UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460 

OFFICE OF CHEMICAL SAFETY AND 

POLLUTION PREVENTION

MEMORANDUM

DATE: October 26, 2011

SUBJECT: Crop Grouping – Part XI: Analysis 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 Type: 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., Chairpersons

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 

Starner 
2

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 (ICGCC) to revise the Brassica (Cole) Leafy Vegetable crop group 5 to a new 

Brassica Head and 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 proposals:

IR-4 Proposal 1:” Amend the existing crop group in 40 CFR 180.41 (c) (5) that consists 

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

To a revised Brassica Head and Stem Vegetable Crop 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 oleracea 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.”
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RECOMMENDED REPRESENTATIVE COMMODITIES

Crop Group Proposed 

Representative 

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 crop 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 Symposium in Washington, DC, October 2002. This 

workgroup was Chaired by Dan Kunkel (IR-4) and Co-Chaired by Tom Bloem, Doug 

Dotson, Yuen-Shaung NG of EPA, Hong Chen (IR-4), Mary Lamberts, 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 

(ICGCC). This workgroup consisted of 74 U.S. and Canadian crop or regulatory experts 

from agriculture commodity groups, universities, agrichemical industry, IR-4 Project, 

USDA and EPA, and also 68 international crop or regulatory experts representing 26 

countries. The Workgroup discussed and validated the proposed commodities. Tracey

Switek (author, IR-4) researched the supporting commodity data, and William Barney

(author, IR-4) reviewed and edited the 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 considered 

on the updating of the Leafy vegetable 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 Vegetables) 

and rename Group 4 as Leafy Vegetables and Crop Group 5 as the Head and Stem 

Brassica Vegetable Group. This proposal was developed because Leafy Vegetables and 

Brassica leafy vegetables are similar in growth pattern, leaf exposure and pesticide 

residues. Inclusion of Brassica leafy vegetables in a separate subgroup are desirable 

because of potentially 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 

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

the Codex revision. The IR-4/EPA Crop Grouping Working Group and the ICGCC are 

making every effort to collaborate with the revision of the Codex crop classification and 

will submit this proposal to Codex upon approval of the HED ChemSAC. In the current 

US crop grouping system, the Brassica (Cole) Leafy Vegetable Group 5 includes both a 

Head and Stem Brassica subgroup (5A) and a Leafy Brassica greens subgroup (5B). In 

the current Codex Crop Classification of Foods and Animal Feeds, Head and Flower head 

Brassica are included in Group 010, Brassica (cole or cabbage) vegetables, Head 

Cabbages, Flowerhead brassicas, while leafy Brassica vegetables are included in Group 

013, Leafy vegetables (including Brassica leafy vegetables), while Stalk and stem 

vegetables are included in a separate Group 017. Also in the current U.S. crop grouping 

system, 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 and 

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 will 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 Crop 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 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) is currently 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 

submission therefore proposes that Chinese broccoli be included in the revised Subgroup 

4B, Brassica leafy vegetables.
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Kohlrabi is currently in the Head and Stem Brassica subgroup 5A in the Brassica

(Cole) Leafy Vegetables Crop Group 5. Kohlrabi with its exposed enlarged, bulb-like 

stem can have higher pesticide residues than some of the representative commodities of 

broccoli or cabbage (unpublished IR-4 data). Therefore kohlrabi was proposed for 

inclusion in the proposed new Stalk, Stem and Leafy Petiole crop group (separate IR-4 

petition) with other stalk and stem vegetables that are fully exposed to pesticides. Note 

that Florence fennel plants also have an enlarged bulbous leaf base and are also proposed 

for inclusion with other stalk and stem vegetables instead of the leafy petiole subgroup. 

Chinese mustard cabbage (gai choy) is currently included in the Head and Stem 

Brassica subgroup 5A and is identified as Brassica campestris. A separate monograph for 

Chinese mustard cabbage is not included in the current edition of the “Food and Feed 

Crops of the United States”. Chinese mustard cabbage is listed as a common name in the 

bok choy (Brassica rapa subsp. chinensis (L.)) monograph (085), under “Mustard cabbage”. 

The USDA ARS Germplasm Resources Information Network (GRIN) database lists B. 

campestris as a synonym of B. rapa subsp. chinensis, which is considered to be a noxious 

weed. GRIN does have B. campestris subsp. chinensis as a synonym of B. rapa subsp. 

chinensis (bok choy). The alternative common name “gai choy” is also a common name 

for mustard greens, which is a different species entirely (Brassica juncea). An internet 

search for “Chinese mustard cabbage” returns mainly results for gai choy/mustard greens. 

Chinese mustard cabbage does not appear to be a distinct crop, but a common name that 

refers to various leafy non-heading Brassica greens. Therefore Chinese mustard cabbage is 

not included in this proposed revision to the Brassica Head and Stem crop group 5. 

Cavalo broccoli is also currently listed in the Head and Stem Brassica subgroup 

5A and is identified as Brassica oleracea var. botrytis. This is the same species as 

cauliflower. 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 

synonym for Romanesco broccoli (which is actually a type of cauliflower). A search on 

Brassica oleracea var. botrytis returned only references to cauliflower. Cavalo broccolo 

may have been a common name applied to various types of broccoli or cauliflower in the 

past. Therefore, cavalo broccoli has not been included in this proposed revision for the 

Brassica Head and Stem crop group.

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, I recommend 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 broccoli to the 
7

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 can 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 enlarged, 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 Leafy Petiole crop group (separate IR-4 petition) 

with other stalk and stem vegetables that are fully 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 choy) is currently 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 choy (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 synonym of B. rapa subsp. chinensis, which is considered to be a noxious 

weed. An literature and internet search for “Chinese mustard cabbage” returns mainly

results for gai choy/mustard greens. Chinese mustard cabbage does not appear to be a 

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

greens. Therefore Chinese mustard cabbage is not included in the proposed 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 synonym for Romanesco broccoli (which 

is actually a type of cauliflower). Cavalo broccolo may have been a common name 

applied to various types 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 analysis) 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”.

Commodities
8

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 

Cauliflower, Brassica oleracea L. var. capitata L

Cultivars, hybrids, and varieties of these commodities

Chinese mustard cabbage (gai choy) is currently included in the Head and Stem 

Brassica subgroup 5A and is identified as Brassica campestris. A separate monograph for 

Chinese mustard cabbage is not included in the current edition of the “Food and Feed 

Crops of the United States”. Chinese mustard cabbage is listed as a common name in the 

bok choy (Brassica rapa subsp. chinensis (L.)) monograph (085), under “Mustard cabbage”. 

The USDA ARS Germplasm Resources Information Network (GRIN) database lists B. 

campestris as a synonym of B. rapa subsp. chinensis, which is considered to be a noxious 

weed. GRIN does have B. campestris subsp. chinensis as a synonym of B. rapa subsp. 

chinensis (bok choy). The alternative common name “gai choy” is also a common name 

for mustard greens, which is a different species entirely (Brassica juncea). An internet 

search for “Chinese mustard cabbage” returns mainly results for gai choy/mustard greens. 

Chinese mustard cabbage does not appear to be a distinct crop, but a common name that 

refers to various leafy non-heading Brassica greens. Therefore Chinese mustard cabbage is 

not included in this proposed revision to the Brassica Head and Stem crop group 5. 

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 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 

Representative 

Commodities

Proposed Commodities

Brassica Head and 

Stem Vegetable

Crop Group 5

Broccoli or 

Cauliflower 

and Cabbage

Broccoli; Brussels sprouts; Cabbage, Head; 

Cabbage, Chinese (napa); Cauliflower
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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 yield) 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 

Representative 

Commodities

Proposed Commodities

Brassica Head 

and Stem 

Vegetable Crop 

Group 5

Broccoli or 

Cauliflower 

and Cabbage

Broccoli; Brussels sprouts; Cabbage, Head; 

Cabbage, Chinese, napa; Cauliflower

IR-4 Proposal 3:”No crop 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 Definitions for Brassica Head and Stem 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 are broccoli equal to “Broccoli, 

Chinese broccoli (gia lon, white flowering broccoli)” and cabbage equal to “Cabbage, 

Chinese cabbage (tight headed varieties only)”. 

