Classification
Product TypeRaw Material
Product FormFresh
Industry PositionPrimary Agricultural Product
Raw Material
Commodity GroupBrassica (cole crop) vegetable
Scientific NameBrassica oleracea (Gongylodes Group)
PerishabilityHigh
Growing Conditions- Cool-season crop; quality declines under hot conditions (woodiness)
- Sunny location with fertile, well-drained soil
- Regular irrigation to avoid stress during stem enlargement
Main VarietiesGreen/light-skin types, Purple-skin types
Consumption Forms- Fresh, raw (salads/slaws)
- Cooked (steamed, roasted, soups/stews)
- Leaves used as greens when young
Grading Factors- Stem (bulb) size and uniformity
- Smoothness and absence of cracks/visible fibrousness
- Firmness and freedom from decay
- Freshness of leaves when marketed with tops
Planting to HarvestApproximately 35–60 days to harvest (variety- and season-dependent).
Market
Fresh kohlrabi (Brassica oleracea, Gongylodes Group) is a cool-season brassica vegetable traded mainly as a niche fresh item rather than a globally standardized bulk commodity. Commercial demand is regionally concentrated (notably parts of Europe and South Asia where it is also known as knol-khol), with shorter supply chains favored due to quality loss from dehydration and decay risk. In trade statistics, kohlrabi is commonly grouped with other fresh brassicas under HS heading 0704, which can limit product-specific visibility of global flows. Market performance is therefore shaped more by regional seasonality, cold-chain capability, and phytosanitary pressure in brassica production zones than by global benchmark pricing.
Supply Calendar- Temperate Northern Hemisphere (open-field production):May, Jun, Sep, OctCool-season crop commonly produced as spring and fall harvests; hot weather increases woodiness risk.
- Subtropical / mild-winter production zones:Nov, Dec, Jan, Feb, MarOften produced in the cooler season to avoid heat stress and quality defects.
Specification
Major VarietiesGreen (light green/white skin) kohlrabi types, Purple kohlrabi types, White Vienna, Purple Vienna, Grand Duke, Quickstar
Physical Attributes- Enlarged edible stem (swollen 'bulb') with crisp white interior flesh
- Skin color commonly green/white or purple depending on cultivar
- Quality declines rapidly with over-maturity (woodiness/tough texture) and under low-humidity storage (shriveling)
Packaging- Count cartons (e.g., 12- and 24-count formats in foodservice distribution)
- Bunched with tops or topped/trimmed; perforated film or bagging used to reduce moisture loss in distribution
Supply Chain
Value Chain- Harvest at target stem diameter -> trimming/topping (as required) -> washing and sorting -> packing -> refrigerated distribution with high humidity -> retail/foodservice
Demand Drivers- Regional culinary demand where kohlrabi/knol-khol is a familiar vegetable, used raw or cooked
- Preference for crisp texture and mild flavor in salads, slaws, and cooked preparations
Temperature- Cold-chain storage and transport near 0–2°C is commonly recommended to slow deterioration
- High relative humidity (about 90–98%+) is important to limit dehydration and shriveling
Atmosphere Control- Moisture-retentive packaging (e.g., perforated film/bags) is used to maintain a high-humidity microclimate around the product during distribution
Shelf Life- Typical commercial shelf life ranges from about 7–10 days to several weeks depending on trimming (topped vs. with leaves) and cold-chain/humidity control
Risks
Plant Health HighClubroot (caused by Plasmodiophora brassicae) is a globally distributed soilborne disease threatening brassica vegetables and is documented on kohlrabi; once established it is hard to eradicate and can drive major yield and quality losses in affected production areas.Use strict sanitation to avoid field-to-field spread, implement long brassica rotations and weed host control, and apply soil pH management (liming) and resistant varieties where locally effective.
Climate and Quality MediumHeat stress and unfavorable temperature patterns can cause stem woodiness/toughness and reduce marketable quality, tightening supply windows for premium fresh trade.Plan production for cool-season windows (spring/fall or mild-winter cycles), select cultivar maturity appropriate to the season, and avoid late planting into heat.
Postharvest Decay MediumKohlrabi is sensitive to water loss (shriveling) and can develop bacterial soft rot during storage and transit if temperature and sanitation controls fail, creating rapid downgrades and claims risk in fresh trade.Maintain near-0°C cold chain with high humidity, avoid condensation and mechanical injury, and use appropriate packaging to reduce moisture loss while managing decay risk.
FAQ
Which HS heading typically includes fresh kohlrabi in international trade data?Fresh kohlrabi is typically classified under HS heading 0704 (cabbages, cauliflowers, kohlrabi, kale and similar edible brassicas; fresh or chilled). In many datasets it appears within aggregated subheadings such as 070490 (other fresh or chilled brassica vegetables in heading 0704).
What storage conditions are commonly recommended for fresh kohlrabi in the cold chain?Common guidance is to store and transport kohlrabi very cold (around 0–2°C) and at high relative humidity (about 90–98%+), because low humidity leads to shriveling and faster quality loss.
What is the single biggest plant-health risk that can disrupt kohlrabi supply?Clubroot, caused by the soilborne pathogen Plasmodiophora brassicae, is a major global threat to brassica crops and is a documented host issue for kohlrabi; outbreaks can sharply reduce yields and usable quality and may persist in fields for years.