UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460      

	OFFICE OF CHEMICAL SAFETY AND           POLLUTION PREVENTION

  SEQ CHAPTER \h \r 1 MEMORANDUM

  SEQ CHAPTER \h \r 1 

DATE:  October 26, 2011

SUBJECT:	Crop Grouping – Part XI:  Analysis of the USDA IR-4 Petition
to Amend the Crop Group Regulation 40 CFR § 180.41 (c) (5) And
Commodity Definitions [40 CFR 180.1 (g)] Related to the Current Crop
Group 5 Brassica Leafy Vegetables, Removal of the Leafy Brassica greens
subgroup, and Proposed New Brassica Head and Stem Crop Group.  

PC Code:  NA	DP Barcode:   NA

Decision No.: NA	Registration No.:  NA

Petition No.: NA	Regulatory Action:  Crop Grouping Regulation

Risk Assessment Type: None 	Case No.: NA

TXR No.: NA	CAS No.:  NA

MRID No.: 484817-01	40 CFR: 180.41 (c) (5) and 180.1 (g)



FROM:	Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch  

Health Effects Division (7509P)  

THROUGH:	Michael Doherty, Ph.D. and William Donovan, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

		Health Effects Division (7509P)  

TO:	Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) 

		Registration Division (7505P)

cc: 	IR-4 Project, Bill Barney, Jerry Baron, Dan Kunkel, Debbie
Carpenter, Van Starner 

ACTION REQUESTED:

	William P. Barney, Crop Grouping Project Coordinator, and Tracy Switek,
Assistant Coordinator, USDA Interregional Research Project No. 4 (IR-4),
State Agricultural Experiment Station, Rutgers University has submitted
a petition (April 16, 2011) on behalf of the IR-4 Project, and the
International Crop Grouping Consulting Committee (ICGCC) to revise the
Brassica (Cole) Leafy Vegetable crop group 5 to a new Brassica Head and
Stem Vegetable Crop Group (40 CFR § 180.41(c)(5).  

	The above-mentioned Brassica Head and Stem Vegetable crop group
petition requested the following three proposals:

IR-4 Proposal 1:” Amend the existing crop group in 40 CFR 180.41 (c)
(5) that consists of the following Head and stem Brassica subgroup with
9 commodity entries:

Head and Stem Brassica subgroup 5A:

Broccoli

Broccoli, Chinese

Brussels sprouts

Cabbage

Cabbage, Chinese (napa)

Cabbage, Chinese mustard

Cauliflower

Cavalo broccoli

Kohlrabi

To a revised Brassica Head and Stem Vegetable Crop Group 5 that consists
of the following commodities:

Broccoli, Brassica oleracea L. var. italica Plenck  (Brassicaceae (alt.
Cruciferae)

Brussels sprouts, Brassica oleracea L. var. gemmifera (DC.) Zenker 
(Brassicaceae (alt. Cruciferae))

Cabbage, Head, Brassica oleracea L. var. capitata L.  (Brassicaceae
(alt. Cruciferae))

Cabbage, Chinese (napa), Brassica rapa L. subsp. pekinensis (Lour.)
Hanelt  (Brassicaceae (alt. Cruciferae))

Cauliflower, Brassica oleracea L. var. botrytis L.  (Brassicaceae (alt.
Cruciferae)”.

IR-4 Proposal 2:” The proposed representative commodities for the
Brassica Head and Stem Crop Group 5-12 will be broccoli or
cauliflower.”

RECOMMENDED REPRESENTATIVE COMMODITIES

Crop Group 	Proposed Representative Commodities	Proposed Commodities

Brassica Head and Stem Vegetable Crop Group 5	Broccoli or Cauliflower
and Cabbage	Broccoli;  Brussels sprouts;  Cabbage;  Cabbage, Chinese,
napa;  Cauliflower



IR-4 Proposal 3:”No crop subgroups or new commodity definitions are
recommended for this proposed crop group”.

BACKGROUND:

The revision to the Leafy Vegetable crop group proposal was initiated at
the USDA/IR-4 Crop Grouping Symposium in Washington, DC, October 2002. 
This workgroup was Chaired by Dan Kunkel (IR-4) and Co-Chaired by Tom
Bloem, Doug Dotson, Yuen-Shaung NG of EPA, Hong Chen (IR-4), Mary
Lamberts, Extension Agent, University of Florida Horticultural Crops,
and Ray Ratto, California leafy greens grower.  