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. 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 listed 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 

these 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 LeafyVegetables Including Brassica Vegetables Group 013 (VL), which is 

somewhat 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 vegetables (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 establishing tolerances/MRL. The one term that does 

not match is the Codex use of Flowerhead 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 effort 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 system of Codex. The Food Quality Protection Act of 1996 placed 

increased emphasis on using Codex MRLs 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 Dry Matter database prepared by Dr’s. Yuen-Shaung 

NG and B. A. Schneider, was updated on September 12, 2011 for the Brassica Head and 

Stem Crop Group.

HED Recommendation 7:

Guidance for HED SOP 99.6 - “Classification of Food Forms with 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 under the “Tolerance expression guidance section of this 

analysis.

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 PROPOSAL 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. In general the leafy vegetables and Brassica leafy

vegetables are typically cool 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. It includes 

over 30 wild species and hybrids, and numerous additional cultivars and hybrids of 

cultivated origin. As stated most are annuals or biennials, but some are small shrubs. 

The genus is native in the wild in Western Europe, the Mediterranean and temperate 

regions of Asia. Almost all parts of some species or other have been developed for food, 

including the root (rutabaga, turnips), stems (kohlrabi), leaves (cabbage, 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, leaf stalk, and/or stems/or tender petioles plant parts eaten as vegetables. The 

current crop grouping system 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 

and 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 

characteristics in leaf morphology (comparison of external plant structures). Brassica 

leafy vegetables are low in fat and calories and high in dietary fiber, calcium, iron and 
13

potassium and numerous vitamins. Leafy vegetables have edible parts, mainly leaves that

are fully 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 called cole crops, which is derived from the Latin 

caulis, meaning stem or cabbage. This genus contains many important agricultural crops. 

It also includes a number of weeds. It includes many wild species and numerous hybrids 

and cultivars of cultivated origin. Most Brassica are annuals or biennials. Brassica

vegetables are highly regarded for their nutritional value. They provide high amounts of 

vitamin C and soluble fiber and are known to contain multiple nutrients with anticancer 

properties. Because of their structure, these vegetables may be partially protected from 

direct contact with pesticides by outer leaves or leaf canopy 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 equator. European writers started writing about “Coles” hence the term 

cole crop (which likely 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 by the Celts or the 

Saxons. Crops from the Brassica genus are sometimes called cole crops, which is 

derived from the Latin caulis, meaning stem or cabbage.

Broccoli plant has ancestors probably 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. Since the Roman Empire, broccoli has been 

considered a uniquely 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 widely known until the 1920s.

Brussels sprouts have been cultivated since at least the 13th century in Belgium, 

although forerunners of the plant may have been cultivated as far back as in ancient 

Rome. While the origins of Brussels sprouts are unknown, the first mention of them can 

be traced to the late 16th century. They are thought to be native to Belgium, specifically 

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. Brussels 
14

sprouts are a cool season crop, belonging to the cabbage family, 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 loose basal rosette; artificial selection 

through cultivation gradually suppressed the internode length of the stem, resulting in the 

tight “head” we know today (consisting of the “core” or stem terminal surrounded by

many layers of densely packed leaves) which is the primary commodity.

Chinese cabbage is known only in cultivation and has been grown in Asia since 

ancient times, its wild ancestors probably 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-Japanese War.

Cauliflower is a biennial usually grown as an annual that probably originated in 

the Mediterranean area, but is now grown around the world thanks to intensive breeding 

programs and development. It has been grown in some form for up to 2,000 years and in 

its current form from at least the 16th Century 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 

VEGETABLE 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 analysis 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. 

Rarely, if ever, will a grower need to apply treatments at all of the key growth stages 

shown for a given vegetable. The 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 yield, 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. Various other Brassica head and stem leafy

vegetables such as Brussels sprouts, broccoli, and cauliflower 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, flowering, 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 

Meier, 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 Germination Hypocotyl 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 more 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 

harvestable 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 reached
16

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 head size reached

49 Development of 

harvestable vegetative 

plant parts

Typical 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 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 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 ripe, 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 Ripening 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 hard
17

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 seed 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 Principal 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 Germination Dry seed

01 Germination Beginning of seed imbibition

03 Germination Seed imbibition complete

05 Germination Radicle emerged from seed

07 Germination Hypocotyl 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

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 

growth

Main shoot has reached 10% of the expected height 

typical for the variety Brussels sprouts

32 Stem elongation of rosette 

growth

Main shoot has reached 20% of the expected height 

typical for the variety Brussels sprouts

33 Stem elongation of rosette 

growth

Main shoot has reached 30% of the expected height 

typical for the variety Brussels sprouts

34 Stem elongation of rosette 

growth

Main shoot has reached 40% of the expected height 

typical for the variety 

35 Stem elongation of rosette 

growth

Main shoot has reached 50% of the expected height 

typical for the variety Brussels sprouts

36 Stem elongation of rosette 

growth

Main shoot has reached 60% of the expected height 

typical for the variety Brussels sprouts
18

BBCH Code Principal Growth Stage General Description

37 Stem elongation of rosette 

growth

Main shoot has reached 70% of the expected height 

typical for the variety Brussels sprouts

38 Stem elongation of rosette 

growth

Main shoot has reached 80% of the expected height 

typical for the variety Brussels sprouts

39 Stem elongation of rosette 

growth

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. 

Typical 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 flowers 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

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 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 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 ripe
19

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 seed 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 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)

CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF 

BRASSICA HEAD AND 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 

early crops. Adjust soil pH to 6.0 - 6.8 for maximum yields. Broccoli is relatively hardy 

but should not be planted when there is still danger of hard frosts in the spring. The 

warmer the temperatures, the faster it will run to seed. Broccoli requires irrigation when 

it is dry or hot, but can succumb easily to rot in damp weather. 

Brussels sprouts:

Brussels sprouts are a cool season crop, planted in early spring or late summer for 

fall harvest. The best quality sprouts are produced in the fall with sunny days and light 

frosts at night. Hot weather results in soft open sprouts which are undesirable may be 

grown successfully on a wide variety of soils but performs best on a medium to heavy 

soil that is high in organic matter and fairly high in nitrogen. The soil pH should be 

between 6.0 and 6.8. 

Cabbage:

Today types 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 usually 

started in beds, and then set in the field 30 to 40 days after seeding. Like most Brassicas, 

cabbage is a cool season crop and may bolt or not form a proper head if exposed to 

excessive heat. It is most often planted in late summer for the fall, although it may be 

planted in the spring or for winter harvest depending on the cultivar and climate. It is 
20

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 full 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 world’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 varieties to bolt, splitting the heads open. Cabbage is adaptable to a 

wide range of soil types, 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 places, provided it is not too hot and dry. It is 

primarily a fall or spring crop, as it may bolt or fail to head in the summer and does not 

tolerate excessive frost in the winter (although it may be a winter crop in hot climates). 

Requires full sun and performs best on well drained soils provided they are not too 

porous. Soil pH levels may range from 5.5 to 7.6 with 7.0 being ideal. 

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, particularly in the warm season. Undesirable temperatures (too 

hot or too cold), water stress, and improper nutrient balance can cause failure to head or 

deformed curds so careful attention must be paid to the specific needs of the cultivar.

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 crop 
21

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) with the top producing countries 

being China (8,426,569 tonnes/9,289,000 tons), India (6,531,900 tonnes/7,200,000 tons), 

Italy (444,600 tonnes/490,088 tons) and Spain (424,800 tonnes/468,262 tons).

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 tons), and the Ukraine 

(1,509,300 tonnes/1,664,000 tons). 

The predominate cauliflower and broccoli producing region is also Asia at 73 % 

of the hectares and 81 % of the production (tonnes), followed by Europe at 11 % of the 

hectares and 12 % 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). Canada produces approximately 1,000 tonnes (1,102 tons) per year. 

