Broccoli, Brassica oleracea L. var. italica Plenck (Brassicaceae (alt. Cruciferae )) 2. Brussels sprouts, Brassica oleracea L. var. gemmif era (DC.) Zenker (Brassicaceae (alt. Cruciferae )) 3. Cabbage, Head, Brassica oleracea L. var. capitata L. (Brassicaceae (alt. Cruciferae )) 4. Cabbage, Chinese (napa), Brassica rapa L. subsp. pekinensis (Lour.) Hanelt (Brassicaceae (alt. Cruciferae )) 5. Caulifl ower, Brassica oleracea L. var. botrytis L. (Brassicaceae (alt. Cruciferae )) Note that crops in Leafy Brassica greens subgroup 5B were previously proposed for inclusion as a separate subgroup 4B, Brassica leafy vegetables in Crop Group 4 (Leafy Vegetabl es).**Page 4** 



### BACKGROUND Brassica is a genus of plants in the mustard or crucifers family (Brassicaceae). Crops from this genus are sometimes called cole crops, which is derived from the Latin caulis, meaning stem or cabbage. This genus contains many important agricultural crops. It also includes a number of weeds. It includes many wild species and numerous hy brids and cultivars of cultivated origin. Most Brassica are annuals or biennials. Brassica vegetables are highl y regarded for their nutritional value. They provide high amounts of vitamin C and soluble fiber and are known to contain multiple nutritents with anticancer properties. Because of their structure, these vegetables may be partiall y protected from direct contact with pesticides by outer leaves or leaf canopy . **CULTURAL INFORMATION** Brassica Stalk and Stem vegetables are t ypicall y grown as row crops . More detailed information for individual crops can be found in the crop monographs in this volume. **PEST PROBLEMS** There are numerous insect pests , diseases and weeds that adversely impact the growth and quality

of Brassica stalk and stem vegetables. These insect s , weed s and pathogens often need to be controlled b y insecticides, herbicides and fungicides. Ty pical insect pests include cabbage aphi d, cabbage looper, Diamondback moth, imported cabbageworm and the striped flea beetle. Ty pical disease s include black rot, head rot, Alternaria leaf spot, blackleg, clubroot, downy mildew and white mold. More detailed information for pests of individual Brassica crops can be found in the monographs in this volume. A crop group regulation would facilitate the establishment of pesticide tolerances on numerous pesticides that are needed to control a wide diversity of Brassica H ead and S tem vegetable pests. **PROPOSED NEW**  **CROP GROUP** 

### The proposed Brassica Head and Stem Vegetable crop group proposal was initiated at the USDA/IR - 4 Crop Grouping Sy mposium in Washington, DC, October 2002 (see Attachment 3 for the Symposium proposal). This workgroup was Chaired by Dan Kunkel (IR - 4) and Co - Chaired by Tom Bloem, Hong Chen, Doug Dotson, Mary Lamberts, Yuen Shaung NG and Ray

Ratto. The revised crop group was further discussed and developed within the Brassica Vegetable Workgroup of the International Crop Grouping C onsulting Committee (I CGC C). This workgroup consist ed of 7 4 U.S. and Canadian crop or regulatory experts from agriculture commodity

groups, universities, agrichemical i ndustry , IR - 4 Project, USDA and EPA, and also 6 8 international crop or regulatory experts representing 2 6 countries. The Workgroup discussed and validated the pr oposed commodities. Tracey Switek (author , IR - 4 ) researched and updated the commodity monographs (included in this volume) as supporting**Page 5** 



### data . A list of references is provided at the end of the monographs (Attachment 5 ) . William Barney (author, IR - 4) reviewed and edited the monographs. Copies of partial referenc es used in the revision of the monographs are included as Volume s 2 o f this submission . An important aspect of developin g this new crop group wa s harmonization with the Codex Crop Classification of Foods and Animal Feeds. The Codex classification sy stem is currentl y under revision and revisions to the US system are used as a basis for the Codex revision. T he IR - 4/EPA Crop Grouping Working Group and the ICGCC are making every effort to collaborate with the revision of the Codex crop classification. In the current US sy stem, the Brassica (Cole) Leafy Vegetable Group 5 includes both a Head and S tem Brassica subgroup (5A) and a Leafy Brassica greens subgroup (5B). In the current Codex Crop Classification of Foods and Animal Feeds , Head and Flower head Brassica are included in Group 010, Brassica (cole or cabbage) vegetables, Head Cabbages, Flowerhead brassicas, while leafy Brassica vegetables are included in Group 013, Leafy vegetables (including Brassica leafy vegetables). IR - 4 (Bill Barney

and Tracey

Switek) and the EPA (Bernard Schneider, Ph.D) developed a joint ChemSAC proposals ( Attachment 1 ) . Proposal 1 was to “Transfer the Brassica Leaf

y Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables except Brassica Vegetables) to form a new Subgroup 4C (Leafy Brassica Vegetables) and rename Group 4 as Leafy Vegetable s and Crop Group 5 as the Head and Stem Brassica Vegetable Group. This proposal was developed because Leafy Vegatables and Brassica leafy vegetables are similar in growth pattern, leaf exposure and pesticide residues . Inclusion of Brassica leafy vegetables in a separate subgroup is desirable because of potentially different actions of herbicides on leafy Brassicas verses other leafy (non - Brassica) crops. The similarity of the two subgroups (4A and 5B) was borne out b y a comparison of existing tolerances. ChemSAC (s ee minutes

– Attachment 2 ) felt that moving the Brassica Leafy Vegetable Subgroup 4B into the L eafy Vegetable Group 4 would be justified by keeping it as a separate subgroup in L eafy Vegetable Group 4. ChemSAC a lso recommended that further research into a possible Subgroup 4C: Brassica Leaf

y Vegetables should be made into the representative commodity being either mustard greens or kale to avoid trade irritants with Canada. This proposal was incorporated in the recent IR - 4 Leafy

Vegetable submission (May 13, 2011) . Proposal 2 in the joint IR - 4 and EPA proposal ( Attachment 1 ) suggested that adding stalk and stem vegetables to Subgroup 4B (leaf petioles) would be compar able to Codex Group 017, Stalk and Stem Vegetables. The Codex Stalk and Stem group contains several petiole crops, including celery

and rhubarb, which are already members of Subgroup 4B. ChemSAC ( Attachment 2 ) agreed that combining stem and stalk vegetables into the Leaf petiole subgroup 4B was a good idea. Also, ChemSAC agreed that the stalk, stem and petiole vegetable could be a separate crop goup similar to Codex. Inan effort to harmonize with C odex, Stalk , Stem and Leafy petiole s were proposed as a separate crop group in a recent IR - 4 submission (June 2, 2011).**Page 6**  

### Kohlrabi is currently

in the Head and Stem Brassica subgroup 5A in the Brassica (Cole) Leafy Vegetables Crop Group 5. Kohlrabi with its expose d enlarged, bulb - like stem can have higher pesticide residues than some of the representative commodities of broccoli or cabbage (unpublished IR - 4 data). Therefore kohlrabi was proposed for inclusion in the proposed new Stalk, Stem and L eafy

Petiole crop group with other stalk and stem vegetables that are full y exposed to pesticides. Note that Florence fennel plants also have an enlarged bulbous leaf base and are also proposed for inclusion with other stalk and stem vegetables instead of the leafy petiole subgroup. Chinese mustard cabbage (gai cho y) is currentl y included in the Head and Stem Brassica subgroup 5A and is identified as Brassica campestris . A separate monograph for Chinese mustard cabbage is not included in the current edition of the “Food and Feed Crops of the United States”. Chinese mustard cabbage is listed as a common name in the bok choy ( Brassica rapa subs p. chinensis (L.) ) 

### monograph ( 085), under “ Mustard cabbage”. The USDA ARS Germplasm Resources Information Network (GRIN) database lists B. campestris as a sy nony m of B. rapa subsp. chinensis , which is considered to be a noxious weed . GRIN does have B. campestris subsp. chinensis as a s ynon ymof B. rapa subsp. chinensis (bok choy). The alternative common name “gai cho y” is also a common name for mustard greens, which is a different species entirel y ( Brassica juncea ) . An internet search for “Chinese mustard cabbage” returns mainly

results for gai choy

/mustard greens. Chinese mustard cabbage does not appear to be a distin c t crop, but a common name that refers to various leafy non - heading Brassica greens. Theref

ore Chinese mustard cabbage is not included in this proposed revision to the Brassica Head and Stem crop group 5. Cavalo broccoli is also currentl y listed in the Head and Stem Brassica subgroup 5A and is identified as Brassica oleracea var. botrytis . This is the same species as cauliflower. An internet search on cavalo broccolo returned few results, some of which referred to a cultivar of sprout ing broccoli and others which u sed it as a s ynonym for Romanesco broccoli (which is actuall y a t ype of cauliflower). A search on Brassica oleracea var. botrytis returned onl y references to cauliflower. Cavalo broccolo may have been a common name applied to various ty pes of broccoli or cauliflower in the past. Therefore cavalo broccoli has not been included in this proposed revision for the Brassica Head and Stem crop group. Selection of representative commodities should be based on a representative commodity that is most likely

to : (1) contain the highest residues; (2) be major in terms of production and/or consumption and (3) similar in morphology , growth habit, pest problems and edible portion to the related commodities with in a group or subgroup. Based on these criteria, the cur rent representative commodities (broccoli or cauliflower and cabbage) for subgroup 5A are recommended to remain as representative crops for the revised Brassica Head and Stem Vegetable crop group. Table 1 includes US, Codex and EU tolerances for Brassica H ead and Stem vegetables for broccoli, cabbage, cauliflower , napa cabbage and Brussels sprouts. The majority of US and EU tol erances are based on crop group tolerances . Production statistics (Table 2) are only provided for “Cabbages and other brassicas” and for “Cauliflowers and broccoli”. Table 3 shows a comparison of the Codex Classification of Foods and Animal Feeds, the EU regulations and the proposed US revision for the Brassica Stalk and Stem Vegetable crop group. This revised crop group r egulation would benefit growers and consumers, save considerable**Page 7** 



### taxpaye r’s money

on residue studies, save time for government agencies on review of residue data and facilitate the establishment of import tolerances. **PROPOSED REPRESENTATIVE COMMODITIES**  **AND SUBG ROUPS**  

### Crop Group **Proposed**

**Rep. Commodities**  **Proposed Commodities Brassica**  **Head Vegetable**  **Crop Group 5**  **Broccoli or**

**Cauliflower and Cabbage**  Broccoli ; Brussels sprouts ; Cabbage, Head;

Cabbage, Chinese (napa); Cauliflower

**SUGGESTED INTERIM TOLERAN CE EXPRESSION**  **S** 

### Until the new crop group is published in 40 CFR, the author suggests that the Minor Use Branch of the Registration Division and the ChemSAC, EPA/OPP approve the revised crop group and establish the following interim tolerance expressions to be used in tolerance petitions: Crop Subgroup 5 . Brassica Head and Stem Vegetables : Broccoli Brussels sprouts Cabbage, head Cabbage, Chinese (napa) Cauliflower The above proposed interim tolerance expressions would facilitate tolerance establishment of crop protection products in or on Brassica Head and Stem Vegetables, without requiring additional residue data for all the commodities proposed in the crop group.**Page 8** 



