**UNITED STA TES ENVIRONMENTA**  **L PROTECTION A GENCY**  **WA SHINGTON, D.C. 20460** 

**OFFICE OF CHEMICA L SA**  **FETY AND** 

**POLLUTION PREVENTION**

**MEMORANDUM**
DATE: October 2 6 , 2011 SUBJECT: Crop Grouping

– Part X I : Analy sis of the USDA IR
- 4 Petition to Amend

the Crop Group Regulation 40 CFR § 180.41 (c) ( 5 ) And Commodity Definitions [ 40 CFR 180.1 (g)] Related to the Current Crop Group 5 Brassica Leafy

Vegetables , Removal of the Leafy Brassica greens subgroup, and Proposed New Brassica Head and Stem Crop Group
. PC Code: NA DP Barcode: NA Decision No.: NA Registration No. : NA Petition No.: NA Regulatory Action: Crop Grouping Regulation Risk Assessment Ty

pe: None Case No.: NA TXR No.: NA CAS No.: NA MRID No.: 484817
- 01 40 CFR: 180.41 (c) ( 5 ) and 180.1 (g) FROM: Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry

and Exposure Branch Health Effects Division (7509P) THROUGH: Michael Doherty , Ph.D. and William Donovan, Ph.D., Chairper sons

HED Chemistry

Science Advisory

Council (ChemSAC) Health Effects Division (7509P) TO: Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) Registration Division (7505P)
cc: IR
- 4 Project, Bill Barney, Jerry Baron, Dan Kunkel, Debbie Carpenter, Van Starner2

**ACTION REQUESTED** : William P. Barney , Crop Grouping Project Coordinator, and Tracy Switek , Assistant Coordinator, USDA Interregional Research Project No. 4 (IR
- 4), State Agricultural Experiment Station, Rutgers University has submitted a petition (April 16, 2011 ) on behalf of the IR
- 4 Project, and the International Crop Grouping Consulting Committee (I CGCC) to revise the Brassica (Cole) Leafy Vegetable crop group 5 to a new Brassica Head an d Stem Vegetable Crop Group (40 CFR § 180.41 (c ) (5)
. The above
- mentioned Brassica Head and Stem Vegetable crop group petition requested the following three proposal s :
**IR -**  **4 Proposal 1 :”**  Amend the existing crop group in 40 CFR 180.41 (c) ( 5 ) that consis ts of the following Head and stem Brassica subgroup with 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 T o a revised Brassica Head and Stem Vegetable C rop Group 5 that consists of the following commodities: 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 olerac ea L. var. botrytis L. (Brassicaceae (alt. Cruciferae ) ”.
**IR -**  **4 Proposal 2:”**  The proposed representative commodities for the Brassica Head and Stem Crop Group 5
- 12 will be broccoli or cauliflower.”3

**RECOMMENDED REPRESENTATIVE COMMODITIES**  **Crop Group Pr**  **oposed**

**Rep resentative**  **Commodities Proposed Commodities** 
**Brassica Head**  **and Stem Vegetable**  **Crop Group**  **5 Broccoli or** 

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

Cabbage, Chinese , napa ; Cauliflower

**IR -**  **4 Proposal 3:”** No cr op subgroups or new commodity definitions are recommended for this proposed crop group”.

**BACKGROUND:** The revision to the Leafy Vegetable crop group proposal was initiated at the USDA/IR
- 4 Crop Grouping S ymposium in Washington, DC, October 2002
. This workgroup was Chaired by Dan Kunkel (IR
- 4) and Co
- Chaired b y Tom Bloem, Doug Dotson, Yuen
- Shaung NG of EPA, Hong Chen (IR
- 4), Mary L amberts, Extension Agent, University

of Florida Horticultural Crops, and Ray Ratto, California leafy

greens grower. The revised crop group was further discussed and developed within the Brassica Vegetable Workgroup of the International Crop Grouping Consulting Committee (I CGCC). 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 the supporting commodity data , and William Barney (author, IR
- 4) reviewed and edited th e petition
. In 2010, IR
- 4 (Bill Barney and Tracey

Switek) and the EPA (Bernard Schneider, Ph.D) developed a joint ChemSAC proposal to discuss various options to be considere d on the updating of the Leafy veget a ble crop groups. The first proposal considered 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 Vegetable s) 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 Veg etables and Brassica leafy

vegetables are similar in growth pattern, leaf exposure and pesticide residue s. Inclusion of Brassica leafy vegetables in a separate subgroup are desirable because of potentiall y different actions of herbicides on leafy Brassicas verses other leafy (non
-Brassica ) crops.4 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. An important aspect of developing this new crop group is the harmonization with the Codex Crop Classification of Foods and Animal Feeds. The Codex classification sy stem is currently

under revision and revisions to the US sy stem are used as a basis for the Code x revision. The IR
- 4/EPA Crop Grouping Working Group and the I CGCC are making every

effort to collaborate with the revision of the Codex crop classification and will submit this proposal to Codex upon approval of the HED ChemSAC
. In the current US crop grouping sy stem, the Brassica (Cole) Leafy Vegetable Group 5 includes both a Head and S tem Brassica subgroup (5A) and a Leafy Brassica greens subgroup (5B). In the current Codex Crop Classification of Foods and Animal Feeds, Head and Flower head Brassica are included in Group 010, Brassica (cole or cabbage) vegetables, Head Cabbages, Flowerhead brassicas, while leafy Brassica vegetables are included in Group 013, L eafy

vegetables (including Brassica leafy vegetables) , while Stalk and stem vegetables are inc luded in a separate Group 017. Also in the current U
. S
. crop grouping sy stem, Leafy

Vegetable Group 4 includes both a Leafy greens subgroup 4A and a Leaf petiole subgroup 4B [40CFR 180.41(5)] , while **Leafy Brassica**  **greens will be**  **included as a**  **new subgroup**  **(Leafy Brassica**  **greens subgroup 4C**  **) in Crop Group 5 [40CFR 180.4(6)]** 
. A revision to crop group regulation would facilitate the establishment of pesticide tolerances on numerous pesticides that are needed to control a wide diversity of leafy vegetable pests , as well as integrated pest control (IPM) programs to incorporate reduced risk pesticides, organic pesticides, and cultural practices to reduce the development of pesticide resistance. This revised crop group regulation would also benefit growers an d consumers, save considerable taxpayer’s money on residue studies, save time for government agencies on review of residue data and facilitate the establishment of import tolerances.

**HED RECOMMENDATIONS** : Each of the proposals and recommendations wil l be discussed below, followed by a series of other recommendations on terminology , database development, and harmonization with Codex. The EPA would like to commend the valuable and high quality input of the ICGCC, all its members, and the Committee Chairperson Bill Barney , USDA IR
- 4, as well as Dr. Yuen
- Shaung Ng, Biologist and Jessie Cordova, HED,5

Andrew Ertman, Roger Chesser, Sidney Jackson, Barbara Madden, and Laura Nollen, Biologists, RD, EPA for their input and development of various databases in this report and Dr. Paul Schwartz, USDA, Office of Minor Use Pesticides for his advice, peer review, and research office location.
**IR -**  **4 Proposal 1 :”**  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 C rop Group 5 that co nsists of the following commodities: 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). In addition IR
- 4 discusses some of the individual leafy vegetable crops are where they will be recommended to reside. The first crop Chinese broccoli ( Brassica oleracea var. alboglabra (L.H. Bailey) i s currentl y a member of Crop Subgroup 5A , ‘ Head and stem Brassica subgroup ’
. However, the leaf morphology of Chinese broccoli is more of a leafy nature rather than forming a tight head similar to other members of the current Head and Stem subgroup. Residues in Chinese broccoli can be higher than the representative commodities of broccoli and cabbage (unpublished IR
- 4 data). This submi ssion therefore proposes that Chinese broccoli be included in the revised Subgroup 4B, Brassica leafy

vegetables.6 Kohlrabi is currently

in the Head and Stem Brassica subgroup 5A in the Brassica (Cole) Leafy

Vegetables Crop Group 5. Kohlrabi with its exp osed 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 (separate IR
- 4 petition) with other stalk and stem vegetables that are full y exposed to pesticides. Note that Florence fennel plants also have an enlarged bulbous leaf base and are also proposed for inclusion with other stalk and stem vegetables instead of the leafy petiole subgroup. Chinese mustard cabbage (gai cho y) is currentl y included in the Head and Stem Brassica subgroup 5A and is identified as Brassica campestris . A separate monograph for Chinese mustard cabbage is not included in the current edition of the “Food and Feed Crops of the United States”. Chinese mustard cabbage is listed as a common name in the bok choy ( Brassica rapa subsp. chinensis (L.)) monograph (085), under “Mustard cabbage”. The USDA ARS Germplasm Resources Information Network (GRIN) database lists B. campestris as a s ynonymof B. rapa subsp. chinensis , which is considered to be a noxious weed. GRIN does have B. campestris subsp. chinensis as a s ynonymof B. rapa subsp. chinensis (bok cho y). The alternative common name “gai cho y”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 cho y/mustard greens. Chinese mustard cabbage does not appe ar 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. A literature and 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 sy nony m for Romanesco broccoli (which is actually a type of cauliflower). A search on Brassica oleracea var. botrytis returned onl y references to cauliflower. Cavalo broccolo may have been a common name applied to various ty pes of broccoli or cauliflower in the past. Therefore, cavalo broccoli has not been included in this proposed revision for the Brassica Head and Stem crop group. **HED Recommendations for Proposal 1:** Based on similarities of the comparison of the Brassica head and stem vegetable plant morphology , cultural practices including all are row crops , similar pest problems, edible food and animal feed portions, residue levels, geographical locations, processing, established tolerances, and for international harmonization purposes, Irecommend that ChemSAC concur to amend the current Brassica leafy vegetable crop group 5 to a new Brassica head and stem crop group 5
- 12. I also agree with IR
- 4 recommendations on removing Chinese broccol i to the7

revised Brassica leaf vegetable subgroup 4B because the leaf morphology of Chinese broccoli is more of a leafy nature rather than forming a tight head similar to other members of the current Head and Stem subgroup. Residues in Chinese broccoli ca n be higher than the representative commodities of broccoli and cabbage (unpublished IR
- 4 data). Kohlrabi is currently

in the Head and Stem Brassica subgroup 5A in the Brassica (Cole) Leafy

Vegetables Crop Group 5 , but kohlrabi with its exposed enlarge d, bulb
- like stem can have higher pesticide residues than some of the representative commodities of broccoli or cabbage (unpublished IR
- 4 data). Therefore we agree to propose kohlrabi for inclusion into a new Stalk, Stem and L eafy Petiole crop group (separate IR
- 4 petition) with other stalk and stem vegetables that are full y exposed to pesticides. I also agree that Florence fennel plants also have an enlarged bulbous leaf base and will be proposed for inclusion with other stalk and stem vegetables instead of the leafy petiole subgroup. Chinese mustard cabbage (gai cho y) is currentl y included in the Head and Stem Brassica subgroup 5A and is identified as Brassica campestris . However, Chinese mustard cabbage is listed as a common name in the bok cho y ( Brassica rapa subsp. chinensis (L.)) monograph (085) of the Food and Feed Crops of the United States (1998). The USDA ARS Germplasm Resources Information Network (GRIN) database lists B. campestris as a s ynonymof B. rapa subsp. chinensis , which is cons idered to be a noxious weed. An literature and internet search for “Chinese mustard cabbage” returns mainly results for gai cho y/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 the p roposed revision to the Brassica Head and Stem crop group 5. I also agree to remove ‘ Cavalo broccoli ’ from the proposed new Brassica Head and Stem Crop Group since it is the same species as cauliflower. A literature and 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 s ynonym for Romanesco broccoli (which is actually

a typ e of cauliflower). Cavalo broccolo may have been a common name applied to various ty

pes of broccoli or cauliflower in the past. The current crop group has 17 commodities, and by removing the Leafy Brassica greens subgroup 5B to add a new crop subgroup to the amended Leafy vegetable crop group 4 (see separate Leafy vegetable crop group analy sis) the new Brassica head and stem crop group will have 5 very important commodities. The list of acceptable Brassica head and stem commodities and their their scientific names for the five commodities are updated and are listed below. “HED Proposed Brassica Head and Stem Crop Group 5
- 12”. Commodities8

Commodities Broccoli , Brassica oleracea L. var. italica Plenck Brussels sprouts, Brassica oleracea L. var. gemmifera (DC.) Zenker Cabbage , Brassica oleracea L. var. capitata L
. Cabbage, Chinese , napa, Brassica rapa L. subsp. pekinensis (Lour.) Hanelt C auliflower, Brassica oleracea L. var. capitata L Cultivars, hy

brids, and vari eties of these commodities
C hinese mustard cabbage (gai cho y) is currentl y included in the Head and Stem Brassica subgroup 5A and is identified as Brassica campestris . A separate monograph for Chinese mustard cabbage is not included in the current edition of the “Food and Feed Crops of the United States”. Chinese mustard cabbage is listed as a common name in the bok choy ( Brassica rapa subsp. chinensis (L.)) monograph (085), under “Mustard cabbage”. The USDA ARS Germplasm Resources Information Network (GRIN) database lists B. campestris as a s ynonymof B. rapa subsp. chinensis , which is considered to be a noxious weed. GRIN does have B. campestris subsp. chinensis as a s ynonymof B. rapa subsp. chinensis (bok cho y). The alternative common name “gai cho y”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 cho y/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. A revision to crop group regulation would facilitate the establishment o f pesticide tolerances on numerous pesticides that are needed to control a wide diversity of Brassica head and stem vegetable pests , as well as integrated pest control (IPM) programs to incorporate reduced risk pesticides, organic pesticides, and cultural practices to reduce the development of pesticide resistance.
**IR -**  **4 Proposal 2:”**  The proposed representative commodities for the Brassica Head and Stem Crop Group 5
- 12 will be broccoli or cauliflower and cabbage . No crop subgroups are proposed for this group. ”
**PROPOSED REPRESENTATIVE COMMODITIES AND SUBGROUPS**  **Crop Group Proposed**  **Rep resentative**  **Commodities Proposed Commodities** 
**Brassica Head**  **and Stem**  **Vegetable Crop Group**  **5 Broccoli or**  **Cauliflower and Cabbage**  Broccoli ; Brussels sprouts ; Cabbage, Head;

Cabbage, Chinese (napa); Cauliflower9

**HED Recommendations fur Proposal 2:** I recommend ChemSAC concur to retain broccoli or cauliflower and cabbage as representative commodities for the amended Brassica Head and Stem Crop Group 5

– 12. These representative commodities account for > 99 % of the harvested acres for the members of this amended crop group , and are the most widely grown Brassica head and stem commodities in the U.S. with the largest acreages and geographical distribution
. The representative commodities are based on similarities in its vegetable structures , exposure to residues , and cultural practices and geographical locations, as well as their high production (both acres and yi eld) and consumption. A comparison of established tolerances on the current Head and stem Brassica crop subgroup 5A also supports that residue levels will be similar between members of the crop group. Essentially there will be no change in the required representative commodities for this crop group compared to the current Brassica Head and Stem subgroup 5A
**RECOMMENDED PRESENTATIVE COMMODITIES AND SUBGROUPS**  **Crop Group Proposed** 

**Rep resentative**  **Commodities Proposed Commodities** 
**Brassica Head**  **and Stem Vegetable**  **Crop Group**  **5 Broccoli or** 

**Cauliflower and Cabbage**  Brocco li ; Brussels sprouts ; Cabbage, Head;

Cabbage, Chinese , napa; Cauliflower

**IR -**  **4 Proposal 3:”** No cr op subgroups are recommended for this proposed crop group”. **HED Recommendation for Proposal 3** : I agree that the Brassica Head and Stem crop group will not benefit from establishing any new crop subgroup.
**IR -**  **4 Proposal 4:** “No additional crop definitions are proposed for the Brassica head and stem crop group.” **HED Recommendation for Proposal 4 Part A**  **:**

**“ Commodity Definition**  **s for Brassica Head and S**  **tem Commodities [(40CFR**  **180.1(g)] :**  **”**10

I agree that any new commodity definitions are not needed for this crop group. However, there are currently two commodity definitions for Brassica head and stem vegetable commodities for broccoli and cabbage. They ar e broccoli equal to “Broccoli, Chinese broccoli (gia lon, white flowering broccoli)” and cabbage equal to “Cabbage, Chinese cabbage (tight headed varieties onl y) ”
. When the Brassica head and stem group is published there will be no need for the broccol i and the cabbage definitions. The Chinese broccoli will be included as a lookup term in the EPA Food and Feed commodity vocabulary

and broccoli will be the preferred tolerance term. One correction to the current commodity definition is that “gia lon” is the wrong term for Chinese broccoli it should be gai lon. Secondly the cabbage definition is not needed since the Chinese cabbage tight
- headed varieties which are called napa are included as a separate commodity in the crop group. The commodity

is li sted as Cabbage, Chinese, napa in the amended crop group. Cabbage is also a commodity in the proposed crop group. However, since there are several established broccoli and cabbage tolerances the se commodity

definitions should not be deleted at this time. **Additional HED Recommendations/**  **Conclusions:**
**HED Conclusion 5**  **HED Recommendation 5:** Another important aspect of crop grouping is the harmonization effort with the Codex Classification of Foods and Animal Feeds. The proposed EPA crop group for Brassica Head and Stem Vegetable Group have its proposed members included in Codex Brassica (cole or cabbage) Vegetables, Head cabbages, Flowerhead Brassicas Group 010 (VB), or in the Leafy

Vegetables Including Brassica Vegetables Group 013 (VL), which is som ewhat confusing (See Table 36). Codex also has separate codes for Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead Brassicas (VB 40). Flowerhead brassicas (includes Broccoli; Broccoli, Chinese; and Cauliflower (VB 42) as well as Leafy veg etables (VL 53) and Brassica Leafy vegetables (VL 54). All of the commodities for the Brassica head and stem group can be matched to the names in Codex , except for Chinese broccoli and Kailan which are recommended to be transferred to a new Brassica leaf greens subgroup . Codex uses multiple commodity terms for the same commodity

and refers to the preferred commodity, while EPA has the Food and Feed Commodity

Vocabulary

website that has many

lookup terms that link to the preferred commodity

term used for e stablishing tolerances/MRL . The one term that does not match is the Codex use of F lowerhead Brassicas which includes broccoli, broccoli, Chinese.11

The revised Brassica Head and Stem Crop Group and the representative commodities proposed in this petition would facilitate the harmonization of the U.S. and the Codex crop classification systems. In the next proposed revision to the Codex Classification of Foods and Animal Feeds we would expect these changes to be considered as part of the harmonization effo rt that Bill Barney , USDA IR
- 4 is coordinating with the Codex delegation. Therefore, this proposal will not only increase harmonization with the NAFTA crop grouping system, but it more compatible with the international sy stem of Codex. The Food Quality P rotection Act of 1996 placed increased emphasis on using Codex MRL s in setting tolerances for pesticides in the U.S. Note that the current Codex crop group does not have representative commodities.
**HED Recommendation 6:** The Health Effects Division D ry Matter database prepared by Dr’s. Yuen - Shaung NG and B. A. Schneider, was updated on September 12 , 201 1 for the Brassica Head and Stem Crop Group.
**HED Recommendation 7:** Guidance for HED SOP 99.6
- “Classification of Food Forms w ith Respect to Level of Blending” issued August 20, 1999, and HED SOP 2000.1

– “ Guidance for Translation of Field Trial Data from Representative Commodities in the Crop Group Regulation to Other Commodities in Each Crop Group/Subgroup ” issued September 12, 2000 can be updated to reflect the amendment to the new Brassica Head and Stem Crop Group 5
- 12.
**HED Recommendation 8:** Guidance on expressing tolerance terminology for the Brassica Head and Stem Crop Group 5

– 12 is discussed und er the “Tolerance expression guidance section of this anal ys is.
**HED Recommendation 9:** New lookup and preferred EPA terms for the members of the Brassica Head and Stem Crop Group are listed in the EPA Food and Feed Commodity Vocabulary section of this report and these terms will be to the updated EPA Food and Feed Commodity Vocabulary

website (http://www.epa.gov/pesticides/foodfeed) when it is updated.12

**DETAILED ANALYSIS OF THE USDA IR -**  **4 PROPOSA L TO AMEND THE**  **BRASSICA HEAG AND STEM**  **VEGETABLE CROP GROUP 5**  **- 12**  **:** The leafy vegetables form a large commodity group of mainly annual or biennial flowering herbaceous plants. Ingeneral the l eaf y vegetables and Brassica leafy vegetables are typicall y c ool season crops that are grown as row crops. Crops that are consumed as leaves of roots and tubers (human food) are typically warm season crops, and are also grown as row crops. Crop Group 4 contains the non
- Brassica leafy vegetables which are members of many botanical families (see Table 1) and include major commodities such as lettuce, spinach, and parsley
. The other major Crop Group 5 contains the Brassica leafy vegetables comprise a genus of plants in the mustard family called the Brassicaceae ( Cruciferae)
. Cruciferae is considered an alternative botanical family name for the Brassicas
. The members of the genus may be collectively

known either as cabbage or as mustard or as Cole crops as discussed below. This genus is remarkable for containing more important agricultural and horticultural crops than any other genus. It also includes a number of weeds , both wild and escapees from cultivation found mostly

in especially

in North America , South America , and Australia
. Itincludes over 30 wild species and hy brids, and numerous additional cultiv ars and hybrids of cultivated origin. As stated m ost are annuals or biennials , but some are small shrubs. The genus is native in the wild in W estern Europe , the Mediterranean and temperate region s of Asia
. Almost all parts of some species or other have been developed for food, including the root (rutabaga , turnips ), stems (kohlrabi ), leaves ( cabba ge , Brussels sprouts ), flowers ( cauliflower , broccoli ), and seeds (many , including mustard seed , and oil
- producing rapeseed , canola varieties ). Some forms with white or purple foliage or flowerheads cabbage are also sometimes grown for ornamental use
.