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. Brassica Head and Stem Production in 2009 (FAOSTAT)

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

Countries/

Regions

Cabbages Cauliflowers and 

broccoli

Australia 2,060 ha

78,075 tonnes

3,121 ha

70,286 tonnes

New Zealand 765 ha

42,118 tonnes

836 ha

42,000 tonnes

United States 26,510 ha 14,164 ha
22

Countries/

Regions

Cabbages Cauliflowers and 

broccoli

909,450 tonnes 302,450 tonnes

Africa 126,141 ha

2,250,106 tonnes

16,136 ha

317,963 tonnes

North America 35,208 ha

1,099,049 tonnes

16,478 ha

343,502 tonnes

Central America 34,711 ha

365,947 tonnes

31,821 ha

460,845 tonnes

South America 14,006 ha

361,169 tonnes

119,312 ha

132,268 tonnes

Asia 1,618,000 ha

48,173,332 tonnes

847,116 ha

16,168,161 tonnes

Europe 442,961 ha

11,745,676 tonnes

128,857 ha

2,335,532 tonnes

World Total 2,286,717 ha

64,326,757 tonnes

1,163,862 ha

19,872,263 tonnes

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

website

U.S. BRASSICA HEAD AND STEM VEGETABLE PRODUCTION, 

GEOGRAPHICAL PRODUCTION AND PER CAPITA AVAILABILITY 

(LB/YEAR):

Production in the U.S. is based on the USDA 2010 Agricultural Statistics, FAO 

Statistics, 2009, 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 Tables 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 2009 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

Colorado 509 0.4

Georgia 219 0.2

Michigan 205 0.2

North Carolina 187 0.1

US Total 130,603 94.2

Brussels sprouts:

Over 93 % of the United States production of Brussels sprouts is in California (Table 

5), with a smaller percentage of the crop grown in Long Island, New York and New 

Jersey (1.7%) followed by Michigan, Pennsylvania, and Wisconsin. Total United States 

production is approximately 29,030 tonnes (32,000 tons) on 3,874 A in 2007.

Table 5. 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 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 96.4

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, and 
24

Wyoming. In 2009 the U.S. produced 909,450 tonnes (1,002,000 tons) of cabbage and 

other Brassicas. Fresh cabbage primarily produced in New York, California, Georgia, 

Texas, Florida, North Carolina, and Wisconsin. Processed cabbage is grown for kraut is 

grown mainly in Wisconsin and New York. Fresh market winter season production is 

primarily in Florida and Texas. 

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

Arizona 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 95.3 % 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 choy 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, 2010).

State Total Acres 

Harvested (2007)

% of Total U.S. 

Harvested acres 

(2007)
25

State Total Acres 

Harvested (2007)

% of Total 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 account for 98.5 % 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, Iowa, 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 Island, 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 32,277 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 Total 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 Table 10 (The Packer, Fairchild, 2008, 2009, 2010, 2011). Sales 

in pounds of these vegetables have increased by 0.1 % for the three-year 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 essential 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 331,042,994 lb 1.7 % and 354,784,212 lb
27

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 2007 – 2009 for broccoli 

(Table 11), Brussels sprouts (Table 12), cabbage (Table 13), and cauliflower (Table 14). 

The highest reported Brassica head and stem vegetable 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 1970 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/year and frozen 

consumption has not increased. 

Table 11. Broccoli U.S. per Capita Availability (lb/year) for 1970, and 2000, 2007 –

2009 (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 12. 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 Processed 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 0.3
28

Table 13. 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 14. Cauliflower U.S. Per Capita Availability (lb/year) for 1970, and 2000, 

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 Consumption 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 15. 

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 

broccoli at 6.26 g/day followed by cabbage 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 15. Consumption of the Brassica Head and Stem Vegetables Based on USDA 

CSFII 1994 – 1996, 1998 Survey.

COMMODITY CONSUMPTION (g/day) 

Broccoli 6.26

Broccoli - babyfood 0.00644

Brussels sprouts 0.0210

Cabbage 4.82
29

COMMODITY CONSUMPTION (g/day) 

Cabbage, Chinese, napa 0.133

Cauliflower 1.21

Total Brassica head and stem vegetables 12.45044

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 

amounts 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 (see 

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. imports of the Brassica head and stem commodities were over 460,918 MT in 2010 

increasing by 45,905 MT since 2007. The amount of a commodity that is imported can 

vary widely from year to year based on differences in U.S. production, weather effects, 

and consumer demand. 

Table 17. U.S. Brassica Head and Stem Vegetable Imports for 2007 - 2010. (USDA 

NASS, 2010 Fr Nt 1-3, USDA ERS, FTS – 2010, USDA FATUS, 2011).

Stone Fruit 2007 (MT) 2010 (MT)

Cabbage, fresh 52,637 62,025

Cauliflower and broccoli, fresh 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 Canada and 34

% from Mexico. Approximately 129,838 MT of fresh cauliflower and broccoli was

imported from Mexico at 92 % and 7.7 % from Canada Table 19. Also in 2010, over 
30

269,558 MT of frozen cauliflower and broccoli (Table 20) were imported from Mexico 

(77%), Guatemala (10%), Ecuador (7 %), and China at (6 %). 

Table 18. 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 2010

Partner Product UOM Qty Qty Qty Qty

Canada Cabbage, 

Fresh

MT 32,427 29,494 23,725 40,672

Mexico Cabbage, 

Fresh

MT 18,148 17,048 13,335 20,889

Costa Rica Cabbage, 

Fresh

MT 2,003 688 1,126 388

China Cabbage, 

Fresh

MT 14 71 74 48

Netherlands Cabbage, 

Fresh

MT 0.0 0.0 0.0 28

Japan Cabbage, 

Fresh

MT 26 0.0 0.0 0.0

Jamaica Cabbage, 

Fresh

MT 18 0.0 0.0 0.0

Grand Total MT 52,637 47,302 38,264 62,025

Table 19. 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 80,444 89,686 105,453 119,236

Canada Cauliflower and Broccoli, 

Fresh

MT 15,542 12,301 10,732 10,036

Guatemala Cauliflower and Broccoli, 

Fresh

MT 7.8 45 499 520

China Cauliflower and Broccoli, 

Fresh

MT 200 72 11 45

Ecuador Cauliflower and Broccoli, 

Fresh

MT 69 0.0 171 0.0

Italy Cauliflower and Broccoli, 

Fresh

MT 6 0.0 0.0 0.0

Grand Total MT 96,268 102,103 116,865 129,838

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 180,305 204,924 199,114 206,558

Guatemala Cauliflower and Broccoli, 

Frozen

MT 42,997 58,175 31,2409 27,610

Ecuador Cauliflower and Broccoli, 

Frozen

MT 24,679 20,688 20,695 18,645

China Cauliflower and Broccoli, 

Frozen

MT 16,549 15,472 17,992 15,228

Canada Cauliflower and Broccoli, 

Frozen

MT 1,334 1,099 736 729

Spain Cauliflower and Broccoli, 

Frozen

MT 35.0 0.0 20.5 239

BelgiumLuxembourgCauliflower 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 173 0.0 0.0 0.0

South Africa Cauliflower and Broccoli, 

Frozen

MT 0.0 44.7 0.0 0.0

rand Total MT 266,108 300,531 269,956 269,054

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 21. U.S. Brassica Head and Stem 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 27,137 MT of fresh cabbage 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) were 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 22. 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

Broccoli, Fr Canada MT 71,652 71,439 63,274 62,326

Broccoli, Fr Japan MT 50,317 48,657 43,464 59,477

Broccoli, Fr Taiwan MT 16,374 14,616 9,371 14,165

Broccoli, Fr Mexico MT 1,418 1,647 1,040 1,656

Broccoli, Fr Hong Kong MT 736 334 590 356

Broccoli, Fr Trinidad and Tobago MT 91 93 103 230

Broccoli, Fr Peru MT 0.0 0.0 0.0 212

Broccoli, Fr Barbados MT 24.6 133 237 173

Broccoli, Fr Israel MT 49.5 0.0 182 81

Broccoli, Fr Suriname MT 7.4 29.5 44 33

Broccoli, Fr China MT 38.0 0.0 0.0 17.4

Broccoli, Fr Panama 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 2.2
33

2007 2008 2009 2010

Product Partner UOM Qty Qty Qty Qty

Grand Total MT 141,058 137,350 118,451 138,775

Table 23. 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 22,2365 20,527 22,734 24,466

Cabbage, Fr Mexico MT 1,778 2,008 1,677 1,719

Cabbage, Fr Trinidad and Tobago MT 177.6 245 189 344

Cabbage, Fr Bahamas MT 336 357 218 174

Cabbage, Fr Taiwan MT 357 174 153 233

Cabbage, Fr Barbados MT 17.7 60 127 105

Cabbage, Fr Russia MT 64.5 118 148 77

Cabbage, Fr Korea, South MT 0.0 0.0 0.0 41

Cabbage, Fr Suriname MT 0.0 0.0 0.0 30

Cabbage, Fr Panama MT 0.0 0.0 13.8 15

Cabbage, FrLeeward-Windward Islands MT 3.4 28 3.2 14

Cabbage, Fr Thailand 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 76 341 490 0.0