### Table 1. Tolerances established on Proposed Brassica Head and Stem Vegetables (FASonline: mrldatabase.com; tolerances as of June 7, 2011; note that shading indicates a crop group tolerance) **Broccoli (ppm) Cabbage (ppm)**  **Cauliflower (ppm)** Com pound US Codex EU US Code x EU US Codex EU Acephate -- -- -- -- -- -- 2 -- 0.02 Acetamiprid 1.2 -- 0.01 1.2 -- 0.01 1.2 -- 0.01 Acibenzolar - S - methyl 1 -- 0.02 1 -- 0.02 1 -- 0.02 Azoxystrobin 3 5 5 3 5 5 3 5 5 Benoxacor 0.01 -- -- 0.01 -- -- 0.01 -- -- Bensulide 0.15 -- -- 0.15 -- -- 0.15 -- -- Beta - cyfluthrin 2.5 -- 0.05 2.5 -- 0.3 2.5 2 0.05 Bif enthrin 0.6 -- 0.2 4 -- 1 0.6 -- 0.2 Boscalid 3 5 5 3 5 5 3 5 5 Buprofezin 12 -- 0.05 12 -- 0.05 12 -- 0.05 Captan 0.05 -- 0.02 0.05 -- 0.02 0.05 -- 0.02 Carbaryl 10 -- 0.05 21 -- 0.05 10 -- 0.05 Carfentrazone - ethyl 0.1 -- 0.01 0.1 -- 0.01 0.1 -- 0.01 Chlorantraniliprole 4 -- 1 4 -- 2 4 -- 0.01 Chlorothalonil 5 5 3 5 1 3 5 1 3 Chlorpyrifos 1 2 0.05 1 1 1 1 0.05 0.05 Clethodim 3 -- 0.5 3 -- 0.5 3 -- 0.5 Clomazone -- -- -- 0.1 -- 0.01 -- -- -- Clopyralid 2 -- 0.5 2 -- 0.5 2 -- 0.5 Clothianidin 1.9 -- 0.02 1.9 -- 0.02 1.9 -- 0.02 Cryolite 7 -- -- 7 -- -- 7 -- -- Cy azofamid 1.2 -- 0.01 1.2 -- 0.01 1.2 -- 0.01 Cyfluthrin 2.5 -- 0.05 2.5 -- 0.3 2.5 2 0.05 Cy permethrin 2 1 (1 2 1 1 2 1 0.5 Cy prodinil 1 -- 0.05 1 -- 0.05 1 -- 0.05 Cy romazine 1 1 0. 05 10 -- 0.05 10 -- 0.05 d - Phenothrin 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05 DCPA 5 -- 0.5 5 -- 5 5 -- 5 Diazinon 0.7 0.5 0.01 0.7 0.5 0.5 0.7 -- 0.01 Difenoconazole 1.9 0.5 0.2 1.9 0.2 0.2 1.9 0.2 0.2 Dimethoate 2 -- -- -- -- -- 2 2 -- Dimethomorph 2 1 0.05 2 2 0.05 2 -- 0.05 Dinotefuran 1.4 -- -- 1.4 -- -- 1.4 -- -- Disulfoton 0.75 (time limited) 0.5 0.02 0.75 (time limited) 0.5 0.02 0.75 (time limited) 0.5 0.02**Page 9** 



### Table 1. Tolerances established on Proposed Brassica Head and Stem Vegetables (FASonline: mrldatabase.com; tolerances as of June 7, 2011; note that shading indicates a crop group tolerance) **Broccoli (ppm) Cabbage (ppm)**  **Cauliflower (ppm)** Compound 

### US Codex EU US Codex EU US Codex EU Emamectin 0.05 -- 0.01 0.05 -- 0.01 0.05 -- 0 .01 Endosulfan 3 -- 0.05 4 -- 0.05 2 -- 0.05 Esfenvalerate 1 -- 0.02 3 -- 0.1 0.5 -- 0.02 Ethoprop -- -- -- 0.02 -- 0.02 -- -- -- Fenamidone 5 -- 0.02 5 -- 0.02 5 -- 0.02 Fenpropathrin 3 -- 0.01 3 -- 0.01 3 -- 0.01 Flonicamid 1.5 -- 0.05 1.5 -- 0.05 1.5 -- 0.05 Fluazinam 0.01 -- 0.05 0.01 -- 0.05 0.01 -- 0.05 Flubendiamide 3 -- 0.01 3 -- 0.01 3 -- 0.01 Fludioxonil 2 0.7 0.05 2 2 0.05 2 -- 0.05 Fluopicolide 5 2 2 5 -- 0.2 5 2 2 Flutolanil 0.1 -- 0.05 0.1 -- 0.05 0.1 -- 0.05 Fosetyl - Al 60 -- 10 60 -- 10 60 -- 10 Gamma Cyhalothrin 0.4 0.5 -- 0.4 0.3 -- 0.4 0.5 -- Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- 0.1 Imidacloprid 3.5 0.5 0.5 3.5 0.5 0.5 3.5 0.5 0.5 Indoxacarb 12 0.2 0.3 12 3 3 12 0.2 0.3 Inorganic bromide -- -- -- 50 100 30 -- -- -- Ipro dione 25 25 0.1 -- -- -- -- -- -- Lambda Cyhalothrin 0.4 0.5 0.1 0.4 0.3 0.2 0.4 0.5 0.1 Malathion 8 -- 0.02 8 -- 0.02 8 -- 0.02 Mancozeb 7 -- 1 9 5 3 -- -- -- Mandipropamid 3 2 2 3 3 3 3 -- 0.01 Maneb 10 -- 1 10 5 3 10 -- 1 Metalaxyl 2 0.5 0.2 1 0.5 1 1 0.5 (0.2 Metaldehyde 2.5 -- 1 2.5 -- 1 2.5 -- 1 Methamidophos -- -- -- -- -- -- 0.5 -- 0.02 Methomyl 3 -- 0.02 5 -- 0.02 2 -- 0.02 Methoxyfenozide 7 3 0.02 7 7 0.02 7 -- 0.02 Mevinphos 1 -- 0.01 1 -- 0.01 1 -- 0.01**Page 10**  

### Table 1. Tolerances establis hed on Proposed Brassica Head and Stem Vegetables (FASonline: mrldatabase.com; tolerances as of June 7, 2011 ; note that shading indicates a crop group tolerance) **Broccoli (ppm) Cabbage (ppm)**  **Cauliflower (ppm)** 

### Compound US Codex EU US Codex EU US Code x EU Naled 1 -- -- 1 -- -- 1 -- -- Napropamide 0.1 -- 0.05 0.1 -- 0.1 0.1 -- 0.1 Novaluron 0.5 -- 0.01 0.5 -- 0.01 0.5 -- 0.01 Oxydemeton - methyl 1 -- 0.01 2 -- 0.01 1 0.01 0.01 Oxyfluorfen 0.05 -- 0.05 0.05 -- 0.05 0.05 -- 0.05 Paraquat dichloride 0. 05 -- 0.02 0.05 -- 0.02 0.05 -- 0.02 Pendimethalin 0.1 -- 0.05 0.1 -- 0.05 0.1 -- 0.05 Pentachloronitrobenzene 0.1 0.05 0.02 0.1 0.1 0.02 0.1 -- 0.02 Permethrin 2 2 0.05 6 5 0.05 0.5 0.5 0.05 Pymetrozine 0.5 -- 0.02 0.5 -- 0.05 0.5 -- 0.02 Py raclostro bin 5 0.1 0.1 5 0.2 0.2 5 0.1 0.1 Py ridalyl 3.5 -- 0.01 3.5 -- 0.01 3.5 -- 0.01 Py ridate 0.03 -- 0.05 0.03 -- 0.05 0.03 -- 0.05 Py riproxyfen 0.7 -- 0.05 0.7 -- 0.05 0.7 -- 0.05 S - metolachlor 0.6 -- 0.05 0.6 -- 0.05 0.6 -- 0.05 Sethoxydim 5 -- 0.5 5 -- 0.5 5 -- 0.5 Spinetoram 2 -- 0.05 2 -- 0.05 2 -- 0.05 Spinosad 2 2 2 2 2 2 2 2 2 Spiromesifen 2 -- 0.02 2 -- 0.02 2 -- 0.02 Spirotetramat 2.5 1 1 2.5 2 (2 2.5 1 1 Sulfentrazone 0.2 -- -- 0.2 -- -- 0.2 -- -- Tebufenozide 5 0.5 0.5 5 5 5 5 -- 0.5 Th iamethoxam 4.5 -- 0.2 4.5 -- 0.2 4.5 -- 0.2 Thiodicarb 7 -- 0.02 7 -- 0.02 7 -- 0.02 Tralomethrin 0.5 -- -- -- -- -- -- -- -- Triflumizole 8 -- 0.1 8 -- 0.1 8 -- 0.1 Trifluralin 0.05 -- 0.5 0.05 -- 0.5 0.05 -- 3 Zeta - cy permethrin 2 1 1 2 1 1 2 1 0.5**Page 11**  

### Table 1. Tolerances established on Proposed Brassica Head and Stem Vegetables (FASonline: mrldatabase.com; tolerances as of June 7, 2011; note that shading indicates a crop group tolerance) **Cabbage, Napa (ppm) Brussel Sprouts (ppm)**  Com pound US Codex EU US Codex EU Acephate -- -- -- 3 -- 0.02 Acetamiprid 1.2 -- 0.01 1.2 -- 0.05 Acibenzolar - S - methyl 1 -- 0.02 1 -- 0.02 Azoxystrobin 3 -- 5 3 5 5 Benoxacor 0.01 -- -- 0.01 -- -- Bensulide 0.15 -- -- 0.15 -- -- Beta - cyfluthrin 2.5 -- 0.3 2.5 -- 0.2 Bifenthrin 0.6 -- 0.05 0.6 -- 1 Boscalid 3 30 30 3 5 5 Buprofezin 12 -- 0.05 12 -- 0.05 Captan 0.05 -- 0.02 0.05 -- 0.02 Carbaryl 10 -- 0.05 10 -- 0.05 Carfentrazone - ethyl 0.1 -- 0.01 0.1 -- 0.01 Chlorantraniliprole 4 20 20 4 -- 0.01 Chlorothalonil 5 -- 0.01 5 5 3 Chlorpyrifos 1 1 0.5 1 -- 0.05 Clethodim 3 -- 1 3 -- 0.5 Clopyralid 2 -- 1 2 -- 0.5 Clothianidin 1.9 -- 0.02 1.9 -- 0.02 Cryolite -- -- -- 7 -- -- Cy azofamid 1.2 -- 0.01 1.2 -- 0.01 Cyfluthrin 2.5 -- 0.3 2.5 -- 0.2 Cy permethrin 2 0 .7 1 2 1 1 Cy prodinil 1 -- 0.05 1 -- 0.05 Cy romazine 10 -- 0.05 10 -- 0.05 d - Phenothrin 0.01 -- 0.05 0.01 -- 0.05 DCPA 5 -- 0.5 5 -- 0.5 Diazinon 0.7 0.05 0.05 0.7 -- 0.01 Difenoconazole 1.9 -- 2 1.9 0.2 (0.2 Dimethoate -- -- -- 5 (Regional) 0.2 -- Dimethomorph 2 -- 0.05 2 -- 0.05 Dinotefuran 1.4 -- -- 1.4 -- -- Disulfoton -- -- -- 0.75 (Time limited) 0.5 0.02 Emamectin 0.05 -- 0.01 0.05 -- 0.01 Endosulfan -- -- -- 2 -- 0.05 Fenamidone 5 -- 0.02 5 -- 0.02 Fenpropathrin 3 -- 0.01 3 -- 0.01 Flo nicamid 1.5 -- 0.05 1.5 -- 0.05 Fluazinam 0.01 -- 0.05 0.01 -- 0.05**Page 12**  

### Table 1. Tolerances established on Proposed Brassica Head and Stem Vegetables (FASonline: mrldatabase.com; tolerances as of June 7, 2011, 2011; note that shading indicates a crop grou p tolerance) **Cabbage, Napa (ppm) Brussel Sprouts (ppm)**  Com pound US Codex EU US Codex EU Flubendiamide 3 -- 0.01 3 -- 0.01 Fludioxonil 2 -- 0.05 2 -- 0.05 Fluopicolide 5 -- 0.1 5 0.2 0.2 Flutolanil 0.1 -- 0.05 0.1 -- 0.05 Fosetyl - Al 60 -- 10 60 -- 10 Gamma Cyhalothrin 0.4 -- -- 0.4 -- -- Glyphosate 0.2 -- 0.1 0.2 -- 0.1 Imidacloprid 3.5 -- 0.5 3.5 0.5 0.5 Indoxacarb 12 -- 0.2 12 -- 0.1 Lambda Cyhalothrin 0.4 -- 1 0.4 -- 0.05 Malathion 8 -- 0.02 8 -- 0.02 Mandipropamid 3 25 25 3 -- 0.01 Maneb 10 -- 0.5 10 -- 2 Metalaxyl 0.1 -- 0.05 2 0.2 0.05 Metaldehyde 2.5 -- 1 2.5 -- 1 Methamidophos -- -- -- 0.5 -- 0.01 Methomyl 5 -- 0.02 2 -- 0.05 Methoxyfenozide 7 -- 0.02 7 -- 0.02 Naled -- -- -- 1 -- -- Napropamide 0.1 -- 0.05 0.1 -- 0.1 Novaluro n 0.5 -- 0.01 0.5 -- 0.01 Oxydemeton - methyl -- -- -- 1 -- 0.01 Paraquat dichloride 0.05 0.07 0.02 0.05 -- 0.02 Pendimethalin 0.1 -- 0.05 0.1 -- 0.05 Pentachloronitrobenzene 0.1 -- 0.02 0.1 -- 0.02 Permethrin -- -- -- 1 1 0.05 Phosphine 0.01 -- 0.05 - - -- -- Pymetrozine 0.5 -- 0.2 0.5 -- 0.02 Py raclostrobin 5 -- 0.02 5 0.3 0.2 Py ridalyl 3.5 -- 0.01 3.5 -- 0.01 Py ridate 0.03 -- 0.05 0.03 -- 0.05 Py riproxyfen 0.7 -- 0.05 0.7 -- 0.05) S - metoachlor 0.6 -- 0.05 0.6 -- 0.05 Sethoxydim 5 -- 1 5 -- 0.5 Spinetoram 2 -- 0.05 2 -- 0.05 Spinosad 2 10 2 2 2 2**Page 13**  