**DEFINITION OF BRASSICA**  **LEAFY VEGETABLE COMMODITIES** : **A leafy vegetable** is considered any of various leafy plants which have their leaves , le af stalk, and

/or stems /or tender petioles plant parts eaten as vegetables . The current crop grouping s ystem has separate crop groups for Leafy vegetables group 4 and Brassica Leafy

Vegetables Crop Group 5, as well as Crop group 2 for the Leaves of Root an d Tuber Vegetables. Brassica leafy vegetables which make up Crop group 5 are all from the same botanical family

– Brassicaceae. The current Leafy Vegetable Group 4 has members from ten plant families. Leaf vegetables may have other names in the culinary sense and can be called potherbs , green vegetables , greens , or leafy greens . These vegetables are leaves of plants that are cooked (steamed, stir
- fried or cooked) or eaten fresh as a vegetable. They come from a wide variety of plants, but share common c haracteristics in leaf morphology (comparison of external plant structures)
. Brassica le af y vegetables are low in fat and calories and high in dietary fiber, calcium, iron and13

potassium and numerous vitamins. Leaf y vegetables have edible parts, mainly le aves that are full y exposed to pesticides during their growth period.
**BOTANICAL ASPECTS OF BRASSICA**  **LEAFY VEGETABLE COMMODITIES** : Brassica is a genus of plants in the mustard or crucifers family (Brassicaceae). Crops from this genus are sometimes calle d cole crops, which is derived from the L atin caulis, meaning stem or cabbage. This genus contains many important agricultural crops. It also includes a number of weeds. Itincludes many wild species and numerous hy brids and cultivars of cultivated origin. Most Brassica are annuals or biennials. Brassica vegetables are highl y regarded for their nutritional value. They provide high amounts of vitamin C and soluble fiber and are known to contain multiple nutrients with anticancer properties. Because of their structure, these vegetables may be partiall y protected from direct contact with pesticides by outer leaves or leaf canop y that is removed before grading and consumption
. **ORIGIN AND HISTORY OF BRASSICA HEAD AND STEM**  **VEGETABLE CULTIVATION:**  Leafy greens are considered an ancient food since historical records show many leafy greens were grown in Mesopotamia before 3000 BC. The Brassicaceae ( Cruciferaceae ) are found in all continents except Antarctica . They are most abundant in areas north of the e quator. European writers started writing about “Coles” hence the term cole crop (which likel y stems from coleworts or colewyrts, Anglo
- Saxon terms literally meaning "cabbage plants") as early as the first century
. It may well be that those marauding Romans brought the “coles” to Britain, Germany and France or another theory has it that the greens may have been introduced to those countries b y the Celts or the Saxons
. Crops from th e Brassica genus are sometimes called cole crops , which is derived from the Latin caulis , meaning stem or cabbage

. Broccoli plant has ancestors probabl y native to the Mediterranean , and in its current form it is known only in cultivation. Broccoli evolved from a wild cabbage plant on the continent of Europe 2,000 years ago. S ince the Roman Empire , broccoli has been considered a uniquel y valuable food among Italians
. Broccoli was grown at Antwerp and spread to England
. Broccoli was first introduced to the United States by Italian immigrants but did not become widel y known until the 1920s. Brussels sprouts have been cultivated since at least the 13 th century in Belgium, although forerunners of the plant may have been cultivated as far back as in ancient Rome. While the origins of Brussels sprouts are unknown, the first mention of them can be traced to the late 16th cent ury . They are thought to be native to Belgium, specificall y to a region near its capital, Brussels, after which they are named. They

remained a local crop in this area until their use spread across Europe during World War I . Brussels14

sprouts are a cool s eason crop, belonging to the cabbage famil y, and are closely related to cauliflower, broccoli, kale, collards, etc. 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 world
- wide, even in the tropics at high elevation. The ancestral species of cabbage did not form a head but rather a loo se 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 densel y packed leaves) whi ch is the primary commodity . Chinese cabbage is known only in cultivation and has been grown in Asia since ancient times, its wild ancestors probabl y originating near Beijing , China. The Chinese cabbage as it is known today is very similar to a variant cultivated in Zhejiang around the 14th century
. They

were introduced to Korea, where it became the staple vegetable for making kimchi. In the early 20th century , it was taken to Japan by returning soldiers who had fought in China during the Russo
- Japanes e War. Cauliflower is a biennial usually grown as an annual that probabl y 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 year s and in its current form from at least the 16 th Century and is now known only in cultivation. It gained popularity in France in the mid
- 16th century and was subsequently

cultivated in Northern Europe and the British Isles.

**GROWTH AND DEVELOPMENT OF THE**  **BRASSICA HEAD AND STEM V** **EGETABLE CROPS:** Understanding how the leafy vegetables grow and develop is a key part of developing a pest control strategy for optimum leaf yield and quality and a helpful reference for anal ys is of residue field trials data by EPA scientists. Proper timing of pesticide applications, based on crop growth stage and pest growth cycle can improve a product’s efficacy , prevent crop injury , and yield losses. Pesticide labels often use crop growth stages and codes to identify when to apply a pesticide, and State Extension pest control recommendations and spray schedules are based on these distinct growth stages. Rarel y, if ever, will a grower need to appl y treatments at all of the key growth stages shown for a given vegetable. Th e number, distribution, and content of needed treatments will vary between the major leafy

vegetable growing regions of the world and within any given region and are dependent on pest pressures, which reduce the yi eld, quality , and marketability

of the edible leaves.15 Some of the internationally recognized growth stages for the leafy vegetables that form distinct heads such as cabbage, Chinese cabbage, head lettuce, and radicchio are listed with the BBCH Codes (Biologische Bundesanstalt, Bundessortenamt and Chemical industry), and are shown in Table 1
. Vari ous other Brassica head and stem leafy vegetables such as Brussels sprouts, b roccoli, and c auliflower are shown in Table 2
. In biology , the BBCH
- scale for these crops describes the phenological development of the crop using the BBCH
- scale
. They are based on the principal growth stage such as leaf development, f

lowering, and fruit development, and they list a standard BBCH Code for each stage as well as a description of each code. The selected growth stages are also essential for identifying the propose timings to scout pest problems for control of these pests and for applications of pesticides as part of an integrated pest management program (IPM).
**Table 1**  **. Selected Principal Growth Stages for Leafy Vegetables that Form Heads**  **such as Cabbage and Chinese cabbage. BBCH Identification Codes (Adapted from**  **Meie r, 1994**  **and Feller et al., 1995 ).**  **BBCH Code Principal Growth** 

**Stage General Description**  00 Germination Dry seed 01 Germination Beginning of seed imbibition 03 Germination Seed imbibition complete 05 Germination Radicle emerged from seed 07 Germinatio n Hy pocotyl with cotyledons breaking through seed coat 09 Germination Emergence: cotyledons break through soil surface 10 Leaf development (main

shoot) Cotyledons completely unfolded; growing point or true leaf initial visible 11 Leaf development (main

shoot) First true leaf unfolded 12 Leaf development (main

shoot) 2nd true leaf unfolded 13 Leaf development (main

shoot) 3rd true leaf unfolded 14
- 18 Leaf development (main

shoot) Stages continuous till 19. 19 Leaf development (main

shoot) 9 or mo re true leaves unfolded 41 Development of

harvestable vegetative plant parts Heads begin to form: the two youngest leaves do not unfold 42 Development of

harvestable vegetative plant parts 20% of the expected head size reached 43 Development of

harve stable vegetative plant parts 30% of the expected head size reached 44 Development of

harvestable vegetative plant parts 40% of the expected head size reached 45 Development of

harvestable vegetative 50% of the expected head size reached16

**BBCH Code Principal Growth** 

**Stage General Description**  plant parts 46 Development of

harvestable vegetative plant parts 60% of the expected head size reached 47 Development of

harvestable vegetative plant parts 70% of the expected head size reached 48 Development of

harvestable vegetative plant parts 80% of the expected he ad size reached 49 Development of

harvestable vegetative plant parts Ty pical size, form and firmness of heads reached 51 Inflorescence emergence Main shoot inside head begins to elongate 53 Inflorescence emergence 30% of the expected height of the main shoot reached 55 Inflorescence emergence First individual flowers of main inflorescence visible (still closed) 57 Inflorescence emergence First individual flowers of secondary inflorescences visible (still closed) 59 Inflorescence emergence First flower petals visible; flowers still closed 60 Flowering First flowers open (sporadically) 61 Flowering Beginning of flowering: 10% of flowers open 62 Flowering 20% of flowers open 63 Flowering 30% of flowers open 64 Flowering 40% of flowers open 65 Flowering Full flowering: 50% of flowers open 67 Flowering Flowering finishing: majority of petals fallen or dry 69 Flowering End of flowering 71 Development of Fruit First fruits formed 72 Development of Fruit 20% of fruits have reached typical size 73 Dev elopment of Fruit 30% of fruits have reached typical size 74 Development of Fruit 40% of fruits have reached typical size 75 Development of Fruit 50% of fruits have reached typical size 76 Development of Fruit 60% of fruits have reached typical size 77 Development of Fruit 70% of fruits have reached typical size 78 Development of Fruit 80% of fruits have reached typical size 79 Development of Fruit Fruits have reached typical size 81 Ripening of fruit and seed Beginning of ripening: 10% of fruits rip e, or 10% of seeds of typical color, dry and hard 82 Ripening of fruit and seed 20% of fruits ripe, or 20% of seeds of typical color, dry and hard 83 Ripening of fruit and seed 30% of fruits ripe, or 30% of seeds of typical color, dry and hard 84 Ripeni ng of fruit and seed 40% of fruits ripe, or 40% of seeds of typical color, dry and hard 85 Ripening of fruit and seed 50% of the fruits ripe, or 50% of seeds of typical color, dry and hard 86 Ripening of fruit and seed 60% of fruits ripe, or 60% of seeds of typical color, dry and hard17

**BBCH Code Principal Growth** 

**Stage General Description**  87 Ripening of fruit and seed 70% of fruits ripe, or 70% of seeds of typical color, dry and hard 88 Ripening of fruit and seed 80% of fruits ripe, or 80% of seeds of typical color, dry and hard 89 Ripening of fruit and se ed Fully ripe: seeds on the whole plant of typical color and hard 92 Senescence Leaves and shoots beginning to discolor 95 Senescence 50% of leaves yellow or dead 97 Senescence Plants dead 99 Senescence Harvested product (seeds)
**Table 2**  **. Selected P rincipal Growth Stages for**  **Other Brassica Leafy Vegetables such as Broccoli,**  **Brussels Sprouts, and Cauliflower.**  **BBCH Identification Codes (Adapted from Meier, 1994**  **and Feller et al., 1995 ).).**  **BBCH Code Principal Growth Stage**  **General Description** 00 Germi nation Dry seed 01 Germination Beginning of seed imbibition 03 Germination Seed imbibition complete 05 Germination Radicle emerged from seed 07 Germination Hy pocotyl with cotyledons breaking through seed coat 09 Germination Emergence: cotyledons break through soil surface 10 Leaf development (main

shoot) Cotyledons completely unfolded; growing point or true leaf initial visible 11 Leaf development (main

shoot) First true leaf unfolded 12 Leaf development (main

shoot) 2nd true leaf unfolded 13 Le af development (main

shoot) 3rd true leaf unfolded 1 4
- 18 Leaf development (main

shoot) Stages continuous till 19. 19 Leaf development (main

shoot) 9 or more true leaves unfolded 21 Formation of side shoots 21 First side shoot visible for broccoli 22 Formation of side shoots 2nd side shoot visible for broccoli 23 Formation of side shoots 3rd side shoot visible for broccoli 2... Formation of side shoots Stages continuous. 29 Formation of side shoots 9 or more side shoots visible for broccoli 31 Stem elongation of rosette

grow th Main shoot has reached 10% of the expected height ty pical for the variety Brussels sprouts 32 Stem elongation of rosette

grow th Main shoot has reached 20% of the expected height ty pical for the variety Brussels sprouts 33 Stem elongation of rosette

grow th Main shoot has reached 30% of the expected height ty pical for the variety Brussels sprouts 34 Stem elongation of rosette

grow th Main shoot has reached 40% of the expected height ty pical for the variety 35 Stem elongation of rosette

grow th Main shoot has reached 50% of the expected height ty pical for the variety Brussels sprouts 36 Stem elongation of rosette

grow th Main shoot has reached 60% of the expected height ty pical for the variety Brussels sprouts18

**BBCH Code Principal Growth Stage**  **General Description** 37 Stem elongation of rosette

grow th Main shoot has reached 70% of the expected height ty pical for the variety Brussels sprouts 38 Stem elongation of rosette

grow th Main shoot has reached 80% of the expected height ty pical for the variety Brussels sprouts 39 Stem e longation of rosette

grow th Main shoot has reached the height typical for the variety Brussels sprouts 41 Development of

harvestable vegetative plant parts Lateral buds begin to develop for Brussels sprouts. Broccoli and Cauliflower heads begin to form; width of growing tip > 1 cm. 43 Development of

harvestable vegetative plant parts First Brussels sprouts tightly closed. 30 % of the expected broccoli and cauliflower head diameter reached. 45 Development of

harvestable vegetative plant parts 50% of the Brussels sprouts tightly closed, and 50% of the expected broccoli and cauliflower head diameter reached. 46 Development of

harvestable vegetative plant parts 60% of the Brussels sprouts tightly closed, and 60% of the expected broccoli and cauliflower head diameter reached. 47 Development of

harvestable vegetative plant parts 70% of the Brussels sprouts tightly closed, and 70% of the expected broccoli and cauliflower head diameter reached. 48 Development of

harvestable vegetative plant parts 80% of the Brussels sprouts tightly closed, and 80% of the expected broccoli and cauliflower head diameter reached. 49 Development of

harvestable vegetative plant parts Brussels sprouts below terminal bud tightly closed. Ty pical size and form reached; broccoli and cauliflower head tightly closed. 51 Inflorescence emergence Main inflorescence visible between uppermost leaves of Brussels sprouts. Branches of broccoli and cauliflower inflorescence begin to elongate. 55 Inflorescence emergence First individual f lowers visible but still closed 59 Inflorescence emergence First flower petals visible and flowers still closed 60 Flowering First flowers opening sporadically 61 Flowering Beginning of flowering: 10% of flowers open 62 Flowering 20% of flowers open 6 3 Flowering 30% of flowers open 64 Flowering 40% of flowers open 65 Flowering Full flowering: 50% of flowers open 67 Flowering Flowering finishing: majority of petals fallen or dry 69 Flowering End of flowering 71 Development of Fruit First fruits formed 72 Development of Fruit 20% of fruits have reached typical size 73 Development of Fruit 30% of fruits have reached typical size 74 Development of Fruit 40% of fruits have reached typical size 75 Development of Fruit 50% of fruits have reached typic al size 76 Development of Fruit 60% of fruits have reached typical size 77 Development of Fruit 70% of fruits have reached typical size 78 Development of Fruit 80% of fruits have reached typical size 79 Development of Fruit Fruits have reached typical size 81 Ripening of fruit and seed Beginning of ripening: 10% of fruits ripe19

**BBCH Code Principal Growth Stage**  **General Description** 82 Ripening of fruit and seed 20% of fruits ripe 83 Ripening of fruit and seed 30% of fruits ripe 84 Ripening of fruit and seed 40% of fruits ripe 85 Ripening of fruit and se ed 50% of the fruits ripe 86 Ripening of fruit and seed 60% of fruits ripe 87 Ripening of fruit and seed 70% of fruits ripe 88 Ripening of fruit and seed 80% of fruits ripe 89 Ripening of fruit and seed Fully ripe: seeds on the whole plant of typical c olor and hard 92 Senescence Leaves and shoots beginning to discolor 95 Senescence 50% of leaves yellow or dead 97 Senescence Plants dead 99 Senescence Harvested product (seeds)

**CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF BRASSICA**  **HEAD AN D STEM**  **VEGETABLE COMMODITIES TO CERTAIN REGIONS:** 
**Broccoli:** Broccoli can be grown on a variety of soils but it does best on a well
- drained, sandy to clay loam soil well supplied with organic matter. Sandy loams are preferred for earl y crops. Adjust so il pH to 6.0
- 6.8 for maximum yields
. Broccoli is relativel y 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. Broccoli requires irrigation when it is dry or hot, but can succumb easil y to rot in damp weather. **Brussels sprouts:** Brussels sprouts are a cool season crop, planted in earl y spring or late summer for fall harvest. The best quality sprouts are produced in the fall with sunny day s and light f rosts at night. Hot weather results in soft open sprouts which are undesirable m ay 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 fairl y high in nitrogen. The soil pH should be between 6.0 and 6.8. **Cabbage:** Today typ es of heading cabbage are grown world
- wide, even in the tropics at high elevation. Except for seed production, cabbage is grown as an annual. Plants are usuall y started in beds, and then set in the field 30 to 40 day s 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 is20

usually grown in areas with high rainfall. Cabbage is very cold hardy , and can withstand temperatures to 20o F (
- 6.6o C). Cabbage will grow in most soils but must be well watered and does best in ful l sun
. Cabbage ( Brassica oleracea , capitata group) is a member of the cole crop group, which also includes cauliflower, broccoli, collards, kale and Brussels sprouts. All cole crops belong to the mustard family ( Brassicaceae). Cabbage is one of the worl d ’ s leading vegetables in terms of total production and is grown in numerous regions of the United States. Cabbage is a cool
- season biennial plant grown as an annual and performs best at temperatures of 60
- 65° F. Temperatures above 80°C can cause some v arieties to bolt, splitting the heads open. Cabbage is adaptable to a wide range of soil ty

pes, including heavy

soils with poor drainage , but grows best in well drained soils with good moisture holding capacity
. Loams, clay loams, and muck soils are ideal , but lighter soils can also produce good cabbage if managed carefully
. The crop is sensitive to nutrients deficiencies and soil acidity levels, preferring soils having a pH of 6.2
- 6.5.

**Cabbage, Chinese, Napa :**  Chinese cabbage can grow in most p laces, 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 p erforms 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.
**Cauliflower:** 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. Cauliflower must usually

be irrigated, particularl y in the warm season. Undesirable temperatures (too hot or too cold), water stress, and improper nutrient balance can cause failure to head or defo rmed curds so careful attention must be paid to the specific needs of the cultivar.

**U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF THE**  **BRASSICA HEAD AND STEM VEGETABLE**  **COMMODITIES:** The proposed members of the Brassica Head and Stem Vegetable Crop Group have widespread distribution throughout the world. Table 3 (FAOSTAT) provides a list of the hectares and production in metric tons in 2009 reported n the FAO website for cabbages and other Brassicas and for cauliflower and broccoli which are combined crop21

data. The world total hectares for cabbage is 2,286,717 ha and cauliflower and broccoli is 1,163,862 ha, and the total production of cabbage is 64,326,757 tonnes and cauliflower and broccoli is 19,872,263 tonnes ( 21,910,000 tons ) w ith the top producing countries being China (8,426,569 tonnes/9,289,000 tons), India (6,531,900 tonnes/7,200,000 tons), Ital y (444,600 tonnes/490,088 tons) and Spain (424,800 tonnes/468,262 tons). The predominate cabbage producing region is Asia at 71 % of the hectares and 75 % of the production, followed by Europe at 19 % of the hectares and 18 % of production, and North America at 1.5% of the hectares and 1.7 % of the production. Cabbage production in North America in the U.S. accounts for 75 % of the hectares and Canada for 25 % of the hectares. Other top producing cabbage countries are 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 to ns), and the Ukraine (1,509,300 tonnes/1,664,000 tons). The predominate c auliflower and broccoli producing region is also Asia at 7 3 % of the hectares and 81 % of the production (tonnes) , followed b y Europe at 11 % of the hectares and 1 2 % of production , South America at 10 % of the hectares and 0.7 % of the production, and North America 0.8 % of the hectares and 1. 7 % of the total world production
. For North America cauliflower and broccoli hectares account for 86 % and Canada is 14 % of the hectares. Brussels sprouts production regions include Europe, Japan, and 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). C anada produces approximately 1,000 tonnes (1,102 tons) per ye ar. Chinese cabbage napa is produced in 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).

**Table 3**  **. Bras** **sica 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 Cauliflo** **wers and broccoli**  **Au str** **alia** 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 14 , 164 ha22 **Countries/ Regions**  **Cabbages Cauliflo** **wers and broccoli**  909 , 450 tonnes 302 , 450 tonnes **Af rica**  126 , 141 ha

2 , 250 , 106 tonnes 16 , 136 ha

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

1 , 099 , 049 tonnes 16 , 478 ha

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

365 , 947 tonnes 31 , 821 ha

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

361 , 169 tonnes 119 , 312 ha

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

48 , 173 , 332 tonnes 847 , 116 ha

16 , 168 , 161 tonnes **Europe** 442 , 96 1 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

**U.S. BRASSICA HEAD AND STEM**  **VEGE TABLE**  **PRODUCTION ,**  **GEOGRAPHICAL PRODUCTION AND PER CAPITA AVAILABILITY**  **(LB/YEAR )**  **:** Production in the U.S. is based on the USDA 20 10 Agricultural Statistics, FAO Statistics, 200 9 , USDA ERS 2007, 2010 , 2011 , USDA NASS Crop Production, 2007, and the U.S. Agricultural Census, 2007. The planted acreages for the proposed Brassica head and stem crop group in the United States for broccoli, Chinese cabbage, Chinese mustard cabbage, Brussels sprouts, head cabbage, and cauliflower are listed in Table s 4, 5, 6, 7, 8 , and 9 , respectively
.
**Broccoli:** California, Arizona, and Washington account for 92 % of the harvested acres for broccoli (Table 4). Ten other states harvested acres information for broccoli is not included in order to avoid disclosing data for individual farms . These include: Florida , Maine , Mississippi , Nevada , New York , North Dakota , South Carolina , South Dakota , Wisconsin , and Wyoming
. In 2 009 the U.S. produced 302,450 tonnes (333,394 tons) of broccoli and cauliflower combined.23

**Table 4**  **. U. S. Production of Broccoli for 2007**  (USDA AG Census, 2007 , http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US _State_Level/index.asp ) and http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ), **State Total Acres**  **Harvested (2007) % of Total U.S.**  **Harvested acres (2007)** California 106,271 81.4 Arizona 11,869 9. 2 Oregon 1,410 1. 2 Washington 859 0. 7 Virginia 551 0.4 Texas 512 0. 4 C olorado 509 0. 4 Georgia 219 0. 2 Michigan 205 0. 2 North Carolina 187 0.1 **US Total 130,603**  **9 4.2** 
**Brussels sprouts :**  Over 93 % of the United States production of Brussels sprouts is i n Californi a ( Table 5 ) , with a smaller percentage of the crop grown in Long Island, New York and New Jersey (1.7%) followed by Michigan, Penns ylvania, and Wisconsin. Total United States production is approximately 29,030 tonnes (32,000 tons ) on 3,874 A in 2007
. **Ta ble**  **5 . U.S. Production of Broccoli for 2007**  (USDA AG Census, 2007 , http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha pter_2_US_State_Level/index.asp ) and http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Leve l/st99_2_030_030.pdf ), **State Total Acres**  **Harvested (2007) % of Total U.S.**  **Harvested acres (2007)** California 3,617 93.3 New York 60 1.5 Michigan 27 0. 7 Pennsylvania 19 0. 5 Wisconsin 15 0.4 **US Total 3,**  **874 9**  **6.4**
**Cabbage** California, New York, Florida, Texas, Georgia, Wisconsin, and North Carolina account for 77.5 % of the harvested acres for head cabbage (Table 6 )
. Six other states harvested acres information for head cabbage is not included in order to avoid disclosing data for individual farms . These include: Alabama , Delaware , Kansas, Nevada, Utah , and24

Wyo ming. In 2009 the U.S
. produced 909,450 tonnes (1,002,000 tons) of cabbage and other Brassicas. Fresh cabbage primaril y produced in New Yor k, 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.
**Table 6**  **. U.S. Production of Head Cabbage for 2007**  (USDA AG Census, 2007 , http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp ) and http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ) **State Total Acres**  **Harvested (2007) % of Total U.S.**  **Harvested acres (2007)** California 14,099 17.5 New York 13,618 16.9 Florida 9,817 12.2 Texas 7,057 8. 8 Georgia 6,581 8. 2 Wisconsin 5,990 7.4 North Carolina 5,200 6.5 Arizo na 2,675 3.3 Michigan 2,486 3.1 Ohio 2,311 2. 9 Colorado 2,146 2. 7 **US Total 80,620**  **89. 5** 

**Chinese cabbage** : California, Florida, and New Jersey account for 9 5.3 % of the harvested acres for Chinese cabbage (Table 7 ). Fifteen other states harvested acres information for Chinese cabbage is not included in order to avoid disclosing data for individual farms . These include: Alabama , Arizona , Colorado Delaware , Idaho , Indiana , Iowa , Missouri , New Hampshire , Rhode Island , Utah , Vermont , and West Virginia . The Chinese cabbage data does not distinguish between napa and bok cho y types.
**Table 7**  **. U.S. Production of Chinese Cabbage for 2007** (USDA AG Census, 2007 , http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp ) and http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ), (USDA NASS, 2010, USDA Agricultural Statistics, 20 10 ). **State Total Acres**  **Harvested (2007) % of To**  **tal U.S. Harvested acres**  **(2007)**25

**State Total Acres**  **Harvested (2007) % of To**  **tal U.S. Harvested acres**  **(2007)** California 5,593 48.7 Florida 3,206 27.9 New Jersey 981 8. 7 Texas 517 4.5 Hawaii 271 2. 5 Michigan 194 1. 7 North Carolina 192 1.7 New York 186 1.6 Washington 132 1. 2 Oregon 42 0. 4 **US Total 11,480**  **98. 9** 

**Chinese Mustard Cabbage :**  Hawaii and Washington State acc ount for 9 8.5 % of the harvested acres for broccoli Table 8 )
. Eleven other states harvested acres information for Chinese mustard cabbage is not included in order to avoid disclosing data for individual farms . These include: California, Idaho , Io wa , Kansas , New Jersey , New Mexico, New York , North Carolina, Ohio , Tennessee , and Vermont
.
**Table 8**  **. U.S. Production of Chinese Mustard Cabbage for 2007**  **.** (USDA AG Census, 2007 ) http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp ) and http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ). **State Total Acres**  **Harvested (2007) % of Total U.S.**  **Harvested acres (2007)**  Hawaii 64 97.0 Washington 1 1.5 California
- --- **US Total 66**  **98.5**