Cabbage, Fr Italy MT 112 0.0 0.0 0.0

Cabbage, Fr Rest of World MT 0.0 14 7 0.0

Grand Total MT 25,257 23,953 25,766 27,137

Table 24. 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 Canada MT 62,613 66,197 71,895 81,685

Cauliflower, Fr Japan MT 8,859 9,079 9,096 12,726

Cauliflower, Fr Taiwan MT 3,745 3,772 3,982 5,400
34

2007 2008 2009 2010

Product Partner UOM Qty Qty Qty Qty

Cauliflower, Fr Mexico MT 6,372 8,030 3,526 4,931

Cauliflower, Fr Barbados MT 7.0 51 35 150

Cauliflower, Fr Trinidad and Tobago MT 220 189 89 150

Cauliflower, Fr Hong Kong MT 0.0 0.0 2.7 148

Cauliflower, Fr Singapore MT 35 0.0 78 28

Cauliflower, Fr Bahamas, The MT 156 86 53 56

Cauliflower, Fr Panama MT 11 8 46 56

Cauliflower, Fr Jamaica MT 17 96 71 46

Cauliflower, Fr Israel MT 0.0 0.0 0.0 38

Cauliflower, Fr Honduras MT 0.0 0.0 0.0 16

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 26 6.0

Cauliflower, FrLeeward-Windward Islands 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 13 11 3.0

Cauliflower, Fr Rest of World MT 72 69 98 3.6

Grand Total MT 82,566 87,661 89,023 105,520

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, 

seeds/100 ft row, and row spacings are shown in Table 25 and a listing of days to 

germinate, time planting to harvest, yield/plant and range of yields for each crop are 

shown in Table 25, respectively. 

Broccoli:

Broccoli is a cool season crop, usually planted in early spring or fall in temperate 

areas, but there are many cultivars bred to do well in early, mid, or late season 

cultivation. All types will bolt in very hot conditions. The broccoli plant is a strong 

growing, upright annual up to 91 cm (3 ft) in height. It has large spreading blue-green 
35

leaves that are tough and thick with an irregular margin and may be slightly lobed. The 

leaves surround a thick central stem on which forms a tight compound branching head of 

tiny flowers. Flowers are yellow in bloom and are typical 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 relatively hardy but should not be planted when there is still danger of hard 

frosts in the spring and the warmer the temperatures, the faster it will run to seed. Some 

cultivars of broccoli are often confused with cauliflower, such as purple cauliflower 

(which has the true flower buds of a broccoli rather than the aborted meristems of 

cauliflower, despite its name). Broccoli requires irrigation when it is dry or hot, but can 

succumb easily to rot in damp weather. Broccoli grows best at 34,580 - 59,280 plant/ha 

(4,000 - 24,000 plants/acre) 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, listing, bed 

shaping, and finally 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 seeded 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 by a savings in thinning and weeding expenses. The best quality

broccoli is produced with daytime 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 of either rainfall or irrigation water each week. Irrigation 

may be needed to obtain good quality and high yields. Broccoli’s marketable parts are 

the flower stalks and buds. Typically, broccoli form heads after 26 to 29 leaves have 

developed. Several days of cold temperatures (e.g., < 50° F) can cause premature heading 

in broccoli. Premature heading is also caused by inadequate water, inadequate amounts 

of nitrogen, excess salt, or weed competition. High temperatures can also damage 

broccoli by causing the flower buds to enlarge and elongated pedicels and slow the 

heading. 

Brussels sprouts:

Brussels sprouts are a biennial plant of the cabbage family reaching up to 91 cm (3 

ft) in height, known only 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 canopy. Brussels sprouts are a cool season crop, planted in early spring or late 
36

summer for fall harvest. The best quality sprouts are produced in the fall with sunny days 

and light frosts at night. Hot weather results in soft open sprouts which are undesirable. 

Plants are usually started in outdoor beds and transplanted to the field. Transplants are 

spaced two feet apart in rows 60 - 91 cm (2 - 3 ft) apart. 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 grown as an annual. Plants are usually started in beds, and then set in the field 

30 to 40 days after seeding. Like most Brassicas, cabbage is a cool season crop and may

bolt or not form a proper head if exposed to excessive heat. It is most often planted in 

late summer for the fall, although it may be planted in the spring or for winter harvest 

depending on the cultivar and climate. It is usually grown in areas with high rainfall. 

Cabbage is very cold hardy, and can withstand temperatures to 20o F (-6.6o C). 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. Leaves that encircle the 

head and adhere closely to it are rather coarse and are usually removed in preparing for 

eating, so the part consumed is largely protected during growth by enveloping leaves 

which are not consumed. Heads at harvest vary from 12- 30 cm (5-12 in) or more in 

diameter. There are many kinds and cultivars of cabbage, ranging widely in color, size, 

shape and texture. Cabbage may be white, green, yellow or red to purple 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 cabbages. Today types of heading 

cabbage are grown world-wide, even in the tropics at high elevation. Cabbage is also 

occasionally grown for seedlings as baby 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 days before the normal transplant date for the same maturity date. Early 

varieties require 85 to 90 days from seeding to harvest, and main-season crops require 

110 to 115 days. Transplants are set in rows 2 to 3 ft. apart. They are placed 9 to 15 

inches apart in the row for early plantings and 9 to 18 inches apart for late plantings, 

depending on variety, fertility, 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 summer planting dates start around April 1 and continues through June 

15. Fall planting starts 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 

actually a different species and has a different origin; it is more closely 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 densely packed, and leaves are 

much thinner and more lightly colored. As with cabbage, initial leaves are somewhat 

spreading and these, as well as leaves immediately surrounding the edible portion, are 

usually discarded. There are two main types of Chinese cabbage with the ‘wong bok’

type forming 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 tightly 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 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). 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 frostfree date. Transplant outside when 4 to 5 weeks old to allow seedlings to mature before 

warm weather encourages bolting. Space 38 - 51 cm (15 - 20 in) apart in rich garden soil. 

For fall planting, sow seeds directly 6 - 13 mm (1/4 - 1/2 in) deep and 7.6 - 10 cm (3 - 4 

in) apart. Thin to 38 - 51 cm (15 - 20 in) apart. 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 baby 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 the flowers). The head is borne terminally on 

the stem, which is short and thick, and it is surrounded by numerous large basal leaves 

that do not completely cover it. There are many types of cauliflower for growing under 

different conditions, as it is particularly sensitive to temperature and weather and each 

type may not develop correctly if grown at the wrong time or in the wrong place. The 

main types of cultivar types are summer, winter, overwinter, and tropical. Cauliflower 

can be found in a variety of colors other than white including purple, orange, and green. 

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 typically achieve their color through blanching and would 

otherwise be green, although self-blanching types of cauliflower also exist. Today 

cauliflower is grown in the U.S. mainly for fresh market, although many varieties for 

processing (usually freezing) do exist. Timing and temperatures greatly depend on the 

cultivar being grown and the location, as cauliflower has been adapted to grow almost 
38

anywhere and the cultivars are highly specific in needs. In general, it is transplanted for 

spring and summer production and direct seeded for fall, winter, and overwintering. 

Some cauliflower is grown entirely in greenhouses. Cauliflower requires full sun and 

must usually be irrigated, particularly in the warm season. Undesirable temperatures (too 

hot or too cold), water stress, and improper nutrient balance can cause failure to head or 

deformed curds so careful attention must be paid to the specific needs of the cultivar. 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 unpleasantly flavored. Heads should be harvested when still tight, before any sign of 

branching occurs, having attained a size of about 15 cm (6 in) in diameter and are 0.9 -

1.4 kg (2 - 3 lb)

Comparisons of the vegetable planting depth, seeds/lb, seeds/100 ft row, and row 

spacings are shown in Table 25 and a listing of days to germinate, time planting to 

harvest, yield/plant and range of yields for each crop are shown in Table 26, respectively. 

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 from 60 - 150 days.

