cabbages

Nutritional Value (per 100g of raw cabbage):
Calories: 22 kcal

Protein: 1.1 g

Fat: 0.1 g

Carbohydrates: 5.2 g

Fiber: 2.2 g

Sugars: 2.9 g

Potassium: 151 mg

Vitamin C: 32.6 mg

Vitamin K: 67.6 mcg

Folate: 38.3 mcg1

Physical Characteristics:
Size: Typically, export-quality cabbage heads are round or oval-shaped, with a diameter ranging from 15 to 25 cm (6 to 10 inches).

Weight: The weight of export cabbage usually ranges from 1 to 2 kg (2.2 to 4.4 lbs).

Color: The outer leaves are usually green, while the inner leaves can be white or pale green. Red cabbage varieties have a deep purple color.

Texture: The cabbage head should be firm, compact, and free from cracks or bruises.

Freshness: The cabbage should be fresh, with crisp leaves and no signs of wilting or yellowing.

Packaging Requirements:
Packaging Material: Export cabbage is typically packed in ventilated plastic crates or cartons to maintain freshness and prevent damage during transportation.

Labeling: The packaging should include labels with the following information: product name, variety, net weight, country of origin, and any relevant certifications (e.g., organic, non-GMO).

Export Documentation:
Phytosanitary Certificate: Required to ensure the cabbage is free from pests and diseases.

Commercial Invoice: Details the transaction between the exporter and importer.

Bill of Lading: A contract between the shipper and the carrier detailing the shipment.

Packing List: Lists the contents of the shipment, including quantity and weight.

Storage and Transport:
Temperature: Cabbage should be stored at a temperature of 0-2°C (32-36°F) to maintain freshness.

Humidity: Relative humidity should be maintained at 90-95%.

Transport: Quick and efficient transport is essential to prevent spoilage. Use refrigerated trucks for long-distance transport.