Cauliflowers are divided into the three quality classes:
- Cauliflowers in this class should be of the highest quality. They should have the shape, maturity and color characteristic of a given variety. Extra cauliflowers should be of the highest quality and should be presented very carefully. Cauliflowers should be: well-developed, firm and compact - with a very concise structure, with a uniform white or slightly creamy color, free from damage except for very small surface damage, provided that they do not affect the overall appearance of the product, its quality, quality maintenance and presentation in the packaging
In addition, the leaves of cauliflowers offered for sale with leaves or trimmed leaves should be fresh.
- Cauliflowers in this class should be of good quality. They should have the characteristics of a given variety. Class I cauliflowers should be of good quality and should be presented carefully. Cauliflowers should retain all the characteristics of the variety, however, cauliflowers with a different color are permissible, provided that they retain the characteristics of the class chosen and their color is characteristic of the variety. Cauliflowers should be: firm of a concise structure, white, cream or ivory, however, the following slight defects may be allowed, provided that they do not affect the general appearance of the product, its quality, maintenance and presentation in the package: slight defects in shape or development - slight defects in color - very slight covering with flesh. In addition, the leaves of cauliflowers offered for sale with leaves or trimmed leaves should be fresh. Violet - purple or green cauliflowers are permissible, provided that their quality corresponds to the class chosen should be fresh.
- This class includes cauliflowers which do not meet the requirements of the higher classes but satisfy the minimum requirements specified above. Class II cauliflowers should have the appropriate commercial quality and should be properly presented.
Cauliflowers can be: slightly deformed, with a slightly relaxed structure, with a yellowish color. They may have: light traces of sunburn, no more than 5 pale green leaves, a slight covering with a nap (but not damp or greasy to the touch). In addition, they may have two of the following disadvantages, provided that they do not affect their characteristics as to the quality, the keeping quality and presentation in the package: slight traces of damage caused by pests or diseases, minor surface damage caused by frost, slight bruising
The size of cauliflower
- The size of cauliflowers is determined by the maximum diameter. The minimum diameter should be 11 cm. The difference in diameters between the smallest and largest rose in the same package must not exceed 4 cm. The size requirements do not apply to miniature products.
- Cauliflower origin is from Cyprus. At the beginning, cauliflower was even called Cyprus colewart. The vegetable was very popular in Ancient Greece and Rome. From that countries it was widen to the other European countries, especially to France. It became popular in 16th century.
- Cauliflower is a vegetables in the species of cabbage (Brassica). It’s weight is from 25 dag to 2 kg. Stalk is strongly shortened and cylindrical. During growth, it produces head a compact concentration of shortened, fleshy flower shoots. The head can be white, cream, green. Leaves grow from the bottom of the stem and partially cover the giant inflorescence (head). Sometimes they overwhelm it. Flowers develop on side shoots growing on the periphery of a fleshy heas, similar to other brassicas, light yellow.
- The biggest world producers are China and India. In Europe significant producers are Spain, Itlay, France and Poland. It also cultivated in USA and Maxico.
- There are more than 80 varieties of cauliflower but for production purposes dominates white cauliflower. In the Mediterranean countries, green and purple cauliflower is grown, and the orange cauliflower origin Canada.
- Cauliflower is cultivated in two methods – in the field or undercover in greenhouses. Greenhouse cultivating is more efficient, gives higher production however is more expensive.
- Cauliflower might be harvested manually or mechanically. Mechanical harvesting dominates especially on the big farms.
- Cauliflower is used for culinary purposes as a fresh vegetable. It can be eaten in the form of raw, boiled, blanched, roasted, grilled and fried. Might be added to various types of salads. Cauliflower is great for a variety of meat dishes. It is also processed to frozen cauliflowers. Preserving or marinating is very rare, mostly for own use, not for industry scale.
- Cauliflower is a very valuable vegetable due to its chemical composition, as well as taste and diet. It contains, among others: sodium, potassium, magnesium, calcium, manganese, iron, copper, zinc, phosphorus, fluorine, chlorine, iodine, carotenes, vitamins: K, B1, B2, B6, C.