**Cauliflower :** 26 California, Arizona, and Oregon account for 95.1 % of the harvested acres for cauliflower Table 9 ) . Fifteen other states harvested acres information for Cauliflower is not included in order to avoid disclosing data for individual farms. These include: Alabama, Arkansas, Florida, Georgia, Hawaii, Idaho, Maine, Nevada, New Mexico, North Dakota, Oklahoma, Rhode I sland, South Dakota, Wisconsin, and Wyoming. 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 % of fresh cauliflower and all processing cauliflower. Arizona produces 10 % of fresh cauliflower, and New York and New Jersey

also produce cauliflower.
**Table 9**  **. U.S. Production of Cauliflower**  **for 2007** (USDA AG Census, 2007 , http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/index.asp ) and http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf ). **State Total Acres**  **Harvested (2007) % of Total U.S.**  **Harvested acres (2007)**  California 32,2 77 81.7 Arizona 3,905 9. 9 Oregon 1,370 3. 5 Washington 310 0.8 New York 295 0. 8 Michigan 255 0. 7 Texas 123 0 .3 Colorado 122 0.3 Pennsylvania 96 0.2 New Jersey 42 0.1 **US T otal**  **39,515 98.**  **3** The percent of the total produce sales for the leafy vegetable commodities in U.S. grocery stores for the years 2007

– 2010 for broccoli, Brussels sprouts, cabbage, and cauliflower is shown in Tab le 10 (The Packer, Fair child , 2008 , 2009, 2010 , 2011 ). Sales in pounds of these vegetables have increased b y 0.1 % for the three
- ye ar period and account for > 3.2 % of the total produce sold in the U.S. Growth in sales should increase with rise in immigrant populations and ess ential nutritional components of these vegetables
. **Table 10**  **. List of the Brassica Head and Stem Vegetable Commodity Percent of the Total Grocery Store Produce Sales Sold for the Years 2008, 2009, and 2010.**  **( The**  **Packer ,**  **Fairchild, 2008, 2009, 2010, 2011) .**  **Commodity Percent of Total** 

**Produce Sales**

**– 2008**  **and Pounds Sold in 2008**  **Percent of Total Produce Sales** 

**– 2009 and Pounds**  **Sold in 2009 Percent of Total Produce**  **Sales**

**– 2010 and Pounds**  **Sold in 2010** Broccoli 1.7 % and 324,875,487 lb 1.6 % and 331,042,99 4 lb 1.7 % and 354,784,212 lb27

**Commodity Percent of Total** 

**Produce Sales**

**– 2008**  **and Pounds Sold in 2008**  **Percent of Total Produce Sales** 

**– 2009 and Pounds**  **Sold in 2009 Percent of Total Produce**  **Sales**

**– 2010 and Pounds**  **Sold in 2010** Brussels sprouts 0.1 % and 17,158,842 lb 0.1 % and 20,049,357 lb 0.2 % and 23,848,414 lb Cabbage 0.7 % and 356,969,509 lb 0.7 % and 367,672,190 lb 0.7 % and 388,675,688 lb Cauliflower 0.6 % and 108,121,055 lb 0.5 % and 111 ,527,135 lb 0.6 % and 125,242,896 lb
In the U.S. there is per capita consumption data for 200 7

– 200 9 for broccoli (Table 1 1 ), Brussels sprouts (Table 1 2 ) , cabbage (Table 1 3 ), and cauliflower (Table 1 4 ). The highest reported Brassica head and stem veg etable consumption is cabbage with 8.9 lb/year with broccoli close at 8.5 lb/year. There is no frozen Brussels sprouts data but there is for broccoli and cauliflower and cabbage has data for kraut as processed. Broccoli consumption has increased from 197 0 from 1.5 lb per capita to 8.5 lb in 2009. Fresh consumption in 1970 was 0.5 lb and 6.1 lb in 2009, while frozen has increased from 1.0 lb to 2.5 lb. Brussels sprouts have stayed the same since 1970 at 0.3 lb/year per capita . Cabbage consumption has fallen from 11.0 lb/year to 8.9 lb/year in 2009. Canned cabbage as sauerkraut has declined from 2.3 lb/year in 1970 to 0.9 lb/year to 0.9 lb/year. Cauliflower production has increased from 1.2 lb/year to 1.9 lb/ye ar and frozen consumption has not increased
. **Table 1**  **1 . Broccoli U.S.**  **per Capita Availability (lb/year) for 1970, and 2000, 2007** 

**– 200**  **9 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural**  **Statistics, 2010)**
. **Fresh Frozen**  **Total Broccoli** 2009 6.1 2.5 8.5 2008 6.0 2.7 8.3 2007 5. 6 2.7 8.4 2000 5.9 2.3 8.4 1970 0.5 1.0 1.5
**Table 1**  **2 . Brussels Sprouts U.S. Per Capita Availability (lb/year) for 1970, and**  **2000, 2007**

**– 2007 (USDA ERS Food Availability, February 1, 2011, USDA**  **Agricultural Statistics, 2010)**
. **Brussels Sprouts**  **Fresh P**  **rocessed Total Brussels Sprouts**  2009 0.3 NA 0.3 2008 0.3 NA 0.3 2007 0.3 NA 0.3 2000 0.3 NA 0.3 1970 0.3 NA 0.328

**Table 1**  **3 . Cabbage U.S. Per Capita Availability (lb/year) for 1970, and 2000, 2007** 

**– 2007 (USDA ERS Food Availability, February 1, 2011,**  **USDA Agricultural Statistics, 2010)** 
. **Cabbage Fresh**  **Canned Kraut Total Cabbage**  2009 7.3 0.9 8.9 2008 8.1 0.9 8.8 2007 8.0 1.0 8.8 2000 8.9 1.4 8.9 1970 8.7 2.3 11.0
**Table 1**  **4 .**  **Cauliflower U.S . Per Capita Availability (lb/year) for 1970, and 200**  **0, 2007** 

**– 2007 (USDA ERS Food Availability, February 1, 2011, USDA Agricultural**  **Statistics, 2010)**
. **Cauliflower Fresh**  **Frozen Total Cauliflower**  2009 1.5 0.4 1.9 2008 1.6 0.4 2.1 2007 1.7 0.4 2.1 2000 1.7 0.6 2.3 1970 0.7 0.5 1.2 Per Capita Consumptio n from USDA CSFII Survey : Based on the USDA CSFII 1994

– 1996, 1998 survey , using two day individual consumption for determined leafy vegetable consumption (g/day) is listed in Table 1 5
. The highest consumed leafy vegetable is head lettuce with 10.45 g/day . Other non Brassica leafy

vegetables are spinach at 1.99 g/day, leaf lettuce at 0.903 g/day , and parsley , leaves at 0.111 g/day
. The highest consumed Brassica leafy vegetable is b roccoli at 6.26 g/day

followed by

c abbage at 4.82 g/day , cauliflower at 1.21 g/day , and collards at 0.653 g/day
. The current non Brassica leafy vegetable group total is 13.74344 g/day . Total Brassica head and stem vegetables is 12.45044 g/day
. **Table 1**  **5 . Consumption of the**  **Brassica Head and Stem Vegetables Based on**  **US DA**  **CSFII 1994** 

**– 1996, 1998**  **S urvey**  **. COMMODITY**  **CONSUMPTION (g/day)** Broccoli 6.26 Broccoli
- bab yfood 0.00644 Brussels sprouts 0.0210 Cabbage 4.8229

**COMMODITY CONSUMPTION (g/day)**  Cabbage, Chinese, napa 0.133 Cauliflower 1.21 Total Brassica head and stem vegetables 12.45 044 Total all Brassica leafy

vegetables 13.74344
% head and stem
- 90.5% of the brassicas

**IMPORTS/EXPORTS OF THE BRASSICA HEAD AND STEM**  **VEGETABLE COMMODITIES**  : Despite the U.S. being a major producer of leafy vegetables (Table 3 ) significant am ounts of some of the leafy vegetables such as cabbage (Table 16 ), cauliflower and broccoli , fresh (Table 17 ), and cauliflower and broccoli, frozen (Table 18 ) are imported. The most widely

imported Brassica hard and stem commodity is frozen cauliflower ( s ee Table 18). According to the USDA, ERS in 2010 approximately 62,025 MT of fresh market cabbage were imported, and 129,838 MT of fresh market cauliflower and broccoli, and 269,055 MT of frozen cauliflower and broccoli were imported (Table 16 ). U.S. impo rts of the Brassica head and stem commodities were over 460,918 MT in 2010 increasing b y 45,905 MT since 2007. The amount of a commodity that is imported can vary widel y from year to year based on differences in U.S. production, weather effects, and consumer demand.

**Table 1**  **7 . U.S.**  **Brassica Head and Stem Vegetable Imports for 200**  **7 -**  **20 1**  **0. (USDA NASS, 20**  **10 Fr Nt 1**  **- 3, USDA ERS, FTS** 

**– 20**  **10 , USDA FATUS, 20**  **11 ).**  **Stone Fruit 200**  **7 (MT)**  **20 1**  **0 (MT)** Cabbage , fresh 52,637 62,02 5 Cauliflower and broccoli, f resh 96,268 129,838 Cauliflower, frozen 266,108 269,055
In 2010 over 62,025 MT of fresh cabbage was imported to the U.S. (USDA Foreign Agriculture Trade Statistics, FATUS , Table 18 ) with 65 % coming from C anada and 34 % from Mexico . Approximate ly 129,838 MT of fresh cauliflower and broccoli was imported from Mexico at 92 % and 7.7 % from Canada Table 19. Also in 2010, over30

269,558 MT of frozen cauliflower and broccoli (Table 20) were imported from Mexico (77%), Guatemala (10%), E cuador (7 %), and China at (6 %).

**Table 1**  **8 . U.S. Fresh Cabbage Imports for 2007** 

**– 2010. (USDA NASS, 2010 Fr Nt**  **1 -**  **3, USDA FATUS, 2011** http://www.fas.usda.gov/gats/ExpressQuery1.aspx 2007 2008 2009 20 10 Partner Product UOM Qty Qty Qty Qty Canada Cabbage,

Fresh MT 32,427 29,49 4 23,72 5 40,67 2 Mexico Cabbage,

Fresh MT 18,148 17,048 13,335 20,889 Costa Rica Cabbage,

Fresh MT 2,00 3 688 1,126 38 8 China Cabbage,

Fresh MT 14 71 74 48 Netherlands Cabbag e,

Fresh MT 0.0 0.0 0.0 2 8 Japan Cabbage,

Fresh MT 26 0.0 0.0 0.0 Jamaica Cabbage,

Fresh MT 1 8 0.0 0.0 0.0 Grand Total MT 52,63 7 47,302 38,264 62,02 5

**Table 1**  **9 . U.S. Fresh Cauliflower and Broccoli Imports for 2007** 

**– 2010.**  **(USDA NASS, 2010 Fr Nt 1 -**  **3, USDA FATUS, 2011.** http://www.fas.usda.gov/gats/ExpressQuery1.aspx 2007 2008 2009 2010 Partner Product UOM Qty Qty Qty Qty Mexico Cauliflower and Broccoli, Fresh MT 80,44 4 89,686 105,45 3 119,23 6 Canada Cauliflower and Broccoli, Fresh MT 15,542 12,30 1 10,73 2 10,036 Guatemala Cauliflower and Broccoli, Fresh MT 7.8 4 5 49 9 520 China Cauliflower and Broccoli, Fresh MT 200 7 2 1 1 45 Ecuador Cauliflower and Broccoli, Fresh MT 6 9 0.0 171 0.0 Italy Cauliflower and Broccoli, Fresh MT 6 0.0 0.0 0.0 Grand Total MT 96,268 102,103 116,865 129,83 8
**Table 20**  **. U.S. Frozen Cauliflower and Broccoli Imports for 2007**

**– 2010.** 31

**(USDA NASS, 2010 Fr Nt 1 -**  **3, USDA FATUS, 2011** http://www.fas.usda.gov/gats/ExpressQuery1.aspx 2007 2008 2009 2010 Partner Product UOM Qty Qty Qty Qty Mexico Cauliflower and Broccoli, Frozen MT 180,305 204,924 199,114 206,55 8 Guatemala Cauliflower and Broccoli, Fr ozen MT 42,997 58,175 31,2 40 9 27,610 Ecuador Cauliflower and Broccoli, Frozen MT 24,679 20,688 20,695 18,64 5 China Cauliflower and Broccoli, Frozen MT 16,549 15,472 17,992 15,228 Canada Cauliflower and Broccoli, Frozen MT 1,33 4 1,099 736 729 Spain Caul iflower and Broccoli, Frozen MT 35.0 0.0 20.5 239 Belgium Luxembourg Cauliflower and Broccoli, Frozen MT 33.9 59.5 56.2 33.0 Leeward - Windward Islands Cauliflower and Broccoli, Frozen MT 0.0 0.0 0.0 12.2 Brazil Cauliflower and Broccoli, Frozen MT 0.0 19. 5 0.0 0.0 Bulgaria Cauliflower and Broccoli, Frozen MT 0.0 18.4 0.0 0.0 Chile Cauliflower and Broccoli, Frozen MT 0.0 0.0 36.4 0.0 Egypt Cauliflower and Broccoli, Frozen MT 0.0 5.9 31.0 0.0 El Salvador Cauliflower and Broccoli, Frozen MT 0.0 18.0 34.7 0.0 Macedonia Cauliflower and Broccoli, Frozen MT 0.0 3.8 0.0 0.0 Poland Cauliflower and Broccoli, Frozen MT 17 3 0.0 0.0 0.0 South Africa Cauliflower and Broccoli, Frozen MT 0.0 44.7 0.0 0.0 rand Total MT 266,108 300,53 1 269,95 6 269,05 4

The U.S. is also a major exporter of Brassica head and stem vegetables including , broccoli, cabbage, and cauliflower (Table 21)
. The most widely exported Brassica head and stem commodity

is fresh broccoli. According to the USDA, ERS in 2010 approximately 138,775 MT of fresh broccoli (Table 21), 27,137 MT of fresh cabbage Table 22) , and 105,520 MT of fresh cauliflower were exported (Table 23)
. U
. S
. exports totaled over 271,432 MT in 2010 and increase of 22,617 MT from 2007
. **Table 2**  **1 . U.S. Brassica Head and St**  **em Vegetable Exports for 2007 -**  **2010. (USDA NASS, 2010 Fr Nt 1**  **- 3, USDA ERS, FTS** 

**– 2010, USDA FATUS, 2011).**  **Stone Fruit 2007 (MT)**  **2010 (MT)**32

**Stone Fruit 2007 (MT)**  **2010 (MT)** Broccoli, fresh 141,058 138,775 Cabbage, fresh 25,257 27,137 Cauliflower, fresh 82,560 105,520

In 2010 over 138,775 MT of fresh broccoli were exported to 62,025 MT of fresh cabbage was exported to Canada for 45 % of the total followed by Japan at 43 %, and Mexico at 1.2 % (USDA Foreign Agriculture Trade Statistics, FATUS, Table 22)
. Approximately

2 7,137 MT of fresh ca

bbage was exported to Canada at 90 % and Mexico at 6.3 % MT of fresh cauliflower and broccoli was imported from Mexico at 92 % and 7.7 % from Canada Table 19. Also in 2010, over 269,558 MT of frozen cauliflower and broccoli (Table 20) w ere imported from Mexico at 77%, Guatemala at 10% and Ecuador at 7 % and China at 6 %. Fresh cauliflower export s in 2010 totaled 105,520 MT with totals for Canada at 77.4 %, Japan at 12.1 %, and Taiwan at 5.1 %, and Mexico at 4.7 %.

**Table 2**  **2 . U.S.**  **Fresh Broccoli Exports for 2007**

**– 2010. (USDA NASS, 2010 Fr Nt 1**  **-**

**3, USDA FATUS, 2011** http://faostat.fao.org/site/342/default.aspx ). 2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Bro ccoli, Fr Canada MT 71,652 71,439 63,274 62,326 Broccoli, Fr Japan MT 50,31 7 48,657 43,46 4 59,477 Broccoli, Fr Taiwan MT 16,37 4 14,616 9,37 1 14,165 Broccoli, Fr Mexico MT 1,418 1,647 1,0 40 1,65 6 Broccoli, Fr Hong Kong MT 73 6 33 4 590 356 Broccoli, Fr T rinidad and Tobago MT 91 93 103 2 30 Broccoli, Fr Peru MT 0.0 0.0 0.0 212 Broccoli, Fr Barbados MT 24.6 13 3 237 173 Broccoli, Fr Israel MT 49.5 0.0 182 8 1 Broccoli, Fr Suriname MT 7.4 29.5 44 33 Broccoli, Fr China MT 38.0 0.0 0.0 17.4 Broccoli, Fr Pan ama MT 8.0 20 12.7 8.5 Broccoli, Fr Leeward - Windward Islands MT 0.0 0.0 3.1 7.3 Broccoli, Fr Netherlands Antilles MT 0.0 12 3.9 5.1 Broccoli, Fr Australia MT 55.5 0.0 11.5 5.1 Broccoli, Fr Netherlands MT 0.0 11 10.1 5.0 Broccoli, Fr Korea, South MT 19 .5 2.7 0.0 5.0 Broccoli, Fr Bermuda MT 0.0 0.0 0.0 3.7 Broccoli, Fr United Kingdom MT 97.2 15.6 21 3.3 Broccoli, Fr Jamaica MT 0.0 24.6 6.2 2.7 Broccoli, Fr Rest of World MT 171.0 315 77.7 2.233 2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Grand Total MT 141,058 137,3 50 118,451 138,77 5

**Table 2**  **3 .**  **U.S. Fresh Cabbage Exports for 2007**

**– 2010. (USDA NASS, 2010 Fr Nt**  **1 -**  **3, USDA FATUS, 2011** http://faostat.fao.org/site/342/default.aspx ). 2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Cabbage, Fr Canada MT 22,23 6 5 20,52 7 22,73 4 24,46 6 Cabbage, Fr Mexico MT 1,778 2,00 8 1,677 1,71 9 Cabbage, Fr Trinidad and Tobago MT 177.6 24 5 18 9 34 4 Cabbage, Fr Bahamas MT 336 357 218 174 Cabbage, Fr Taiwan MT 35 7 17 4 153 23 3 Cabbage, Fr Barbad os MT 17.7 60 12 7 10 5 Cabbage, Fr Russia MT 64.5 118 148 77 Cabbage, Fr Korea, South MT 0.0 0.0 0.0 4 1 Cabbage, Fr Suriname MT 0.0 0.0 0.0 30 Cabbage, Fr Panama MT 0.0 0.0 13.8 1 5 Cabbage, Fr Leeward - Windward Islands MT 3.4 28 3.2 1 4 Cabbage, Fr Thai land MT 0.0 0.0 0.0 6.9 Cabbage, Fr French Pacific Islands MT 96.8 4.8 0.8 5.7 Cabbage, Fr Germany MT 0.0 0.0 0.0 4.8 Cabbage, Fr Costa Rica MT 0.0 0.0 0.0 4.2 Cabbage, Fr Netherlands Antilles MT 2 .1 22.7 4.9 3.4 Cabbage, Fr Brazil MT 0.0 0.8 0.0 0.0 Cabbage, Fr Dominican Republic MT 0.0 52.9 0.0 0.0 Cabbage, Fr Guyana MT 76 341 49 0 0.0 Cabbage, Fr Italy MT 11 2 0.0 0.0 0.0 Cabbage, Fr Rest of World MT 0.0 14 7 0.0 Grand Total MT 25,25 7 23,953 25,76 6 27,137

**Table 2**  **4 . U.S. Fresh Cauliflower**  **Exports for 2007**

**– 2010. (USDA NASS, 2010 Fr**  **Nt 1 -**  **3, USDA FATUS, 2011** http://faostat.fao.org/site/342/default.aspx ).
2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Cauliflower, Fr C anada MT 62,613 66,197 71,895 81,685 Cauliflower, Fr Japan MT 8,859 9,079 9,096 12,72 6 Cauliflower, Fr Taiwan MT 3,745 3,77 2 3,98 2 5,40 034 2007 2008 2009 2010 Product Partner UOM Qty Qty Qty Qty Cauliflower, Fr Mexico MT 6,37 2 8,030 3,526 4,931 Cauliflower, Fr Barbados MT 7.0 5 1 35 150 Cauliflower, Fr Trinid ad and Tobago MT 220 189 8 9 1 50 Cauliflower, Fr Hong Kong MT 0.0 0.0 2.7 148 Cauliflower, Fr Singapore MT 3 5 0.0 78 2 8 Cauliflower, Fr Bahamas, The MT 156 8 6 5 3 56 Cauliflower, Fr Panama MT 11 8 4 6 56 Cauliflower, Fr Jamaica MT 17 9 6 7 1 46 Cauliflowe r, Fr Israel MT 0.0 0.0 0.0 3 8 Cauliflower, Fr Honduras MT 0.0 0.0 0.0 1 6 Cauliflower, Fr Norway MT 0.0 0.0 0.0 8.7 Cauliflower, Fr Suriname MT 0.0 1.4 5 6.0 Cauliflower, Fr French Pacific Islands MT 85 58 2 6 6.0 Cauliflower, Fr Leeward - Windward Islan ds MT 0.9 11 12 4.2 Cauliflower, Fr Netherlands Antilles MT 0.0 0.0 0.0 3.7 Cauliflower, Fr Italy MT 0.0 0.0 0.0 3.3 Cauliflower, Fr United Kingdom MT 373 1 3 1 1 3.0 Cauliflower, Fr Rest of World MT 7 2 69 98 3.6 Grand Total MT 82,566 87,661 89,023 105 ,5 20

**COMPARISON OF BRASSICA HEAD AND STEM VEGETABLE**  **CULTURAL PRACTICES:**  Specific cultural practices for each of the Brassica head and stem vegetables will be discussed in this section. A comparison of the vegetable planting depth, seeds/lb, see ds/100 ft row, and row spacings are shown in Table 2 5 and a listing of day s to germinate, time planting to harvest, yi eld/plant and range of yi elds for each crop are shown in Table 2 5 , respectively
.
**Broccoli** : Broccoli is a cool season crop, usuall y planted in early spring or fall in temperate areas, but there are many cultivars bred to do well in earl y, mid, or late season cultivation. All ty

pes will bolt in very

hot conditions. The broccoli plant is a strong growing, upright annual up to 91 cm (3 ft) in height
. Ithas large spreading blue
- green35

leaves that are tough and thick with an irregular margin and may be slightl y lobed. The leaves surround a thick central stem on which forms a tight compound branching head of tiny flowers. F lowers are yel low in bloom and are ty pical of the genera. The green flowering head with unopened buds is the primary commodity, although the leaves and flowers are edible as well. 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 relativel y hardy but should not be planted when there is still danger of hard frosts in the spring and th e warmer the temperatures, the faster it will run to seed. S ome cultiv ars 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). Broccoli requires irrigation when it is dry or hot, but can succumb easil y to rot in damp weather. Broccoli grows best at 34,580
- 59,280 plant/ha (4, 000
- 24,000 plants/acre) with an ideal spacing of 30
- 40 cm (12
- 16 in) in 91 cm (36 in) rows, as the heads need room to develop. Romanesco broccoli, which has a green color and a fractal growth pattern in the head, is not a broccoli but is technically a cauliflower. Conventional ground preparation for broccoli includes, flail mowing the previous crop, disking, ripping, plowing, multiple disking, land planning , l isting, bed shaping, and finall y planting. Fertilizer is applied during or after land planning , or during listing. When pre
- emergent fertilizers are applied, it is done after land planning , but prior to disking for incorporation. Broccoli is both direct se eded and transplanted, but the majority is direct seeded. The advantage to transplanting broccoli is a savings of at least 3 weeks growing time in the field. Transplanting can add up to $600/acre to growing costs, but this can be offset b y a savings in thinning and weeding expenses. The best quality broccoli is produced with day time temperatures ranging from 70
- 80o F, sunny conditions, and moist, fertile, well
- drained soil. Soil pH should be maintained between 6.0 to 6.8. Broccoli needs at least 1 inch o f either rainfall or irrigation water each week. Irrigation may be needed to obtain good quality and high yi elds. Broccoli’s marketable parts are the flower stalks and buds. Ty pically , broccoli form heads after 26 to 29 leaves have developed. Several day s of cold temperatures (e.g., < 50° F) can cause premature heading in broccoli. Premature heading is also caused b y i nadequate water, inadequate amounts of nitrogen, excess salt, or weed competition. High temperatures can also damage broccoli b y causing the flower buds to enlarge and elongated pedicels and slow the heading.

