Page	1

TITLE PAGE: VOLUME 1 OF 2

CROP GROUPING PETITION – BRASSICA HEAD AND STEM VEGETABLES, 

TECHNICAL AMENDMENT TO 40 CFR 180.41 (c) (5)

(Broccoli; Brussels Sprouts; Cabbage, Head; Cabbage, Chinese (napa); Cauliflower)

PR 10791

AUTHORS

William P. Barney and Tracey Switek

INTERREGIONAL RESEARCH PROJECT NO. 4

RUTGERS UNIVERSITY

500 COLLEGE ROAD EAST, 201W

PRINCETON, NJ 08540

New Jersey Agricultural Experiment Station Publication

No. A - 27200-20-11, Supported by State, U.S. Hatch Act

and other U.S. Department of Agriculture funds.
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TABLE OF CONTENTS

PAGE

TITLE PAGE: VOLUME 1 OF 2.................................................................................................... 1

TABLE OF CONTENTS ................................................................................................................ 2

TECHNICAL AMENDMENT (ADDITION): ............................................................................... 3

PROPOSED AMENDMENT ......................................................................................... 3

BACKGROUND ............................................................................................................ 4

CULTURAL INFORMATION ...................................................................................... 4

PEST PROBLEMS ......................................................................................................... 4

PROPOSED NEW CROP GROUP ................................................................................ 4

PROPOSED REPRESENTATIVE COMMODITIES AND SUBGROUPS ................. 7

SUGGESTED INTERIM TOLERANCE EXPRESSIONS ........................................... 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
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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. 

PROPOSED 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. Cabbage, 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. gemmifera (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. Cauliflower, 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 Vegetables).
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 hybrids and cultivars 

of cultivated origin. Most Brassica are annuals or biennials. Brassica vegetables are highly 

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 partially protected from direct contact with pesticides by 

outer leaves or leaf canopy.

CULTURAL INFORMATION

Brassica Stalk and Stem vegetables are typically 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 insects, weeds and pathogens often 

need to be controlled by insecticides, herbicides and fungicides. 

Typical insect pests include cabbage aphid, cabbage looper, Diamondback moth, imported 

cabbageworm and the striped flea beetle. Typical diseases 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 Head and Stem 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 Symposium 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, YuenShaung NG and Ray Ratto. 

The revised crop group was further discussed and developed within the Brassica

Vegetable Workgroup of the International Crop Grouping Consulting Committee (ICGCC). 

This workgroup consisted of 74 U.S. and Canadian crop or regulatory experts from 

agriculture commodity groups, universities, agrichemical industry, IR-4 Project, USDA and

EPA, and also 68 international crop or regulatory experts representing 26 countries. The 

Workgroup discussed and validated the proposed commodities. Tracey Switek (author, IR-4) 

researched and updated the commodity monographs (included in this volume) as supporting 
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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 references used 

in the revision of the monographs are included as Volumes 2 of this submission.

An important aspect of developing this new crop group was harmonization with the 

Codex Crop Classification of Foods and Animal Feeds. The Codex classification system is 

currently under revision and revisions to the US system are used as a basis for the Codex 

revision. The 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 system, the Brassica (Cole) Leafy Vegetable Group 5 includes both 

a Head and Stem 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 Leafy 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 Vegetables 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 by a comparison of existing tolerances. ChemSAC (see minutes –

Attachment 2) felt that moving the Brassica Leafy Vegetable Subgroup 4B into the Leafy

Vegetable Group 4 would be justified by keeping it as a separate subgroup in Leafy Vegetable 

Group 4. 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. 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 comparable 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. In an effort to harmonize with Codex, Stalk, Stem and 

Leafy petioles 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 exposed 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 Leafy Petiole crop group with other stalk and stem vegetables that are fully 

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 choy) is currently 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 subsp. chinensis (L.)) monograph (085), under “Mustard cabbage”. The USDA 

ARS Germplasm Resources Information Network (GRIN) database lists B. campestris as a 

synonym of B. rapa subsp. chinensis, which is considered to be a noxious weed. GRIN does 

have B. campestris subsp. chinensis as a synonym of B. rapa subsp. chinensis (bok choy). The 

alternative common name “gai choy” is also a common name for mustard greens, which is a 

different species entirely (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 distinct crop, but a common name that refers to various leafy non-heading Brassica

greens. Therefore Chinese mustard cabbage is not included in this proposed revision to the 

Brassica Head and Stem crop group 5. 