### Table 1. Tolerances established on Proposed Brassica Head and Stem Vegetables (FASonline: mrldatabase.com; tolerances as of June 7, 2011; note that shading indicates a crop group tolerance) **Cabb age, Napa (ppm)**  **Brussel Sprouts (ppm)** Com pound US Codex EU US Codex EU Spiromesifen 2 -- 0.02 2 -- 0.02 Spirotetramat 2.5 7 7 2.5 -- 0.3 Sulfentrazone 0.2 -- -- 0.2 -- -- Tebufenozide 5 10 0.5 5 -- 0.5 Thiamethoxam 4.5 -- 0.2 4.5 -- 0.2 Triflumizol e 8 -- 0.1 8 -- 0.1 Trifluralin 0.05 -- 0.5 0.05 -- 0.5 Zeta - cy permethrin 2 0.7 1 2 1 1**Page 14**  

### Table 2 . Brassica Head and Stem Production in 200 9 (FAOSTAT) (FAOSTAT: http://faostat.fao.org/site /566/default.aspx , results as of June 12 , 20 1 1 ) **Countries/ Regions**  **Cabbages and**

**other brassicas Cauliflo** **wers and broccoli**  **Au stralia**  2 , 060 ha

78 , 075 tonnes 3 , 121 ha

70 , 286 tonnes **New Zealand**  765 ha

42 , 118 tonnes 836 ha

42 , 000 tonnes **United States** 26 , 510 ha

909 , 450 tonnes 14 , 164 ha

302 , 450 tonnes **Af rica**  126 , 141 ha

2 , 250 , 106 tonnes 16 , 136 ha

317 , 963 tonnes **North A merica**  35 , 208 ha

1 , 099 , 049 tonnes 16 , 478 ha

343 , 502 tonnes **Central A merica**  34 , 711 ha

365 , 947 tonnes 31 , 821 ha

460 , 845 tonnes **South A merica**  14 , 006 ha

361 , 169 tonnes 119 , 312 ha

132 , 268 tonnes **As ia**  1 , 618 , 000 ha

48 , 173 , 332 tonnes 847 , 116 ha

16 , 168 , 161 tonnes **Europe** 442 , 961 ha

11 , 745 , 676 tonnes 128 , 857 ha

2 , 335 , 532 tonnes **World Total** 2 , 286 , 717 ha

64 , 326 , 757 tonnes 1 , 163 , 862 ha

19 , 872 , 263 tonne s 

### Not e: This table reports only Brassica Head and Stem Vegetables available on the FAO website.**Page 15**  

### Table 3 . Crop Group Comparison s for Brassica Head and Stem Vegetables CODEX Crop Group 0 10 , Brassica (cole or cabbage) vegetables, Head Cabbages, Flowerhead brassicas ; proposed revised Brassica Head US Crop Group and EU Crop List of Regulation 2 (1) (iv) **Row #**  **Codex Proposed**  **US EU Crop List or Regulation**  **Comm odity Nam**  **e and Code**  **Botanical Nam e**  **Comm odity Nam**  **e Botanical Nam**  **e Comm**  **odity Nam e**  **Botanica l Nam**  **e** 1 Broccoli, VB 0400 Brassica oleracea L.,

convar. botrytis L., var. italica Plenck Broccoli Brassica oleracea L. var. italica Plenck Broccoli , 0241010 [Flowering brassica] Brassica oleracea

var. italica 2 Broccoli, Chinese , VB 0401 Brassica ca mpestris L.,

var. alboglabra Bailey Proposed for inclusion in subgroup 4B, Brassica leafy vegetables (Crop Group 4, Leafy Vegetables) The leaf morphol ogy of Chinese broccoli is of a leafy nature rather than forming a tight head similar to other members of the Head and Stem subgroup and can have higher residues than the representative commodities -- --

3 Brussels sprouts, VB 0402 Brassica oleracea L.,

convar. oleracea L., var . gemmifera DC. Brussels sprouts Brassica oleracea L. var. gemmifera (DC.) Zenker Brussels sprouts, 0242010 [Head brassica] Brassica oleracea

var. gemmifera 4 Cabbages, Head, VB 0041 Brassica oleracea L.,

convar. capitata L., serveral var. and cvs. Cabbage, Head Brassica oleracea L. var. capitata L. Head cabbage 0242020 [Head brassi ca] Brassica oleracea

convar. capitata 5 -- -- Cabbage, Chinese (napa) Brassica rapa L. subsp. pekinensis (Lour.) Hanelt Chinese cabbage 0243010 [Leafy brassica] Brassica pekinensis 6 Cauliflower Brassica oleracea L., convar. botrytis L., var. botrytis L ., several cvs (white and green) Cauliflower Brassica oleracea L. var. botrytis L. Cauliflower, 0241020 [Flowering brassica] Brassica oleracea

var. botrytis 7 -- -- Cavalo broccolo Included with cauliflower (same species) -- -- 8 Kohlrabi Brassica olera cea L., convar. acephala , var. gongylodes Proposed for inclusion in Stalk, Stem and Leafy Petiole Crop Group Kohlrabi has an enlarged, bulb - like stem fully exposed to pesticides and can have higher pesticide residues than the representative commodities of broccoli or cabbage Kohlrabi 0244000 [Leafy brassica] Brassica oleracea

convar. acephala, var. gonglodes**Page 16**  ATTACHMENT 1. CHEMSAC PROPOSAL, MAY 5, 2010**Page 17**  

### AND **UNITED STA TES ENVIRONMENTA**  **L PROTECTION A GENCY**  **WA SHINGTON, D.C. 20460**  **OFFICE OF CHEMICAL SAFETY AND** 

**POLLUTION PREVENTION**



### MEMORANDUM **DATE** : **May 5**  **, 2010 SUBJECT**  : **Crop Grouping**

**– Joint**  **Propo sal I: Options for Revising the Leafy** 

**Vegetable Crop G**  **roup 4 [**  **40 CFR § 180.41 (c) (5)**  **] and the Brassica**  **Leafy Vegetable Crop Group 5 [**  **(40 CFR § 180.41 (c) (6)**  **] .**  **PC Code:** NA **DP Barcode:** NA **Decision No.: NA Registration No.**  **:** NA **Petition No.:** NA **Reg ulatory Action:**  Crop Grouping Regulation **Risk Assessment Type: None Case No.:**  NA **T XR No.:**  NA **CAS No.:** NA **MRID No.: NA 40 CFR:**  180.41 (c) (5) and 180.41 (c) (6) **FROM** : Bill Barney , Crop Grouping Manager Chairman, ICGCC

Tracy Switek, Assistant Coor dinator IR - 4 Project Headquarters **AND** Bernard A. Schneider, Ph.D., Senior Plant Phy siologist

Chemistry

and Exposure Branch Health Effects Division (7509P)**Page 18**  

### THROUGH : William Donovan, Ph.D. and Michael Dohert y, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC) Health Effects Division (7509P) **TO** : ChemSAC,

Denise MacGillivray , PMRA , and Barbara Madden, Minor Use Officer , RD (7505P) **cc** : IR - 4 Project, Jerry Baron, Dan Kunkel, Debbie Carpenter, and Van Starner . **BACKGRO UND**  **AND ACTION REQUESTED** : As part of the Crop Grouping revision effort, William P. Barney , Crop Grouping Project Coordinator and Tracey Switek , Assistant Coordinator, USDA Interregional Research Project No. 4 (IR - 4) have been researching the revision of Crop Group 4, Leafy Vegetables, except Brassica vegetables and its subgroups and the Brassica leafy vegetable crop group 5 and its subgroups. During discussions with Bernie Schneider, and various members of the International Crop Grouping Consulting Comm ittee several suggestions have come up which IR - 4 would like to have ChemSAC review and provide their expert suggestions prior to the further development of these crop groups. IR - 4 feels that these proposed changes would help us harmonize the crop grou ps more closel y with Codex, provide flexibility to the growers, and more accuratel y reflect the pesticide residue levels on these vegetable crops. There are three proposals for ChemSAC to consider, and for discussion purposes we will list the current C rop Groups 4 and 5 in Appendix I . Appendix II shows all the possible changes that could occur to the Crop group 4 L eafy Vegetable, while Appendix III shows all the possible changes that could occur to the Crop group 5 Brassica Leafy Vegetable. **IR -**  **4 Prop osal 1**  **: ‘Transfer the Brassica Leafy Vegetable**  **Subgroup 5B to Crop**  **Group 4 (Leafy Vegetables except Brassica Vegetables) to form a new Subgroup 4**  **C (Leafy**  **Brassica Vegetables)**  **and rename Group 4 as Leafy Vegetable and Crop Group 5 as the Head and Stem Brass**  **ica Vegetable Group’.** Leafy vegetables and Brassica leafy vegetables are grouped separatel y in the U.S. crop grouping s ys tem. However, non - Brassica leafy vegetables and Brassica leafy vegetables are similar to each other in growth pattern and leaf expo sure. Brassica leafy vegetables more closel y resemble non - Brassica leafy vegetables in this manner than they do with Crop Subgroup 5A the Brassica head and stem vegetables with which they are currentl y grouped. One option considered was to combine the tw o leafy vegetables into one subgroup, however, after comments from a member of the IC GCC as well as consulting with IR - 4 weed scientist Dr. Marija Arsenovic, grouping these vegetables**Page 19**  

### together within a single subgroup was found to be undesirable due to pot entially differing actions of some herbicides on leafy Brassicas verses other leafy (non - Brassica) crops. Another option would be to make a separate Leafy Brassica greens subgroup 4C. This subgroup would make Group 4 more comparable to the Codex Group 0 13, Le af y vegetables (including Brassica leafy vegetables) . Codex has long grouped all leafy vegetables together and this move would allow our sy stem to harmonize more closel y with theirs, while still maintaining the integrity of existing herbicide registrations and allowing for registrations on a single subgroup for those herbicides which would otherwise be impractical for use on the entire group. The similarity

of these two existing subgroups is borne out by a comparison of existing tolerances. Based on the existing tolerances shown in Tables 1, 2 and 3 on crop subgroups 4A, 5A, and 5B it is clear that the levels of residues found in Subgroup 5B (Leafy Brassica greens) are closer to the levels of the same chemical found in Subgroup 4A (Leafy

Greens) than those of Subgroup 5A (Brassica Head and Stem Vegetables). Moving the members of the Brassica Leafy Vegetables into group 4 would allow for greater accuracy

when setting tolerances for crop groups 4 and 5. This proposed move has received support from members of the ICGCC, particularl y due to the recent practice of growing Brassica and non - Brassica leafy vegetables together for “baby greens” and salad mixes. **T able 1. Comparison of tolerances between Crop Subgroup 4A (Leafy greens),**  **Subgroup 5A (Head and stem Brassica), and**  **S ubgroup 5B (Leafy Brassica greens).**  **Existing tolerances by subgroup Subgroup:**  **Chemical: 4A**  **5B 5A**  **Cy prodinil**  30 10 1 **Fludioxonil** 30 10 2 **Me thoxyfenozide**  30 30 7 **Spiromesifen** 12 12 2 **Tebufenozide** 10 10 5 **Triflumazole** 35 4 0 8**Page 20**  

### Table 2. Comparisons between the Leafy Vegetable subgroups 4A, 5B **, and 5A.** 

**Com pa**  **ri so**  **n of**

**s ubgroup t** **ole ra**  **nc es**  **be tw**  **een le**  **af**

**y ve**  **ge ta**  **bl es** 

**an d**  **Br as** 

**si ca**  **v eg**  **et ab**  **le s** 

0 5 10 15 20 25 30 35 40 45

Cy pr od ini l Fl udi ox onil Meth oxy fenoz ide Sp

ir omes if en Te buf eno zi de Tr

if lu maz ol e

**Che mi**  **cal p** **p m**  4A 5B 5A



### Table 3. More Visual **Comparisons between the Leafy Vegetable subgroups 4A, 5B and 5A.**  **Co mp**  **arision of subgroup tole rance**  **s b et**  **we en**  **le afy**  **veg et**  **able s an**  **d Brassica v eg**  **et able**  **s**

0 5 10 15 20 25 30 35 40 45CyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazoleCyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazoleCyprodinilFludioxonilMethoxyfenozideSpiromesifenTebufenozideTriflumazole