**Bruss e**  **ls sprouts:** Brussels sprouts are a b iennial plant of the cabbage family reaching up to 91 cm (3 ft) in height, known onl y in cultivation. They 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, compact heads or “sprouts” are formed which look like miniature cabbages and are the main commodity . The large leaves overhang and surround the small heads, forming a protective canop y. Brussels sprouts are a cool season crop, planted in earl y spring or late36

summer for fall harvest. The best quality sprouts are p roduced in the fall with sunny day s 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
- 9 1 cm (2
- 3 ft) apart. When seeding directly in the row it is advisable to prepare the soil ahead of time and plant after a soaking rain or irrigation. **Cabbage:** Cabbage is a biennial plant grown as an annual
. Except for seed production, cabbage is gro wn as an annual. Plants are usuall y started in beds, and then set in the field 30 to 40 day s 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). 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. L eaves that encircle the head and adhere closel y t o it are rather coarse and are usuall y removed in preparing for eating, so the part consumed is largel y 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 widel y i n color, size, shape and texture. Cabbage may be white, green, yellow or red to purple with red to purple cultivars having better storage qualities. 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 cabba ges. Today ty pes of heading cabbage are grown world
- wide, even in the tropics at high elevation. Cabbage is also o ccasionall y grown for seedlings as bab y greens in salad, for which it is harvested when under 15 cm (6 in) tall
. In VA, early cabbage crop grows from transplants that are ready for field planting four to six weeks after seeding. If planting is by direct seeding, seed are sown 15 to 20 day s before the normal transplant date for the same maturity date. Earl y varieties require 85 to 90 day s from seeding to harvest, and main
- season crops require 110 to 115 day s. Transplants are set in rows 2 to 3 ft. apart. They are placed 9 to 15 inches apart in the row for earl y plantings and 9 to 18 inches apart for late plantings, depending on variety, fertili ty, and market use. Plant spacing will affect head size. Close spacing (12 inches apart in the row) produces small heads. Cabbage grows from March to December with s ummer planting dates start around April 1 and continues through June 15
. Fall planting st arts July 15 and continues through August 31 **Chinese cabbage, napa** :37

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 actuall y a different species and has a different origin; it is more closel y related to bok choy and turnips. Compared to western heading cabbage, both leaves and heads of the plant are elongated and relatively narrow. Heads are less densel y packed, and leaves are much th inner and more lightl y colored. As with cabbage, initial leaves are somewhat spreading and these, as well as leaves immediatel y surrounding the edible portion, are usually discarded. There are two main types of Chinese cabbage with the ‘ wong bok ’ ty pe fo rm ing 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 and are the napa types . 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 and
. Of course, there are many cultivars throughout China and various shapes, sizes, and densities of heading may

occur. In general, the tightl y heading type is favored as it will last through the winter. Chinese cabbage can grow in most places, provided it is not too hot and dry . It is primaril y 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). It requires full sun and performs best on well drained soils. 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 week s 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. 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 to make then tender. Sometimes Chinese cabbage is grown for bab y greens. **Cauliflower** : Cauliflower is a biennial usually grown as an annual and is now grown around the world thanks to intensive breeding programs and development. It has an edible head of “curds” (actually

the aborted meristems of th e 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. There are many types of cauliflower for growing under different conditions, as it is particularl y sensitive to temperature and weather and each ty pe may not develop correctl y if grown at the wrong time or in the wrong place. The main ty pes of cultivar types are summer, winter, overwinter, and tropical. Cauliflower can be found in a variety

o f colors other than white including purple, orange, and green. 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. White varieties ty picall y 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 (usual ly

freezing) do exist
. Timing and temperatures greatly depend on the cultivar being grown and the location, as cauliflower has been adapted to grow almost38

any where and the cultivars are highl y 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 entirel y in greenhouses. Cauliflower requires full sun and must usually

be irrigated, particularl y in the warm season. Undesirable temperatures (too h ot 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. For white cultivars that are not self
- blanching, 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 unpleasantl y flavored. Heads should be harvested when still tight, before any sign of branching occurs, having attained a size of about 15 c m (6 in) in diameter and are 0.9
- 1.4 kg (2
- 3 lb)
C omparison s of the vegetable planting depth, seeds/lb, seeds/100 ft row, and row spacings are shown in Table 2 5 and a listing of days to germinate, time planting to harvest, yi eld/plant and range of yields for each crop are shown in Table 2 6 , respectivel y. Planting depths range from 0.25

– 0.5 inches , and seed size ranges from 80,000

– 200,000 seeds/lb, and row spacings 20

– 36 inches. Depending on specific variety planting to harvest times range fro m 60
- 150 day s.

**Table 2**  **5 .**  **Brassica Head and Stem Vegetable**  **P lanting**  **D epth,**  **Seeds/lb, S eeds/100 ft,** 

**and Row Spacings (**  **Splittstoesser, W.E. 1990 , Carolina Seed Co, 2006,**  **Harris Seeds, 2007, Rupp Vegetable Catalog, 2010, Siegers Seed, 2010, Territorial S**  **eed Co., 2009) Tubene, 2004**  **. Commodity**  **Planting**

**Depth (inches)**  **Seeds/lb Seeding**  **Rate (lb/A) Average** 

**Number of seeds or**  **plants/100 ft) Spacings** 

**between row and**  **[ between**  **plants in the row**  **] in inches**  Broccoli 0.25

–

0.5 80,000
-

144,000 0.5
- 1.0 40
- 50 plants* or 170 seeds 24

– 36

[5
- 16] Brussels sprouts 0.25

–

1.0 80,000
-

128,000 0.5
- 2 .0

Drill the seed in rows about 8 to 10 in apart on a raised bed 36 to 42 in wide and 4 to 6 inch high. Drill 50

– 60 plants*

or 200 seeds 30
- 36

[18
- 24]39

**Commodity Planting** 

**Depth (inches)**  **Seeds/lb Seeding**  **Rate (lb/A) Average** 

**Number of seeds or**  **plants/100 ft) Spacings** 

**between row and**  **[ between**  **plants in the row**  **] in inches**  from 20 to 25 seeds per foot of row. Cabbage 0.25

–

0.5 128,000

–

145,000 0.5
- 1.0 50

– 60 plants* or 200 seeds 24
- 36

[9
- 18] Cabbage, Chinese 0.25 152,000

– 200,000 1⁄4 oz 60
- 70 plants* or 300 seeds 20

[15] Cauliflower 0.25 128,000 0.5
- 1.0 50

– 60 plants* or 200 seeds 24
- 36

[18
- 24] *number of transplants.
**Table 2**  **6 . Brassica Head and Stem**  **Vegetable Days to Germinate, Time Planting to Harvest,**  **Yield/plant and Range of Yields (Hessayon, 1997**  **, Cranberry, 1999, Carolina Seed Co, 2006, Harris Seeds, 2007,**  **Siegers Seed, 2010, Territorial Seed Co., 2009, Park Seed, 2011, Markle, et al, 1995, USDA Agricultural Statistics, 2010).**  **Days may vary depending upon cultivar, growing area and climatic conditions. Commodity**  **Approximate**

**Days from Seeding to**  **Germinat ion**  **(days) Planting** 

**to Harvest**  **(Days) Approximate** 

**Yield/plant Yield/100** 

**foot row Range of** 

**Yields**

Broccoli 5
- 12 60

– 100 day s 1.5 lb 75 lb/100 ft row 10,500

– 15,000

lb. Yields of processing broccoli average approximately 5.5 tons/acre with good yi elds at 7.5 tons Brussels sprouts 7
- 12 90

– 100 day s 20

– 40

heads/ plant (2 lb) 60 lb/100

ft row 14,000 lb

– 17,

500 Cabbage 4
- 12 60

– 120 day s One head 2

–

12 lb, preference for 3

– 5 lb/head 150 lb/60

heads Average fresh

market yi eld is reported at 23 ,500 lb
-40

**Commodity Approximate** 

**Days from Seeding to**  **Germinat ion**  **(days) Planting** 

**to Harvest**  **(Days) Approximate** 

**Yield/plant Yield/100** 

**foot row Range of** 

**Yields**
34,500 lb/A. Y ields of processed cabbage in the Pacific NW range from 30 T/A with good yi elds about 40 T/A. Cabbage, Chinese 7
- 12 65

– 80 day s - 60 heads/100 ft row 35,000 lb

Approximate yi eld of napa Chinese cabbage is 45 , 0 00 lb/A. Pak C hoi yields are approximately 22 , 5 00 lb/A or 800
- 1000 boxes/acre. Cauliflower 5
- 12 60 day s summer, CA winter grown 120

– 150 day s 1

– 2 lb 90 lb/60 heads/100 ft row 12,000
- 18,600

lb Gross yi elds of processing cauliflower in the Pacific NW range from 12
- 15 tons/acre, which produces a graded yi eld of 7
- 8 tons/acre.

**WORKER ACTIVITIES :**  **(Partially Adapted from USDA Crop Profiles (AK, AZ, CA, FL, GA,**  **LA, MI, MN, NC, OR, SC,**  **TX, VA, WA), and Agricultural Extension**  **Publications).**41 For the Brassica h ead and stem vegetable crops worker activities are similar. They include: field preparation, fertilizing, preemergent herbicides, planting with seed drills or transplants , scouting for pests, irrigation, and harvesting by hand and trimming of the outer l eaves in case of cabbage and Chinese cabbage, napa. Brussels sprouts during earlier, warm periods harvests may be every 7 to 14 day s with about 2 to 6 sprouts being removed per harvest. As the weather becomes cooler harvests may be delayed to once every 3 to 4 weeks, with as many as 10 to 15 sprouts being removed from each plant at each harvest. Generally , fresh market cabbage is transplanted while most processing cabbage is direct
- seeded. A precision seeder is used to place seeds 3/8 to 1⁄2 inch in mois t soil. Seedlings are then thinned to one plant every 18 inches in rows 36 inches apart. Transplants are spaced between 24
- 36 inches apart. Row spacing for transplants is 24

– 36 inches. Starter fertilizers are recommended for use with transplants wh ile a band of fertilizer 1 inch to the side and 2 inches deep is often applied with direct seeded cabbage. In California cabbage pl antings are either direct
- seeded or transplanted in the field and vary among growing regions bases on climatological conditions. In general, cabbage is transplanted during the cooler times of the year, but is direct
- seeded when warmer conditions prevail. Desert growers commonly transplant red cabbage varieties and direct seed the green cabbage varieties. Approximately 1/4 t o 1/3 of CA’s cabbage crop is from transplant. Cabbage is typically grown on double
- row 36
- 42 inch beds with spacing between plants of 10
- 14 inches and a plant population of a pproximately

44,000 plants per acre . In N ew York cabbage is transplanted eith er as bare
- root seedlings or as plug transplants, but a considerable portion of the crop grown for late summer or fall harvest is direct seeded. Planting of fresh market cabbage usually starts in late April or earl y May in upstate NY and one to two weeks earlier on Long Island. Storage cabbage is usually transplanted in June or early July for mid
- to late
- fall harvest. Plants four to six weeks old, slightly

hardened, with four to five true leaves are best. Transplants for summer plantings are usuall y grown in field nurseries known as "seed beds". Seed is sown densely , often in muck soils, and plants are gently lifted out of the seed bed at approximately

four weeks for transplanting in the field. For earl y spring planting, plants are grown in greenhouse s, or they are shipped in from southern states as plug transplants or bare
- root seedlings. For direct seeded crops, seed can be planted outdoors relativel y earl y in the spring. Spacing varies b y type and market. Precision seeders can be used for direct se eding. Row spacing is typicall y 30", but can vary from 24 to 36 inches. In
- row spacing for fresh market cabbage is 10
- 14 inches, 14
- 18 inches for storage cabbage, and 18
- 24 inches for kraut cabbage. In dry seasons, fresh market cabbage, and less frequentl y storage and processing cabbage, can be irrigated. Cultivation is necessary for weed control. In Texas cabbage planting is begun when soil temperatures are between 50 and 100 F., coated or uncoated seed are bedded with an in
- row plant spacing of 6 to 12 inches for fresh market and 9
- 15 inches for processing. Optimal growing temperatures are cool day s (60
- 70 F) with cold nights (40
- 50 F) with 20
- 30 inches of water distributed42

uniformly throughout the growing season. Planting cabbage in T exas takes place from September through January in the Lower Valley

and July through January

in the Winter Garden. One month before planting the previous crop is shredded then fields are plowed, disked , floated and bedded. Just prior to planting, phosphate fertilizer and herbicides are applied. Plant and follow with irrigation appl ying nitrogen fertilizer through the irrigation sy stem. The month following planting, cultivate, irrigate, with insecticides and fungicides applied, as needed. This procedure is generall y repeated the second and third months. The primary planting dates for cabbage in Florida range s from August to March. Planting in north FL usually occurs between August and February , in central FLbetween September and February , and in south FL b etween September and January . Seeds are planted at a distance of 20 to 40 inches (51 to 102 cm) between rows and 9 to 16 inches (23 to 41 cm) between plants, giving a plant population of 29,403 per acre at the closest spacing. When the crop is seeded in double rows in each bed, there are 15 to 24 inches (38 to 61 cm) between rows and 10 to 12 inches (25 to 30 cm) within rows centered on beds of 40 to 60 inches (102 to 152 cm). Seeds are planted at a depth of 0.25 to 0.5 inches (0.6 to 1.3 cm). Between 8 5 and 110 day s are required from seed to maturity and between 70 and 90 day s from transplanting to maturity , depending on the variety with 90 % percent of FL ’ s cabbage crop is transplanted. Many transplants are grown outside in open beds. Bare
- root plant s are taken from beds in the field, or container
- grown plugs are brought in from greenhouses. Growers in FL have access to container
- grown cabbage transplants throughout the year, and the use of container
- grown rather than bare
- root transplants has been o n the rise. Most cabbage in FL is planted using mechanical transplanters. The cabbage crop requires about one inch of water each week, and supplying water in even amounts throughout the season prevents cracking of the heads. In North Carolina d

uring the growing season, worker activities in the field include seeding, transplanting (April
- June), cultivating, scouting, spraying, occasional hand weeding, and harvesting (August
- September for summer plantings and November
- December for fall plantings). Cabbage fields in Wisconsin are prepared the previous fall for early season crops to avoid planting delays in the spring due to cold weather or wet soils. Almost all of the commercial cabbage production is grown from either bare root transplants or plug s however there are about 500 acres in the state that are direct seeded. Transplants are set out in late April. The only supplemental water provided to the crop is the transplant water used at planting after which there is no irrigation for the remainder of the season. While plants are still young, the field is cultivated once or twice to control emerging weeds. All processed cabbage in Wisconsin is machine harvested while some of the fresh market cabbage is hand harvested.
In Michigan, herbicides are a pplied and incorporated to the soil either before planting, or after seeding. Cabbage seeds are sown in earl y April and periodically thereafter to allow for a constant supply of cabbage. After planting, the soil is drenched43

with an insecticide to avoid cutworm and maggot damage. The transplanting of seedlings begins in May

and continues through mid
- July
. Harvesting begins in early July and continues into the fall. In Louisiana three crops of cabbage can be grown in the state: fall, winter and spring c rops. The fall crop is the largest crop with over half the reported acreage. The remaining acreage is evenly divided between the winter and spring crop. Cabbage is grown on a variety of soil ty pes in the state. Over two thirds of the acreage is establis hed by transplanting with the rest of the acreage direct
- seeded. Winter and earl y spring plantings are usuall y transplanted due to wet weather conditions prevalent during these months. Fall plants are usually direct seeded. Approximately one third of th e cabbage transplants are container grown in greenhouses. The other method used b y growers for producing transplants is to densely seed several rows of cabbage in the field. The young plants are then pulled and transplanted to the production field as bare - root transplants. Most of the bare
- rooted transplants are produced on the farm or purchased from local nurseries. Plant spacing varies from 10
- 18 inches depending on end market. Most cabbage is planted in single rows on raised beds although double
- drill cabbage is becoming more prevalent. Beds vary from 42
- 48 inches from center to center. Cabbage is generall y established with sprinkler irrigation and then grown on with drip or furrow watering. Good irrigation management is necessary to prevent the cabbage head from splitting , tip burn, etc., and to obtain good quality and high yi elds
. Cabbage needs at least 1 inch of rainfall or irrigation water each week. C abbage is picked b y hand and most often, packed into crates or cartons directl y in the f ield, without washing and shipped under refrigeration, but it is usually not rapidl y pre - cooled. Some cabbage is forced
- air cooled where boxed cabbage is put directly from the field into the trailer for one to two hours to be cooled and then loaded onto an other refrigerated trailer for distribution. Pre
- cooling cabbage helps to minimize damage, as does harvesting during the cooler part of the day and avoiding rough handling. Fresh cabbage has a maximum storage life of three to six weeks when kept at about 32F (0C) with 90 to 95 % relative humidity
. In C alifornia all harvesting is done b y hand, generally one or two passes per crop. The mature heads are hand
- selected and packed 18
- 24 heads per carton. Some cabbage is packed in bins for the processed fo od market. After cooling, cabbage is stored at a temperature of 32° F at 98% humidity
. In Texas
- the optimum time to harvest cabbage for fresh market is when 50
- 60% of the heads is solid, 6

– 8 inches in diameter, and weighs 3 or more pounds. Processe d cabbage is harvested when 50

– 60 % of the heads are solid, greater than 6
- 8 inches in diameter; and weigh 4 or more pounds. Direct
- seeded cabbage is harvested 110

- 130 day s after planting and transplants are harvested 60
- 80 day s after planting. Harvest, pack and market, pack the fourth month after planting. The cabbage is hand
harvested and loaded bulk into wagons with some being field
- packed into 50
- lb mesh44

bags. Harvesting is from November through May in the Winter Garden and December through May in the Lower Valley
. In NY p rocessing cabbage is harvested almost entirely by machine, but fresh
market and storage cabbage are hand
- harvested. Harvest aids such as conveyer belts that carry cabbage into pallet boxes in the field are frequently used fo r large storage cabbage fields. Fresh market cabbage is cut with four to five wrapper leaves, and harvest may begin as early

as the first week of July , continuing through the fall. Storage and processing harvests run from mid
- October through November. In F lorida , cabbage is usually harvested between October 25 and June 15, with the most active harvest period between January 1 and April 15. Grading is often done in the field. Usually , about three or four of the green wrapper leaves are left on each head at harvest unless they

are damaged by

worms. The wrapper leaves help to protect the head during harvest and shipment. Since ninety percent of Florida cabbage growers set transplants, there are no thinning activities. Workers either stock the transplanting machine or set transplants by hand. A transplanting crew can set approximately eight acres per day . L arger contract growers purchase hybrid seed which assures all cabbage is of equal size when the one picking occurs. Truck farmers generally pick two or three times. There is no mechanical harvest. A group of approximately 10 people work with one wagon and hand harvest the cabbage. This group can cover between four and seven acres per day , and generally work bare
- handed. In Virginia h arvesting begins around July 1 but is most active from July 15 to August 31 and ends September 15. Fall harvest begins October 15, but most active harvesting occurs November 15
- December 15. During the growing season, worker activities in the field include seeding, tran splanting (April
- June), cultivating, scouting, spraying, occasional hand weeding, and harvesting (August
- September for summer plantings and November
- December for fall plantings). Workers have little or no direct contact with the plants during the growing season and mature cabbage crop is hand
picked b y workers. Weed management is accomplished primarily by hand labor, frequent cultivation ( 3
- 5 per season), and preemergence or preplant herbicides for managing small
- seeded broadleaf weeds and annual grasses. Mechanical cultivation is a main means of weed control in cabbage. Depending upon the weather, a cabbage crop may be cultivated two to four times to control weeds. Broccoli cultivars mature in as little as 50 days when transplanted, or as muc h as to 130 days when direct seeded. Currently , there are over 25 commercially used broccoli varieties for fresh market, and approximately 10 varieties for the processing industry. In Arizona, the variety of broccoli chosen is dependent on the timing of planting and the county it is grown in. Planting periods in Maricopa are divided into; Fall, Mid
w inter and spring . For fall plantings the most commonly chosen varieties are: ‘Major", ‘Ninja’, and ‘Captain’. These varieties are chosen because they can withstand the high temperatures that commonly occur in August and September. ‘ Ninja ’ is popular because45

it has excellent crown quality
. ‘ Major ’ and ‘ Captain ‘ are popular because they are versatile and hardy, being able to withstand a wide range of temperatures. Both varieties can either be bunched or cut for crowns. They both produce a crop that can be cut for good quality bunches or crowns. In California broccoli is grown on double row 36 inch to multiple
- row 80 inch beds. The common system is on el evated beds at 40 inch centers which produce a plant population of 42,000 plants/acre. A new trend in the coastal districts is the use of high density broccoli plantings at 80
- inch centers. In this system, six plant lines are used per bed, resulting in a plant population greater than 60,000 plants/A
. In the Desert districts of Imperial County, California and Yuma, Arizona, the most common spacing is 42 in. In
- row spacing of plants (plant
- to - plant distance) is usually between 7 to 9 inches for both direct seeded and transplanted broccoli. The exception of this is in the Desert, where an in
- row spacing of direct seeded broccoli is 5 to 7 inches. Both direct seeded and transplanted broccoli are established by

sprinkler irrigation. Minimum
- till farming methods can also be used for broccoli. In this system, lettuce is mowed down after harvest, and the field is watered and cultivated, including the bed tops. Broccoli is then transplanted into existing beds. In Arizona, prior to planting, the field is deepl y tilled, disked, then land
- planed and bordered. The field is then pre
- irrigated, allowed to dry , disked again and then furrowed to form the beds. Sometimes the field is land
- planed again before bed formation. A preplant incorporated herbicide may be applied before the beds are formed. If a pre
- plant fungicide, such as mefenoxam, is utilized it is usually applied after bed formation but prior to planting. Most broccoli is directly seeded at 1⁄4 to 1⁄2 an inch deep into beds with 40" centers; however, a smal l proportion of broccoli is transplanted. There are two rows per bed and plants are spaced 7" apart within the row. If a preemergence herbicide is utilized it is often sprayed behind the planter. Fields are cultivated two or three times during the production of broccoli. The roots of broccoli grow close to the soil’s surface; thus cultivations must be shallow. Fields are side
- dressed with fertilizer two or three times, depending on necessity
. Nutrient supply

is especially

important during the developm ent of flower heads. Furrow irrigation is the most common method for providing water to the broccoli crop. Broccoli grown for processing is grown in the same manner as broccoli grown for the fresh market. In Yuma County planting periods are divided into; fall , Transition, Mid
- Winter and spring
.