Cavalo broccoli is also currently 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 

sprouting broccoli and others which used it as a synonym for Romanesco broccoli (which is 

actually a type of cauliflower). A search on Brassica oleracea var. botrytis returned only 

references to cauliflower. Cavalo broccolo may have been a common name applied to various 

types 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 within a group or subgroup. Based on these criteria, the 

current 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 Head and Stem vegetables 

for broccoli, cabbage, cauliflower, napa cabbage and Brussels sprouts. The majority of US and 

EU tolerances 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 regulation would benefit growers and consumers, save considerable 
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taxpayer’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 SUBGROUPS

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 TOLERANCE EXPRESSIONS

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.
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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 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

Bifenthrin 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 -- --

Cyazofamid 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

Cypermethrin 2 1 (1 2 1 1 2 1 0.5

Cyprodinil 1 -- 0.05 1 -- 0.05 1 -- 0.05

Cyromazine 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

(timelimited)

0.5 0.02 0.75

(timelimited)

0.5 0.02 0.75

(timelimited)

0.5 0.02
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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 -- -- --

Iprodione 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
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10

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

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

Pyraclostrobin 5 0.1 0.1 5 0.2 0.2 5 0.1 0.1

Pyridalyl 3.5 -- 0.01 3.5 -- 0.01 3.5 -- 0.01

Pyridate 0.03 -- 0.05 0.03 -- 0.05 0.03 -- 0.05

Pyriproxyfen 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

Thiamethoxam 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-cypermethrin 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)

Compound 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 -- --

Cyazofamid 1.2 -- 0.01 1.2 -- 0.01

Cyfluthrin 2.5 -- 0.3 2.5 -- 0.2

Cypermethrin 2 0.7 1 2 1 1

Cyprodinil 1 -- 0.05 1 -- 0.05

Cyromazine 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 

(Timelimited)

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

Flonicamid 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 group tolerance)

Cabbage, Napa (ppm) Brussel Sprouts (ppm)

Compound 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

Novaluron 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

Pyraclostrobin 5 -- 0.02 5 0.3 0.2

Pyridalyl 3.5 -- 0.01 3.5 -- 0.01

Pyridate 0.03 -- 0.05 0.03 -- 0.05

Pyriproxyfen 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)

Cabbage, Napa (ppm) Brussel Sprouts (ppm)

Compound 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

Triflumizole 8 -- 0.1 8 -- 0.1

Trifluralin 0.05 -- 0.5 0.05 -- 0.5

Zeta-cypermethrin 2 0.7 1 2 1 1
Page	

14

Table 2. Brassica Head and Stem Production in 2009 (FAOSTAT)

(FAOSTAT: http://faostat.fao.org/site/566/default.aspx, results as of June 12, 2011)

Countries/

Regions

Cabbages and 

other brassicas

Cauliflowers and 

broccoli

Australia 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

Africa 126,141 ha

2,250,106 tonnes

16,136 ha

317,963 tonnes

North America 35,208 ha

1,099,049 tonnes

16,478 ha

343,502 tonnes

Central America 34,711 ha

365,947 tonnes

31,821 ha

460,845 tonnes

South America 14,006 ha

361,169 tonnes

119,312 ha

132,268 tonnes

Asia 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 tonnes

Note: This table reports only Brassica Head and Stem Vegetables available on the FAO

website.
Page	

15

Table 3. Crop Group Comparisons for Brassica Head and Stem Vegetables

CODEX Crop Group 010, 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

Commodity Name 

and Code Botanical Name Commodity Name Botanical Name Commodity Name Botanical Name

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 campestris L.,

var. alboglabra Bailey

Proposed for inclusion 

in subgroup 4B, 

Brassica leafy 

vegetables (Crop 

Group 4, Leafy 

Vegetables)

The leaf morphology 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 brassica]