The revised crop group was further discussed and developed within the
Brassica Vegetable Workgroup of the International Crop Grouping
Consulting Committee (ICGCC).  This workgroup consisted of 74 U.S. and
Canadian crop or regulatory experts from agriculture commodity groups,
universities, agrichemical industry, IR-4 Project, USDA and EPA, and
also 68 international crop or regulatory experts representing 26
countries.  The Workgroup discussed and validated the proposed
commodities.  Tracey Switek (author, IR-4) researched the supporting
commodity data, and William Barney (author, IR-4) reviewed and edited
the petition.  

In 2010, IR-4 (Bill Barney and Tracey Switek) and the EPA (Bernard
Schneider, Ph.D) developed a joint ChemSAC proposal to discuss various
options to be considered on the updating of the Leafy vegetable crop
groups.  The first proposal considered was to “Transfer the Brassica
Leafy Vegetable Subgroup 5B to Crop Group 4 (Leafy Vegetables except
Brassica Vegetables) to form a new Subgroup 4C (Leafy Brassica
Vegetables) and rename Group 4 as Leafy Vegetables and Crop Group 5 as
the Head and Stem Brassica Vegetable Group.  This proposal was developed
because Leafy Vegetables and Brassica leafy vegetables are similar in
growth pattern, leaf exposure and pesticide residues.  Inclusion of
Brassica leafy vegetables in a separate subgroup are desirable because
of potentially different actions of herbicides on leafy Brassicas verses
other leafy (non-Brassica) crops.  

Selection of representative commodities should be based on a
representative commodity that is most likely to:  (1) contain the
highest residues; (2) be major in terms of production and/or consumption
and (3) similar in morphology, growth habit, pest problems and edible
portion to the related commodities within a group or subgroup.  Based on
these criteria, the current representative commodities (broccoli or
cauliflower and cabbage) for subgroup 5A are recommended to remain as
representative crops for the revised Brassica Head and Stem Vegetable
crop group. 

An important aspect of developing this new crop group is the
harmonization with the Codex Crop Classification of Foods and Animal
Feeds.  The Codex classification system is currently under revision and
revisions to the US system are used as a basis for the Codex revision. 
The IR-4/EPA Crop Grouping Working Group and the ICGCC are making every
effort to collaborate with the revision of the Codex crop classification
and will submit this proposal to Codex upon approval of the HED ChemSAC.
 In the current US crop grouping system, the Brassica (Cole) Leafy
Vegetable Group 5 includes both a Head and Stem Brassica subgroup (5A)
and a Leafy Brassica greens subgroup (5B).  In the current Codex Crop
Classification of Foods and Animal Feeds, Head and Flower head Brassica
are included in Group 010, Brassica (cole or cabbage) vegetables, Head
Cabbages, Flowerhead brassicas, while leafy Brassica vegetables are
included in Group 013, Leafy vegetables (including Brassica leafy
vegetables), while Stalk and stem vegetables are included in a separate
Group 017.  Also in the current U.S. crop grouping system, Leafy
Vegetable Group 4 includes both a Leafy greens subgroup 4A and a Leaf
petiole subgroup 4B [40CFR 180.41(5)], while Leafy Brassica greens will
be included as a new subgroup (Leafy Brassica greens subgroup 4C) in
Crop Group 5 [40CFR 180.4(6)].  

	A revision to crop group regulation would facilitate the establishment
of pesticide tolerances on numerous pesticides that are needed to
control a wide diversity of leafy vegetable pests, as well as integrated
pest control (IPM) programs to incorporate reduced risk pesticides,
organic pesticides, and cultural practices to reduce the development of
pesticide resistance.  This revised crop group regulation would also
benefit growers and consumers, save considerable taxpayer’s money on
residue studies, save time for government agencies on review of residue
data and facilitate the establishment of import tolerances.  

HED RECOMMENDATIONS:

	Each of the proposals and recommendations will be discussed below,
followed by a series of other recommendations on terminology, database
development, and harmonization with Codex.  The EPA would like to
commend the valuable and high quality input of the ICGCC, all its
members, and the Committee Chairperson Bill Barney, USDA IR-4, as well
as Dr. Yuen-Shaung Ng, Biologist and Jessie Cordova, HED, Andrew Ertman,
Roger Chesser, Sidney Jackson, Barbara Madden, and Laura Nollen,
Biologists, RD, EPA for their input and development of various databases
in this report and Dr. Paul Schwartz, USDA, Office of Minor Use
Pesticides for his advice, peer review, and research office location.

