Cauliflower
Cauliflower is a widely used vegetable known for its mild flavor and versatility. It is commonly incorporated into dishes such as soups, salads, and stir-fries and is favored in various international cuisines.
Nutritional Value
Carbohydrates: 5g per 100g
Protein: 1.9g per 100g
Dietary Fiber: 2g per 100g
Vitamin C: 48.2mg per 100g
Potassium: 299mg per 100g
Calcium: 22mg per 100g
Iron: 0.42mg per 100g
Size and Appearance
Size: Export-grade cauliflower typically has a diameter of 12–15 cm.
Appearance: Creamy white, firm, and free from blemishes, with tightly packed florets and fresh, green leaves.
Export Requirements
Packaging: Packed in ventilated boxes or crates to prevent moisture build-up and maintain freshness.
Storage: Stored at 0–2°C to retain quality and avoid yellowing.
Sanitary and Phytosanitary (SPS) Measures: Certified free from pests, contaminants, and diseases to meet import standards.
Market Demand
Major markets include North America, Europe, and East Asia, where there is consistent demand for fresh and frozen cauliflower due to its nutritional benefits and culinary uses.