## Cultural Practices Most cauliflower is grown on soils that range from a clay loam to a sandy loam with a pH of 7.5
- 8.0 **7**
. Cauliflower is a cool
- season annual crop that grows best at daytime temperatures betwee n 65° to 68° F. Temperatures above46

80° F cause cauliflower to develop poor jacket leaves, soft heads and solar yellowing. Under freezing temperatures cauliflower plants may produce premature "button" heads or no head at all. C auliflower roots penetrate th e soil to a depth of only 18
- 20 inches. They have a relatively high and constant moisture requirement of at least 1 to 2 inches of rainfall or irrigation per week depending on plant size, growth stage, and soil type. Even moderate drought stress at any

time during the growing season may cause significant reductions in growth and yield. Growth during dry periods causes tip burn and buttoning in cauliflower. C rops are ty

pically irrigated with 1/2 inch of water immediately after transplanting to avoid moisture stress on young plants
. The main differences between cauliflower cultivars center on maturity
. Early
- maturing cultivars tend to be smaller, are not self
- blanching, have lighter heads, and are usually more susceptible to environmental stress. Mid
- sea son and late
maturity cultivars grow larger, many are self
- blanching, and the heads are larger and denser
. Some recent mid
- and late
- season cultivars have a more compact growth habit than traditional cultivars. Heads are borne on a taller stalk and leaves are smaller. These cultivars may be planted at a closer spacing than larger plants, but require more careful management in the field. In Arizona the cultivar of cauliflower that is chosen for planting is highly depende nt on the timing of planting and what temperatures are associated with this time of year. Planting periods in Maricopa are divided into : Fall, Mid
- Winter and spring
. In the fall, ‘Minute Man’ is the most common variety of cauliflower grown in Arizona. This variety is chosen because it is very

fast maturing, requiring only 75
- 80 days after transplanting to produce a marketable head. This variety is only suitable for desert production. In the mid
winter, ‘Mariposa’ and ‘Cumberland’ are the most commonly grown varieties of cauliflower. Th ese varieties are popular because they have good internal wrap leaves that protect the head from sunlight keeping the curds very white. The internal wrap also protects the head during shipping. The curd of these varieties has a desirable smooth texture. In the spring, ‘Apex’ and ‘Guardian’ are the varieties of choice. Both these varieties are heat
- tolerant and are late maturing requiring 120
- 135 days from the time of transplanting. In Oregon Oregon
- grown cauliflower is categorized into early or summer types, late or winter types, and overwinter types. Plants go through several stages of growth before reaching maturity when the head develops. Harvest schedules are subject to temperature changes, which can trigger all vegetatively mature plants into h eading. In Michigan c auliflower is the most sensitive of the cole crops to adverse weather. The crop can withstand temperatures of up to 85° F, but heads will tend to become soft and over
- mature as heat increases. Heads maturing during warmer weather ( above 80° F) often suffer from one or more disorders: leafy heads, riciness (over mature florets), purple or green color, soft, loose heads, or poor wrapper leaf development. Cauliflower is usually grown as a fall crop in Michigan, to avoid hot summer temperatures.
Most CA cauliflower growers use greenhouse
- grown transplants. The transplants decrease the field growing period, provide uniform sizes in plantings and confer a competitive edge over field weeds. After 4
- 5 weeks in the greenhouse, the see dlings are transplanted into single field rows of 40
- 42 inch beds at a spacing of 12 inches.47

Transplanted cauliflower matures in approximately 90 days depending on climatic variables. Direct seeded plants require an additional 4
- 5 weeks to reach maturity . In the Coastal growing regions, two or more cauliflower crops per year are commonplace. In the Desert and SJ Valley regions, only

one cauliflower crop is grown per year. Cauliflower grows in a range of soil ty pes, from clay

to sandy loams. Cauliflower production traditionally utilizes conventional ground preparation methods, but minimum
- till may also be employed successfully. In the Santa Maria Valley of the South Coastal region, minimum
- till methods are sometimes implemented when cauliflower crops are rotated with lettuce. The lettuce crop is mowed post
- harvest and the field, including bed tops, is watered and cultivated. The cauliflower crop is then transplanted onto the existing beds. Cultivation of furrows and chemical weeding is used to control w eeds post
- plant. Both direct seeded and transplanted cauliflower crops are established by sprinkler irrigation. This method incorporates herbicides and fertilizers, stabilizes the planting beds and reduces the transpiration loss of the seedlings. Immediate sprinkler irrigation is especially critical in the San Joaquin Valley and Desert regions to prevent desiccation under the high ambient temperatures and intense solar radiation. Once established, cauliflower plantings may either be furrow, sprinkler or drip irrigated. In Arizona c auliflower is grown in the fall, winter and spring. Cauliflower is transplanted as early as August and by the beginning of December, planting is usually completed. Temperatures during the cauliflower production range from 30 °F to 90°F. To prepare for planting, the field is deeply plowed, disked, land
- planed and then bordered. The field is then pre - irrigated, allowed to dry, disked again and then furrowed to form the beds. Sometimes the field is land
- planed again before bed formation. A preplant incorporated herbicide may

be applied before the beds are formed. If a pre
- plant fungicide, such as mefenoxam, is utilized it is usually applied after bed formation but prior to planning. Cauliflower is transplanted into beds with 40" centers. There is one row in each bed and plants are spaced 10
- 12" apart within the row. Sprinkle irrigation is sometimes used to establish transplants, as well as, move any applied herbicides into the soil. Fields are cultivated two or three time s during the production of cauliflower. The roots of cauliflower grow close to the soil’s surface; thus cultivations must be shallow. The field is also side
dressed with fertilizer two or three times, depending on necessity. Furrow irrigation is the mos t common method for providing water to the cauliflower crop. Cauliflower grown for processing is grown in the same manner as cauliflower for the fresh market.

**POLLINATION OF BRASSI**  **C A HEAD AND STEM**  **VEGETABLES** (Adapted from Russell Goodman, 1994. Honey be e Pollination of Fruit Tree Crops. AG 20092, Westerfield, R., Pollination of Vegetable Crops, 2000) **.** Pollination is one of the most important factors in fruit and vegetable production. Pollination is the transfer of pollen from the male part of the flo wer to the female part of a flower. Pollination is less significance when they are growing vegetables for their foliage or roots. However, many leafy vegetable do not require pollination because the fruit (seed
- bearing body) is not harvested. These include l eaf y vegetables such as cabbage
.48 Pollination becomes important when we grow vegetables for their seeds, fruit, or seed pods. Without pollination the seeds and fruit will not develop. Most plants have male and female flowers parts on the same flower and are easil y pollinated by wind or insects. Vegetables may

be grouped into four categories according to the way they pollin ate. Group 1 vegetables have flowers that can receive onl y their own pollen. They are called self

- pollinizer s. Examples are endives, escarole, and chicory leaves. Vegetables in group 2 form seed only with pollen from an unrelated plant such as cabbage and radish. The cross
- pollinated vegetables in group 3 may either set seed from their own pollen (self

- pollinated) or from po llen received from another plant (cross
pollinated). They

can be divided into two subgroups: ( a) vegetables pollinated by air
borne pollen and (b ) vegetables pollinated b y insect
- borne pollen . Leafy vegetables usually pollinated by

air borne pollen include beets, celery , spinach, and Swiss chard. Usually vegetables pollinated by insect borne pollen include broccoli , Brussels sprouts , cauliflower , collards , kale , kohlrabi , lettuce , mustard, parsley , and rutabaga. Vegetables in group 4 have both male and female plants. Seeds are formed onl y when male plants furnish pollen and include asparagus and spinach. Most of the Brassica head and stem vegetables are in the group 3b with pollination by insect borne pollen. Many insects visit flowers to collect poll en and nectar as food. As they forage, these insects spread pollen grains among flowers, accomplishing pollination. Many flowers offer sugary

liquid nectar as an added enticement for these pollinating insects. Among insect pollinators, bees are especiall y efficient because they eat pollen and nectar exclusively, visit many

flowers of the same species during a single trip and have hairy bodies that easily

pick up pollen grains. The formation of seed in more complex plants depends on sexual reproduction in the flower. This process can be quite complex and is of fundamental interest to plant breeders. It is important that plantings be sufficiently separated when crossings are not wanted. Growers of v egetable plants for seed production have specific cultural practices that must be followed for the seed crop as well as isolation distance requirements for these crops.
**COMPARISON OF HARVESTING, POSTHARVEST HANDLING, RAW AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND**  **PROCESSED FOOD ITEMS FOR THE BRASSI**  **CA HEAD AND STEM VEGETABLES:**  The timing of harvest for the Brassica head and stem vegetable crops is critical for optimum yield and quality
. If vegetables are not harvested at the proper stage of maturity , phy siological processes occur that permanently change their taste, appearance49

and quality
. The texture, fiber and consistency of all vegetables are greatl y affected b y the stage of maturity at harvest, b y postharvest handling and b y the time interval between harvesting and consumer consumption
. Har vesting most vegetables when they are young and storing them properl y will help extend their shelf life. In some cases, newer hy brid varieties have helped add shelf life to certain vegetables. Lo wering the internal temperature also helps to slow both the respiration process and quality decline. This is one reason for harvesting vegetables earl y in the day before the heat from the sun has warmed them. After the harvest, most vegetables should be kept cool and out of direct sunlight until they are either processed or consumed. While harvesting too soon may result in only

a reduction in yield, harvesting too late can result in poor quality due to development of objectionable fiber and the conversion of sugars into starches. Fully
- mature vegetables left o n the plant also attract more disease and insect problems. Table 25 lists suggested optimum timing for harvesting the Brassica head and stem vegetables. Table 26 details the maturity and harvesting methods for the Brassica head and stem vegetables.

T able 2 7
. Suggested Harvest Timing for Various Brassica Head and Stem Vegetables
. (Adapted from Westerfield, R. 1999
. CAES Publ. C935 ). **Leafy Vegetable**  **Part Eaten Harvested**  **Too Early Optimum**  **Maturity Harvested** 

**Too Late** Broccoli Immature

bloom Insuffic ient size for

marketing Bright green

color; bloom still tightly closed Loose head;

some blooms beginning to show Brussels Sprouts Head Insufficient size; hard to harvest Bright green;

tight head Loose head;

color changes to green ye llow Cabbage Head Insu fficient leaf cover Heads firm; leaf tight Loose leaf;

heads cracked open Cauliflower Immature

bloom Head not developed Compact head; fairl y smooth Curds open;

separate50 Broccoli heads should be harvested when the buds are still small and tightly close d, and before the heads are fragmented. Heads should be tight, and the individual flowers in the clusters should not show yellow petals. Side heads develop rapidly in some varieties following removal of the terminal head, and harvesting may continue for several weeks. Broccoli is highly perishable, and it is usually held for onl y a brief period as needed for orderl y handling
. In the Willamette Valley , broccoli harvest for processing begins about June 25 and continues to October 31. The prime harvest p eriod for processing is July

15 to the end of September. Y ields of processing broccoli average approximately

5.5 tons/acre with good yields at 7.5 tons. Broccoli fields are to be maintained over winter, chop and bury the above ground plant residue after harvest and after the leaves become dormant in late fall. Burying the residue is important in reducing carryover of pathogens and insect pests. Where appropriate, cover the rows with clean straw or clear plastic to shed rain and improve over
- winter survival. The plastic or straw has to be removed when growth begins in spring. Most Brussels sprouts in the northwest are hand harvested. Harvest sprouts when they are round, firm, tight, and of good color. The lower sprouts mature first and should not be left on the plant too long as they will break down and become diseased. Alternativel y, the crop can be once
- over mechanically harvested with one of an assortment of European or American strippers. Yields of Brussels sprouts are reported to average approx imately

140 cwt/acre with good yi elds being 1 75 cwt/acre. The crop can be once
- over mechanically harvested with one of an assortment of European or American strippers. Processed cabbage can be machine harvested, but is usually hand harvested in the Paci fic Northwest , but all fresh market cabbage is hand harvested. Heads should be harvested when firm and before they split or burst. Inharvesting for fresh market, leave 4
- 6 wrapper leaves attached to the head. The wrapper leaves are usuall y removed when harvesting for kraut
. Many growers now use pallet boxes as both field and storage containers so that there is no handling of the cabbage from the time of harvest until preparation for shipment or processing. Some of the larger storages stack these palle t boxes five high. Fresh market cabbage should be cut when heads are firm. Cut 2.5 to 3.5 pound heads low enough to leave 2 to 3 loose wrapper leaves. Cabbage is usually marketed in 50 pound boxes or bags with 16
- 18 heads per bag. Allow 3 to 4 extra poun ds for shrinkage. For slaw market cabbage, cut 4 to 8 pound heads , remove wrapper leaves and put in 20 bushel bins. Cabbages should be stored at 32 F and 90 to 95 percent relative humidity
. In the Pacific Northwest, cauliflower for processing is schedule d to harvest beginning earl y September through mid
-November. The prime harvest period is from mid September through mid October. Gross yi elds of processing cauliflower in the Pacific Northwest range from 12
- 15 tons/acre, which produces a graded yield o f 7
- 8 tons/acre. C auliflower harvesting is begun when about 10% of the heads are mature .51

Harvest is then necessary at about 4 to 8
- day intervals, depending on temperature , and the heads when they

are 5
- 6 inches in diameter. They should be white, not discolored, ricey or blemished. The heads are easily damaged; handle with great care. Fields are usuall y harvested 5
- 6 times for processing. Heads should be harvested when firm and before they split or burst. In harvesting for fresh market, leave 4
- 6 wrapper leaves attached to the head. The wrapper leaves are usuall y removed when harvesting for kraut.
Cauliflower is hand harvested into large bins for processing. Harvester aids are commonly

used to convey

cauliflower from the cutting crew to the bins. Inthe Willamette Valley , cauliflower harvest for processing begins about September 10 and continues to October 31. The prime harvest period for processing is September 15 to October 15.
Broccoli is hand
- harvested before the flowers open and the head i s still compact. Sometimes, a second crop of side shoots is harvested. If broccoli is harvested too late, the stems tend to be woody
. The quality of the broccoli is based on the degree of compactness, leafiness, trimness of heads, and absence of insect damage and disease
. From the time of seeding, broccoli requires between 60 to 100 day s to mature, depending on which variety grown. Harvesting of broccoli, which is performed manually , begins in mid
-November and is usually completed by

early April **7**
. The flower head and 3 to 6 inches of the subtending stem are cut from the plant. The central stalk produces the first head that can be harvested. Once this is removed, additional flower heads will be produced laterall y. If conditions are ideal, broccoli will continue to produce lateral flower heads for several weeks. Flower heads should be harvested while the buds are still small, condensed and dark green. Broccoli that is harvested after the buds have begun to open will have a ‘woody’ texture. Broccoli is packaged as heads, crowns, florets and spears. Broccoli harvested for the fresh market is cut, trimmed, cleaned and packed in the field and then shipped to the cooler. Ice is then injected into the cartons to preserve the broccoli’s freshness. Broccoli h eads are tied into bunches of two or three and packed into cartons. Depending on the size of the heads, 14 or 18 bunches are packed into wax cardboard boxes. Crowns are packed loose into 20 lb cartons. Spears are also packed loose in 20 lb cartons. Florets are packaged in 3 lb bags with 4 bags per carton or packed loose in an 18lb carton. In general, broccoli is pre
- cooled directly after harvest by either package or liquid icing. Directly

after pre
- cooling is complete, broccoli is placed in cold storage or shipped to destination markets. None of the cole crops are treated with pesticides after harvest, with the exception of sodium hypochlorate, or calcium hypochlorate, which is used as a microbial agent in the water. Postharvest, b roccoli that is to be processed is packed into bulk bins and shipped to the packinghouse. In the packinghouse broccoli is, inspected for defects, trimmed, washed with mildly

chlorinated water and then packaged. In order to meet AZ standards,52

all packed broccoli must be free from mold, decay and serious damage. No more than 5%, by count, of a bunch of broccoli in any container or lot can have mold or decay
. No more than 15%, b y count, of broccoli in any container or lot can fail to meet AZ standards. Broccoli is stored and transported under crushed ice to preserve freshness. All cauliflower is hand
- harvested in the field, generally 2
- 4 times depending on a given season ’ s market. The mature curds (heads) are hand
- selected and excess wrapper leaves are removed. Smaller c urds are usually ready for harvest only a few days later. Plants are then sorted and packed by size. Extreme care is exercised to avoid scuffing the white curds as any

scuffing may lead to decay and browning. Curds are individually packaged in plastic b ags and packed 9
- 20 per carton. Cauliflower is packed in a single
- layer carton to prevent bruising (unlike the double layer cartons of lettuce or cabbage). Some cauliflower is cut into florets for the food service trade, often mixed with broccoli and c arrots. Some South Coastal crops are used for the frozen food industry. Due to its perishable nature, cauliflower is stored for very short periods of time. Storage temperature is at 32° F at greater than 95% humidity . Cauliflower stored in such conditio ns may last for 21
- 28 days, while any crop stored at 50° F will have a shelf life of only 5 days. Since the introduction of Jade hybrids, newer machine
- harvested varieties have been developed. In Arizona h arvesting of cauliflower is performed manually and begins in December and is usually completed by March. Cauliflower should be harvested when the head is approximately

6" in diameter, the curds are still compact and white and the leaves are still healthy and green. Harvested cauliflower for the fresh market is cut at the base of the head. The spreading leaves of the cauliflower leaves are removed; leaves that wrap around the head are trimmed 2 inches above the head for protection of the curd. The harvested head typically measures 6 inches in diameter and weighs 2 to 3 pounds, although the desired head size may vary somewhat with the market. Generally, this head size can be achieved by planting in rows 36 to 42 inches apart with 15 to 20 inches between plants. The head is then cleaned, packed into c artons and then shipped to the cooler. Sometimes heads are wrapped in perforated plastic. If the heads are wrapped in plastic, the carton is cooled by hydrovac. If the heads are not wrapped in plastic, the carton is cooled by hydroco o ling
. Cauliflower is packed with 6, 8, 9, 12, 15, 18 or 22 heads per cardboard box. Nine or twelve heads per carton are the most desirable size. Cauliflower that is to be processed is packed into bulk bins and shipped to the packinghouse. In the packinghouse cauliflower is inspected for defects, trimmed, washed with mildly chlorinated water and then packaged. Most cauliflower is fresh processed and cut into florets for bagging, some cauliflower is processed for pickling. In order to meet Arizona standards, all cauliflow er packed or offered for sale must be free of mold, decay and serious damage. No more than 5%, by count, of the cauliflower in any lot of containers or bulk lot can have mold or decay. No more than 15%, by count, of any

lot of containers or bulk lot can fail to meet the total requirements of Arizona standards **. Table**  **2 8**  **. Detailed Maturity and Harvesting of Brassica**  **Head and Stem Vegetable**  **Crops: Commodity**  **Growing Season** Broccoli Planting to first cutting is 60

– 160 day s depending upon variety and

grow ing areas. In the Willamette Valley , broccoli harvest for53

**Commodity Growing Season** 

processing begins about June 25 and continues to October 31. The prime harvest period for processing is July 15 to the end of September. Brussels sprouts Brussels sprouts mature from transplanting to first harvest: 3 to 3 l/2

months
. Brussels sprouts may be harvested b y hand or mechanical harvester, and the individual sprouts may be picked off the stalk (resulting in several harvests over the course of the season) or the entire stalk may

be cut w ith the sprouts attached. In the latter case, the stalk may

be sold whole or the sprouts may be removed later . A good yi eld would be about 7,000 pounds per acre. Sprouts can be picked in hampers or baskets and hauled out of the field as soon as possible for packaging and refrigeration. Sprouts should be cleaned, trimmed of loose leaves, and sorted to remove those that are soft, damaged, or too large size. Brussels sprouts are packaged in 25
- pound drums, quart baskets or 12
- ounce cellophane bags. Cabbage Field setting to harvest is from 60

– 120 day s depending on cultivar.

Earl y maturing varieties require 80

– 95 day s and late cultivars require 100

– 115 day s. In western Oregon fresh market cabbage may be harvested from mid
- July to the end of December. The main harvest period is between the first of August and mid November. Cabbage for processing is generall y harvested from about mid
- July to mid November. Cabbage for processing should be delivered to the processor as soon after harvest as possible
. Av erage yi elds of processed cabbage in the Pacific Northwest are approximately 30 tons/acre with good yi elds about 40 tons/acre. Average fresh market yi eld is reported at 235 cwt/acre with good yi elds about 300 cwt/acre. Cauliflower Field setting to harvest ranges from 60 day s for early hy brids to 100 day s for late maturing varieties. Cauliflower for processing is scheduled to harvest beginning earl y September through mid
November. The prime harvest period is from mid September through mid October. Begin cauliflower harvest when about 10% of the heads are ready. Harvest is then necessary at about 4 to 8 day intervals, depending on temperature. Harvest cauliflower heads when they

are 5
- 6 inches in diameter. They should be white, not discolored, ricey

or b lemished. The heads are easily damaged; handle with great care. Fields are usuall y harvested 5
- 6 times for processing. Cauliflower is hand harvested into large bins for processing. Harvester aids are commonl y used to convey cauliflower from the cutting crew to the bins. In the Willamette Valley , cauliflower harvest for processing begins about September 10 and continues to October 31. The prime harvest period for processing is September 15 to October 15. Chinese Cabbage, napa Chinese cabbage is harv ested by hand when the heads are fully developed, firm and free of discoloration, pests and disease injury
.54

**Commodity Growing Season** 

Cut plants at the base and remove the outer leaves. Do not remove outer leaves if the heads are to be stored if these leaves are disease
free. Th ese outer leaves are removed after storage is complete. If long
- term storage is desired, handle with care to avoid bruising, cuts and abrasions, which lead to accelerated deterioration. Plants exposed to a light frost are marketable, but do not market heads that have been exposed to a hard freeze. The aapproximate yi eld of napa Chinese cabbage is 450 cwt/acre. Pak Choi yields are approximately 225 cwt or 800
- 1000 boxes/acre. Napa and Chihli Chinese cabbage heads are harvested when they reach appropriate market size (about 3
- 6 lbs), depending on variety. Chinese cabbage is ty picall y sold in either a 151⁄2 inch wire bound crate (50 to 53 lbs.) or an 11/9 bushel wire bound crate which ranges 40 to 45 lbs. Pak Choy and other greens may be harvested as in dividual heads similar to Napa cabbage. For specialty Oriental markets, these oriental greens are harvested immature and bunched 6
- 8 plants per bunch about 40
- 50 day s after seeding. The time of harvest depends on one's specific market requirement.
**Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for the**  **Brassica Head and Stem Vegetable Group (see Table**  **27 ).**  The raw agricultural commodities (RAC) for the amended Brassica head and stem vegetable group are similar (Tab le 27)
. There are no processed or feedstuff items associated with the head and stem Brassica vegetables. **Table 2**  **9 .**  **The Proposed Brassica Head and Stem Vegetable Group 40 CFR Vol. 58,**  **No. 187, 9/29/1993, pp. 50888**

**– 50893. Portion of Food Commodities Ana**  **lyzed Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and Processed**  **Commodities Derived from Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).**  **Commodity Portion Analyzed (RAC) and/or** 

**Feedstuff (F) Processed Commodity**  **(PC) and /or Us e as a**  **Feedstuff (F)** Brassica Leafy Vegetable Analyze the whole commodity after removing or discarding obviously decomposed or withered leaves, except remove and discard all leaves from cauliflower and headed broccoli and use sprouts only from Brussels sprouts. None55

**LIVESTOCK FEED ITEMS:** There are no significant animal feed items associated with the proposed Brassica head and stem vegetable group.

