Cauliflower

Prudac cauliflower varieties provide unexpected possibilities for a creative presentation to the consumer. The name cauliflower is derived from the Latin word foor “cabbage flower”. Usually the curd of the cauliflowerr is eaten, although the leaves are edible as well. The cauliflower is one of the several vegetables in the Brassica Oleracea species. Other varieties in this species include the broccoli, brussels sprouts, cabbage, collard greens and kale. The name ‘cauliflower’ is derived from the Latin words for ‘cabbage flower’. Usually the curd of the cauliflower is eaten, although the leaves are edible as well. There are various major groups of cauliflower; Italian, Northern-European annual, Northwestern-European biennial and Asian. The cauliflower is a versatile product. It can be boiled, fried, steamed and eaten raw.

Prudac represents a non-GMO cauliflower breeding company outside of China, South Korea and Taiwan. Prudac has tested their varieties extensively to learn their strengths and weaknesses for every type of climate. Key quality of all cauliflower types is their short, blue-green leaves. This reduces evaporation and gives them the smallest water footprint in the industry. Making them ideal for growers with limited water regulation or an eco-focus.

The mix of Cauliflower F1 – PRU varieties allows for a 100-day harvesting window while being planted during the same wet-period. This mix consists of 6 F1 hybrids with crop times varying widely: 60, 80, 100, 120, 140 and 160 days after planting.