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 oleracea 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 STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460 

OFFICE OF CHEMICAL SAFETY AND

 POLLUTION PREVENTION

MEMORANDUM

DATE: May 5, 2010

SUBJECT: Crop Grouping – Joint Proposal I: Options for Revising the Leafy 

Vegetable Crop Group 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 Regulatory Action: Crop Grouping 

Regulation

Risk Assessment Type: None Case No.: NA

TXR 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 Coordinator

IR-4 Project Headquarters

AND 

Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch 

Health Effects Division (7509P) 
Page	

18

THROUGH: William Donovan, Ph.D. and Michael Doherty, 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.

BACKGROUND 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 Committee 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 groups 

more closely with Codex, provide flexibility to the growers, and more accurately 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 Crop Groups 4 and 5 in Appendix I. Appendix II shows all the 

possible changes that could occur to the Crop group 4 Leafy Vegetable, while Appendix 

III shows all the possible changes that could occur to the Crop group 5 Brassica Leafy

Vegetable.

IR-4 Proposal 1: ‘Transfer the Brassica Leafy 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 and Crop 

Group 5 as the Head and Stem Brassica Vegetable Group’.

Leafy vegetables and Brassica leafy vegetables are grouped separately in the U.S. 

crop grouping system. However, non-Brassica leafy vegetables and Brassica leafy

vegetables are similar to each other in growth pattern and leaf exposure. Brassica leafy

vegetables more closely 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 

currently grouped. One option considered was to combine the two leafy vegetables into 

one subgroup, however, after comments from a member of the ICGCC 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 potentially 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 013, Leafy 

vegetables (including Brassica leafy vegetables). Codex has long grouped all leafy

vegetables together and this move would allow our system to harmonize more closely 

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, particularly due to the recent practice 

of growing Brassica and non-Brassica leafy vegetables together for “baby greens” and 

salad mixes. 

Table 1. Comparison of tolerances between Crop Subgroup 4A (Leafy greens), 

Subgroup 5A (Head and stem Brassica), and Subgroup 5B (Leafy Brassica greens).

Existing tolerances by subgroup

Subgroup:

Chemical: 4A 5B 5A

Cyprodinil 30 10 1

Fludioxonil 30 10 2

Methoxyfenozide 30 30 7

Spiromesifen 12 12 2

Tebufenozide 10 10 5

Triflumazole 35 40 8
Page	

20

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

Comparison of subgroup tolerances between leafy 

vegetables and Brassica vegetables

0

5

10

15

20

25

30

35

40

45

Cyprodinil

Fludioxonil

Methoxyfenozide

Spiromesifen

Tebufenozide

Triflumazole

Chemical

p

p

m

4A

5B

5A

Table 3. More Visual Comparisons between the Leafy Vegetable subgroups 4A, 5B 

and 5A. 

Comparision of subgroup tolerances between leafy

vegetables and Brassica vegetables

0

5

10

15

20

25

30

35

40

45

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

Cyprodinil

Fludioxonil

Methoxyfenozide

SpiromesifenTebufenozide

Triflumazole

4A 5B 5A

ppm
Page	

21

ChemSAC Recommendation for Proposal 1:









IR-4 Proposal 2: ‘Add Stalk and Stem 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 proposal to add stalk and stem vegetables to the existing leaf 

petiole subgroup was made to more closely harmonize with Codex. The Codex Stalk and 

Stem group contains several petiole crops, including celery and rhubarb, which are 

already members of Subgroup 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 many leafy 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 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. 

Although there was not enough available data to perform a comparison 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 Aquatic Vegetables (4D) to 

the Leafy Vegetable Group 4 or Establish an Entirely New Crop Group Called 

Aquatic Vegetable Crop Group’.

Either making an aquatic vegetables subgroup or establish an entirely new 

Aquatic Vegetable crop group would allow for inclusion of those vegetables grown either 

partially or totally submerged. 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 challenges in applying 

pesticides to an aquatic system that are not present in land based agricultural systems, 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. 

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 tolerances for subgroups 4A, 4B, or 4C.