Table 25. Brassica Head and Stem Vegetable Planting Depth, Seeds/lb, Seeds/100 ft, 

and Row Spacings (Splittstoesser, W.E. 1990, Carolina Seed Co, 2006, 

Harris Seeds, 2007, Rupp Vegetable Catalog, 2010, Siegers Seed, 2010, 

Territorial Seed 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 26. 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 

Germination 

(days)

Planting 

to 

Harvest

(Days)

Approximate 

Yield/plant

Yield/100 

foot row

Range of 

Yields

Broccoli 5 - 12 60 – 100 

days

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 yields

at 7.5 tons

Brussels 

sprouts

7 - 12 90 – 100 

days

20 – 40 

heads/ plant 

(2 lb)

60 lb/100 

ft row

14,000 lb – 17, 

500 

Cabbage 4 - 12 60 – 120 

days

One head 2 –

12 lb, 

preference for 

3 – 5 lb/head 

150 lb/60 

heads

Average fresh 

market yield is 

reported at 

23,500 lb -
40

Commodity Approximate 

Days from 

Seeding to 

Germination 

(days)

Planting 

to 

Harvest

(Days)

Approximate 

Yield/plant

Yield/100 

foot row

Range of 

Yields

34,500 lb/A. 

Yields of 

processed 

cabbage in the 

Pacific NW

range from 30

T/A with good 

yields about 40 

T/A.

Cabbage, 

Chinese

7 - 12 65 – 80 

days

- 60 

heads/100 

ft row

35,000 lb 

Approximate 

yield of napa 

Chinese 

cabbage is 

45,000 lb/A. 

Pak Choi yields 

are 

approximately

22,500 lb/A or 

800 - 1000 

boxes/acre.

Cauliflower 5 - 12 60 days 

summer, 

CA 

winter 

grown 

120 –

150 days

1 – 2 lb 90 lb/60 

heads/100 

ft row

12,000 - 18,600 

lb Gross yields 

of processing 

cauliflower in 

the Pacific NW

range from 12 -

15 tons/acre, 

which produces 

a graded yield 

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 head 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 leaves in case of cabbage and Chinese cabbage, napa. Brussels sprouts 

during earlier, warm periods harvests may be every 7 to 14 days 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 moist 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 while a band of 

fertilizer 1 inch to the side and 2 inches deep is often applied with direct seeded cabbage. 

In California cabbage plantings 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 to 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 approximately 44,000 plants per 

acre.

In New York cabbage is transplanted either 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 early 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 usually 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 early spring planting, plants 

are grown in greenhouses, or they are shipped in from southern states as plug transplants 

or bare-root seedlings. For direct seeded crops, seed can be planted outdoors relatively 

early in the spring. Spacing varies by type and market. Precision seeders can be used for 

direct seeding. Row spacing is typically 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 

frequently 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 

days (60 - 70 F) with cold nights (40 - 50 F) with 20 - 30 inches of water distributed 
42

uniformly throughout the growing season. Planting cabbage in Texas 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 applying nitrogen fertilizer through the irrigation 

system. The month following planting, cultivate, irrigate, with insecticides and 

fungicides applied, as needed. This procedure is generally repeated the second and third 

months.

The primary planting dates for cabbage in Florida ranges from August to March. 

Planting in north FL usually occurs between August and February, in central FL between 

September and February, and in south FL between 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 85 and 110 days are required from seed to maturity and 

between 70 and 90 days 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 plants 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 on 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 during 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 plugs 

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 applied and incorporated to the soil either before 

planting, or after seeding. Cabbage seeds are sown in early April and periodically 

thereafter to allow for a constant supply of cabbage. After planting, the soil is drenched 
43

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 crops. 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 types in the state. Over two thirds of the acreage is established 

by transplanting with the rest of the acreage direct-seeded. Winter and early spring 

plantings are usually transplanted due to wet weather conditions prevalent during these 

months. Fall plants are usually direct seeded. Approximately one third of the cabbage

transplants are container grown in greenhouses. The other method used by 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 generally 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 yields.

Cabbage needs at least 1 inch of rainfall or irrigation water each week.

Cabbage is picked by hand and most often, packed into crates or cartons directly 

in the field, without washing and shipped under refrigeration, but it is usually not rapidly 

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 another 

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 California all harvesting is done by 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 food 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. 

Processed 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 days after planting and transplants are harvested 60 - 80 days after planting.

Harvest, pack and market, pack the fourth month after planting. The cabbage is handharvested and loaded bulk into wagons with some being field-packed into 50-lb mesh 
44

bags. Harvesting is from November through May in the Winter Garden and December 

through May in the Lower Valley.

In NY processing cabbage is harvested almost entirely by machine, but freshmarket and storage cabbage are hand-harvested. Harvest aids such as conveyer belts that 

carry cabbage into pallet boxes in the field are frequently used for 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 Florida, 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. Larger 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 harvesting 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, transplanting (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 handpicked by 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 much 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, Midwinter 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 because 
45

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 elevated 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 deeply 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 small 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 development 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 

7.5-8.07. Cauliflower is a cool-season annual crop that grows best at daytime temperatures 

between 65° to 68° F. Temperatures above
46

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. Cauliflower roots penetrate the 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. 

Crops are typically 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-season and latematurity 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 dependent 

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 midwinter, ‘Mariposa’ and ‘Cumberland’ are the most commonly grown varieties of cauliflower. 

These 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 heading.

In Michigan cauliflower 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 seedlings 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 types, 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 weeds 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 cauliflower 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 times 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 sidedressed with fertilizer two or three times, depending on necessity. Furrow irrigation is the 

most 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 BRASSICA HEAD AND STEM VEGETABLES (Adapted from 

Russell Goodman, 1994. Honeybee 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 flower 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 leafy 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 easily pollinated by wind or 

insects.

Vegetables may be grouped into four categories according to the way they

pollinate. Group 1 vegetables have flowers that can receive only their own pollen. They

are called self-pollinizers. 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 pollen received from another plant (crosspollinated). They can be divided into two subgroups: (a) vegetables pollinated by airborne pollen and (b) vegetables pollinated by 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 only 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 pollen 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 especially 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 vegetable 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 BRASSICA 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, physiological processes occur that permanently change their taste, appearance 
49

and quality. The texture, fiber and consistency of all vegetables are greatly affected by 

the stage of maturity at harvest, by postharvest handling and by the time interval between 

harvesting and consumer consumption.

Harvesting most vegetables when they are young and storing them properly will 

help extend their shelf life. In some cases, newer hybrid varieties have helped add shelf 

life to certain vegetables. Lowering the internal temperature also helps to slow both the

respiration process and quality decline. This is one reason for harvesting vegetables early 

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 on 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. 

Table 27. 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

Insufficient 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 

greenyellow

Cabbage Head Insufficient leaf cover Heads firm; 

leaf tight

Loose leaf; 

heads 

cracked 

open

Cauliflower Immature 

bloom

Head not developed Compact head; 

fairly smooth

Curds open; 

separate
50

Broccoli heads should be harvested when the buds are still small and tightly 

closed, 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 only a brief period 

as needed for orderly handling. In the Willamette Valley, broccoli harvest for processing 

begins about June 25 and continues to October 31. The prime harvest period for 

processing is July 15 to the end of September. Yields 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. 

Alternatively, 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 approximately 140 cwt/acre with good yields being 175 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 

Pacific Northwest, but all fresh market cabbage is hand harvested. 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 usually 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 pallet 

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 pounds 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 scheduled to harvest 

beginning early September through mid-November. The prime harvest period is from 

mid September through mid October. Gross yields of processing cauliflower in the 

Pacific Northwest range from 12 - 15 tons/acre, which produces a graded yield of 7 - 8 

tons/acre. Cauliflower 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 usually 

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 usually 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. 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.

Broccoli is hand-harvested before the flowers open and the head is 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 days to mature, depending 

on which variety grown. Harvesting of broccoli, which is performed manually, begins in 

mid-November and is usually completed by early April7. 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 laterally. 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 heads 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, broccoli 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%, by 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 curds 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 bags 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 carrots. 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 conditions 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 harvesting 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 cartons 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 hydrocooling. 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 cauliflower 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 28. Detailed Maturity and Harvesting of Brassica Head and Stem Vegetable 

Crops:

Commodity Growing Season

Broccoli Planting to first cutting is 60 – 160 days depending upon variety and 

growing areas. In the Willamette Valley, broccoli harvest for 
53

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 by hand or mechanical 

harvester, and the individual sprouts maybe picked off the stalk 

(resulting in several harvests over the course of the season) or the 

entire stalk may be cut with the sprouts attached. In the latter case, 

the stalk may be sold whole or the sprouts may be removed later. A 

good yield 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 days depending on cultivar. 