4A 5B 5A **ppm Page**  **21** 

### ChemSAC **Recommendation for Proposal 1:**

    **IR -**  **4 Proposal 2: ‘**  **Add St**  **alk and S**  **tem vegetables (currently orphans) to existing Subgroup 4B (Leaf Petioles) to form a new Subgroup 4B (Stalk, Stem, and Petiole**  **Vegetables) ’:**  An amended Subgroup 4B would be comparable to Codex Group 017, Stalk and Stem Vegetables. The p roposal to add stalk and stem vegetables to the existing leaf petiole subgroup was made to more closel y harmonize with Codex. The Codex Stalk and Stem group contains several petiole crops, including celery and rhubarb, which are already members of Subgrou p 4B. It seems to be preferable to add the stalk and stem vegetables to the existing subgroup, rather than to form a new separate crop group for stalk, stem, and petiole vegetables because man y leaf y vegetables are also used as stalk, stem, or petiole crops. In some cases the petioles and the leafs are used as separate and distinct commodities, and in others the plant is harvested as a stalk vegetable when very young and later is harvested as a leafy

vegetable. In these cases, if stalk, stem, and petiol e vegetables were in a separate crop group, a large number of these crops would also have to be Crop Group 4, which would add a level of complexity to setting tolerances on these groups. Although there was not enough available data to perform a compariso n on the existing tolerances of the stalk and stem vegetables and the petiole vegetables, the pesticide exposure for these crops should be very similar to each other based on the morphology

of the structures involved. **ChemSAC Recommendation for Proposal**  **2 :** 

   **Page 22**  

### IR**- 4 Proposal**  **3 : ‘Option Either**  **Add a New Subgroup A**  **quatic V**  **egetables (4 D**  **) to**  **the Leafy Vegetable Group 4 or**  **Establish an**  **Entirely New Cr**  **op G**  **roup Called**  **Aquatic Vegetable Crop Group’.** Either making an aquatic vegetables subgroup or esta blish an entirely

new Aquatic Vegetable crop group would allow for inclusion of those vegetables grown either partially or totally submerged. Although Codex currentl y places aquatic leafy vegetables in the same group with other leafy vegetables, we feel that these crops would be exposed to different pesticide use patterns. This is due to the distinctive challenges in applying pesticides to an aquatic system that are not present in land based agricultural sy stems, as well as to the difference that water makes in the quantity of residues found. Placing these crops in a separate subgroup or group would accommodate the different use patterns that might be required for applications on these aquatic crops as well as the different levels of residue that might b e found due to the presence of large amounts of water in the system. Placing the aquatic vegetables in a separate subgroup would allow registrants not wishing to pursue tolerances on aquatic vegetables due to different registration issues to still seek t olerances for subgroups 4A, 4B, or 4C. Also placing the aquatic vegetables in a new crop group would allow the group to expand beyond simpl y aquatic leafy vegetables to include other kinds of aquatic vegetables which might share similar challenges in cro p protection and use patterns. We seek ChemSAC recommendation in regards to the placement of the aquatic vegetables as either a separate crop group or a subgroup of Crop Group 4. **ChemSAC Recommendation for Proposal**  **3 :** 

   **Page 23**  

### APPENDIX I: THE CURRENT **CROP GROUP 4 LEAFY VEGETABLE, EXCEPT BRASSICA**  **AND CURRENT CROP GROUP 5 BRASSICA LEAFY**  **VEGETABLES FOR REFERENCE PURPOSES:**  **CURRENT CROP GROUP 4 LEAFY VEGETABLE, EXCEPT BRASSICA** 

### : **Group Subgroups 4A and 4B**  **Representative**

**Commodity Commodities** 

**Crop Subgr oup 4A:**  **Leafy g**  **reens** Head lettuce, leaf

lettuce, and spinach Amaranth; arugula; chervil; chry santhemum, edible - leaved; chry santhemum, garland; corn salad; cress, garden; cress, upland; dandelion; dock; endive; lettuce; orach; parsley ; purslane, garden; pur slane, winter; radicchio; spinach; spinach, New Zealand; spinach, vine. **Crop Subgroup 4B: Leaf**  **p etioles**  Celery Cardoon; celery ; celery , Chinese; celtuce; fennel, Florence; rhubarb;

Swiss chard And **CURRENT CROP GROUP 5 BRASSICA**  **LEAFY VEGETABLE S**  **Grou p Subgroups 5 A**  **and 5B Representative** 

**Commodity Commodities**  **Crop Subgroup 5A: Head and stem Brassica**  Broccoli or cauliflower, and cabbage Broccoli,; Chinese broccoli; Brussels

sprouts; Cabbage; Chinese cabbage, napa; Chinese mustard cabbage; cauliflow er; cavalo broccoli; kohlrabi **Subgroup 5B: Leafy Brassica greens**  Mustard greens Broccoli raab; Chinese cabbage, bok choy ; collards; kale; mizuna; mustard greens; mustard spinach; rape greens**Page 24**  **APPENDIX II. POSSIBLE CHANGES TO CROP GROUP 4 LEAFY VE GETABLE.**  **Revised Group 4: Leafy Vegetables**  **Representative Comm**  **odity Comm**  **odities 1** 

Revised Subgroup 4A: Leafy

Greens Leaf lettuce and spinach Alexanders; amaranth; amaranth, Chinese; arugula; aster, Indian; beet, leaves; bellflower, Chinese; bitter me lon (leaves); blackjack; cassava (leaves); cat’s whiskers; celtuce (leaves); chervil; chicory (radicchio leaves and Belgian endive); chipilin; chrysanthemum, edible - leaved; chrysanthemum, garland; corn salad; cosmos; cow pea; cress, garden; cress, upland; d andelion; dock; dokudami; ebolo; endive; fameflower; feather cockscomb; fern, edible; foo yip; good - king - henry; gourd, edible (leaves); grains of selim; hibiscus, sunset; honewort; huauzontle; jute; lambsquarter; lettuce; lettuce, bitter; lettuce, head; le ttuce, leaf; maca (leaves); mallow; marshmarigold; milk thistle; mugwort, white; nettle, nightshade, African; okra (leaves); orach; pak waan; paragrass; parsley; parsnip (leaves); pennywort, Asiatic; pepper leaf; perilla; primrose, English; pumpkin (leaves ); pum pkin, fluted (leaves); purslane, garden; purslane, winter; radish (leaves); radish, Oriental (leaves); rampion (leaves); rhodiola; rocket, wild; roselle (leaves); salsify (leaves), salsify, black (leaves) spinach; spinach, buffalo; spinach, Malabar (formerly spinach, vine), spinach, Tanier; spinach, New Zealand; sweet potato, leaves; Swiss chard, leaves, Ullucu, leaves; velvet plant; violet, Chinese; watercress, leaves; yam, true, leaves **Revised Subgroup 4B: Stalk, Stem**  **, and Leaf Petiole Vegetables**  Celery Agave (stalk); alexanders (petiole); arracacha (stems); asparagus; asparagus, sea; bamboo (shoots), burdock, edible; cardoon; celery; celery, Chinese; celtuce (stem); fennel, Florence; fuki; garlic (stalk); kale, sea; knotweed; mioga; rhubarb; Sw iss chard (petioles), udo, watercress (above - ground rhizome functioning as a stem) **New Subgroup 4C: Brassica Leafy Vegetables**  Mustard greens Broccoli raab; cabbage, Chinese (bok choy); collards; kale; mizuna; mustard greens; mustard spinach; rape greens **New Subgroup 4D: Aquatic Leaf Vegetables**  **Or New Crop Group: Aquatic**  **Vegetables Water spinach**  Bamboo, water; caltrop, water; cattail, common; dropwort, water; euryale; lotus leaves; spinach, water; watershield, white

snowflake 1: All commodities in these subgroups are subject to changes or additions pending further research.**Page 25**  **APPENDIX III. POSSIBLE CHANGES TO CROP GROUP 5 BRASSICA LEAFY VEGETABLE TO BECOME HEAD AND STEM BRASSICA GROUP.**  

### Head and Stem **Brassica Group 5 -**  **10 Representative**  **Commodity C**  **ommodities** No Subgroups Broccoli or

cauliflower, and cabbage Broccoli,; Chinese broccoli; Brussels

sprouts; Cabbage; Chinese cabbage, napa; Chinese mustard cabbage; cauliflower; cavalo broccoli; kohlrabi**Page 26**  ATTACHMENT 2 . CHEMSAC MINUTE S, M AY 19, 2010**Page 27**  

### Subject: **Minutes of the 05/19/** **2010 ChemSAC Meeting To:**  **HED’s Chemistry Interest Group From:**  **HED’s Chemistry Science Advisory Council (ChemSAC) Attendees**  : Will Donovan (Chair), Thurston Morton (Minutes) , Chris Olinger, Tom Bloem, Bill Dre w, George Kramer, Meheret Negussie, Mike Dohert y, Bernie Schneider, Beth Holman, Rick Loranger, Debra Rate, Dave Soderberg, Dennis McNeilly , Julie Van Alstine, Bonnie Cropp - Kohlligian, Doug Dotson, Barbara Madden, Andy Ertman, Ideliz Negron, and P. Yvonne Barnes. Via telephone: PMRA

– Monica L ee and Denise MacGillivray IR - 4

– Tracy

Switek, Bill Barney , and Kathry n Homa **1. Minutes of 5/12/10**  **.** Approved with minor editorial comments. Concerning the last item of the minutes, Chris Olinger noted that all U.S. registrations of methamidophos have been cancelled (personal email communication, J. Schnackenbeck to C. Olinger, 5/19/2010). **2. [Item 2 omitted]** 

**3. Crop Grouping p roposals for**  **possible options to revise the Leafy V**  **egetable Crop**  **G ro**  **up 4 and the Brassica Leafy Vegetable Crop G**  **roup 5 as well as c reate new a**  **new crop group named the Leafy, T ree**  **, and**  **Vine V egetable**  **Crop G roup**  **(B. Schneider and IR** **- 4)**  **. Tracy Switek, USDA IR -**  **4 presented the two proposals.** Note that the following is not a request for approval of new crop groups but rather a request for feedback about some ideas for how to best revise groups 4 and 5 and/or add new crop group(s)/subgroup(s). The intent is that ChemSAC feedback might assist in the development of proposals th at may be submitted at a later time.**Page 28**  

### IR**- 4 Proposal 1**  considered options for revising the Leafy Vegetable and Brassica Leafy

Vegetable Crop Groups. Option 1 proposes to transfer the Brassica Leafy Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables e xcept Brassica Vegetables) to form a new Subgroup 4C (L eafy Brassica Vegetables) and rename Group 4 as Leafy Vegetable and Crop Group 5 as the Head an d Stem Brassica Vegetable Group **.** Table 1 shows the proposed new changes to Crop Group 4 L eafy Vegetable, and Table 2 shows all the possible changes that could occur to the Crop Group 5 Brassica Leafy Vegetable. The leafy vegetables and Brassica leafy vegetables are grouped separatel y i n the U.S. crop grouping s ys tem. However, non - Brassica leafy vegetables and Brassica leafy vegetables are similar to each other in growth pattern and leaf exposure. Brassica leafy vegetables (Subgroup 4B) more closel y resemble non - Brassica leafy vegetables in this manner than they

do Crop Subgroup 5A (the Brassica head and ste m vegetables) with which they

are currentl y grouped. The two options are to either 1) combine the Brassica leafy vegetables with the leafy vegetables into one subgroup or 2) make a separate Leafy Brassica Greens Subgroup 4C. This subgroup would make Grou p 4 more comparable to the Codex Group 013, Le af y V egetables (including Brassica leafy vegetables) . Codex has long grouped all leafy vegetables together and this move would allow our sy stem to harmonize with this group more closel y. The similarity of the se two existing subgroups is borne out by

a comparison of existing tolerances and use patterns. Based on a comparison of crop subgroups 4A, 5A, and 5B it is clear that the established tolerance levels in Subgroup 5B (Leafy Brassica Greens) are much closer to the levels of the same chemical found in Subgroup 4A (Leafy Greens) than those of Subgroup 5A (Brassica Head and Stem Vegetables). Thus moving members of the Brassica Leafy Vegetables into Group 4 would allow for greater accuracy when setting toleranc es for both crop Groups 4 and 5. **ChemSAC Recommendation for Proposal**  **1 :**  ChemSAC felt that movin g the Brassica Leafy Vegetable Subgroup 4B into the Leafy Vegetable Group 4 would be justified by keeping it as a separate subgroup in the Leafy Vegetable Group 4 (Table 1). Also, ChemSAC felt that Crop Group 5 could be renamed the Head and Stem Brassica Vegetab le Group if the Leafy Brassica S ubgroup is moved to Crop Group 4 (Table 2). ChemSAC also recommended that further research into a possible Subgroup 4C: Brassica Leafy Vegetables should be made into the representative commodity being either mustard greens or kale to avoid trade irritants with Canada. **IR -**  **4 Proposal 2** discussed possibility of adding the s talk and s tem vegetables (currently orphans) to the existing Subgroup 4B (Leaf Petioles) to form a new Subgroup 4B (Stalk, Stem, and Petiole Vegetables) . An amended Subgroup 4B would be comparable to Codex Group 017, Stalk and Stem Vegetables. This proposal to add stalk and stem vegetables to the exi sting Leaf Petiole Subgroup was made to more closel y harmonize with Codex. The Codex Stalk and Stem Group contains several petiole crops, including celery

and rhubarb, which are already members of Subgroup 4B. IR - 4 thought it would be preferable to add the stalk and stem vegetables to the existing subgroup, rather than to form a new separate crop group for stalk, stem, and petiole vegetables**Page 29**  