**CROP ROTATIONS FOR THE BRASSICA HEAD AND STEM VEGETABLES (Adapted from**  Schneider, 1990, 1998 , Swiader, 1992, http://www.dannylipford.com/vegetable
- garden
- crop - rotation
- made
- eas y/)
. Crop rotation is the practice of growing different crops, rather than the same vegetable or members of the same famil y of vegetables, in the same place each ye ar. Crop rotation benefit s vegetable crops in two ways: first, it will prevent the build
- up of soil
- borne pests and diseases; second, it allow s for the replenishment and effic ient use of soil nutrients. Vegetables should not be grown the same area ye ar after year or more than once every

three or four years in the same field
. Vegetable insect pests tend to feed on similar plants and members of the same plant family
. For examp le, an insect pest that attacks and eats cabbage will lay its eggs before it dies. If cabbage or a member of the Brassica famil y is planted in the same field the next year, the eggs of the insect will hatch and the pests will find exactly the food they ne ed to continue the pest life cycle. Soil borne diseases caused b y fungi, bacteria, and viruses can also be hosted by specific plants as well. Removing host plants or alternating unrelated plants into the garden can break the cycle of pests and disease. Weed problems in vegetables may also be reduced by

rotations, since different herbicides can be used in rotations to control various weeds. Rotations to a cover crop like a cereal grin or alfalfa can help reduce the weed competitiveness with various veget able crops. Crop rotation also helps prevent soil nutrients from being depleted. Vegetables draw upon a wide range of soil nutrients for growth: nitrogen, phosphorus, and potassium are the key

or major soil nutrients. Members of the same vegetable famil y usually draw the same nutrients from the soil. Crop rotation will prevent the soil from wearing out: heavy nitrogen, phosphorus, and potassium feeding crops such as tomatoes are rotated with soil
- building crops such as beans which add nitrogen and organic matter to the soil
. There are eight major vegetable plant families and specific notes on crop rotations are as follows: First is the Brassica family sometimes called the cabbage or broccoli family.
• **Cabbage Family** (Brassica / Cruciferae):56

Brocco li, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, collards, cress, kale, kohlrabi, radishes, and turnips
. These are heavy feeders. These crops should follow legumes. After these crops the field trial garden to go fallow for a season or plant a cover crop or add plenty

of compost and organic matter to the garden. This includes members of the Brassica head and stem subgroup.
• **Lettuce Family** (Composite, Asteraceae): Artichoke, globe, chicory, endive, lettuce. These are heavy feeders. Follow these crops with legumes.
• **Beet Family** (Chenopodiaceae): Beets, spinach, Swiss chard. These are heavy feeders. Rotate these crops with legumes or fallow
. • **Squash Family** (Cucurbitaceae): Cucumbers, melons, summer and winter squash, pumpkins, watermelon
. These crops are heavy feeders. Plant these crops after members of the grass family
. Follow these crops with legumes.
• **Carrot Family** (Umbelliferae): Carrots, celery , anise, coriander, dill, fennel, parsley
. These are light to medium feeders. These c rops can follow any other group. Follow these crops with legumes, onions, or l eave fallow for a season.
• Tomato **Fa mily**  ( Solanaceae Family) : Tomato, pepper, eggplant, and potatoes , celery , anise, coriander, dill, fennel, parsley
. These are heavy feeders. These crops should follow a legume like clover or alfalfa or grass like rye.
• Le gume or Bean Family (Leguminosae): Beans including snap bean, lima bean, vegetable so ybean, chickpea, cowpea, etc. These are light feeders. Plant these crops after a grain crop such as sweet corn.
• Grass **Fa mily**  **(** Graminaceae/Poaceae): Sweet corn and popcorn. These are heavy feeders. Plant these crops after a legume like alfalfa or a bean. The example of a crop rotation in Figure 1 below includes all the leafy vegetable crop families groups (Cabbage/Brassica, Lettuce, and Carrot) are grouped below. The rotation is a four year rotation.
**Simple Four -** **Year Crop Rotation** To follow a simple four
- ye ar crop rotation, divide fields into four areas or plots : Field Plot One, P lot Two, Plot Three, and Plot Four. In each of the next four years, a different crop or different members of the crop families in a different field plot s following this rotation:57

This four
- year crop rotation intersperses members of the other vegetable f amilies among members of the Tomato, Onion, Bean, and Brassica/c abbage families. The leaves are the leafy vegetable families. Here is how they are grouped: **Year 1. Tomato Family and others (Solanaceae family)**  Beets Celeriac and celery Salsify **Year 2.**  **Bean Family (Leguminosae family) Year**  **3. Cabbage Family and others (Brassica family)** Broccoli Brussels sprouts Cabbage Cauliflower Radish Rutabaga Turnip
**Year 4. Onion Family and others (Allium family)**  **Perennial Vegetables** are n ot included in crop rotation since they grow in the same spot for several ye ars in a row and include: Asparagus Globe artichoke Jerusalem artichoke Rhubarb

Figure 1. Sample Four Year Crop Rotation Plan.5859

**PEST PROBLEMS FOR THE BRASSICA HEAD AND STEM VEGETABLE CROPS**  : (Developed from USDA Crop Profiles from CA, FL, and USDA Agricultural E xtension Bulletins, and Research Li terature). In general, pests of cabbage, broccoli, and cauliflower and other Brassica incude aphids, cabbage looper, caterpillars, cutworms, flea beetle, harlequin bug, mole cricket, root maggot, v egetable weevil, white
- fringed beetle grub and wireworms. Root not nematodes are pests of cabbage. Plant diseases include black rot, black leg, Alternaria spp., club root, and Fusarium yellows. Brassica seedlings do not compete well with weeds and have m any grassy and broadleaf weed problems. There are several common pest problems that occur among the Brassica head and stem vegetables. Pest problems for the Brassica leafy vegetables are similar to non
Brassica leafy

vegetables. For example, Brussels sprouts are a long season crop and weeds can be a serious problem. S ome of the more damaging insects on this crop are Harlequin bugs, cabbage loopers, diamond back moth, imported cabbage worm, cutworms, cabbage maggot, thrips and webworms. Aphids are esp eciall y difficult to control. 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. The Harlequin bug attacks nearly all Brassicas as well as common w eeds of the mustard family
. Powdery

mildew is one of the disease s of Brussels sprouts. Weeds can also seriously limit yields in leafy brassica crops. Herbicides are applied to almost all of the acreage, although many small producers manage weeds by u sing cultivation and hoeing onl y. Principal weeds of SC l eafy Brassica crops are: p igweeds, lambsquarter, smartweed , chickweed , carpetweed , purslane , and annual grasses such as crabgrass and goosegrass . Other weed problems in other states include: annual grasses, common purslane, and lambsquarters, and annual broadleaf weeds such as prostrate pigweed and galinsoga. Common annuals controlled include galinsoga, ragweed species, common cocklebur, goosegrass, groundsel, pineappleweed, clover, and vetch. Perennials controlled include Canada thistle, goldenrod species, aster species, and wild chry santhemum
. **W** eed control is also one of the most serious concerns to the Chinese cabbage growers . Chinese cabbage shares the same diseases as other Brassica leafy v egetables. Disease incidence will depend on locality , weather, irrigation practices and other factors. Some Chinese cabbages are susceptible to turnip mosaic and turnip yellow mosaic virus; however, information on the availability of resistant cultivars is lacking. Mildews can attack these cabbages at any stage of development. On mature plants an infection deep within the head may

render it unfit for sale. Cabbage quality may also be reduced b y s econdary infections by

bacterial soft rots such as Erwinia carotovora or species of Pseudomona

. Insects that feed on the Brassica crops may also damage Chinese cabbage. Insects that may

be major problems are: diamond
- backed moth caterpillar, cabbage60

looper, beet armyworm, corn earworm, aphids, vegetable weevil, seed corn maggot and flea beetles. M inor insect pests include: thrips, stinkbugs, tarnished plant bug imported and cross
- striped cabbage worms. Nematodes can reduce yields, stunt plants, retard plant growth and otherwise render Chinese cabbage unmarketa ble. Some of the more damaging insects on Brussels sprouts are Harlequin bugs, cabbage loopers, diamond back moth, imported cabbage worm, cutworms, cabbage maggot, aphids, thrips and webworms.
**COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE LEAFY VEGETAB**  **LES:** Magness, Markle, and Compton in 1971 classified food and feed crops based on predicting the potential for pesticide residues based on exposure of the edible parts to applied pesticides, which led to the development of the crop groups. The Brassica leafy vegetables commodities fit into Category VII which is based on their potential exposure to pesticides. The majority of the leafy

vegetables are in Category VII which includes “vegetables with edible parts, mainly leaves, full y exposed to pesticides applied during the growing season”. These include many head forming leafy vegetables such as broccoli, Brussels sprouts, cabbage, and cauliflower, Chinese cabbage, napa, as well as leafy forms such as amaranth, Chinese broccoli, kale, mustard greens, radi cchio, rape greens, and turnip greens. We e xpect that all proposed members of the Brassica head and stem vegetable crop group will have similar residue levels based on similarities of the raw agricultural commodities (RAC’s), cultural practices, and pe st problems. The current Brassica leafy vegetable crop group 5 has been very successful in establishing 28 tolerances for the crop group, and 40 for Brassica head and stem subgroup 5A and 32 for the Brassica leafy greens subgroup 5B (Tables 30, 31 ). A comparison of established tolerances on the Brassica Head and Stem crop subgroup also supports that residue levels will be similar between members of the crop group (See Tables 3 1, 32 ). The proposed representative commodities also cover over 99% of the total Brassica head and stem commodity production in the U.S., and they also tend to be an equal or more conservative estimate of tolerances and potential residues. Based on existing tolerances in 40 CFR and the USDA FAS MRL database, a comparison of these tolerances for the representative commodities is listed in Table s 3 1, 32 for the U.S. and Codex MRL ’s
. In several cases the U.S. tolerances are the higher or the same as those established in Codex or in some cases even lower. In the case of Codex some to lerances are higher than the U.S. such as chlorpy rifos and boscalid. Some of the Codex tolerances are lower than the U.S. such as fludioxonil, fluoicole, and py raclostrobin, however, difference in use patterns between the U.S. and Codex cannot be readily determined. It should be noted many of the U.S. and Codex tolerances are the same for this proposed group such as iprodione, permethrin, spinosad, and methoxyfenozide in cabbage. C abbage tends to have higher tolerances than cauliflower, such as for carba ryl, endosulfan, esfenvalerate, and permethrin. Having both broccoli or cauliflower and cabbage as representative commodities will adequately help in the establishment of crop61

group tolerances.

**Table 30**  **. Tolerances (ppm) established on**  **Brassica Head and Stem Subgroup 5A**  **. (** **NG, August 2011 ,**  **http://www.epa.gov/opp00001/regulating/part -**  **180.html ).** 

**Chemical CFR Citation**  **U.S. Tolerance**  **(ppm)** Azoxystrobin 180.589 3 Boscalid 180.511 3 Bup rofezin 180.628 12 Chlorantraniliprole 180.275 4 Chlorothalonil 180.458 5 Clethodim 180.431 3 Clopy ralid 180.601 2 Cyazofamid 180.436 1.2 Cyfluthrin and beta
- cyfluthrin 180.418 2.5 Cy permethrin and an isomer zetacy permethrin 180.532 2 Cy prodinil 18 0.475 1 Difenoconazole 180.493 1.9 Dimethomorph 180.603 2 Dinotefuran 180.579 1.4 Endothall 180.507 0.1 Fenamidone 180.466 5 Fenpropathrin 180.613 3 Flonicamid 180.639 1.5 Flubendiamide 180.516 0.06 Fludioxonil 180.627 2 Fluopicolide 180.438 5 L ambda
- cy

halothrin and an isomer gamma - cy

halothrin 180.637 0.4 Mandipropamid 180.544 3 Metolachlor 180.442 0.6 Methox yf enozide 180.598 7 Novaluron 180.361 0.5 Pendimethalin 180.291 0.1 Pentachloronitrobenzene 180.556 0.1 Py metrozine 180.582 0.5 Py ra clostrobin 180.640 5 Py ridal yl 180.462 3.5 Py ridate 180.510 0.03 Py riprox yf en 180.635 0.762 **Chemical CFR Citation**  **U.S. Tolerance**  **(ppm)** Spinetoram 180.495 2 Spinosad 180.607 2 Spiromesifen 180.641 2 Spirotetramat 180.482 2.5 Tebufenozide 180.565 5 Thiamethoxam 180.476 4.5 Triflumizole 180.36 8 8

Table 31 . Tolerances established on Proposed Brassica Head and Stem Vegetables for the Commodities Broccoli, Cabbage, and Cauliflower. (FASonline: mrldatabase.com; tolerances as of June 7, 2011; note that shading indicates the current Brassica leafy vegetable group 5 crop group tolerance) **Broccoli (ppm) Cabbage (ppm)**  **Cauliflower (ppm)**  Com pound US Codex US Codex US Codex Acephate
-- -- -- -- 2
-- Acetamiprid 1.2
-- 1.2
-- 1.2
-- Acibenzolar
- S
- methyl 1
-- 1
-- 1
-- Azoxystrobin 3 5 3 5 3 5 Benoxacor 0.01
-- 0.01
-- 0.01
-- Bensulide 0.15
-- 0.15
-- 0.15
-- Beta
- cyfluthrin 2.5
-- 2.5
-- 2.5 2 Bifenthrin 0.6
-- 4
-- 0.6
-- Boscalid 3 5 3 5 3 5 Captan 0.05
-- 0.05
-- 0.05
-- Carbaryl 10
-- 21
-- 10
-- Carfentrazone
- ethyl 0.1
-- 0.1
-- 0.1
-- Chlorothalonil 5 5 5 1 5 1 Chlorpyrifos 1 2 1 1 1 0.05 Clomazone
-- -- 0.1
-- -- -- Clothianidin 1.9
-- 1.9
-- 1.9
-- Cryolite 7
-- 7
-- 7
-- Cyfluthrin 2.5
-- 2.5
-- 2.5 2 Cy permethrin 2 1 2 1 2 1 Cy romazine 1 1 10
-- 10
-- d
- Phenothrin 0 .01
-- 0.01
-- 0.01
-- DCPA 5
-- 5
-- 5
-- Diazinon 0.7 0.5 0.7 0.5 0.7
-- Difenoconazole 1.9 0.5 1.9 0.2 1.9 0.263 **Broccoli (ppm) Cabbage (ppm)**  **Cauliflower (ppm)**  Com pound US Codex US Codex US Codex Dimethoate 2
-- -- -- 2 2 Dimethomorph 2 1 2 2 2
-- Disulfoton 0.75 (time
limited) 0.5 0.75 (time
limited) 0.5 0.75 (time
limited) 0.5

Table 31 . Tolerances established on Proposed Brassica Head and Stem Vegetables for the Commodities Broccoli, Cabbage, and Cauliflower. (FASonline: mrldatabase.com; tolerances as of June 7, 2011; note that shading indicates the current Brassica leafy v egetable group 5 crop group tolerance)

. **Broccoli (ppm) Cabbage (ppm)**  **Cauliflower (ppm)**  Com pound US Codex US Codex US Codex Emamectin 0.05
-- 0.05
-- 0.05
-- Endosulfan 3
-- 4
-- 2
-- Esfenvalerate 1
-- 3
-- 0.5
-- Ethoprop
-- -- 0.02
-- -- -- Fluazinam 0.01
-- 0.01
-- 0.01
-- Fludioxonil 2 0.7 2 2 2
-- Fluopicolide 5 2 5
-- 5 2 Flutolanil 0.1
-- 0.1
-- 0.1
-- Fosetyl
- Al 60
-- 60
-- 60
-- Glyphosate 0.2
-- 0.2
-- 0.2
-- Imidacloprid 3.5 0.5 3.5 0.5 3.5 0.5 Indoxacarb 12 0.2 12 3 12 0.2 Inorganic bromide
-- -- 50 100
-- -- Iprodione 25 25
-- -- -- -- Lambda Cyhalothrin 0.4 0.5 0.4 0.3 0.4 0.5 Malathion 8
-- 8
-- 8
-- Mancozeb 7
-- 9 5
-- -- Mandipropamid 3 2 3 3 3
-- Maneb 10
-- 10 5 10
-- Metalaxyl 2 0.5 1 0.5 1 0.5 Metaldehyde 2.5
- - 2.5
-- 2.5
-- Methamidophos
-- -- -- -- 0.5
-- Methomyl 3
-- 5
-- 2
-- Methoxyfenozide 7 3 7 7 7
-- Mevinphos 1
-- 1
-- 1
-- Naled 1
-- 1
-- 1
-- Napropamide 0.1
-- 0.1
-- 0.1
--64 **Broccoli (ppm) Cabbage (ppm)**  **Cauliflower (ppm)**  Oxydemeton
- methyl 1
-- 2
-- 1 0.01 Oxyfluorfen 0.05
-- 0.05
-- 0.05
-- Paraquat dichloride 0.05
-- 0.05
-- 0.05
-- Pentachloronitrobenzene 0.1 0.05 0.1 0.1 0.1
-- Permethrin 2 2 6 5 0.5 0.5 Py raclostrobin 5 0.1 5 0.2 5 0.1 Sethoxydim 5
-- 5
-- 5
-- Spinetoram 2
-- 2
-- 2
-- Spinosad 2 2 2 2 2 2 Spirotetramat 2.5 1 2.5 2 2.5 1 Sulfentrazone 0.2
-- 0.2
-- 0.2
-- Tebufenozide 5 0.5 5 5 5
-- Thiodicarb 7
-- 7
-- 7
-- Tralomethrin 0.5
-- -- -- -- -- Trifluralin 0.05
-- 0.05
-- 0.05
-- Zeta
- cy permethrin 2 1 2 1 2 1
Table 32 . Tolerances established on Proposed B rassica Head and Stem Vegetables for the Commodities Cabbage, Chinese, Napa and Brussels Sprouts. (FASonline: mrldatabase.com; tolerances as of June 7, 2011; note that shading indicates the current Brassica leafy vegetable group 5 crop group tolerance)

. **Cabbage, Chinese,**  **Napa (ppm)**  **Brussel Sprouts (ppm)** Com pound US Codex US Codex Acephate
-- -- 3
-- Acetamiprid 1.2
-- 1.2
-- Acibenzolar
- S
- methyl 1
-- 1
-- Azoxystrobin 3
-- 3 5 Benoxacor 0.01
-- 0.01
-- Bensulide 0.15
-- 0.15
-- Beta
- cyfluthrin 2.5
-- 2.5
-- Bifenthrin 0.6
-- 0.6
-- Boscalid 3 30 3 5 Captan 0.05
-- 0.05
-- Carbaryl 10
-- 10
-- Carfentrazone
- ethyl 0.1
-- 0.1
-- Chlorantraniliprole 4 20 4
-- Chlorothalonil 5
-- 5 5 Chlorpyrifos 1 1 1
-- Clothianidin 1.9
-- 1.9
-- Cryolite -- -- 7
--65 **Cabbage, Chinese,**  **Napa (ppm)**  **Brussel Sprouts (ppm)** Com pound US Codex US Codex Cy permethrin 2 0.7 2 1 Cy romazine 10
-- 10
-- d
- Phenothrin 0.01
-- 0.01
-- DCPA 5
-- 5
-- Diazinon 0.7 0.05 0.7
-- Difenoconazole 1.9
-- 1.9 0.2 Dimethoate
-- -- 5 ) 0.2 Disulfoton
-- -- 0.75 0.5 Emamectin 0.05
-- 0.05
--
Table 32
. Tolerances established on Proposed Brassica Head and Stem Vegetables for the Commodities Cabbage, Chinese, Napa and Brussels Sprouts. (FASonline: mrldatabase.com; tolerances as of June 7, 2011; note that shading indicates the current Brassica leafy vege table group 5 crop group tolerance)

. **Cabbage, Chinese,**  **Napa (ppm)**  **Brussel Sprouts (ppm)** Com pound US Codex US Codex Endosulfan
-- -- 2
-- Fluazinam 0.01
-- 0.01
-- Flubendiamide 3
-- 3
-- Fludioxonil 2
-- 2
-- Fluopicolide 5
-- 5 0.2 Flutolanil 0. 1
-- 0.1
-- Fosetyl
- Al 60
-- 60
-- Glyphosate 0.2
-- 0.2
-- Imidacloprid 3.5
-- 3.5 0.5 Indoxacarb 12
-- 12
-- Malathion 8
-- 8
-- Mandipropamid 3 25 3
-- Maneb 10
-- 10
-- Metalaxyl 0.1
-- 2 0.2 Metaldehyde 2.5
-- 2.5
-- Methamidophos
-- -- 0.5
-- Methomyl 5
-- 2
-- Naled
-- -- 1
-- Napropamide 0.1
-- 0.1
-- Oxydemeton
- methyl
-- -- 1
-- Paraquat dichloride 0.05 0.07 0.05
-- Pendimethalin 0.1
-- 0.1
-- Permethrin
-- -- 1 166 **Cabbage, Chinese,**  **Napa (ppm)**  **Brussel Sprouts (ppm)** Com pound US Codex US Codex Phosphine 0.01
-- -- -- Sethoxydim 5
-- 5
-- Spinosad 2 10 2 2 Spirotetramat 2.5 7 2.5
-- Sulfentrazone 0.2
-- 0.2
-- Tebufenozide 5 10 5
-- Trifluralin 0.05
-- 0.05
-- Zeta
- cy permethrin 2 0.7 2 1

**REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE BRASSIA HEAD**  **AND STEM VEGETABLE AND COMPARISON OF EPA CROP PRODUCT**  **ION REGIONS WITH THE NAFTA CROP PRODUCTION REGIONS**  **:** A reevaluation of crop production data from the 2007 USDA Agricultural Census shows that the proposed Brassica head and stem crop group representative commodity has not changed significantly from the 19 91 data used in the current field trial guidelines (EPA OPPTS 860.1500). However, the field trial regions may have changed and would be updated b y a future HED ChemSAC workgroup. If a crop group tolerance is being pursued the number of field trials for the individual commodities cabbage and broccoli or cauliflower may

be reduced from 16 to 12, depending which field trial sampling scenario is followed (Table 33). Also, the concept of dietary consumption will be reviewed sometime in the future as a guideline revision.

**Table 33**  **. EPA Crop Production Regions**  **Suggested Distribution of the**  **Tree Nut Crop Fi**  **eld Trials** > **3 for Both the Representative Commodities and other**  **Commodities in the Crop Group based on Current EPA Guidelines (OPPTS 860.1500)**  Commodi ty Field

Trials # Region # 1 Region # 2 Region # 3 Region # 5 Region # 6 Region # 8 Region # 10 Region # 12 Broccoli * 8 1 6 1 Brussels sprouts 3 1 2 Cabbage* 8 2 1 1 1 1 1 1 Cabbage, 3 1 267

Chinese Cauliflower* 8 1 1 5 1 Total ** 12 or

16 3 1 1 2 2 1 5, 6, or 7 1
* Broccoli or Cauliflower and Cabbage are the proposed representative commodities for the Brassica Head and Stem crop group
. ** Total for a Crop Group tolerance number of trials are reduced by 25 % for a crop group tole rance. Distribution of the crop production regions based on 2006 and 2007 data is listed in Table 34. It closel y follows the current guidelines. Also Chinese cabbage, napa varieties are can be produced in Regions 1 and 2. Table **Table 34. EPA Crop P roduction Regions for the Proposed Brassica Head and Stem**  **Crop Group. [Representative Commodities (*) for the Crop Group.** **Commodity  ** 1** **2 3**  **5 6**  **8 9**  **10 11**  **12** Broccoli* X X X Brussels sprouts X X X Cabbage* X X X X X X X Cauliflower* X X X X X Chinese cabbage, napa X X X X X * Representative commodities are broccoli or cauliflower, and cauliflower. ** Commodities that are not representative commodities have field trial regions generall y based on the USDA Plants Database, 2006 , and 2007 USDA AgCensus data.

Recently Canada has released a Regulatory Directive 2010
- 05 (Table 35) that will update their field trial requirements and will be implemented after December, 2011 ( **( http://www.hc**  **- sc.gc.ca/cps**  **- spc/pubs/pest/_pol**  **- guide/dir2010**  **- 05/index**  **- eng.php**  **.** The Canadian revisions are shown in Table 34.