Also placing the aquatic vegetables in a new crop group would allow the group to expand 

beyond simply aquatic leafy vegetables to include other kinds of aquatic vegetables 

which might share similar challenges in crop 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 Subgroup 4A: 

Leafy greens

Head lettuce, leaf 

lettuce, and spinach

Amaranth; arugula; chervil; 

chrysanthemum, edible-leaved; 

chrysanthemum, garland; corn salad; 

cress, garden; cress, upland; 

dandelion; dock; endive; lettuce; 

orach; parsley; purslane, garden; 

purslane, winter; radicchio; spinach; 

spinach, New Zealand; spinach, vine.

Crop Subgroup 4B: 

Leaf petioles Celery

Cardoon; celery; celery, Chinese; 

celtuce; fennel, Florence; rhubarb; 

Swiss chard

And 

CURRENT CROP GROUP 5 BRASSICA LEAFY VEGETABLES

Group 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; 

cauliflower; 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 VEGETABLE.

Revised Group 4: Leafy 

Vegetables 

Representative 

Commodity Commodities1

Revised Subgroup 4A: Leafy 

Greens Leaf lettuce and spinach 

Alexanders; amaranth; amaranth, Chinese; 

arugula; aster, Indian; beet, leaves; 

bellflower, Chinese; bitter melon (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; 

cowpea; cress, garden; cress, upland; 

dandelion; 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; lettuce, 

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); 

pumpkin, 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; Swiss 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 Commodities

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 MINUTES, MAY 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 Drew, George Kramer, Meheret Negussie, Mike Doherty, 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 Lee and Denise MacGillivray

IR-4 – Tracy Switek, Bill Barney, and Kathryn 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 proposals for possible options to revise the Leafy Vegetable Crop 

Group 4 and the Brassica Leafy Vegetable Crop Group 5 as well as create new a 

new crop group named the Leafy, Tree, and Vine Vegetable Crop Group (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 that 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 except Brassica Vegetables) 

to form a new Subgroup 4C (Leafy Brassica Vegetables) and rename Group 4 as Leafy

Vegetable and Crop Group 5 as the Head and Stem Brassica Vegetable Group. Table 1 

shows the proposed new changes to Crop Group 4 Leafy 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 separately in the U.S. 

crop grouping system. 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 closely resemble non-Brassica leafy vegetables in this 

manner than they do Crop Subgroup 5A (the Brassica head and stem vegetables) with 

which they are currently 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 Group 4 more comparable to 

the Codex Group 013, Leafy Vegetables (including Brassica leafy vegetables). Codex 

has long grouped all leafy vegetables together and this move would allow our system to 

harmonize with this group more closely. The similarity of these 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 tolerances for both crop 

Groups 4 and 5. 

ChemSAC Recommendation for Proposal 1:

ChemSAC felt that moving 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 Vegetable Group if the Leafy Brassica Subgroup 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 stalk and stem 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 existing Leaf Petiole Subgroup was made to more closely 

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 many leafy 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 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 Leaf 

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 of 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 add a new subgroup Aquatic Vegetables (4D) to the Leafy 

Vegetable Group 4 or establish an entirely new crop group, namely, Aquatic 

Vegetable Crop Group.

Either making an aquatic vegetables subgroup or establishing an entirely 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 challenges in 

applying pesticides to an aquatic system that are not present in land based agricultural 

systems, 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 Leafy Vegetable Crop Group 

4. This would recognize its unique growing conditions over conventional land grown 

leafy vegetables, and avoid exceptions to the Leafy 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 CHANGES TO CROP GROUP 4-10 LEAFY VEGETABLE.

Revised Group 4-10: Leafy 

Vegetables 

Representative 

Commodity

Commodities 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 developed 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 greens.

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 Subgroup 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 investigation 

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 

sprouts; 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 many 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 

currently make up Crop Group 4: Leafy Vegetables (except Brassica Leafy Vegetables) 

and Crop Subgroup 5B Leafy Brassica Greens. Their uses also may vary some from 

salad type vegetables such as banana leaves that are wrapped around food and cooked, 

and grape leaves which are used widely 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

TABLE 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 types of growth problematic. 