### because man y leaf

y vegetables are also used as stalk, stem, or petiole crops. In some cases the petioles and the l eafs are used as separate and distinct commodities, and in others the plant is harvested as a stalk vegetable when very young and later is harvested as a leafy vegetable. In these cases, if stalk, stem, and petiole vegetables were in a separate crop group , a large number of these crops would also have to be Crop Group 4, which would add a level of complexity to setting tolerances on these groups. **ChemSAC Recommendation for Proposal**  **2 :**  ChemSAC agrees that combing the stem and stalk vegetables into the L eaf Petioles Subgroup 4B is a good idea. Also, ChemSAC agreed that the stalk, stem and petiole vegetables could be a separate crop group similar to Codex. However, there needs to be more available data to perform a comparison on the existing tolerances o f the stalk and stem vegetables with the petiole vegetables. The pesticide exposure for these crops should be similar to each other based on the morphology of the structures involved. More data are needed before recommending celery and or asparagus as a representative commodity . Barbara Madden, RD, volunteered her staff to help gather comparisons of tolerance and use pattern data for celery and asparagus. **IR -**  **4 Proposal 3**  **: Either a dd**  **a new subgroup A quatic**  **V egetables (4**  **D )**  **to the Leafy Vegetable Group 4**  **or establish**  **an entirely new**  **cr op**  **g roup**  **, namely, Aquatic Vegetable Crop Group.**  Either making an aquatic vegetables subgroup or establishing an entirel y new Aquatic Vegetable crop group would allow for inclusion of those vegetables grown either partially or totally

submerged in water. Although Codex currently places aquatic leafy vegetables in the same group with other leafy vegetables, we feel that these crops would be exposed to different pesticide use patterns. This is due to the distinctive challeng es in applying pesticides to an aquatic s ys tem that are not present in land based agricultural sy stems, as well as to the difference that water makes in the quantity of residues found. Placing these crops in a separate subgroup or group would accommodate the different use patterns that might be required for applications on these aquatic crops as well as the different levels of residue that might be found due to the presence of large amounts of water in the system. IR - 4 is seeking ChemSAC recommendation in regards to the placement of the aquatic vegetables as either a separate crop group or a subgroup of Crop Group 4. **ChemSAC Recommendation for Proposal**  **3 :**  ChemSAC in general recommends that aquatic vegetables should be in a separate crop group rather than making it a separate subgroup in the L eafy Vegetable Crop Group 4. This would recognize its unique growing conditions over conventional land grown leafy vegetables, and avoid exceptions to the L eafy Vegetable Group 4 since one aquatic vegetable would have to be a representative commodity in Crop Group 4. ChemSAC**Page 30**  

### also recommends considering what aquatic crop makes the best representative commodity

instead of water spinach. Seaweed was also named as a possible aquatic crop. **TABLE 1: POSSIBLE CHANG**  **ES TO CROP GROUP 4 -**  **10 LEAFY VEGETABLE.**  **Revised Group 4 -**  **10 : Leafy**  **Vegetables Representative**  **Comm odity**  **Comm odities being researched and**  **ChemSAC Notes** Revised Subgroup 4A: Leafy

Greens Leaf lettuce and spinach List of commodities deleted for the minutes. Revised Subgroup 4B: Stalk, Stem, and Leaf Petiole Vegetables Celery **or Asparagus proposed**  List of commodities deleted for the minutes.

ChemSAC agrees with combing the stem and stalk vegetables into a crop subgroup provided more information is devel oped for residue comparisons in both of these crops.

New Subgroup 4C: Brassica Leafy Vegetables Mustard greens **or kale** Current commodities are: Broccoli raab; cabbage, Chinese (bok choy); collards; kale; mizuna; mustard greens; mustard spinach;

rape gre ens . ChemSAC agrees that the Brassica leafy vegetable subgroup 5B could be transferred to crop group 4C. Further research should be made into the representative commodity being either mustard greens or kale to avoid trade irritants with Canada.

New Su bgroup 4D: Aquatic Leaf Vegetables Or New Crop Group: Aquatic Vegetables **Water spinach** Bamboo, water; caltrop, water; cattail, common; dropwort, euryale water; lotus leaves; spinach, water; watershield, white snowflake **ChemSAC** recommends further investi gation into an appropriate representative crop, and addition of other aquatic crops such as taro leaves and seaweed. Also, ChemSAC favors a new crop group for aquatics over it being a separate crop subgroup in crop group 4.**Page 31**  

### TABLE 2: **POSSIBLE CHANGES TO CROP GROUP 5 BRASSICA LEAFY**  **VEGETABLE TO BECOME HEAD AND STEM BRASSICA GROUP 5**  **- 10**  **.** 

### Head and Stem **Brassica Group 5 -**  **10 Representative**  **Commodity Commodities**  No Subgroups Broccoli or

cauliflower, and cabbage Broccoli,; Chinese broccoli; Brussels

spr outs; Cabbage; Chinese cabbage, napa; Chinese mustard cabbage; cauliflower; cavalo broccoli; kohlrabi **IR -**  **4 Proposal IR** **- 4: Establish an entirely new crop group separate from the Leafy**  **Vegetable Group 4 and the Brassica Leafy Vegetable Group 5 that would contain**  **Edible Leaves of Trees, Shrubs, and Vines.** In the course of researching the revision of Crop Group 4, Leafy Vegetables (except Brassica vegetables) and its subgroups, many new crops were discovered or proposed for inclusion that either do not fit the traditional definition of leafy vegetables, or do not fit into the existing subgroups (Crop Groups 4 or 5 or any of its subgroups). The existing members of Crop Group 4 are all relatively small, herbaceous plants grown as vegetables for their leaves or petioles. However, there are man y economically and nutritionally

valuable leafy

vegetable crops which do not fit this description. Many of these are trees, shrubs, or very large vines which are valued for their edible leaves (see Table 3 for what the crop group may look like). Although they are technically

leaf vegetables, they

can be expected to require very different pesticide use patterns and exhibit different residues than the smaller, low to the ground herbaceous plants which currentl y make up Cr op Group 4: Leafy Vegetables (except Brassica Leafy Vegetables) and Crop Subgroup 5B Leafy Brassica Greens. Their uses also may vary some from salad ty pe vegetables such as banana leaves that are wrapped around food and cooked, and grape leaves which are used widel y in Mediterranean cooking and filled with rice before cooking and eaten whole . IR - 4 would like ChemSAC advice regarding formation of this proposed new crop group.**Page 32**  

### T **ABLE 3:**  **Proposed New Crop Group -**  **Leafy Tree, Shrub, and Vine Vegetable** .

**ChemSAC Recommendation for Proposal**  **4 :**  In general ChemSAC was opposed to establishing a new crop group for Edible Leaves of Trees, Shrubs, and Vines because the proposed commodities may be too variable in use patterns and too minor to be internationally traded, making the selection of a standard representative commodity for all these unique ty

pes of growth problematic. However, with increasing availability of ethnic crops in U.S. stores (particularly Asian, Hispanic, Caribbean, and Middl e Eastern), anal ys is of food consumption trends is recommended before keeping these crops as distinct orphans . **Gro up Name**  **Proposed Representative**  **Commodity Proposed**  **Commodities**

Leafy Tree, Shrub, and Vine Vegetables Group Grape, leaves Agathi; banana, leaves; banana, Ab ys sinian; baobab, bitterleaf; chaya; Chinese toon; goji, leaves; grape, leaves; horseradish tree; p apaya, leaves**Page 33**  ATTACHMENT 3 . SYMPOSIUM PROPOSAL**Page 34**  

### Root and Tuber and Leafy Vegetables

Wo rkgroup # 1
IR - 4/USDA Crop Grouping Symposium

7 - 8 October 2002 Arlington, Virginia Chair: Dan Kunkel Co - Chairs: Tom Bloem, Hong Chen, Doug Dotson, Mary Lamberts, Yuen - Shaung NG, Ray Ratto. Wo rkgroup #1’s mission was to review, evaluate and validate est ablished Crop Groups 1, 2, 3, 4, 5, and the proposed Crop Group A to include additional crops. **Note: The established Crop Groups reflected the US EPA ’s 40 CFR 180.41, Health Canada’s Pest Management**  **Regulatory**

**A gency**  **’s Directive 98 -**  **02 a nd Mexico’s Crop Grouping Sy** **stem w hich are identical.** **Page 35**  **Crop Group 5. Brassica**  **(Cole) Leafy Vegetables**

**Crop Groups US = 5 Canada = 5 Codex = VL & VB Mexico =**  **5 Au**  **thor’s Classification of Brassica**  **(Cole) Leafy Vegetables C**  **rop Groups US = 5 Canada = 5 Codex = VL & VB Mexico =**  **5 Rep.**  **Commodities Established Commodities**  **Validate: Y/N**  **Proposed Commodity A dditions/Changes**  **Validate: Y/N**  Broccoli or cauliflower, Cabbage, and Mustard greens Broccoli (090 , 136) Y Abyssinian cabbage (002) Y

Broccoli/Chinese (gai lon) (091) Y Bok choy (085) Y Broccoli raab (rapini) (092) Y Broccoli/Chinese (091) Y Brussels sprouts (096) Y Broccoli raab (092) Y Cabbage (105) Y Cabbage/Chinese (106) Y Cabbage/Chinese (bok choy) (106) Y Cabbage Seakale (107) Y Cabbage/Chinese (napa) (106) Y Hanover salad (276) (UNCOMMON KALES) Y Cabbage/Chinese mustard (gai choy) (397) Y Kale/common (311) Y Cauliflower (136) Y Mustard/wild (396) Y Cavalo broccolo(090) (136) Y R ape (507) Y Collards (188) Y Turnip (greens) (625) Y Kale (311) Y Broccoli/Chinese (Gai lon) covered in Broccoli/Chinese (091) Y Kohlrabi (319) Y Broccoli raab (rapini) covered in broccoli raab (092) Y Mizuna (397) Y Cabbage/ Chinese (bok choy) cov ered in Bok choy (085) Y Mustard greens (397) Y Cabbage/Chinese Mustard (Gai choy) covered under Mustard greens (397) Y Mustard spinach ((397) Y Cabbage/Chinese (napa) covered in Cabbage/Chinese (106) Y Rape greens (507) Y Cavalo broccolo covered in broccoli (090) Y Change term from kale to kale/common (311) NO Mizuna and Mustard Spinach covered in Mustard greens (397) Y Rape greens covered in Rape (507) Y**Page 36** 

**Subgroups (Established and Proposed) for Crop Group # 5: 5A**  **– head and stem**  **Brassi ca**  **(Established) 5B**  **– Leafy**  **Brassica (Established)**  **5C –**  **Broccoli (Proposed as outlined in 5.6) Subgroups for Crop Group 5:**  **BRASSICA (COLE) LEA**  **FY VEGET ABL**  **ES Subgroup 5A**  **. Head & Stem Brassica**  **Subgroup (Established) Rep. Commodities**  **Commodities Validate: Y** **/N** Broccoli or cauliflower and cabbage Broccoli; broccoli/Chinese; brussels sprouts; cabbage; cabbage/Chinese (napa);

cabbage/Chinese mustard; cauliflower; cavalo broccolo; kohlrabi Y **Subgroup 5B. Leafy**  **Brassica Greens Subgroup (Established)**  **Rep. Commo dities**  **Commodities Validate: Y/N**  Mustard greens Broccoli raab; cabbage/Chinese (bok choy);collards; kale; mizuna; mustard greens; mustard

spinach; rape greens New: Abyssinian cabbage; Broccoli/Chinese; Cabbage/Seakale; Hanover salad; Mustard/wild; Turnip (greens); Chinese cabbage Y**Page 37** 

**AD DITIONS TO CROP SUBGROUP 5B BY WORKGROUP #1**  **Common Name Scientific Name**  **Group/SG Placement**  **Rep Crop Edible**  **Part Person(s)** 

**Requesting Comments**  **Validate: Y/N**  FLOW ERING CHINESE FLAT LEAF MUSTARD (397) 5B Y TURNIP T OPS 2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 AND 5B Y RADISH TOPS 2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 AND 5B Y ORIENTAL RADISH TOPS 2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 AND 5B Y TY FON TOP S 2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 AND 5B Y RUTABAGA TOPS 2 and 5B MUSTARD GREENS LEAVES KUNKEL INCLUDE IN BOTH CG 2 AND 5B Y CANOLA GREENS 5B MUSTARD GREENS LEAVES KUNKEL ADD TO CROP GROUP Y ARUGULA TOPS 2 and 5B MUSTARD G REENS LEAVES KUNKEL INCLUDE IN BOTH Y CRESS GARDEN 5B MUSTARD GREENS LEAVES KUNKEL ADD TO CROP GROUP Y CRESS UPLAND 5B MUSTARD GREENS LEAVES KUNKEL ADD TO CROP GROUP Y**Page 38** 