**Table 3**  **5 . Canada Revisions to Residue Chemistry**  **Crop Field Trial Requirements, Decembe**  **r 21, 2010. Canada Regulatory Directive DIR 2010 -**  **05. (**  **http://www.hc -**  **sc.gc.ca/cps -**  **spc/pubs/pest/_pol -**  **guide/dir2010 -**  **05/index -**  **eng.php** Commodity Field Trials # Regio n

5 Region

5A Region

5B Region

12 Broccoli 5 2 2 1 Brussels sprouts 2 1 1 Cabbage, Chinese 3 2 168

Commodity Field Trials # Regio n

5 Region

5A Region

5B Region

12 Cabbage, green and red 5 2 1 Cauliflower 5 2 1 2 Lettuce, greenhouse 4 2 1 1

**CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND**  **EPA FOOD AND FEED COMMODITY VOCABULARY:**  See Table 3 6 for Comparisons of Brassica Head and Stem Vegetables Including Brassica Vegetables (010 and 013) and EPA (05). (Data prepared by Dr’s. Yuen
- Shaung NG, Dr. Bernard A. Schneider, US EPA and Bill Barney , USDA IR
- S eptember 12, 2011). Another important aspect of crop grouping is the harmonization effort with the Codex Classification of Foods and Animal Feeds. The proposed EPA crop group for Brassica Head and Stem Vegetable Group have its proposed members included in Codex Brassica (cole or cabbage) Vegetables, Head cabbages, Flowerhead Brassicas Group 010 (VB), or in the Leafy

Vegetables Including Brassica Vegetables Group 013 (VL), which is somewhat confusing (Table 3 6 )
. Codex alos has separate codes for Brassica ( Cole or cabbage) vegetables, Head cabbages, Flowerhead Brassicas (VB 40). Flowerhead brassicas (includes Broccoli; Broccoli, Chinese; and Cauliflower (VB 42) as well as Leafy vegetables (VL 53) and Brassica Leafy vegetables (VL 54). All of the commoditi es for the Brassica head and stem group can be matched to the names in Codex , except for C h inese broccoli and Kailan which are recommended to be transferred to a new Brassica leaf greens subgroup
. Codex uses multiple commodity terms for the same commodity and refers to the preferred commodity, while EPA has the Food and Feed Commodity

Vocabulary

website that has many

lookup terms that link to the preferred commodity

term used for establishing tolerances/MRL . The one term that does not match is the Codex u se of F lowerhead Brassicas which includes broccoli, broccoli, Chinese. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. We continue to note that the current Codex crop group does not have representative commodities. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. The IR
- 4/EPA Crop Grouping Working Group and the International Crop Grouping Consulting Committee (I CGCC) are making every effort to cooperate with the Codex revision effort. The proposed Brassica head and stem vegetable group and the representative commodities proposed in this petition would facilitate the harmonization of the U.S. and the Codex crop classification systems. Inthe next proposed revision to69

the Codex Classification of Foods and Animal Feeds we would expect these changes to be considered as addi tions to their Brassica head and stem group in the harmonization effort that Bill Barney , USDA IR
- 4 is coordinating with the Codex delegation. Therefore, this proposal will not only increase harmonization with the Canadian and NAFTA crop grouping system , but it is compatible with the international system of Codex. The Food Quality Protection Act of 1996 placed increased emphasis on using Codex MRL s in setting tolerances for pesticides in the U.S.
**Table 3**  **6 .**  **EPA/Codex Brassica Head and Stem**  **Crop Group**  **C om** **parison. The Codex Group Name**  **s are 010 Brassica ( Cole**  **or cabbage) vegetables, Head cabbages, Flowerhead Brassicas, and**  **013 L eafy**  **V egetable**  **s including Brassica Leafy Vegetables**  **.** (Based on Ng and Schneider, 20 11 )


### . **CODEX GROUP LETTER CODEX COMMODITY**  **NUM BER**  **CODEX COMMODITY NA** **ME PROPOSED EPA**  **PREFER COMMODITY NA** **ME** VB 40 B RASSICA (COLE OR CABBAGE) VEGETABLES , HEAD CABBAGES, FLOW ERHEAD BRASSICAS VEGETABLE, BRASSICA HEAD AND STEM GROUP

VL 54 BRASSICA LEAFY VEGETABLES VEGETABLE, BRASSICA, LEAFY, GROUP VL 46 7 CHINESE CABBAGE, (TYPE PE - TSAI) CABBAGE, CHINESE, NAPA VL 4367 PAK - TSAI, SEE CHINESE CABBAGE, (TYPE PE TSAI) CABBAGE, CHINESE, NAPA VB 42 FLOW ERHEAD BRASSICAS (INCLUDING BROCCOLI, BROCCOLI, CHINESE, And CAULIFLOWER NONE

VB 4173 BROCCOLI, SPROUTING, SE E BROCCOLI BROCCOLI VB 400 BROCCOLI BROCCOLI VB 401 BROCCOLI, CHINESE BROCCOLI, CHINESE TRANSFERRED TO BRASSICA LEAFY SUBGROUP VB 42 FLOW ERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHINESE) BRASSICA HEAD AND STEM VEGETABLE
VB 402 BRUSSELS SPROUTS B RUSSELS SPROUTS VB 4175 CABBAGE, SEE CABBAGES,HEAD CABBAGE VB 41 CABBAGES, HEAD CABBAGE VB 4183 CABBAGE, POI NTED, SEE CABBAGE, OXHEAD CABBAGE VB 4185 CABBAGE, WHITE, SEE CABBAGE,HEAD CABBAGE VB 4181 CABBAGE, OXHEAD, SEE CABBAGES, HEAD CABBAGE VB 4187 CABBAGE, YELLOW, SEE CABBAGE, SAVOY CABBAGE VB 4177 CABBAGE, GREEN,SEE CABBAGE,SAVOY CABBAGE VB 4179 CABBAGE,RED, SEE CABBAGES, HEAD CABBAGE VB 403 CABBAGE, SAVOY, SEE ALSO CABBAGES, HEAD CABBAGE VL 4367 PAK
- TSAI , SEE CHI NESE C HI

NESE CABBAGE, NAPA70 **CODEX GROUP LETTER CODEX COMMODITY**  **NUM BER**  **CODEX COMMODITY NA** **ME PROPOSED EPA**  **PREFER COMMODITY NA** **ME** CABBAGE, (TYPE PE
- TSAI) VL 467 CHI NESE CABBAGE, (TYPE PE
- TSAI) CHI NESE CABBAGE, NAPA VB 404 CAULIFLOWER, SEE ALSO FLOWERHEAD BRASSICAS CAULIFLOWER VB 4189 CAULIFLOWER, GREEN, SEE CAULIFLOWER CAULIFLOW ER VB 4173 BROCCOLI, SPROUTING, SEE BROCCOLI BROCCOLI VB 400 BROCCOLI BROCCOLI VB 42 FLOWERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHI

NESE) N ONE
VB 42 FLOWERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHI

NESE) N ONE
VB 402 BRUSSELS SPROUTS BRUSSELS SPROUTS VB 4175 CABBAGE, SEE CABBAGES,HEAD CABBAGE VB 41 CABBAGES, HEAD CABBAGE VB 4183 CABBAGE, POI NTED, SEE CABBAGE, OXHEAD CABBAGE VB 4185 CABBAGE, WHITE, SEE CABBAGE,HEAD CABBAGE VB 4181 CABBAGE, OXHEAD, SEE CABBAGES, HEAD CABBAGE VB 4187 CABBAGE, YELLOW, SEE CABBAGE, SAVOY CABBAGE VB 4177 CABBAGE , GREEN,SEE CABBAGE,SAVOY CABBAGE VB 4179 CABBAGE,RED, SEE CABBAGES, HEAD CABBAGE VB 403 CABBAGE, SAVOY, SEE ALSO CABBAGES, HEAD CABBAGE VB 405 KAILAN BROCCOLI, CHINESE TRANSFERRED TO BRASSICA LEAFY SUBGROUP

**PREPARATION, FOOD FORMS, COOKING METHO DS, FOOD FORMS,**  **SPECIFIC USES, MEDICINAL USES, VEGETABLE**  **YIELDS, AND MARKETING STANDARDS FOR PROPOSED MEMBERS OF THE**  **BRASSICA HEAD AND STEM VEGETABLE**  **CROP GROUP:** The members of this proposed crop group have similar food preparations, uses, and all are c onsumed fresh or consumed raw or cooked from frozen in various recipes including salads, soups, stews, stir fried, steamed, microwaved, roasted, baked, and boiled. Food forms include raw, cooked, boiled, blanched, steamed, and shredded. Detailed preparation and cooking methods and specific uses for the Brassica head and stem vegetable group are listed in Table 3 7
. Cabbage is consumed fresh and shredded in salads and slaws such as cole slaw. It is also fermented to preserve it as sauerkraut and71

kimchi. Chinese cabbage can also be fermented to the Korean kimchi. Cauliflower can be pureed and used as a substitute for mashed potatoes. Cabbage also has colorful forms used as ornamentals in the fall and winter.

Table 3 7 . Preparation and Cooking Methods and Specific Uses for the Proposed Brassica Head and Stem Vegetable Group : Commodity Preparation for Cooking and Specific Uses Broccoli 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 di shes. 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 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 Brussels sprouts 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, whi ch 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 smell unpleasant. They are typically s erved as a side dish for meat, with other vegetables, or as part of a fresh or cooked salad with dressing Cabbage 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 b y 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 su

rvive 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
. Chinese cabbage, napa 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, or72

Commodity Preparation for Cooking and Specific Uses

sautéed. It is used in meat and in vegetable dishes, and particularly in Chinese soups and as part of a filling for dumplings. It is also fermented and made into kimchi, a Korean dish usually involving cabbage, other vegetables, chili pepper, spices and fish sauce (although it can be made from any number of other ingredients) which are salted or brined and left to ferment, ultimately producing a spicy food that is the center of Korean cuisine. China and Japan have similar dishes to ki mchi, also often made with Chinese cabbage Cauliflower Eaten fresh or cooked, and purchased fresh or frozen (i f 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
.

**Table ?? Cooking Ingredient Equivalents for the**  **Brassica Head and Stem Vegetable**  **s .**  (http://www.e - cookbooks.net/ingredeq.htm). **Commodity In**  **gredient Am**  **ount Equivalent**  8 oz leaves Broccoli, fresh 1 lb 2 cups florets , 4.5 portions or two medium spears 1 bunch 3 cups, cooked, chopped Broccoli, frozen 10 oz 1 1⁄2 cups cooked Brussels sprouts, fresh 1 lb 4 cups cooked

1 qt 1 1⁄4 lbs Brussel s sprouts, frozen 10 oz 1 1⁄2 cups cooked Cabbage 1 medium head 1 1⁄4 to 1 1⁄2 lbs

1 lb raw 3 1⁄2 to 4 1⁄2 shredded 1 lb cooked 1 1⁄2 to 2 cups shredded Cauliflower, fresh 1 medium head 1 3⁄4 to 2 1⁄4 lb

1 lb 1 1⁄2 cups cut up

7 1⁄2 oz cooked73

**Weights and Appro ximate Processed Yields for Brassica Head and Stem Vegetables** 
**Product Retail Volume**  **Net Weight** * **(lbs) Processed** 

**Yield Comments**  **Broccoli** bushel 23 to 25 1 bu = 10 to 12 qt. canned 1 lb. = 1 pt. frozen usually

sold by the head or bunch weighing 1 to 1 1/2 lb. **Brussels Sprouts**  carton, loose

pack 25 1 qt. = 1 1/2 pt. frozen quart 1 1/2 **Cabbage** flat crate 53 to 60 3 lb. = 1 qt. canned sauerkraut 1 lb. = 2 cups cooked 1 lb. = 4 cups shredded often sold by the head, varying in size with variety and tightness of head, usuall y 2 to 6 lb. carton 53 carton packed 2 dozen bunches of 1 lb. each 23 to 27

**Cauliflower** carton of 12 to

16 trimmed 18 to 24 2 med. heads = 3 pt. frozen, or 1 1/2 qt. canned usually

sold as 1 to 1 1/2 lb. heads
**Turnips** (without tops) mesh bag or

bushel 50 to 56 1 lb. = 2 2/3 cups diced wash
- tie 6
- 8

turnips per bunch
- roots to be 2
- 3" in diameter peck 12 to 15 turnips bunched with tops. Sold by dozen in paperboard box. 18 dozen

**MEDICINAL USES OF PROPOSED BRASSICA HEAD AND STEM**  **VEGETABLE CROP GROUP** :74 There are several medicinal uses of the Brassica head and stem vegetables are these are discussed in Table 3 8
. The Brassica family o f vegetables that includes cabbage, broccoli, B russels sprouts, and cauliflower was linked to a lower risk of cancer in th e colon (http://www.webmd.com/colorectal
- cancer/news/20110926/variety- fruits
- veggies
best
- colon
- cancer)
. Table 38
. Medicinal Uses of Brassica Head and Stem Vegetables (http://www.phy

tochemicals.info/plants/), (http://www.webmd.com ), http://www.webmd.com/colorectal
- cancer/news/20110926/variety
- fruits
- veggies
- best
colon
- cancer . Commodity Medicinal Uses Broccoli Broccoli may help prevent some ty

pes of cancer and heart disease. It has some anti
- inflammatory action, although the health benefits of this are not yet well understood. Broccoli is high in antioxidants, may provide cardiovascular protection and contains many anti
- cancer and anti
- helicobacter compounds. The American Cancer Society recommends eating more broccoli and other cruciferous vegetables because they contain anti
- cancer phy

tochemicals. Epidemiological studies suggest that a diet rich in broccoli can reduce the risk of certain ty

pes of cancer. Studies have shown that the mo rtality

rates of laboratory

animals exposed to radiation could be reduced significantl y b y feeding of broccoli and cabbage. Several isothiocyanates have been shown to inhibit tumours, induced b y chemical carcinogens. Indoles also play a role in cancer prevention. Rats fed with the indole glucobrassicin demonstrated lower incidences of chemically induced tumors. Research has suggested that the compounds in broccoli can protect the eyes against macular degeneration. Human studies have not yet heart benefi ts of broccoli but rodent studies showed some cardiovascular protective activity of broccoli sprouts. Several studies indicate that sulforaphane may act as an antibiotic against Helicobacter and might be used to eradicate resistant strains of Helicobacter pylori
. Brussels sprouts Have strong anti
- cancer, antioxidant, and anti
infl ammatory

properties. Also beneficial for cardiovascular health Cabbage 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. Chinese cabbage, napa No data.75

Commodity Medicinal Uses Cauliflower Although not as well studied as other Brassicas, cauliflower seems to have a number of similar health benefits, including cancer prevention, particularl y of prostate cancer .
**USDA MARKETING STANDARDS FOR BRASSICA HEA D AND STEM**  **VEGETABLES (USDA Agricultural Marketing Service,** 1944, 1946, 1956, 1959, 1964, 1968, 2001, 2008, 2010 **):** The USDA AMS (USDA AMS 1944, 1946, 1956, 1959, 1964, 1968, 2001, 2008, and 2010 has established standards for marketing many of the leafy vegetables and each will be discussed below. These marketing standards grades are an outgrowth of the widely accepted principle that price should be directly proportional to quality . The grower who delivers high quality cabbage deserves a premium price b ecause such cabbage enables the processor to pack a better quality product. Standards for Italian sprouting broccoli (USDA, AMS, 2006) include Fancy U.S. No. 1. and Fancy

U.S. No. 2. “U.S. Fancy” consists of Italian Sprouting Broccoli of the same ty pe . This broccoli shall be free from decay , and from damage caused by over maturity , discoloration of bud clusters or leaves, freezing, wilting, dirt or other foreign material, disease, insects, mechanical or other means. The bud clusters shall be generall y compact. Bunched broccoli shall be neatly and fairly

evenl y cut off at the base, and closely trimmed unless otherwise specified as “well trimmed.” For b unched b roccoli the diameter of each stalk shall be not less than 2
- 1/2 inches, and the length of each stalk shall be not less than 6 inches or more than 8
- 1/2 inches. For b roccoli c rowns the diameter of each crown shall be not less than 2
- 1/2 inches or more than 5 inches. The length of each stalk shall be not less than 2
- 1/2 inches or more than 5 inch es. F or b roccoli f lorets the diameter of each floret shall be not less than 3/4 inch or more than 3 inches. Unless otherwise specified, the length of each stem shall not be less than 1 inch or more than 3
- 1/2 inches. Bunches are considered fairl y unifor m if the diameter of the bunches within the container do not vary more than three inches, and for broccoli crowns: c rowns are considered to be fairl y uniform if the diameter of the crowns within the container do not vary

more than three inches , and for bro ccoli florets: f lorets are considered fairl y uniform if the diameter of the florets within the sample do not vary more than 1
- 1/2 inches. The U.S. standards for grades of c ollard greens or b roccoli greens have s imilar varietal characteristics which are f resh, fairl y tender, fairl y clean, well trimmed, and of characteristic color for the variety or typ e; which are free from decay and free from damage caused b y coarse stalks and seed stems , discoloration, freezing, foreign material, disease, insects or mech anical or other means. Not more than a total of 10 %, by weight, of the units in any

lot, may fail to meet the requirements of the grade. Unclassified is not76

a grade but consists of collard greens or broccoli greens which have not been classified in acco rdance with the other grades. Broccoli for processing (USDA, AMS, 1959) "U.S. No. 1" consists of stalks or portions of stalks of broccoli which are fresh, tender, and have good characteristic color and compact heads, are well trimmed and which are free from decay and cull material, and are free from damage caused b y discoloration, freezing, hollow stem or pithiness, scars, dirt or other foreign material, disease, insects or mechanical or other means. The length shall be not more than 6 inches or less th an 4 inches, and the diameter of the stem shall be not less than three
- eighths inch. U.S. No. 2 length shall be not more than 6 inches or less than 3 inches, and the diameter of the stem shall be not less than one
- fourth inch. Stalks with heads smaller th an 1
- 1/2 inches in diameter shall not be cut, but shall be graded as one unit. Any one of the following defects, or any combination of defects the seriousness of which exceeds the maximum allowed for any one defect, shall be considered as damage for examp le: discoloration when more than very slight, or which will not change to light green or darker shade of green color in the ordinary process of blanching; freezing when causing more than slight discoloration of the individual stalk; scars when discolored, or when more than slight or superficial; dirt or other foreign material which cannot be removed in the ordinary washing process; diseases when showing discoloration, or when more than slightly detracting from the appearance, or the processing or edible qu ality ; and, insects when the broccoli is more than slightl y infested or more than slightl y blemished by feeding or other means. The standards for U.S. No. 1 Brussels sprouts (USDA, AMS, 1956) must be well colored, firm, not withered or burst, which are free from soft decay and seed stems , and free from damage caused by discoloration, dirt or other foreign material, freezing, disease, insects, or mechanical or other means. The diameter of each Brussels sprout shall be not less than one inch, and the length shall be not more than 2
- 3/4 inches. In order to allow for variations incident to proper grading and handling, other than for size, not more than a total of 10 %, by weight, of the Brussels sprouts in any lot may fail to meet the requirements of the gr ade. Well colored means that the Brussels sprout has a light green or a darker shade of green color characteristic of well
- grown Brussels sprouts. " Seed stems " mean Brussels sprouts which have seeds talks showing or in which the formation of seeds talks has plainly begun. The standards for fresh market cauliflower (USDA, AMS, 1968) "U.S. No. 1'' consists of heads of cauliflower which meet the following requirements: the curds should be c lean; c ompact; c olor
-- white, creamy white, or cream; and s ize
-- not less than 4 inches in diameter with free from s oft or wet decay , b ruising; cut, mold, insects, and riciness ( causing the surface of the curd to be abnormally rough or granular). The standard for fresh market cauliflower (USDA, AMS, 1945) U.S. No. 1 shall consist of heads of cabbage of one variety or similar varietal characteristics, which are of reasonable solidity , and are not withered, puffy , or burst and which are free from soft rot, seed stems , and from damage caused by discoloration, freezing , disease, insects or77

mechanical or other means. Stems shall be cut so that they do not extend more than one
half inch beyond the point of attachment of the outermost leaves. Each head shall be well trimmed. However, cabbage which has fairl y good green color and is specified as "U.S. No. 1 Green,'' and red cabbage which is specified as "U.S. No. 1 New Red'' need be onl y fairl y well trimmed. The U.S. Commercial grade shall consist of heads of cabbage which meet the requirements for U.S. No. 1 grade excep t for the increased tolerance for defects. The minimum size or minimum and maximum sizes may be specified in connection with the grades as "U.S. No. 1, 1 pound min.,'' or "U.S. No. 1, 2 to 4 pounds,'' or any lot may be classified as Small, Medium, L arge, S mall to Medium, or Medium to Large in accordance with the weights as Small Medium Large Pointed, under 1
- 1/2 to 3 lbs. over 3 lbs Danish and 2 to 5 lbs. and over 5 lbs with domestic, under 2 lbs. Cabbage for processing (USDA AMS, 1944) U.S. No. 1" consist s of heads of cabbage which are firm, and well trimmed; which are free from soft rot, seed stems , and from damage caused b y bursting, discoloration, freezing, disease, birds, insects, mechanical or other means. Unless otherwise specified, the weight of each head of cabbage shall be not less than 3 pounds. "U.S. No. 2" consists of heads of cabbage which are not soft; which are fairly well trimmed, free from soft rot, seed stems , and from serious damage caused by bursting, discoloration, freezing, disease, b irds, and insects , mechanical or other means. Unless otherwise specified, the weight of each head shall be not less than 2 pounds. Cauliflower for processing (USDA AMS 1959) "U.S. No. 1" consists of cauliflower which is fresh, compact, which has good characteristic color and is free from jacket leaves, stalks and other cull material, soft or wet decay , and free from damage caused b y discoloration, bruising, riciness, fuzziness, enlarged bracts, dirt or other foreign material, mildew or other disease, insec ts, freezing, hail or mechanical or other means. Each head shall be not less than 4 inches in diameter. Damage which can cause the cauliflower a lower grade includes any defect which materiall y affects the appearance, or the processing quality of the cauliflower. Also these are considered defects: discoloration when the cauliflower is of some abnormal color which will not change to a white or light cream color in the ordinary process of blanching; riciness when individual bud branches have become slightl y elongated and flower clusters have lost compactness to the extent that a granular or abnormally rough surface is apparent; enlarged leaf bracts (modified ingrown leaves); insects when there is more than slight infestation or when the cauliflower is blemi shed by feeding or other means to the extent that the appearance or processing quality

is affected.