Early maturing varieties require 80 – 95 days and late cultivars 

require 100 – 115 days. 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 generally harvested from about mid-July

to mid November. Cabbage for processing should be delivered to 

the processor as soon after harvest as possible. Average yields of 

processed cabbage in the Pacific Northwest are approximately 30 

tons/acre with good yields about 40 tons/acre. Average fresh market 

yield is reported at 235 cwt/acre with good yields about 300 

cwt/acre.

Cauliflower Field setting to harvest ranges from 60 days for early hybrids to 100 

days for late maturing varieties. Cauliflower for processing is 

scheduled to harvest beginning early September through midNovember. 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 blemished. The heads are easily damaged; 

handle with great care. Fields are usually harvested 5 - 6 times for 

processing. Cauliflower is hand harvested into large bins for 

processing. Harvester aids are commonly 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 harvested 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 diseasefree. These 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 yield 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 

typically 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 individual 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 days 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 (Table 27). There are no processed or feedstuff items 

associated with the head and stem Brassica vegetables.

Table 29. The Proposed Brassica Head and Stem Vegetable Group 40 CFR Vol. 58, 

No. 187, 9/29/1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed 

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 Use 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. 

None
55

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-easy/). 

Crop rotation is the practice of growing different crops, rather than the same 

vegetable or members of the same family of vegetables, in the same place each year. 

Crop rotation benefits vegetable crops in two ways: first, it will prevent the build-up of 

soil-borne pests and diseases; second, it allows for the replenishment and efficient use of 

soil nutrients. Vegetables should not be grown the same area year 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 example, an insect pest that attacks and eats cabbage will lay its eggs 

before it dies. If cabbage or a member of the Brassica family 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 need to continue the pest life cycle. Soil borne diseases caused by 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 vegetable 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 family 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

Broccoli, 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 crops can follow any other group. Follow these 

crops with legumes, onions, or leave fallow for a season.

• Tomato Family (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.

• Legume or Bean Family (Leguminosae): Beans including snap bean, lima bean, 

vegetable soybean, chickpea, cowpea, etc. These are light feeders. Plant these crops 

after a grain crop such as sweet corn.

• Grass Family (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-year crop rotation, divide fields into four areas or plots: Field 

Plot One, Plot 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 plots following this 

rotation:
57

This four-year crop rotation intersperses members of the other vegetable families among 

members of the Tomato, Onion, Bean, and Brassica/cabbage 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 not included in crop rotation since they grow in the same spot 

for several years in a row and include:

Asparagus

Globe artichoke

Jerusalem artichoke

Rhubarb

Figure 1. Sample Four Year Crop Rotation Plan. 
58
59

PEST PROBLEMS FOR THE BRASSICA HEAD AND STEM VEGETABLE 

CROPS: (Developed from USDA Crop Profiles from CA, FL, and USDA Agricultural 

Extension Bulletins, and Research Literature). 

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, vegetable 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 many 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 nonBrassica leafy vegetables. For example, Brussels sprouts are a long season crop and 

weeds can be a serious problem. Some 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 especially 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 weeds of the mustard 

family. Powdery mildew is one of the diseases 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

using cultivation and hoeing only. Principal weeds of SC leafy Brassica crops are:

pigweeds, 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 chrysanthemum.

Weed control is also one of the most serious concerns to the Chinese cabbage 

growers. Chinese cabbage shares the same diseases as other Brassica leafy vegetables. 

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 by 

secondary 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, cabbage
60

looper, beet armyworm, corn earworm, aphids, vegetable weevil, seed corn maggot and 

flea beetles. Minor 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 unmarketable. 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 

VEGETABLES:

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, fully 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, radicchio, rape 

greens, and turnip greens. 

We expect 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 pest 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 31, 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 MRLdatabase, a comparison 

of these tolerances for the representative commodities is listed in Tables 31, 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 

tolerances are higher than the U.S. such as chlorpyrifos and boscalid. Some of the Codex 

tolerances are lower than the U.S. such as fludioxonil, fluoicole, and pyraclostrobin, 

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. Cabbage tends to have higher tolerances than cauliflower, such as for carbaryl, 

endosulfan, esfenvalerate, and permethrin. Having both broccoli or cauliflower and 

cabbage as representative commodities will adequately help in the establishment of crop 
61

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

Buprofezin 180.628 12

Chlorantraniliprole 180.275 4

Chlorothalonil 180.458 5

Clethodim 180.431 3

Clopyralid 180.601 2

Cyazofamid 180.436 1.2

Cyfluthrin and beta-cyfluthrin 180.418 2.5

Cypermethrin and an isomer 

zetacypermethrin

180.532 2

Cyprodinil 180.475 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

Lambda-cyhalothrin and an isomer 

gamma-cyhalothrin

180.637 0.4

Mandipropamid 180.544 3

Metolachlor 180.442 0.6

Methoxyfenozide 180.598 7

Novaluron 180.361 0.5

Pendimethalin 180.291 0.1

Pentachloronitrobenzene 180.556 0.1

Pymetrozine 180.582 0.5

Pyraclostrobin 180.640 5

Pyridalyl 180.462 3.5

Pyridate 180.510 0.03

Pyriproxyfen 180.635 0.7
62

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 180.368 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)

Compound 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

Cypermethrin 2 1 2 1 2 1

Cyromazine 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 0.2
63

Broccoli (ppm) Cabbage (ppm) Cauliflower 

(ppm)

Compound US Codex US Codex US Codex

Dimethoate 2 -- -- -- 2 2

Dimethomorph 2 1 2 2 2 --

Disulfoton 0.75

(timelimited)

0.5 0.75

(timelimited)

0.5 0.75

(timelimited)

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 vegetable group 5 crop group tolerance).

Broccoli (ppm) Cabbage (ppm) Cauliflower 

(ppm)

Compound 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

Pyraclostrobin 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-cypermethrin 2 1 2 1 2 1

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 vegetable group 5 crop group tolerance).

Cabbage, Chinese, Napa 

(ppm)

Brussel Sprouts (ppm)

Compound 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)

Compound US Codex US Codex

Cypermethrin 2 0.7 2 1

Cyromazine 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 vegetable group 5 crop group tolerance).

Cabbage, Chinese, Napa 

(ppm)

Brussel Sprouts (ppm)

Compound 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 1
66

Cabbage, Chinese, Napa 

(ppm)

Brussel Sprouts (ppm)

Compound 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-cypermethrin 2 0.7 2 1

REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE BRASSIA HEAD 

AND STEM VEGETABLE AND COMPARISON OF EPA CROP PRODUCTION 

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 1991 data used in the current field trial guidelines 

(EPA OPPTS 860.1500). However, the field trial regions may have changed and would 

be updated by 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 Field Trials > 3 for Both the Representative Commodities and other 

Commodities in the Crop Group based on Current EPA Guidelines (OPPTS 

860.1500) 

Commodity 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 2
67

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 tolerance.

Distribution of the crop production regions based on 2006 and 2007 data is listed 

in Table 34. It closely follows the current guidelines. Also Chinese cabbage, napa 

varieties are can be produced in Regions 1 and 2. Table 

Table 34. EPA Crop Production 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 

generally 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 35. Canada Revisions to Residue Chemistry Crop Field Trial Requirements, 

December 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 #

Region 

5

Region 

5A

Region 

5B

Region 

12

Broccoli 5 2 2 1

Brussels sprouts 2 1 1

Cabbage, Chinese 3 2 1
68

Commodity Field 

Trials #

Region 

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 36 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-September 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 LeafyVegetables Including Brassica Vegetables Group 013 (VL), which is 

somewhat confusing (Table 36). 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 

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 establishing tolerances/MRL. The one term that does 

not match is the Codex use of Flowerhead 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 (ICGCC) 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. In the next proposed revision to 
69

the Codex Classification of Foods and Animal Feeds we would expect these changes to 

be considered as additions 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 MRLs in setting tolerances for pesticides in the U.S. 

Table 36. EPA/Codex Brassica Head and Stem Crop Group Comparison. The 

Codex Group Names are 010 Brassica (Cole or cabbage) vegetables, Head cabbages, 

Flowerhead Brassicas, and 013 Leafy Vegetables including Brassica Leafy 

Vegetables. (Based on Ng and Schneider, 2011).