**Workgroup Worksheet Workgroup #: ____1_______________Crop Group: ___5___________** 

**________________ Ad**  **ditions to Established**  **Crop Groups and Subgroups Common Name**  **Scientific Name Group/Subgroup**  **Placement Rep Crop**  **Edible Part Person(s)**  **Requesting Comments**  **Validate: Y/N**  5.1 Turnip Greens Brassica rapa

(Brassicaceae) 5B Mustard greens Le aves IR - 4 Mo ve Turnip Greens from CG 2to CG 5 Y 5.2 Flat Chinese Cabbage Brassica campestris

spp. Chinensis var. rosularis / B. rapa var. parachinensis (Brassicaceae) 5B – Leafy Brassica greens Mustard

greens Entire plant H. Chen Monograph 085, 092, 106, 39 7, 507, 625 YES FOR ALL. Y 5.3 Flowering Purple Stem Chinese Cabbage Brassica campestris

spp .Chinensis var. rosularis/B. rapa var. purpurea (Brassicaceae) 5B – Leafy Brassica greens Mustard

greens Stems and

shoots H. Chen Monograph 085, 092, 106, 397 , 50 7, 625 Y

5.4 Tatsoi (Rosette bok choy) Brassica rapa

(Brassicaceae) 5B Mustard greens Top IR - 4 Tatsoi is monograph 085. Add CN Rosette Bok Choy Y 5.5 Kale vs. Mustard Greens as rep crop Surrogate data 5B Mustard greens OR KALE Top Canada Use Kale as rep crop in place of Mustard greens for Canada Crop Group 5 Y 5.6 Broccoli or Cauliflower subgroup New Subgroup 5C Broccoli or Cauliflower Tops IR - 4 Include Broccoli, Chinese Broccoli, BROCCOLI RAAB ,Cabbage, Cauliflower, Chinese mustard BROCCOLI OR CAULIFLOW ER Y**Page 39** 

ATTACHMENT 4. MONOGRAPHS , BRASSICA HEAD AND STEM VEGETABLES**Page 40**  **090** 1. **Broccoli** [sprouting broccoli, Cavolo broccoli, Italian broccoli, asparagus broccoli, calabrese, purple cauliflower, Cape broccoli, heading broccoli, brecoles, winter brocco li, lu hua cai, asperge, brocoli, Brokkoli, Spargelkohl, Sprossenbrokkoli Broccoli, brécol, broccoli (GRIN, MARKLE) Brassicaceae Brassica oleracea var. italica Plenck 2. The broccoli plant is a strong growing, upright annual, reaching up to 91 cm (3 ft) in height, with ancestors probably native to the Mediterranean. In its current form it is known only in cultivation. It has large spreading blue - green leaves that are tough and thick with an irregular margin and may be slightly lobed. The leaves surround a thick central stem on which forms a tight compound branching head of tiny flowers. The flowers are yellow in bloom, typical of the genera, and perfect. The green flowering head with unopened buds is the primary commodity, although the leaves and flo wers are edible as well. Broccoli is most popular in the U.S., Europe, and China (although Chinese broccoli varieties, which do not form heads, are more popular there). Ithas been cultivated at least from the 17 th century, but earlier cultivation may have not distinguished broccoli from its close relative, cauliflower. Broccoli is a cool season crop, usually planted in early spring or fall in temperate areas, but there are many cultivars bred to do well in early, mid, or late season cultivation. All ty pes will bolt in very hot conditions. Some cultivars of broccoli are often confused with cauliflower, such as purple cauliflower (which has the true flower buds of a broccoli rather than the aborted meristems of cauliflower, despite its name). Romanesco broccoli, which has a green color and a fractal growth pattern in the head, is not a broccoli but is technically a cauliflower. Broccoli may be eaten raw, although the flavor is rather bitter and it can be tough; cooking improves the flavor and texture and the majority of broccoli is served cooked, although it is not uncommon raw as a snack or crudités with dip. It is an extremely nutritious vegetable and is grown throughout North America and Europe (MARKLE, MANSFELD, WIK IPEDIA, PLANTS FOR A FUTURE, NCCE) . 3. Crop Data: a. Season, planting to first cutting: 60 to over 100 days, depending on variety and growing area (MARKLE). b. Cultivation: Broccoli may be grown directly from seed or transplanted. In the U.S. it is common to transplant for a spring crop but direct - seed the field in the fall. Broccoli is relatively hardy but should not be planted when there is still danger of hard frosts in the spring. The warmer the temperatures, the faster it will run to seed. The best soil for broccoli is fertile, w ell drained, and has a texture ranging from sandy loam to clay loam. Soil pH should be 6.0 to 6.5. Broccoli requires irrigation when it is dry or hot, but can succumb easily to rot in damp weather. Broccoli grows best at 34,580 - 59,280 plant/ha (4,000 - 24 ,000 plants/acre) and ideal spacing is 30 - 40 cm (12 - 16 in) in 91 cm (36 in) rows, as the heads need room to develop. Broccoli should be harvested when the head has reached its full size, but before any of the flowers open or the buds become yellow. After cutting the central stem, side shoots may develop with smaller flower heads that may be harvested multiple times. Broccoli is susceptible to flea beetles, cabbage loopers, imported cabbageworms, diamondback moths, and aphids (PLANTS FOR A FUTURE, NCCE, A GALTERNATIVES). c. Availability in the marketplace: Ubiquitous in grocery stores in North America and Europe, both fresh and frozen; common in parts of Asia. d. Preparation for cooking: Fresh broccoli is typically sold in heads with about 15 cm (6 in) o f thick central stem attached. Prior to consumption this stem is cut off at the top of the head where branching begins, separating the broccoli head into small “trees”. These may be consumed raw, cooked (usually steamed or boiled but also stir - fried or r oasted), or chopped further for addition to other dishes. It is commonly eaten in soups, stir - fries, and vegetable dishes, or as a side to meat dishes. It is often made into salad, either as the main ingredient**Page 41**  or an addition. Broccoli may be frozen aft er a brief blanching and is sold in stores frozen. Broccoli leaves are also edible if they are not too large and tough, but must be cooked well, like collards (PLANTS FOR A FUTURE, WHFOODS, WIKIPEDIA). e. Nutritional aspects: Extremely nutritious. High in vitamin C, vitamin K, vitamin A, folate, and fiber. It is a very good source of manganese, potassium, protein, and ma gnesium, vitamin B2, vitamin B6, phosphorus and omega - 3 fatty acids (WHFOODS). f. Medicinal aspects: Broccoli may help prevent some types of cancer and heart disease. It has some anti - inflammatory action, although the health benefits of this are not well understood (WHFOODS, WIKIPEDIA). g. Crop Photos: 4. Production in U.S.: In 2009 the U.S. produced 302,450 tonnes (333,394 tons) of b roccoli and cauliflower combined. The top states for broccoli production are California (90% of all production in the U.S.), Arizona, Texas, and Oregon (FAOSTAT, AGALTERNATIVES). 5. Other production regions: World production of broccoli and cauliflower c ombined in 2009 was 19,872,263 tonnes (21,910,000 tons). Top producing countries were China (8,426,569 tonnes/9,289,000 tons), India (6,531,900 tonnes/7,200,000 tons), Italy (444,600 tonnes/490,088 tons) and Spain (424,800 tonnes/468,262 tons) (FAOSTAT). 6. Use: Fresh, frozen, or cooked vegetable (MARKLE) 7. Part(s) of plant consumed: Green flower head and adjoining tender stem. 8. Portion analyzed/sampled: Flower head and stem (stalk) 9. Classifications: a. Authors Class: Brassica Head and Stem Vege tables b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables (Head and stem Brassica subgroup 5A) (Representative Crop) c. Codex Group: 010, Brassica (cole or cabbage), Head cabbages, Flowerhead Brassicas, VB 0400, Broccoli d. EPA Crop Definition: Broccoli = Broccoli, chinese broccoli (gia lon, white flowering broccoli). 10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, PLANTS FOR A FUTURE, NCCE, AGALTERNATIVES, WHFOODS, FAOSTAT 11. Production Map: EPA Crop Production Regions 6, 10 and 12 (MARKLE). 12. Plant Codes: a. Bayer Code: BSROK**Page 42**  **096 1. Brussels sprouts**  [toy cabbage, breton, col de bruselas, bao zi gan lan, chou à mille pommes, chou de Bruxelles, Rosenkohl, cavolo a germoglio, cavolo de Bruxelles, bangulgadubaetschu, couve - d e - Bruxelas, kapusta brjussel'skaja, repollo de Bruselas (GRIN, MARKLE)] Brassicacae Brassica oleracea var. gemmifera (DC) Zenker (Syn: Brassica oleracea var. bullata DC., Brassica oleracea subvar. gemmifera DC) 2. Biennial plant of the cabbage family reac hing up to 91 cm (3 ft) in height, known only in cultivation. Brussels sprouts have been cultivated since at least the 13 th century in Belgium, although forerunners of the plant may have been cultivated as far back as in ancient Rome. Brussels sprouts have a distinctive growth form with a thick, erect central stalk bearing large, tough, bluish green leaves on long petioles, resembling outer cabbage leaves or collards. In the axils of the leaves, all along the stalk, form compact heads or “sprouts” which look like miniature cabbages and are the main commodity. The large leaves overhang and surround the small heads, forming a protective canopy. As the main plant stem elongates additional small heads are formed along it, so harvest is an extended process with some heads ready to harvest and others forming at the same time. Brussels sprouts are an important vegetable in western and central Europe, Japan, and North America; although in recent years it has become less popular in the U.S. than it was previousl y, it is still common as a seasonal vegetable around Thanksgiving and the winter holidays. Brussels sprouts are extremely nutritious and very easy to prepare, as they require only a short cooking time (MARKLE, MANSFELD, PLANTS FOR A FUTURE, NCCE, WIK IPEDI A) 3. Crop Data: a. Season, from transplanting to first harvest: 3 to 3 l/2 months (MARKLE). b. Cultivation: Brussels sprouts are a cool season crop, planted in early spring or late summer for fall harvest. The best quality sprouts are produced in the f all with sunny days and light frosts at night. Hot weather results in soft open sprouts which are undesirable. Plants are usually started in outdoor beds and transplanted to the field. Transplants are spaced two feet apart in rows 60 - 91 cm (2 - 3 ft) apart. May be grown successfully on a wide variety of soils but performs best on a medium to heavy soil that is high in organic matter and fairly high in nitrogen. The soil pH should be between 6.0 and 6.8. When seeding directly in the row it is advisable t o prepare the soil ahead of time and plant after a soaking rain or irrigation. For best development Brussels sprouts must have a large amount of available nitrogen. This is best supplied by making at least three side - dressings with nitrate of soda or oth er nitrate fertilizer. Brussels sprout are susceptible to cabbage root maggot, cabbage looper, imported cabbage worm, aphids, Harlequin bugs, and club root. Brussels sprouts may be harvested by hand or mechanical harvester, and the individual sprouts may be picked off the stalk (resulting in several harvests over the course of the season) or the entire stalk may be cut with the sprouts attached. In the latter case, the stalk may be sold whole or the sprouts may be removed later (WIKIPEDIA, NCCE, WVUES). c . Availability in the marketplace: Common fresh when in season; available year - round in frozen form in the U.S. d. Preparation for cooking: Brussels sprouts are commonly sold fresh as individual heads or still on the stalk, or frozen. They may be eaten r aw, typically shredded in salads, or cooked. When cooked they are typically steamed, boiled, or roasted, although boiling removes many of the desired nutrients. Many people find Brussels sprouts distasteful because of the sulfurous smell that often accom panies them, which is a result of the common mistake of overcooking. Cooking them too long releases the compound sinigrin, which is responsible for the odor. Properly cooked (6 - 7 minutes, steamed or boiled) Brussels sprouts do not**Page 43**  smell unpleasant. They are typically served as a side dish for meat, with other vegetables, or as part of a fresh or cooked salad with dressing (WIKIPEDIA, PLANTS FOR A FUTURE, WHFOODS). e. Nutritional aspects: Very high in potassium, vitamin C, vitamin A, folate, and manganes e (WIKIPEDIA, WHFOODS). f. Medicinal aspects: Has strong anti - cancer, antioxidant, and anti - inflammatory properties. Also beneficial for cardiovascular health (WIKIPEDIA, WHFOODS). g. Crop Photos: 4. Production in U.S.: Much of the United States product ion is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers and rich soil abound. Also grown in Long Island, New York and New Jersey. Total United States production is approximately 29, 030 tonnes (32,000 tons) (WIKIPEDIA, MARKLE). 5. Other production regions: Europe, Japan, Canada. In Europe the largest producers are the Netherlands (82,000 tonnes/90,390 tons), the UK (82,000 tonnes/90,390 tons but it is not exported) and Germany (10,0 00 tonnes/11,023 tons). Canada produces approximately 1,000 tonnes(1,102 tons) per year (WIKIPEDIA). 6. Use: Fresh market and frozen vegetable (MARKLE) 7. Part(s) of plant consumed: Small heads or "sprouts" produced in leaf axils. 8. Portion analyzed/s ampled: Leaf sprouts 9. Classifications: a. Authors Class: Brassica Head and Stem Vegetables b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables (Head and stem Brassica subgroup 5A) c. Codex Group: 010, Brassica (cole or cabbage) , Head cabbages, Flowerhead Brassicas, VB 0402, Brussels sprouts d. EPA Crop Definition: None 10. References: GRIN, MARKLE, MANSFELD, PLANTS FOR A FUTURE, NCCE, WIK IPEDIA , WVUES, WHFOODS 11. Production Map: EPA Crop Production Regions 1, 2, and 10 (MAR KLE). 12. Plant Codes: a. Bayer Code: BRSOF**Page 44**  **105** 1. **Cabbage** [repollo, head Cabbage, red cabbage, yellow cabbage, pointed cabbage, green cabbage, white cabbage, col, purple cabbage, Shetland cabbage, gan lan, hovedkaa, chou cabus, chou pommé, chou roug e, Rotkohl, Weißkohl, cavolo cappuccino, kyabetsu, gadubaetschu, couve repolho, repolho, kočanaja kapusta, col repollo, lombarda (GRIN, MARKLE)] Brassicaceae Brassica oleracea L. var. capitata L. (Syn: Brassica oleracea f. alba DC., Brassica oleracea var. conica DC., Brassica oleracea var. rubra L.) **1. Cabbage, Savoy** [ savojkaal, savooiekool, chou cloqué, chou de Milan, chou de Savoie, chou fries, chou pommé fries, Welschkohl, Wirsing, cavolo di Milano, verzetto, saboi - kyabtsu, couve do Algarve, couve re polho, couve - crespa, couve - de - Sabóia, kapusta savojskaja, col de Milán, col de Saboya, col lombarda (GRIN)] Brassica oleracea L. var. sabauda L. (Syn: Brassica oleracea var. bullata DC) 2. Cabbage is a biennial plant grown as an annual, with ancestors nati ve originally to the Mediterranean. The wild form still grows along the coasts of southern and western Europe and was used as a vegetable since at least 600 B.C. Today types of heading cabbage are grown world wide, even in the tropics at high elevation. The ancestral species of cabbage did not form a head but rather a loose basal rosette; artificial selection through cultivation gradually suppressed the internode length of the stem, resulting in the tight “head” we know today (consisting of the “core” or stem terminal surrounded by many layers of densely packed leaves) which is the primary commodity. Basal leaves, which are thick and tough like collards, become large, up to 30 cm (1ft) or more long and wide, and spreading. The head increases in size ove r time by growth of inside leaves and the outermost leaves spread away from the head. The leaves that encircle the head and adhere closely to it are rather coarse and are usually removed in preparing for eating, so the part consumed is largely protected d uring growth by enveloping leaves which are not consumed. Heads at harvest vary from 12 - 30 cm (5 - 12 in) or more in diameter. There are many kinds and cultivars of cabbage, ranging widely in color, size, shape and texture. Cabbage may be white, green, y ellow or red to purple (red to purple cultivars keep longer and may be more nutritious than their green counterparts). The heads may be rounded, flat, wide, or nearly conical. Specific cultivars are bred for winter production, with harvest between Novemb er and February. Savoy cabbage is among the winter cabbage types. It is a separate variety of heading cabbage with distinct crinkled leaves, but is grown identically to other heading cabbages. It is said to have a uniquely sweet and mild flavor. Some c olorful types of heading cabbage are grown strictly for ornamental planting as they remain attractive through the fall and into the winter; these are all edible although not considered tasty. Heading cabbage is the most economically important variety of B . oleracea grown around the world (MARKLE, MANSFELD, WIKIPEDIA, MOBOT, FLORIDATA, WHFOODS). 3. Crop Data: a. Season, field setting to harvest: About 2 to 4 months. Early cultivars require 80 - 95 days from seeding to harvest and late cultivars require 100 - 115 days (MARKLE). b. Cultivation: Except for seed production, cabbage is grown as an annual. Plants are usually started in beds, then set in the field 30 to 40 days after seeding. Like most Brassicas, cabbage is a cool season crop and may bolt or not f orm a proper head if exposed to excessive heat. It is most often planted in late summer for the fall, although it may be planted in the spring or for winter harvest depending on the cultivar and climate. It is usually grown in areas with high rainfall. Cabbage is very cold hardy, and can withstand temperatures to 20o F ( - 6.6o C). Occasionally grown for seedlings as baby greens in salad, for which it is harvested when under 15 cm (6 in) tall. Cabbage will grow in most soils but must be well watered and does best in full sun. Cabbage is harvested by cutting the head**Page 45**  from the stem at ground level. Some cultivars will sprout side - heads when the main head is cut off. Heading cabbage is the most disease and pest - resistant of the Brassicas; it is most susceptible to cabbage worms (MARKLE, MOBOT, FLORIDATA, WIKIPEDIA). c. Availability in the marketplace: Ubiquitous nearly worldwide, both fresh or fermented. Most popular in North America, Europe, and Asia. d. Preparation for cooking: Cabbage is consumed fr esh, usually shredded in salads in slaws (its most common fresh usage in the U.S. is as coleslaw). It is also cooked by boiling, steaming, or sautéing. Stuffed cabbage, in which the leaves are rolled around a filling of meat or other vegetables is a very common dish, particularly in eastern Europe and Russia. Cabbage is also commonly used in soups (including borscht), in dishes with meat or other vegetables, or as a side dish. Cabbage is also commonly fermented, as this is a way of preserving through th e winter as well as adding many health benefits. Cabbage is fermented around the world and is known most commonly as sauerkraut (kimchi, also a fermented cabbage dish is made with Chinese napa cabbage), which was used to prevent scurvy on long sea voyages and through the winter when fresh vegetables and fruits were unavailable. Thanks to its pigments, red cabbage can survive the winter without pickling and is most often used fresh in salads, although is also cooked and fermented; it will lose its color during cooking unless an acid such as vinegar is added (MARKLE, MANSFELD, WIKIPEDIA, FLORIDATA, WHFOODS). e. Nutritional aspects: High in potassium, vitamin C, fiber, folate, vitamin B6, and omega - 3 fatty acids (WHFOODS, WIKIPEDIA, FLORIDATA). f. Medicinal aspects: Anti - oxidant, anti - cancer, and anti - inflammatory properties (although boiling or overcooking can remove some or all of these benefits). Also good for cardiovascular health (WIKIPEDIA, WHFOODS, FLORIDATA). g. Crop Photos: 4. Production in U.S.: In 2009 the U.S produced 909,450 tonnes (1,002,000 tons) of cabbage and other Brassicas. Fresh cabbage primarily produced in New York, California, Georgia, Texas, Florida, North Carolina, and Wisconsin. Processed cabbage is grown for kraut is grown mainl y in Wisconsin and New York. Fresh market winter season production is primarily in Florida and Texas (MARKLE, FAOSTAT). 5. Other production regions: World production of cabbage and other Brassicas in 2009 was 64,236,757 tonnes (70,810,000 tons). Top producing countries were China (30,215,327 tonnes/36,710,000 tons) India (6,869,600 tonnes/7,572,000 tons), Russia (3,312,090 tonnes/3,651,000 tons), South Korea (3,100,000 tonnes/3,417,000 tons), and the Ukraine (1,509,300 tonnes/1,664,000 tons) (FAOSTAT) . 6. Use: Cooked, fresh, or fermented vegetable, medicinal, ornamental, animal fodder (MARKLE, MANSFELD, MOBOT, WIKIPEDIA). 7. Part(s) of plant consumed: Compact inner leaves. Core and outer leaves generally discarded. Outer leaves after removal from h ead may be fed to livestock. 8. Portion analyzed/sampled: Fresh leaves with wrapper leaves. Entire cabbage head with obviously decomposed or withered leaves removed. Also, residue data on cabbage heads without wrappers leaves is desirable. 9. Classifications: a. Authors Class: Brassica Head and Stem Vegetables b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables (Head and stem Brassica subgroup 5A) (Representative Crop) c. Codex Group: 010, Brassica (cole or cabbage), Head cabbage s, Flowerhead Brassicas, VB 0041, Cabbages, Head d. EPA Crop Definition: Cabbage = Cabbage, Chinese cabbage (tight - heading varieties only). 10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, MOBOT, FLORIDATA , WHFOODS, FAOSTAT.**Page 46** 