However, with increasing availability of ethnic crops in U.S. stores (particularly Asian, 

Hispanic, Caribbean, and Middle Eastern), analysis of food consumption trends is 

recommended before keeping these crops as distinct orphans.

Group Name Proposed Representative 

Commodity Proposed Commodities

Leafy Tree, Shrub, and 

Vine Vegetables Group Grape, leaves

Agathi; banana, leaves; 

banana, Abyssinian; 

baobab, bitterleaf; chaya; 

Chinese toon; goji, leaves; 

grape, leaves; horseradish 

tree; papaya, leaves
Page	

33

ATTACHMENT 3. SYMPOSIUM PROPOSAL 
Page	34

Root and Tuber and Leafy Vegetables

Workgroup # 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.

Workgroup #1’s mission was to review, evaluate and validate established 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 Agency’s Directive 98-02 and Mexico’s Crop Grouping System which are identical. 
Page	35

Crop Group 5. Brassica (Cole) Leafy Vegetables

Crop Groups

US = 5 Canada = 5 Codex = VL & VB Mexico = 

5

Author’s Classification of Brassica (Cole) Leafy Vegetables

Crop Groups

US = 5 Canada = 5 Codex = VL & VB Mexico = 

5

Rep. 

Commodities

Established Commodities Validate: 

Y/N

Proposed Commodity Additions/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 Rape (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) covered 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 Brassica (Established)

5B – Leafy Brassica (Established)

5C – Broccoli (Proposed as outlined in 5.6)

Subgroups for Crop Group 5: BRASSICA (COLE) LEAFY VEGETABLES

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. Commodities 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

ADDITIONS 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

FLOWERING 

CHINESE FLAT 

LEAF MUSTARD 

(397)

5B Y

TURNIP TOPS 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

TYFON TOPS 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 GREENS 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___________________________

Additions 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

Leaves IR-4 Move 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, 397, 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, 507, 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 

CAULIFLOWER

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 broccoli, 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 flowers 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). 

It has been cultivated at least from the 17th 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 types 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, 

WIKIPEDIA, 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, well 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, 

AGALTERNATIVES).

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) 

of 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 roasted), 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 after 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 

magnesium, 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 broccoli 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 combined 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 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 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-de-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 reaching up to 91 cm (3 ft) in height, known only in 

cultivation. Brussels sprouts have been cultivated since at least the 13th 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 

previously, 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, 

WIKIPEDIA)

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 fall 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 to 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 other 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 

maybe 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 raw, 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 accompanies 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 manganese 

(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 production 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 (10,000 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/sampled: 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, 

WIKIPEDIA , WVUES, WHFOODS

11.Production Map: EPA Crop Production Regions 1, 2, and 10 (MARKLE). 

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 rouge, 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 repolho, 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 native 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 worldwide, 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 over 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 during 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, yellow 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 November 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 colorful 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 form 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 fresh, 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 the 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 mainly 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 head 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 cabbages, 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 Crop 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 cabbage, 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, couve-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. petsai (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. It is 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 the 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 general, 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 

Chinese 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, 

WIKIPEDIA, MANITOBA, HU 2005).

3. Crop data:

a. Season, seeding to harvest: 70 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. 

It is 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 rich 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 harvested 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 fly, 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, particularly 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 cooked, 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 

kimchi, 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, vitamin 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 production 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 occasionally 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, MOBOT, 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. Cauliflower 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 16th 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 place. 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-holding capacity and pH of 6.0 to 6.5. Seasonal 

inputs of 36 kg (80 lb) of nitrogen, 36 kg (80 lb) P2O2, and 36-45 kg (80-100 lb) K2O 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 selfblanching, 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. Preparation 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: Very 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 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: Undeveloped flower head, consisting of succulent stems (stalks) 

and aborted flower meristems.

8. Portion analyzed/sampled: Flower head and stem (stalk)

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: 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: BRSOB
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/DesktopDefault.aspx?PageID=567

FLORIDATA: 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 Agricultural Service, Global Agricultural Information Network. 

Accessed at 

http://gain.fas.usda.gov/Recent%20GAIN%20Publications/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 Initiatives, 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. Mansfeld’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. Second 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 Guides 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/