CODEX GROUP LETTER CODEX COMMODITY 

NUMBER

CODEX COMMODITY 

NAME

PROPOSED EPA PREFER 

COMMODITY NAME 

VB 40 BRASSICA (COLE OR 

CABBAGE) VEGETABLES, 

HEAD CABBAGES, 

FLOWERHEAD 

BRASSICAS

VEGETABLE, BRASSICA 

HEAD AND STEM GROUP

VL 54 BRASSICA LEAFY 

VEGETABLES

VEGETABLE, BRASSICA, 

LEAFY, GROUP

VL 467 CHINESE CABBAGE, 

(TYPE PE-TSAI)

CABBAGE, CHINESE, 

NAPA

VL 4367 PAK-TSAI, SEE CHINESE 

CABBAGE, (TYPE PETSAI)

CABBAGE, CHINESE, 

NAPA

VB 42 FLOWERHEAD 

BRASSICAS (INCLUDING 

BROCCOLI, BROCCOLI, 

CHINESE, And 

CAULIFLOWER

NONE

VB 4173 BROCCOLI, SPROUTING, 

SEE BROCCOLI

BROCCOLI

VB 400 BROCCOLI BROCCOLI

VB 401 BROCCOLI, CHINESE BROCCOLI, CHINESE 

TRANSFERRED TO 

BRASSICA LEAFY 

SUBGROUP 

VB 42 FLOWERHEAD 

BRASSICAS (INCLUDES 

BROCCOLI: BROCCOLI, 

CHINESE)

BRASSICA HEAD AND 

STEM VEGETABLE

VB 402 BRUSSELS SPROUTS BRUSSELS SPROUTS

VB 4175 CABBAGE, SEE 

CABBAGES,HEAD

CABBAGE

VB 41 CABBAGES, HEAD CABBAGE

VB 4183 CABBAGE, POINTED, 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 CHINESE CHINESE CABBAGE, NAPA
70

CODEX GROUP LETTER CODEX COMMODITY 

NUMBER

CODEX COMMODITY 

NAME

PROPOSED EPA PREFER 

COMMODITY NAME 

CABBAGE, (TYPE PE-TSAI)

VL 467 CHINESE CABBAGE, (TYPE 

PE-TSAI)

CHINESE CABBAGE, NAPA

VB 404 CAULIFLOWER, SEE ALSO 

FLOWERHEAD BRASSICAS

CAULIFLOWER

VB 4189 CAULIFLOWER, GREEN, 

SEE CAULIFLOWER

CAULIFLOWER

VB 4173 BROCCOLI, SPROUTING, 

SEE BROCCOLI

BROCCOLI

VB 400 BROCCOLI BROCCOLI

VB 42 FLOWERHEAD BRASSICAS 

(INCLUDES BROCCOLI: 

BROCCOLI, CHINESE)

NONE

VB 42 FLOWERHEAD BRASSICAS 

(INCLUDES BROCCOLI: 

BROCCOLI, CHINESE)

NONE

VB 402 BRUSSELS SPROUTS BRUSSELS SPROUTS

VB 4175 CABBAGE, SEE 

CABBAGES,HEAD

CABBAGE

VB 41 CABBAGES, HEAD CABBAGE

VB 4183 CABBAGE, POINTED, 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 METHODS, 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 consumed 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 37. Cabbage is consumed fresh and shredded in 

salads and slaws such as cole slaw. It is also fermented to preserve it as sauerkraut and 
71

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 37. 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 dishes. It is commonly eaten in soups, stir-fries, and 

vegetable dishes, or as a side to meat dishes. It is often made into 

salad, either as the main ingredient 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, which is a result of the common 

mistake of overcooking. Cooking them too long releases the 

compound sinigrin, which is responsible for the odor. Properly cooked 

(6-7 minutes, steamed or boiled) Brussels sprouts do not smell 

unpleasant. They are typically served as a side dish for meat, with 

other vegetables, or as part of a fresh or cooked salad with dressing

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 

by boiling, steaming, or sautéing. Stuffed cabbage, in which the leaves 

are rolled around a filling of meat or other vegetables, is a very 

common dish, particularly in eastern Europe and Russia. Cabbage is 

also commonly used in soups (including borscht), in dishes with meat 

or other vegetables, or as a side dish. Cabbage is also commonly 

fermented, as this is a way of preserving through the winter as well as 

adding many health benefits. Cabbage is fermented around the world 

and is known most commonly as sauerkraut (kimchi, also a fermented 

cabbage dish is made with Chinese napa cabbage), which was used to 

prevent scurvy on long sea voyages and through the winter when fresh 

vegetables and fruits were unavailable. Thanks to its pigments, red 

cabbage can survive the winter without pickling and is most often used 

fresh in salads, although is also cooked and fermented; it will lose its 

color during cooking unless an acid such as vinegar is added.

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, or 
72

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 

kimchi, also often made with Chinese cabbage

Cauliflower Eaten fresh or cooked, and purchased fresh or frozen (if frozen, usually 

pre-cut into small pieces). Any remaining wrapper leaves are removed 

from the head first and the florets are cut from the thick main stem, 

which is discarded. They may be cut into smaller pieces as required. 

When used fresh they are eaten with dip or in salads, sometimes 

marinated. Cauliflower may be steamed, boiled, roasted, microwaved, 

fried, or baked. It is served on its own (often with cheese in the U.S.), 

as a side dish, as part of a soup, or in a dish with other vegetables, such

as a curry or casserole. Cauliflower can also be pureed and used as a 

healthy substitute for mashed potatoes.

Table ??Cooking Ingredient Equivalents for the Brassica Head and Stem 

Vegetables. (http://www.e-cookbooks.net/ingredeq.htm).

Commodity 

Ingredient

Amount 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

Brussels 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 cooked
73

Weights and Approximate 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, usually 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 38. The Brassica family of vegetables that includes cabbage, 

broccoli, Brussels sprouts, and cauliflower was linked to a lower risk of cancer in the 

colon (http://www.webmd.com/colorectal-cancer/news/20110926/variety-fruits-veggiesbest-colon-cancer). 

Table 38. Medicinal Uses of Brassica Head and Stem Vegetables 

(http://www.phytochemicals.info/plants/), (http://www.webmd.com ), 

http://www.webmd.com/colorectal-cancer/news/20110926/variety-fruits-veggies-bestcolon-cancer.

Commodity Medicinal Uses

Broccoli Broccoli may help prevent some types of cancer and 

heart disease. It has some anti-inflammatory action, 

although the health benefits of this are not 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 phytochemicals. Epidemiological 

studies suggest that a diet rich in broccoli can reduce the 

risk of certain types of cancer. Studies have shown that 

the mortality rates of laboratory animals exposed to 

radiation could be reduced significantly by feeding of 

broccoli and cabbage. Several isothiocyanates have 

been shown to inhibit tumours, induced by 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 

benefits 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 antiinflammatory 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, particularly of 

prostate cancer.

USDA MARKETING STANDARDS FOR BRASSICA HEAD 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 because 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 type. 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 generally 

compact. Bunched broccoli shall be neatly and fairly evenly cut off at the base, and 

closely trimmed unless otherwise specified as “well trimmed.” For bunched broccoli 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 broccoli crowns 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 inches. For 

broccoli florets 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 fairly uniform if the diameter of the 

bunches within the container do not vary more than three inches, and for broccoli crowns: 

crowns are considered to be fairly uniform if the diameter of the crowns within the 

container do not vary more than three inches, and for broccoli florets: florets are 

considered fairly 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 collard greens or broccoli greens have similar 

varietal characteristics which are fresh, fairly tender, fairly clean, well trimmed, and of 

characteristic color for the variety or type; which are free from decay and free from 

damage caused by coarse stalks and seed stems, discoloration, freezing, foreign material, 

disease, insects or mechanical 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 not 
76

a grade but consists of collard greens or broccoli greens which have not been classified in 

accordance 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 by 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 than 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 than 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 example: 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 quality; and, insects when the broccoli is more than slightly infested 

or more than slightly 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 grade. 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 clean; compact; color -- white, creamy white, or cream; and size -- not less than 4 

inches in diameter with free from soft or wet decay, bruising; 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 or 
77

mechanical or other means. Stems shall be cut so that they do not extend more than onehalf inch beyond the point of attachment of the outermost leaves. Each head shall be well 

trimmed. However, cabbage which has fairly 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 only 

fairly well trimmed. The U.S. Commercial grade shall consist of heads of cabbage which 

meet the requirements for U.S. No. 1 grade except 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, Large, Small 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" consists of heads of 

cabbage which are firm, and well trimmed; which are free from soft rot, seed stems, and 

from damage caused by 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, birds, 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 by discoloration, bruising, riciness, fuzziness, enlarged bracts, dirt or other foreign 

material, mildew or other disease, insects, 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 materially 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 slightly 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 blemished 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 year. Broccoli is available throughout the year from production in 

California (Table 40). Arizona and Texas supplement the California supply from January

through April and November and December. 

