Classification
Product TypeRaw Material
Product FormFresh
Industry PositionPrimary Agricultural Product
Raw Material
Commodity GroupBrassica root vegetable (Brassicaceae)
Scientific NameBrassica rapa subsp. rapa
PerishabilityMedium (can store for months under near-0°C, high-humidity conditions; shorter life if greens are retained).
Growing Conditions- Cool-season brassica; typically grown in temperate conditions
- Loose, fertile, well-drained soils are commonly recommended for root quality
- Full sun is commonly recommended; some shade tolerance is noted in extension guidance
Main VarietiesPurple-top table turnips (e.g., Purple Top White Globe), Japanese salad turnips (e.g., Hakurei), Red-skin table turnips (e.g., Scarlet Queen), Forage turnips (livestock/feed types)
Consumption Forms- Fresh roots for cooking
- Fresh roots for raw preparations (small/tender types)
- Edible greens (turnip tops/leaves) where marketed
Grading Factors- Firmness
- Smoothness and shape (not excessively rough or misshapen)
- Freedom from soft rot
- Freedom from damage (cuts, freezing injury, growth cracks, pithiness/woodiness, discoloration, insects/rodents, mechanical injury)
- Trim/topping condition and cleanliness
Planting to HarvestTypically ~38–50 days for common table-turnip cultivars (variety and conditions dependent).
Market
Fresh turnip roots (Brassica rapa subsp. rapa) are cool-season brassica root vegetables consumed as roots and greens, with production widely distributed across temperate regions rather than concentrated in a single origin. In global customs statistics, fresh turnips are commonly captured within HS 0706.10 (carrots and turnips, fresh or chilled), which limits turnip-only visibility in aggregated trade data. Using HS 0706.10 as the closest proxy, major export hubs in recent UN Comtrade reporting include China and the Netherlands, while large import markets include the United States and Germany. Trade performance depends heavily on postharvest condition (firmness, trimming, freedom from rot and defects) and cold-chain control, because recommended storage conditions are near 0°C with high relative humidity.
Major Exporting Countries- ChinaTop exporter under HS 0706.10 (carrots and turnips, fresh or chilled) in 2024; category aggregates carrots and turnips.
- NetherlandsTop exporter under HS 0706.10 in 2024; category aggregates carrots and turnips.
- United StatesTop exporter under HS 0706.10 in 2024; category aggregates carrots and turnips.
- SpainTop exporter under HS 0706.10 in 2024; category aggregates carrots and turnips.
- ItalyTop exporter under HS 0706.10 in 2024; category aggregates carrots and turnips.
Major Importing Countries- United StatesTop importer under HS 0706.10 (carrots and turnips, fresh or chilled) in 2024; category aggregates carrots and turnips.
- GermanyTop importer under HS 0706.10 in 2024; category aggregates carrots and turnips.
- CanadaTop importer under HS 0706.10 in 2024; category aggregates carrots and turnips.
- FranceTop importer under HS 0706.10 in 2024; category aggregates carrots and turnips.
- BelgiumTop importer under HS 0706.10 in 2024; category aggregates carrots and turnips.
Specification
Major VarietiesPurple Top White Globe, Hakurei, Scarlet Queen
Physical Attributes- Firm, well-trimmed roots; fairly smooth and fairly well shaped for commercial grades
- Common market type has white flesh with a purple crown where exposed to light (e.g., purple-top types)
Grades- USDA AMS grade standards for Turnip or Rutabagas (e.g., U.S. No. 1, U.S. No. 2) define defect tolerances and condition requirements
Supply Chain
Value Chain- Harvest -> topping/trim (or bunching) -> sorting/grading -> washing (as specified by buyer) -> rapid cooling -> cold storage -> domestic distribution or cross-border shipment
Temperature- Typical guidance for turnips/rutabagas: store near 0°C (32°F) at high relative humidity; remove greens for storage to reduce moisture loss and decay risk
Atmosphere Control- For temperate-zone root vegetables, controlled/modified-atmosphere use is generally limited; conventional cold storage with adequate air circulation is the primary approach
Shelf Life- Under near-0°C storage with high relative humidity, turnips are commonly cited as keeping about 4–5 months (conditions and variety dependent)
Risks
Plant Disease HighClubroot (Plasmodiophora brassicae) is a globally distributed, soil-borne disease affecting brassica crops including turnip and rutabaga; outbreaks can cause severe yield and quality losses and can persist in soils, constraining production areas and increasing phytosanitary scrutiny for planting material and contaminated soil.Use long rotations out of brassicas, manage soil pH where recommended, plant resistant/tolerant cultivars when available, and apply sanitation to reduce soil movement between fields and facilities.
Cold Chain MediumTurnips are typically stored close to the freezing point (around 0°C) to maximize storability; temperature excursions and accidental freezing can increase shrink, textural breakdown, and decay, undermining export quality on longer routes.Maintain stable near-0°C setpoints with high humidity, verify pulp temperatures at loading, and avoid subfreezing exposure during transport and distribution.
Food Safety MediumAs a soil-contact root vegetable often sold fresh, turnips can carry soil and microbial contamination if hygiene controls are weak; this can trigger buyer rejections, recalls, or additional border controls in higher-standard markets.Apply Codex-aligned hygiene practices for fresh produce handling (water quality, sanitation, worker hygiene) and implement preventive controls/HACCP-style programs at packing facilities.
Regulatory Compliance LowInternational trade visibility and some compliance workflows rely on tariff classifications; fresh turnips are commonly reported within the combined HS 0706.10 (carrots and turnips, fresh or chilled), which can complicate turnip-specific market analytics and benchmarking in aggregated datasets.Use national tariff lines where available for turnips, and supplement HS-based analytics with buyer/industry data or shipment-level product descriptions.
FAQ
What HS code is commonly used for fresh turnips in international trade statistics?Fresh turnips are commonly captured under HS 0706.10, which is labeled “carrots and turnips, fresh or chilled” in the Harmonized System. Many countries also have more detailed national tariff lines beneath the HS heading, but HS 0706.10 is the standard global 6-digit reporting level.
What is the scientific name for turnip root used in trade and agronomy references?Turnip is commonly referenced as Brassica rapa, and the cultivated turnip root form is often specified as Brassica rapa subsp. rapa.
What is the single most critical global production risk for turnips?Clubroot disease caused by Plasmodiophora brassicae is a major global risk for brassica crops, including turnip and rutabaga. It is soil-borne, can persist for long periods, and can cause severe yield and quality losses, making prevention and field sanitation critical.