11. Production Map: EPA C rop Production Regions 1, 2, 3, 5, 6, 8 and 10 (MARKLE). 12. Plant Codes: a. Bayer Code: BRSOL**Page 47**  **106** 1. **Cabbage, Chinese (napa)** [napa cabbage, celery cabbage, wong bok, pe - tsai, repollo chino, Peking cabbage, kim chee, Chinese white cabbage, nappa cabb age, che - foo, chihili, michihli, hakusai, pao, Shantung cabbage, bai cai, de bai cai, pe - tsai, kinakaal, Chinesekool, chou de Chine, chou de Shanto, Chinakohl, Pekingkohl, Schantungkohl, kobis cina, sawi putih, hakusai, baetschu, kubis cina, sawi putih, co uve - chinesa -petsai, couve - repolho - da - China, col de China, repollo chino (GRIN, MARKLE) Brassicaceae Brassica rapa L. subsp. pekinensis (Lour.) Hanelt (Syn: Brassica pekinensis (Lour.) Rupr., Brassica pe - tsai L. H. Bailey, Brassica rapa var. glabra Regel, Brassica rapa subvar. pe tsai (L. H. Bailey) Kitam., Sinapis pekinensis Lour.) 2. Chinese or napa cabbage is a biennial plant grown as an annual. Although in appearance and growth habit it is similar to western heading cabbage, Chinese cabbage is actually a different species and has a different origin; it is more closely related to bok choy and turnips. Chinese cabbage is known only in cultivation and has been grown in Asia since ancient times, its wild ancestors probably originating near Bejing, China. Itis now cultivated throughout much of the world, but it is especially popular in China, Japan, Korea and the rest of Southeast Asia, where it may be considered the most important vegetable. Compared to western heading cabbage, both leaves and heads of t