**AVAILABILITY AND STORAGE LIFE OF THE BRASSICA HEAD AND STEM**  **VEGETABLE S AS PROPOSED CROP GROUP MEMBERS IN THE**  **MARKETPLACE:**78 All of the Brassica head and stem vegetables have major markets and are widely available during the ye ar. Broccoli is available throughout the ye ar from production in California (Table 40). Arizona and Texas supplement the California supply from January through April and Novemb er and December. **Table 40. Availability of Broccoli in the U.S. Marketplace (A = Available, P = Pea** k) Packer, 2010). **Location Jan**  **Feb Mar**  **Apr May**  **Jun July**  **Aug Sep**  **Oct Nov**  **Dec** Arizona A A A A A A California A A A A A A A A A A A A Texas A A A A A Brussels sprouts are available all year from California (Table 41). **Table 41. Availability of Brussels Sprouts in the U.S. Marketplace (A = Available, P = Pea** k) Packer, 2010). **Location Jan**  **Feb Mar**  **Apr May**  **Jun July**  **Aug Sep**  **Oct Nov**  **Dec** California A A A A A A A A A A A A Cabbage is also available in the marketplace ye ar around from California (Table 42). Several other states add to the availability s uch as New York from January through May and July through December. Texas also suppli es cabbage from January through June and Colorado from July

through August. Cabbage is also imported from Canada from July through December. Iti s commonly f ound worldwide, both fresh and fermented. Cabbage is most popular in North America, Europe, and Asia
. Chinese cabbage, napa is common throughout North America, Europe, and parts of Africa, particularly where there a high concentration of Asian immigrants **Table 42. Availability of Cabbage in the U.S. Marketplace (A = Available, P = Pea** k) Packer, 2 010). **Location Jan**  **Feb Mar**  **Apr May**  **Jun July**  **Aug Sep**  **Oct Nov**  **Dec** California A A A A A A A A A A A A Colorado A A A A A Florida A A A A A A Georgia A A A A A A New Mexico A A A A New York A A A A A A A A A A A North Carol ina A A Texas A A A A A A Virginia A A A Wisconsin A A A A A79

**Location Jan**  **Feb Mar**  **Apr May**  **Jun July**  **Aug Sep**  **Oct Nov**  **Dec** Canada A A A A A A
Cauliflower both white and green is another Brassica available from California on a ye ar around basis (Table 43). Arizona caulifl ower is available January to March and Canada from July

through October. C auliflower is c ommon throughout most of the word, including the tropics, particularl y in Europe, Asia, and North America.
**Table 43.**  **A vailability**  **of Cauliflower**  **in the**  **U.S. Market** **place (A**  **= Available,**  **P =**  **Pea**k) Packer, 2010). **Location Jan**  **Feb Mar**  **Apr May**  **Jun July**  **Aug Sep**  **Oct Nov**  **Dec** Arizona A A A A California A A A A A A A A A A A A Canada A A A A Green Cauliflower

- California A A A A A A A A A A A A

**STORA GE LIFE OF THE BRASSSICA HEAD AND STEM VEGETABLES:**  The approximate storage life of the Brassica head and stem vegetables is listed in Table 44. These vegetables except for cabbage have a limited storage life with only 2

– 3 weeks. Broccoli is highly pe rishable, should be hydrocooled or packed in ice immediately

after harvest and it is usually held for only

a brief period as needed for orderl y handling. Broccoli and Brussels sprouts should not be stored with fruits, such as apples or pears, which produc e substantial quantities of ethyl ene, because this gas accelerates yellowing of the buds. If in good condition and held with adequate air circulation and spacing between containers to avoid heating, broccoli should keep satisfactoril y 10
- 14 day s if held at 32 F, 90
- 95% humidity
. Store Brussels sprouts at 32 F and a relative humidity of 95 to 100%. Brussels sprouts can be kept in good condition for a maximum of 3 to 5 weeks at 32 F. Longer storage may result in black speckling of the leaves, loss of fresh bright green color, decay , wilting, and discoloration of the surface. At 50 F and above, deterioration
-- yellowing of the sprouts and discoloration of the cut surface
- is rapid; yellowing becomes evident within 1 week at 50 F. Many cabbage growers use pallet boxes as both field and storage containers so that there is no handling of the cabbage from the time of harvest until preparation for shipment or processing. Some of the larger storages stack these pallet boxes five high. Cabbage should be stored at 32 F and a relative humidity of 98 to 100%. A large percentage of the late crop of cabbage is stored and sold during the winter and earl y spring, or until the new crop from the southern states appears on the market. If stored under proper conditions late cabbage should keep for 5 to 6 months. The longest keeping cultivars belong to the Danish class. Early
- crop cabbage, especially southern grown, has a storage life of 3 to 6 weeks. Cabbage is successfully held in common storage in the northern state s, where a80

fairl y uniform inside air temperature of 32 to 35 F can be maintained. Many such storage houses are to be found, principally in New York, Pennsylvania, Michigan and Wisconsin. Upon removal from storage, the heads should be trimmed again to rem ove loose and damaged leaves
. Cauliflower for processing is not normally stored. When storing, store cauliflower at 32 F and a relative humidity of at least 95%. If in good condition, cauliflower can be held satisfactoril y for up to 4 weeks at 32 F. Th e storage life is about 2 weeks at 38 F. Slightl y immature, compact heads keep better than more mature ones. Successful cold storage depends not only on preventing decay , spotting, and water
soaking but also on retarding aging (browning) of the head, or curd, and in preventing the leaves from wilting, yellowing and dropping off. Containers should be handled carefull y to avoid bruising of the heads; they should be stacked with the flower heads down to protect the curds from bruising and from dirt.
**Tabl e**  **44. Approximate**  **Storage Life**  **of Brassica**  **Head and**  **Stem Vegetables.**  **(Adapted Hardenburg,**  **et al.,**  **1986, Gast,**  **1991, University**  **of California**  **Postharvest Technology, 2010,**  **http://postharvest.ucdavis.edu/pfvegetable ).**  **Vegetable Typical Storage/Shelf Life**  Broccoli 10

– 14 day s Brussels sprouts 3

– 5 weeks Cabbage, earl y 3

– 6 weeks Cabbage, late 5

– 6 months Cabbage, Chinese 2

– 6 months Cauliflower 2

– 3 weeks

**CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF A BRASSICA HEAD AND ST**  **EM VEGETABLE CROP GROUP:**
The establishment of a new Bras si ca Head and Stem Crop Group 5
- ye ar of FR Notice will affect the need to update many Risk Assessment Models, Residue Chemistry Guidelines, OPP databases, and/or HED Standard Operating Procedures (S OP). The affected EPA databases may include the following: (1) Risk Assessment Models
- The terminology in the Food Exposure Modules of our current Risk assessment Models from DEEM
- FCID, LIFELINE, and CARES will need to be updated to reflect new terminol ogy and the new Crop Group terminology
. (2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), Table 1 Raw Agricultural and Processed Commodities and Feedstuffs Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS 860.1000 , Background), EPA Residue Chemistry

Test Guidelines (OPPTS 860.1500, Crop Field Trials), Table 581

Suggested Distribution of Field Trials b y Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop Production. Any differences betwe en the EPA and NAFTA Crop Production Regions after the NAFTA Regions are updated will be addressed b y the I CCGR Workgroup or by the EPA HED ChemSAC with attendance b y Canada, PMRA and Mexico. The EPA Residue Chemistry

Test Guidelines (OPPTS 860.1500, Crop Field Trials) Table 5 Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop Production will be updated to reflect more recent crop production information. There is currentl y no conflict with Canada. In addition, there should be no conflict with Canada since they do not produce the tropical fruit crops. (3) Health Effects Division Standard Operating Procedures: HED SOP 99.3
-– “Translation of Monitoring Data” is sued March 26, 1999. This policy provides guidance on translating pesticide
- monitoring data from one commodity to other similar commodities. Most of the monitoring data is from the USDA Pesticide Data Program (PDP) or the Food and Drug Administration (FD A). The policy is based on the crop groupings in the 40 CFR 180.41. In the current SOP there are entries for head lettuce, broccoli, and spinach. Residue data for head lettuce can be translated to cabbage, Chinese cabbage, napa (tight headed varieties ), Brussels sprouts, and radicchio. Broccoli can be translated to Cauliflower, Chinese broccoli, Chinese cabbage, bok choy , Chinese mustard, and kohlrabi. Spinach can be translated to Subgroup 4A, Subgroup 5B and Subgroup 4B (except celery

and fennel) unless a strong case can be made. This policy may need updating when Crop groups 2, 4, and 5 are revised. (4) HED SOP 99.6
- “Classification of Food Forms with Respect to L evel of Blending” issued August 20, 1999. This SOP provi des rationale and guidance to HED on revised criteria for inputting residue values and pesticide usage information into acute dietary exposure and risk assessments based on commodities. These revisions permit the Agency to full y utilize data generated b y the USDA Pesticide Data Program. Some of the members of the Leafy Vegetable except Brassica crop group 4 and the Brassica leafy

vegetable crop group 5 HED SOP 99.6. See Table 45 below. Many members of the proposed Brassica Head and Stem Crop Group are considered non - blended commodities since they can be eaten as a single vegetable head like cabbage, or p artially

blended liked canned or frozed broccoli, cauliflower, or Brussels sprouts, since they

are they are mixed from various sources.82

**TABLE 45**  **. Classification of Food Forms with Respect to Level of Blending for the**  **Proposed Brassica Head and Stem Crop Group . (** **Adapted from HED SOP 99.6,**  **April 20, 1999). COMMODITY**  **PREVIOUS CROP GROUP**  **DESIGNATION FOOD FORM**  **CLASSIFICATION (B** 

**– Blended; NB** 

**– Not bl**  **ended; PB**

**– Partially blended)**  Broccoli 5 11
- Uncooked NB Broccoli 5 12

– Cooked: NFS NB Broccoli 5 13
- Baked NB Broccoli 5 14
- Boiled NB Broccoli 5 15
- Fried NB Broccoli 5 32

– Canned: Cooked PB Broccoli 5 42

– Frozen: Cooked PB Broccoli 5 44

– Frozen: Boiled PB Broccoli
- Chinese 5 14
- Boiled NB Brussels sprouts 5 14
- Boiled PB Brussels sprouts 5 42

– Frozen: Cooked PB Cabbage

– green and red 5 11
- Uncooked NB Cabbage

– green and red 5 12

– Cooked: NFS NB Cabbage

– green and red 5 1 3
- Baked NB Cabbage

– green and red 5 14
- Boiled NB Cabbage

– green and red 5 15
- Fried NB Cabbage

– green and red 5 31

– Canned: NFS PB Cabbage

– green and red 5 42

– Frozen: Cooked PB Cabbage

– green and red 5 51

– Cured: NFS (smoked/pickled) PB Cabbage
- Savoy 5 12

– Cooked: NFS NB Cauliflower 5 11
- Uncooked NB Cauliflower 5 12

– Cooked: NFS NB Cauliflower 5 14
- Boiled NB Cauliflower 5 15
- Fried NB Cauliflower 5 42

– Frozen: Cooked PB Kohlrabi * 5 14
- Boiled NB  *Kohlrabi is being trans ferred to the new Stalk, Stem, and Leaf Petiole Vegetable Crop Group 22.83

(5) HED SOP 2000.1

– “ Guidance for Translation of Field Trial Data from Representative Commodities in the Crop Group Regulation to Other Commodities in Each Crop Group/Subgroup” issued September 12, 2000.
The current Brassica (Cole) Leafy Vegetable Group 5 is as follows:
C **rop Group 5: Brassica (Cole) Leafy Vegetables** Representative Commodities: Broccoli or cauliflower; cabbage; and mustard greens CROP GROUP COMMODITY REPRESENTATIVE COMMODITY Broccoli Broccoli* Broccoli, Chinese Broccoli* Broccoli raab Mustard greens Brussels sprouts Cabbage Cabbage and Cabbage, Savoy Cabbage Cabbage, Chinese, bok choy Cabbage Cabbage, Chinese, napa Cabbage Cabbage, Chinese mustard Broccoli* Cauliflower Cauliflower* Collards Mustard greens Kale Mustard greens Kohlrabi Cabbage Mustard greens Mustard greens Mustard spinach Mustard greens Rape greens Mustard greens * In lieu of broccoli data, cauliflower can be substituted or visa versa, as the registrant is free to choose between broccoli and cauliflower as the representative commodity
. There is no guidance in the SOP for the Proposed Crop Group 5

– Year of Final FR Notice. Brassica Head and Stem Crop Grou p . The proposed Brassica Head and Stem commodity new translations will be listed below: Brassica Head and Stem Proposed New Crop Group 5

– 12. Representative Commodity : Broccoli or Cauliflower and Cabbage. CROP SUBGROUP COMMODITY REPRESENTATIVE COM MODITY Broccoli Broccoli * Brussels sprouts Cabbage Cabbage Cabbage84

CROP SUBGROUP COMMODITY REPRESENTATIVE COM MODITY Cabbage, Chinese, napa Cabbage Cauliflower Cauliflower *

**Crop Subgroup 5A: Head and Stem Brassica subgroup** Representative Commodities: Broccoli or cauliflower; and cabbage
CRO P SUBGROUP COMMODITY REPRESENTATIVE COMMODITY Broccoli Broccoli * Broccoli, Chinese Broccoli * Brussels sprouts Cabbage Cabbage Cabbage Cabbage
- Savoy Cabbage Cabbage, Chinese, napa Cabbage Cabbage, C hinese mustard Broccoli * Cauliflower Cauliflower Kohlrabi Cabbage * In lieu of broccoli data, cauliflower can be substituted or visa versa, as the registrant is free to choose between broccoli and cauliflower as the representative comm odity
.

________________________________________________________________________ (6) HED Dry

Matter Database will be updated to add the Table below: Table 46. Health Effects Division Dry Matter and Seeding Rate Database. Brassica Head and Stem Crop Group 5 . Prepared b y Dr’s. NG and B. A. Schneider. 2006, 2011. **Commodity % Dry Matter**  Broccoli 9.0, 10.8, 11.0 Brussels sprouts 13.0, 14.0, 15.2, 15.7 Cabbage 7.0, 7.5, 7.6, 8.0, 8.1, 8.3, 9.0 Cabbage, napa 5.0, 5.5 Cauliflower 8.0, 8.9, 9.0
**COMMO DITY DEFINITIONS**  **[(40 CFR § 180.1(g)]:**85 There are currently two commodity definitions for Brassica head and stem vegetable commodities for broccoli and cabbage and will be discussed in this analy sis and is shown in the Table below: Tolerances and exemptions established for pesticide chemicals in or on the general category of raw agricultural commodities listed in column A apply to the corresponding specific raw agricultural commodities listed in column B. However, a tolerance or exemption for a specific commodity in column B does not appl y to the general category in column A. (A) General Category (B) Specific Commodities In cluded in Definition Broccoli Broccoli, Chinese broccoli (gia lon, white flowering broccoli).

(A) General commodity (B) Spe cific Commodities Included in Definition Cabbage Cabbage, Chinese cabbage (tight headed varieties only). Discussion of the Brassica head and stem commodity definitions. When the Brassica head and stem group is published there will be no need for the broccoli and the cabbage definitions. The Chinese broccoli will be included as a lookup term in the EPA Food and Feed commodity vocabulary

and broccoli will be the preferred tolerance term.
Gia lon is the wrong term for Chinese broccoli it should be gai lon. (A) General Category (B) Specific Commodities In cluded in Definition Broccoli Broccoli, Chinese broccoli (gai lon, white flowering broccoli).86 Secondly the cabbage definition is not needed since the Chinese cabbage tight
- headed varieties which are called napa are included as a separate commodity in the crop group. The commodity

is listed as Cabbage, Chinese, napa. Cabbage is also a commodity

in the proposed crop group. (A) General commodity (B) Specific Commodities Included in Defini tion Cabbage Cabbage, Chinese cabbage (tight headed varieties only such as napa varieties).

However, s ince there are several broccoli and cabbage tolerances the commodity definitions should not be deleted at this time.

**TOLERANCE EXPRESSION GUID ANCE**  : Until the Federal Register Notice is issued revising the Crop Group Regulation to establish a revised crop group 5 for Brassica Head and Stem Vegetables Crops , co mmodities approved for the crop group will have to be listed as separate commodities at the same tolerance level as the representative commodity for the group. When ChemSAC approves the Brassica Head and Stem Vegetable Group , the Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) of the Registration Division can immediate ly

implement the amended Crop Group with new tolerance expressions located in the Section F submissions. The following tolerance expression examples will provide an expedited way to establish tolerances in or on Brassica Head and Stem Vegetable crops, esp ecially for new reduced risk pesticides, without requiring additional residue data for all the crops noted. This will create a practice in the United States, which is already formalized in Canada, and promote international harmonization. Several toleranc e expression examples for guidance purposes for use by RIMUERB and HED reviewers will be listed below: Example 1. What is the tolerance expression for the amended Brassica Head and Stem Vegetable Group 5
- 12 ? Answer to Example 1: The tolerance expres sion for the amended Brassica Head and Stem Vegetable Group 5 will be: “Vegetable, Brassica Had and Stem Group 5
- 12”.87

Example 2. How will the Crop group and subgroups appear in the Federal Register for the proposed crop group regulation [40CFR 180.41( c)]? This example is for the Field and External Affairs Division (FEAD) and Registration Division (RD) use in preparing the new Federal Register Regulation. The example follows the same format as the current Crop Grouping Regulation Federal Register Noti ce (FR 60, No.95, 5/17/95, 26626
- 26643 Answer to Example 2: “Crop Group 5
- 12 : Brassica Head and Stem Vegetable Crop Group”. Table. The following Table 1 lists all the commodities listed in Crop Group 5
- and includes cultivars, varieties and/or hybrid s of these commodities. Commodities Broccoli , Brassica oleracea L. var. italica Plenck Bruddels sprouts, Brassica oleracea L. var. gemmifera (DC.) Zenker Cabbage , Brassica oleracea L. var. capitata L
. Cabbage, Chinese , napa, Brassica rapa L. subsp. pekinensis (Lour.) Hanelt C auliflower, Brassica oleracea L. var. capitata L Cultivars, hy

brids, and varieties of these commodities
Example 3: How will Iexpress the tolerances on an interim basis until the Federal Register Notice is final for th e Brassica Head and Stem Vegetable Crop Group 5
- 12 depending when the FR Notice is published, for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (HED) to prepare toleranc e tables. All the new proposed commodities will have to be listed separatel y from the crop group tolerance and at the same level as the crop group. Answer to Example 3: Commodity Parts per million (ppm) Broccoli 1.5 Brussels sprouts 1.5 Cabbage 1.5 Cabbage, Chinese , napa 1.5 C auliflower 1.588

**EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE PROPOSED**  **BRASSICA HEAD AND STEM VEGETABLE CROP GROUP:**  The following terms for the Brassica head and stem vegetable crop group co mmodities will be incorporat ed to the EPA Food and Feed Commodity Database (http://www.epa.govopp/foodfeed). T able ?? below is identical to the current Food and Feed Commodity

Vocabulary

format. A search of the lookup terms will link to the EPA preferred tolerance/commodity term, and the Base crop/animal term is the specific crop animal terms associated with the preferred term. Until the Federal Register Notice for the Crop Group is final, the Crop Group designation on each term will be listed as no crop group and given the crop group 99 for the present. **Table ??**  **. EPA FOOD AND FEED COMMODITY VOCABULARY SEARCH OR LOOKUP TERM**  **FOR BRASSICA**  **HEAD AND STEM**  **VEGETABLE COMMODITIES**  **PREFERRED TOLERANCE**  **TERM BASE** 

**CROP/ANIMAL TERM**  Broccoli; sprouting broccoli ; Cavalo broccoli ; It alian broccoli ; asparagus broccoli ; calabrese ; purple cauliflower ; Cape broccoli ; heading broccoli ; borecoles; winter broccoli ; lu hua cai ; asperge, broccoli; Brokkoli ; Spargelkohl ; Sprossenbrokkoli ; brécol Broccoli Bro ccoli

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 Br ussels sprouts Brussels sprouts

Cabbage; repollo ; head Cabbage ; cabbage, head; red cabbage ; yellow cabbage ; pointed cabbage ; green cabbage ; white cabbage ; col, purple cabbage ; Shetland cabbage ; gan lan ; hovedkaa ; chou cabus ; chou pommé ; chou rouge ; Rotkoh l ; Weißkohl ; cavolo cappuccino ; kyabetsu ; gadubaetschu ; couve repolho ; repolho ; kočanaja kapusta ; col repollo ; lombarda ; c abbage, Savoy ; Savoy cabbage; 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 ; Cabbage Cabbage89

**SEARCH OR LOOKUP TERM FOR**  **BRASSICA HEAD AND**  **STEM VEGETABLE**  **COMMODITIES PREFERRED**  **TOLERANCE TERM**  **BASE**

**CROP/ANIMAL TERM** 
couve - de
- Sabóia ; kapusta savojskaja ; col de Milán ; col de Saboya ; col lombarda Cabbage, Chinese, napa; napa cabbage ; celery cabbage ; w ong bok ; 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 ; S chantungkohl ; kobis cina ; sawi putih ; hakusai ; baetschu ; kubis cina ; sawi putih ; couve - chinesa
-petsai ; couve -repolho
- da
China ; col de China ; repollo chino Cabbage , Chinese, napa Chinese , Chinese,

napa

Cauliflower ; coliflor ; cauliflower broccoli ; heading b roccoli ; 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 Cauliflower Cauliflower

**REFERENCES:**

AGAL TERNATIVES: 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 Ne twork (USDA FAS GAIN)
. http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Cabbage%20Market%20Tren ds_Seoul_Korea% 20
- %20Republic%20of_11
- 5
- 2010.pdf
.90

GRI N: 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 In formation. 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
. Second Edition. MeisterPro Reference Guides. Willoughby , Ohio
. . 517 pp. 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 PROTA: Protabase: web database on u seful plants of Tropical Africa, http://database.prota.org USDA AMS 1944: USDA, AMS. 1944. United States Standards for Cabbage for Processing. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fres h Products Branch. January 17. USDA AMS 1954a: USDA, AMS. 1954. United States Standards for Grades of Cauliflower for Processing. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. September 4. USDA AMS 1954d: USDA, AMS. 1954d. United States Standards for Grades of Brocccoli for Processing. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. October 2.91

USDA AMS 1968: USDA, AMS. 1968. United States Standards for Grades of Cauli flower. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. March 15. USDA AMS 1972: USDA, AMS. 1972. United States Standards for Grades of Green Asparagus for Processing. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. April 5. USDA AMS 1975: USDA, AMS. 1975. United States Standards for Grades of Lettuce USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. December 1. USDA AMS 2006b: USDA, AMS. 2006. United States Standards for Grades of Italian Sprouting Broccoli. USDA Agricultural Marketing Service Fruit and Vegetable Division. Fresh Products Branch. November 2. 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/

APPENDIX I

– EPA Crop Production Regions for Members of the Proposed Brassica Head and Stem Group: Figure 1. Map of the U.S. Broccoli Acres form the USDA AGCensus, 2002.92 **8 2** 

**6 4**  **10**
**3 5** 
**9 7**  **1 11**  **12**

**13 13**  **13 BROCCOLI**  **Acres in 2002**

U.S. Crop Field Trial Regions **(1 to 13)**

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service. Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada. Produced for: IR-4 Project, The State University of New Jersey , Rutgers, and the U.S. Environmental Protection Agency

. 

# μ 0 250 500 750 1,000

125 Miles **CropCoFtr-WN BROCCOLI**  1 - 866 867 - 3619 3620 - 8792 8793 - 27182 27183 - 59718 **Acreage by county**

Figure 2. Map of the U.S. Brussels Sprouts Acres form the USDA AGCensus, 2002.93 **8 2** 

**6 4**  **10**
**3 5** 
**9 7**  **1 11**  **12**

**13 13**  **13 BRUSSELS SPROUTS**  **Acres in 2002**

U.S. Crop Field Trial Regions **(1 to 13)**

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service. Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada. Produced for: IR-4 Project, The State University of New Jersey , Rutgers, and the U.S. Environmental Protection Agency

. 

# μ 0 250 500 750 1,000

125 Miles **CropCoFtr-WN BRUSSELS_S**  1 2 - 4 5 - 6 7 - 30 31 - 1 101 **Acreage by county**

Figure 3. Map of the U.S. Cabbage Acres form the USDA AGCensus, 2002.94 **8 2** 

**6 4**  **10**
**3 5** 
**9 7**  **1 11**  **12**

**13 13**  **13 CABBAGE**  **Acres in 2002**

U.S. Crop Field Trial Regions **(1 to 13)**

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service. Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada. Produced for: IR-4 Project, The State University of New Jersey , Rutgers, and the U.S. Environmental Protection Agency

. 

# μ 0 250 500 750 1,000

125 Miles **CropCoFtr-WN CABBAGE**  1 - 140 141 - 430 431 - 946 947 - 2075 2076 - 7490 **Acreage by county**

Figure 4. Map of the U.S. Cauliflower Acres form the USDA AGCensus, 2002.95 **8 2** 

**6 4**  **10**
**3 5** 
**9 7**  **1 11**  **12**

**13 13**  **13 CAULIFLOWER**  **Acres in 2002**

U.S. Crop Field Trial Regions **(1 to 13)**

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service. Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada. Produced for: IR-4 Project, The State University of New Jersey , Rutgers, and the U.S. Environmental Protection Agency

. 

# μ 0 250 500 750 1,000

125 Miles **CropCoFtr-WN CAULIFLOWE**  1 - 144 145 - 101 1 1012 - 2321 2322 - 8455 8456 - 171 14 **Acreage by county**

Figure 5. Map of the U.S. Chinese Cabbage Acres form the USDA AGCensus, 2002.96 **8 2** 

**6 4**  **10**
**3 5** 
**9 7**  **1 11**  **12**

**13 13**  **13 CABBAGE, CHINESE**  **Acres in 2002**

U.S. Crop Field Trial Regions **(1 to 13)**

Source: 2002 U.S. Census of Agriculture, United States Department of Agriculture, National Agricultural Statistics Service. Produced by: Spatial Analysis and Geomatics Applications (SAGA), Agriculture Division, Statistics Canada. Produced for: IR-4 Project, The State University of New Jersey , Rutgers, and the U.S. Environmental Protection Agency

. 

# μ 0 250 500 750 1,000

125 Miles **CropCoFtr-WN CABBAGE__C**  1 - 44 45 - 128 129 - 266 267 - 451 452 - 1748 **Acreage by county**