Table 40. Availability of Broccoli in the U.S. Marketplace (A = Available, P = Peak) 

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 

= Peak) 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 year around from California (Table 42). 

Several other states add to the availability such as New York from January through May 

and July through December. Texas also supplies cabbage from January through June and 

Colorado from July through August. Cabbage is also imported from Canada from July 

through December. It is commonly found 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 = Peak) 

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

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 

Carolina

A A

Texas A A A A A A

Virginia A A A

Wisconsin A A A A A
79

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 

year around basis (Table 43). Arizona cauliflower is available January to March and 

Canada from July through October. Cauliflower is common throughout most of the 

word, including the tropics, particularly in Europe, Asia, and North America.

Table 43. Availability of Cauliflower in the U.S. Marketplace (A = Available, P = 

Peak) 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

STORAGE 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 perishable, should be hydrocooled or packed in ice 

immediately after harvest and it is usually held for only a brief period as needed for 

orderly handling. Broccoli and Brussels sprouts should not be stored with fruits, such as 

apples or pears, which produce substantial quantities of ethylene, 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 

satisfactorily 10-14 days 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 early 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 states, where a 
80

fairly 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 remove 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 satisfactorily for up to 4 weeks at 32 F. The storage life is about 

2 weeks at 38 F. Slightly immature, compact heads keep better than more mature ones. 

Successful cold storage depends not only on preventing decay, spotting, and watersoaking 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 carefully 

to avoid bruising of the heads; they should be stacked with the flower heads down to 

protect the curds from bruising and from dirt. 

Table 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 days

Brussels sprouts 3 – 5 weeks

Cabbage, early 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 STEM VEGETABLE CROP GROUP:

The establishment of a new Brassica Head and Stem Crop Group 5-year of FR Notice

will affect the need to update many Risk Assessment Models, Residue Chemistry 

Guidelines, OPP databases, and/or HED Standard Operating Procedures (SOP).

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 terminology 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 5 
81

Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 

6 Regional Distribution of Crop Production. 

Any differences between the EPA and NAFTA Crop Production Regions after the 

NAFTA Regions are updated will be addressed by the ICCGR Workgroup or by the EPA 

HED ChemSAC with attendance by 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 currently 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” issued 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 (FDA). 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 Level of 

Blending” issued August 20, 1999. This SOP provides 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 fully utilize data generated by 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 partially 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 blended; 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 13 - 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 transferred 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:

Crop 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 Group. 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 COMMODITY

Broccoli Broccoli*

Brussels sprouts Cabbage

Cabbage Cabbage
84

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Cabbage, Chinese, napa Cabbage

Cauliflower Cauliflower*

Crop Subgroup 5A: Head and Stem Brassica subgroup

Representative Commodities: Broccoli or cauliflower; and cabbage

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

 Broccoli Broccoli *

 Broccoli, Chinese Broccoli *

 Brussels sprouts Cabbage 

 Cabbage Cabbage

 Cabbage-Savoy Cabbage

 Cabbage, Chinese, napa Cabbage

 Cabbage, Chinese 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 

commodity. 

________________________________________________________________________

(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 by 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

COMMODITY 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 analysis 

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 apply to the general category in column A.

(A) 

General 

Category

(B) Specific Commodities Included in Definition

Broccoli Broccoli, Chinese broccoli (gia lon, white flowering broccoli).

(A) 

General 

commodity

(B) Specific 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 Included 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 Definition 

Cabbage Cabbage, Chinese cabbage (tight headed varieties only such as napa 

varieties).

However, since there are several broccoli and cabbage tolerances the commodity

definitions should not be deleted at this time.

TOLERANCE EXPRESSION GUIDANCE:

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, 

commodities 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 immediately 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, especially 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 

tolerance 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 expression 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 Notice (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 hybrids 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 

Cauliflower, Brassica oleracea L. var. capitata L

Cultivars, hybrids, and varieties of these commodities

Example 3: How will I express the tolerances on an interim basis until the Federal 

Register Notice is final for the 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 tolerance tables. All the new proposed commodities will have 

to be listed separately 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

Cauliflower 1.5
88

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 

commodities will be incorporated to the EPA Food and Feed Commodity Database 

(http://www.epa.govopp/foodfeed). Table ?? 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; Italian broccoli; asparagus 

broccoli; calabrese; purple cauliflower;

Cape broccoli; heading broccoli;

borecoles; winter broccoli; lu hua cai;

asperge, broccoli; Brokkoli; Spargelkohl;

Sprossenbrokkoli; brécol

Broccoli Broccoli

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

Brussels 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;

Rotkohl; Weißkohl; cavolo cappuccino;

kyabetsu; gadubaetschu; couve repolho;

repolho; kočanaja kapusta; col repollo;

lombarda; cabbage, 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 Cabbage
89

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; wong 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;

Schantungkohl; kobis cina; sawi putih;

hakusai; baetschu; kubis cina; sawi putih;

couve-chinesa-petsai; couve-repolho-daChina; col de China; repollo chino

Cabbage, Chinese, 

napa

Chinese, Chinese, 

napa

Cauliflower; coliflor; cauliflower 

broccoli; heading broccoli; broccoflower;

cavalo broccolo; green cauliflower; hua ye 

cai; chou broccoli; chou-fleur; chou-fleur 

d'hiver; Blumenkohl; Kopfbrokkoli;

cavolfiore; cavolo fiore;

ggotgadubaetschu; couve-flor; cvetnaja

Cauliflower Cauliflower

REFERENCES:

AGALTERNATIVES: Penn State University Agricultural Alternatives publications 

website: http://agalternatives.aers.psu.edu/

AGMRC: Agricultural Marketing Resource Center website. http://www.agmrc.org

FAOSTAT, Food and Agriculture Organization of the United Nations. 

http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567

FLORIDATA: Floridata website

http://www.floridata.com/index.cfm

GAIN KS1027: Smith, G. 11/5/2010. Report on Korea - Republic of, Cabbage Market 

Trends. USDA Foreign Agricultural Service, Global Agricultural Information Network

(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

GRIN: Germplasm Resources Information Network, United States Department of 

Agriculture. http://www.ars-grin.gov

LIU 2010: Liu W., Zhou Q., An J., Sun Y., Liu R. 2010. Variations in cadmium 

accumulation among Chinese cabbage cultivars and screening for Cd-safe cultivars. 

Journal of Hazardous Materials, 173 (1-3), pp. 737-743.

MANITOBA: Manitoba Agriculture, Food and Rural Initiatives, Vegetable Crops 

Information. http://www.gov.mb.ca/agriculture/crops/vegetablecrops/

MANSFELD: Hanelt, P. and Institute of Plant Genetics and Crop Plant Research (Eds.) 

2001. Mansfeld’s Encyclopedia of Agricultural and Horticultural Crops: (Except 

Ornamentals). 3700 pp. First Edition. Springer Publishing. New York, NY. 

MARKLE: Markle, G.M., J.J. Baron, and B.A. Schneider. 1998. Food and Feed Crops of 

the United States. 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 useful 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. 

Fresh 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 

Cauliflower. 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 0 125 250 500 750 1,000

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 0 125 250 500 750 1,000

Miles

CropCoFtr-WN

BRUSSELS_S

1

2 - 4

5 - 6

7 - 30

31 - 1101

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 0 125 250 500 750 1,000

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 0 125 250 500 750 1,000

Miles

CropCoFtr-WN

CAULIFLOWE

1 - 144

145 - 1011

1012 - 2321

2322 - 8455

8456 - 17114

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 0 125 250 500 750 1,000

Miles

CropCoFtr-WN

CABBAGE__C

1 - 44

45 - 128

129 - 266

267 - 451

452 - 1748

Acreage by county