he plant are elongated and relatively narrow. Heads are less densely packed, and leaves are much thinner and more lightly colored. As with cabbage, initial leaves are somewhat spreading and these, as well as leaves immediately surrounding the edible portion, are usually discarded. There are two main types of Chinese cabbage. The wong bok type forms a very tight, cylindrical head that reaches up to 20 - 25 cm (9 - 11 in) in height and 15 - 20 cm (7 - 9 in) in diameter and is quite dense. The chihili or michihili type forms a looser head, much like romaine lettuce, and can reach 38 - 46 cm (17 - 21 in) in length and 15 - 20 cm (7 - 9 in) in diameter. Of course, there are many cultivars throughout China and various shapes, sizes, and densities of heading may occur. In ge neral, the tightly heading type is favored as it will last through the winter. Chinese cabbage is vastly important in the making of kimchi, the Korean pickled vegetable dish that is served at nearly every meal. Koreans consume 50 - 60 kg (110 - 132 lb) of Ch inese cabbage per person each year, primarily in the form of kimchi. Many families make their own in the fall, producing enough to last all year (MARKLE, MANSFELD, GAIN KS1027, WIK IPEDIA, MANITOBA, HU 2005). 3. Crop data: a. Season, seeding to harvest: 7 0 to 80 days. Transplanting to harvest: 55 to 70 days (MARKLE). b. Cultivation: Chinese cabbage can grow in most places, provided it is not too hot and dry. Itis primarily a fall or spring crop, as it may bolt or fail to head in the summer and does not tolerate excessive frost in the winter (although it may be a winter crop in hot climates). Requires full sun and performs best on well drained soils provided they are not too porous. Soil pH levels may range from 5.5 to 7.6 with 7.0 being ideal. May be direct seeded or transplanted. For spring planting, sow in peat pots 6 to 7 weeks before frost - free date. Transplant outside when 4 to 5 weeks old to allow seedlings to mature before warm weather encourages bolting. Space 38 - 51 cm (15 - 20 in) apart in r ich garden soil. For fall planting, sow seeds directly 6 - 13 mm (1/4 - 1/2 in) deep and 7.6 - 10 cm (3 - 4 in) apart. Thin to 38 - 51 cm (15 - 20 in) apart. Soil must be kept moist and additional N should be provided during the growing season. Plants can be harve sted as soon as the first heads begin to get firm. When the plants are almost mature, they may be tied with string near the top of the head to blanch the inner leaves and make them more tender. Susceptible to slugs, aphids, cabbage worms,**Page 48**  cabbage root fl y, flea beetles, club root, bacterial rots, powdery mildew, and leaf spot. Sometimes grown for baby greens (MANITOBA, MOBOT, PROTA). c. Availability in the marketplace: Reasonably common throughout North America, Europe, and parts of Africa, particularl y where there a high concentration of Asian immigrants. d. Preparation for cooking: Chinese cabbage may be eaten raw, usually shredded, in salads or slaws. The fresh leaves may also be used as a wrapper or scoop for other food or dip It may also be c ooked, typically boiled, steamed, or sautéed. It is used in meat and in vegetable dishes, and particularly in Chinese soups and as part of a filling for dumplings. It is also fermented and made into kimchi, a Korean dish usually involving cabbage, other vegetables, chili pepper, spices and fish sauce (although it can be made from any number of other ingredients) which are salted or brined and left to ferment, ultimately producing a spicy food that is the center of Korean cuisine. China and Japan have similar dishes to ki mchi, also often made with Chinese cabbage (WIKIPEDIA, PROTA, MOBOT, MARKLE, MANSFELD). e. Nutritional aspects: Chinese cabbage, like many Brassicas, is highly nutritious, and is particularly high in calcium, magnesium, potassium, vitami n A, and folate (PROTA). f. Medicinal aspects: No data. g. Crop Photos: 4. Production in U.S.: Grown at least in California, Florida, Hawaii, Michigan, Massachusetts, Washington, Arkansas, Arizona, Minnesota, New Jersey, and Guam (MARKLE). 5. Other produ ction regions: Canada, Europe, Cameroon, Congo, the Middle East, and throughout Asia. In 2005, China reported 2.67 million ha of Chinese cabbage cultivation, with 1.38 billion tonnes (1.52 billion tons) of production. It accounted for 15% and 19% of the total cultivated area and total yield of all vegetable crops in China. In 2009, Korea reported production of 2.3 million tonnes (2.5 million tons) (MANSFELD, PROTA, LIU 2010, GAIN KS1027). 6. Use: Fresh, cooked, or fermented vegetable. Leaves are occas ionally dried for later use in soup (MARKLE, MOBOT). 7. Part(s) of plant consumed: Inner leaves. 8. Portion analyzed/sampled: Fresh leaves with wrapper leaves. Entire cabbage head with obviously decomposed or withered leaves removed. Also, residue data on cabbage heads without wrappers leaves is desirable. 9. Classifications: a. Authors Class: Brassica Head and Stem Vegetables b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables (Head and stem Brassica subgroup 5A) c. Codex Group: 01, Leafy vegetables (including Brassica leafy vegetables), VL 0467, Chinese cabbage. d. EPA Crop Definition: Cabbage = Chinese cabbage (tight - heading varieties only). 10. References: GRIN, MARKLE, MANSFELD, GAIN KS1027, WIKIPEDIA, MANITOBA, HU 2005, M OBOT, PROTA, LIU 2010, GAIN KS1027. 11. Production Map: EPA Crop Production Regions 1, 2, 3, 10 and 13 (MARKLE). 12. Plant Codes: a. Bayer Code: BRSPK**Page 49**  **136** 1. **Cauliflower** [broccoli, coliflor, cauliflower broccoli, heading broccoli, broccoflower, cavalo broccolo, green cauliflower, hua ye cai, chou broccoli, chou - fleur, chou - fleur d'hiver, Blumenkohl, Kopfbrokkoli, cavolfiore, cavolo fiore, ggotgadubaetschu, couve - flor, cvetnaja (GRIN, MARKLE)] Brassicaceae Brassica oleracea L. var. botrytis L. 2. C auliflower is a biennial usually grown as an annual (except in some overwintering cultivars) that probably originated in the Mediterranean area, but is now grown around the world thanks to intensive breeding programs and development. It has been grown in some form for up to 2,000 years and in its current form from at least the 16 th Century. It is known only in cultivation. It has an edible head of “curds” (actually the aborted meristems of the flowers). The head is borne terminally on the stem, which is short and thick, and it is surrounded by numerous large basal leaves that do not completely cover it. Cauliflower and broccoli cultivars are often confused, such as purple cauliflower, which has the true flower buds of a broccoli, and Romanesco broccoli, which is actually a cauliflower. There are many types of cauliflower for growing under different conditions, as it is particularly sensitive to temperature and weather and each type may not develop correctly if grown at the wrong time or in the wrong pla ce. The main types of cultivar types are summer, winter, overwinter, and tropical. Cauliflower can be found in a variety of colors other than white including purple, orange, and green. White varieties typically achieve their color through blanching and would otherwise be green, although self -blanching types of cauliflower also exist. Today cauliflower is grown in the U.S. mainly for fresh market, although many varieties for processing (usually freezing) do exist (MARKLE, MANSFELD, WIKIPEDIA, AGMRC, NCCE , NWREC). 3. Crop data: a. Season, field setting to harvest: Ranges from 60 days for early hybrids, 90 days for main season, to over 100 days for late varieties. Overwintering types may take up to 260 days to reach maturity when planted in September (NWREC). b. Cultivation: Timing and temperatures greatly depend on the cultivar being grown and the location, as cauliflower has been adapted to grow almost anywhere and the cultivars are highly specific in needs. In general, it is transplanted for spring and summer production and direct seeded for fall, winter, and overwintering. Some cauliflower is grown entirely in greenhouses. Cauliflower requires full sun and can grow in many soils, but does best in a rich, well drained soil with a high moisture - hold ing capacity and pH of 6.0 to 6.5. Seasonal inputs of 36 kg (80 lb) of nitrogen, 36 kg (80 lb) P 2 O 2 , and 36 - 45 kg (80 - 100 lb) K2 O plus 6.8 - 9 kg (15 to 20 lb) of borax per acre are a general recommendation. Without boron, hollow stems with internal brown discoloration can result. Cauliflower must usually be irrigated, particularly in the warm season. Undesirable temperatures (too hot or too cold), water stress, and improper nutrient balance can cause failure to head or deformed curds so careful attention must be paid to the specific needs of the cultivar. Cauliflower is susceptible to the same insects and diseases as broccoli and cabbage, as well as black rot, powdery and downy mildew and Alternaria leaf spot. For white cultivars that are not selfblanc hing, the outer leaves should be tied around the head when the head is 5 - 7.6 cm (2 - 3 in) in diameter, otherwise the curds will be discolored and unpleasantly flavored. Heads should be harvested when still tight, before any sign of branching occurs, having attained a size of about 15 cm (6 in) in diameter and are 0.9 - 1.4 kg (2 - 3 lb) (NWREC, WIKIPEDIA, NCCE). c. Availability in the marketplace: Common throughout most of the word, including the**Page 50**  tropics, particularly in Europe, Asia, and North America. d. Pr eparation for cooking: Eaten fresh or cooked, and purchased fresh or frozen (if frozen, usually pre - cut into small pieces). Any remaining wrapper leaves are removed from the head first and the florets are cut from the thick main stem, which is discarded. They may be cut into smaller pieces as required. When used fresh they are eaten with dip or in salads, sometimes marinated. Cauliflower may be steamed, boiled, roasted, microwaved, fried, or baked. It is served on its own (often with cheese in the U.S .), as a side dish, as part of a soup, or in a dish with other vegetables, such as a curry or casserole. Cauliflower can also be pureed and used as a healthy substitute for mashed potatoes (WIKIPEDIA, MANSFELD, MARKLE, WHFOODS). e. Nutritional aspects: V ery nutritious and high in vitamin C, potassium, fiber and folate (WIKIPEDIA, WHFOODS). f. Medicinal aspects: Although not as well studied as other Brassicas, cauliflower seems to have a number of similar health benefits, including cancer prevention, particularly of prostate cancer (WIKIPEDIA, WHFOODS). g. Crop Photos: 4. Production in U.S.: In 2009 the U.S. produced 294,880 tonnes (325,050 tons) cauliflower, with California being the largest cauliflower producing state, accounting for nearly 90 percent of fresh cauliflower and all processing cauliflower. Arizona produces 10 percent of fresh cauliflower, and New York and New Jersey also produce cauliflower (AGMRC). 5. Other production regions: World production of cauliflower and broccoli combined in 2 009 was 19,872,263 tonnes (21,910,000 tons). Top producing countries were China (8,426,569 tonnes/9,289,000 tons), India (6,531,900 tonnes/7,200,000 tons), Italy (444,600 tonnes/490,088 tons) and Spain (424,800 tonnes/468,262 tons) (FAOSTAT). 6. Use: Fre sh, frozen, or cooked vegetable (MARKLE). 7. Part(s) of plant consumed: Undeveloped flower head, consisting of succulent stems (stalks) and aborted flower meristems. 8. Portion analyzed/sampled: Flower head and stem (stalk) 9. Classifications: a. Autho rs Class: Brassica Head and Stem Vegetables b. EPA Crop Group (Group & Subgroup): Brassica (cole) leafy vegetables (Head and stem Brassica subgroup 5A) (Representative Crop) c. Codex Group: 013, Leafy vegetables (including Brassica leafy vegetables), VB 0404, Cauliflower. d. EPA Crop Definition: None 10. References: GRIN, MARKLE, MANSFELD, WIKIPEDIA, AGMRC, NCCE, NWREC, WHFOODS, FAOSTAT. 11. Production Map: EPA Crop Production Regions 1, 3, 5, 10 and 12 (MARKLE). 12. Plant Codes: a. Bayer Code: BRSO B**Page 51**  ATTACHMENT 5 . MONOGRAPH REFERENCES **AGALTERNATIVES: Penn State University Agricultural Alternatives publications website:** http://agalternatives.aers.psu.edu/ **AGMRC: Agricultural Marketing Resource Center website.**  **http://www.agmrc.org FAOSTAT, Food and Agriculture Organization of the United Nations.**  **http://faostat.fao.org/site/567/Desk topDefault.aspx?PageID=567**  **FL ORIDATA: Floridata website**  **http://www.floridata.com/index.cfm GAIN KS1027: Smith, G. 11/5/2010. Report on Korea**  **- Republic of, Cabbage Market**  **Trends. USDA Foreign Agricultu ral Service, Global Agricultural Information Network.**  **Accessed at http://gain.fas.usda.gov/Recent%20GAIN%20Publicat**  **ions/Cabbage%20Market%20Trends _Seoul_Korea%20**  **- %20Republic%20of_11**  **- 5**  **- 2010.pdf**  **on 6/9/11. GRIN: Germplasm Resources Information Network, United States Department of**  **Agriculture. http://www.ars**  **- grin.gov**  **LIU 2010: Liu W., Zhou Q., An J., Sun Y., Liu R. 2010.**  **Variations in cadmium accumulation among Chinese cabbage cultivars and screening for Cd**  **- safe cultivars**  **. Journal**  **of Hazardous Materials ,**  **173 (1**  **- 3),**  **pp. 737**  **- 743.**  **MANITOBA: Manitoba Agriculture, Food and Rural Initia tives, Vegetable Crops**  **Information. http://www.gov.mb.ca/agriculture/crops/vegetablecrops/**  **MANSFELD: Hanelt, P. and Institute of Plant Genetics and Crop Plant Research (Eds.) 2001. Man**  **sfeld’s Encyclopedia of Agricultural and Horticultural Crops: (Except Ornamentals). 3700 pp. First Edition. Springer Publishing. New York, NY.**  **MARKLE: Markle, G.M., J.J. Baron, and B.A. Schneider. 1998. Food and Feed Crops of the United States. 517 pp. S**  **econd Edition. MeisterPro Reference Guides. Willoughby, Ohio MOBOT: Missouri Botanical Gardens, Kemper Center for Home Gardens Plantfinder**  **website. http://www.mobot.org/gardeninghelp/** **plantfinder/Alpha.asp NCCE: North Carolina Cooperative Extension website:**  **http://www.ces.ncsu.edu/ NWREC: Oregon Statue University, North Willamette Research and Extension Center**  **Commercial Vegetable Production G uides website.**  **http://nwrec.hort.oregonstate.edu/vegindex.html PLANTS FOR A FUTURE: Plants For A Future webpage**  . http://www.pfaf.org/user/ default.aspx**Page 52** 

**PROTA: Protabase: web database on useful plants of Tropical Africa, http://database.prota.org**  **WIKIPEDIA: Wikipedia, The Free Encyclopedia Online information. http://en.wikipedia.org/wiki/Main_Page**  **WHFOODS: World’s Healthiest Foods website. http://www.whfoods.com/**  **WVUES: West Virginia University Extension Service, Agriculture and Natural Resources website**  **: http://www.wvu.edu/~agexten/**