IR-4 Proposal 1:” Amend the existing crop group in 40 CFR 180.41 (c)
(5) that consists of the following subgroup and 9 commodity entries:

Head and Stem Brassica subgroup 5A:

Broccoli

Broccoli, Chinese

Brussels sprouts

Cabbage

Cabbage, Chinese (napa)

Cabbage, Chinese mustard

Cauliflower

Cavalo broccoli

Kohlrabi

To a revised Brassica Head and Stem Vegetable Crop Group 5 that consists
of the following commodities:

Broccoli, Brassica oleracea L. var. italica Plenck  (Brassicaceae (alt.
Cruciferae))

Brussels sprouts, Brassica oleracea L. var. gemmifera (DC.) Zenker 
(Brassicaceae (alt. Cruciferae))

Cabbage, Head, Brassica oleracea L. var. capitata L.  (Brassicaceae
(alt. Cruciferae))

Cabbage, Chinese (napa), Brassica rapa L. subsp. pekinensis (Lour.)
Hanelt  (Brassicaceae (alt. Cruciferae))

Cauliflower, Brassica oleracea L. var. botrytis L.  (Brassicaceae (alt.
Cruciferae)”.

Note that crops in Leafy Brassica greens subgroup 5B were previously
proposed for inclusion as a separate subgroup 4B, Brassica leafy
vegetables in Crop Group 4 (Leafy Vegetables).

In addition IR-4 discusses some of the individual leafy vegetable crops
are where they will be recommended to reside.  The first crop Chinese
broccoli (Brassica oleracea var. alboglabra (L.H. Bailey) is currently a
member of Crop Subgroup 5A, ‘Head and stem Brassica subgroup’. 
However, the leaf morphology of Chinese broccoli is more of a leafy
nature rather than forming a tight head similar to other members of the
current Head and Stem subgroup.  Residues in Chinese broccoli can be
higher than the representative commodities of broccoli and cabbage
(unpublished IR-4 data).  This submission therefore proposes that
Chinese broccoli be included in the revised Subgroup 4B, Brassica leafy
vegetables. 

Kohlrabi is currently in the Head and Stem Brassica subgroup 5A in the
Brassica (Cole) Leafy Vegetables Crop Group 5.  Kohlrabi with its
exposed enlarged, bulb-like stem can have higher pesticide residues than
some of the representative commodities of broccoli or cabbage
(unpublished IR-4 data).  Therefore kohlrabi was proposed for inclusion
in the proposed new Stalk, Stem and Leafy Petiole crop group (separate
IR-4 petition) with other stalk and stem vegetables that are fully
exposed to pesticides.  Note that Florence fennel plants also have an
enlarged bulbous leaf base and are also proposed for inclusion with
other stalk and stem vegetables instead of the leafy petiole subgroup.  

Chinese mustard cabbage (gai choy) is currently included in the Head and
Stem Brassica subgroup 5A and is identified as Brassica campestris.  A
separate monograph for Chinese mustard cabbage is not included in the
current edition of the “Food and Feed Crops of the United States”. 
Chinese mustard cabbage is listed as a common name in the bok choy
(Brassica rapa subsp. chinensis (L.)) monograph (085), under “Mustard
cabbage”.  The USDA ARS Germplasm Resources Information Network (GRIN)
database lists B. campestris as a synonym of B. rapa subsp. chinensis,
which is considered to be a noxious weed.  GRIN does have B. campestris
subsp. chinensis as a synonym of B. rapa subsp. chinensis (bok choy). 
The alternative common name “gai choy” is also a common name for
mustard greens, which is a different species entirely (Brassica juncea).
 An internet search for “Chinese mustard cabbage” returns mainly
results for gai choy/mustard greens.  Chinese mustard cabbage does not
appear to be a distinct crop, but a common name that refers to various
leafy non-heading Brassica greens.  Therefore Chinese mustard cabbage is
not included in this proposed revision to the Brassica Head and Stem
crop group 5.  

Cavalo broccoli is also currently listed in the Head and Stem Brassica
subgroup 5A and is identified as Brassica oleracea var. botrytis.  This
is the same species as cauliflower.  A literature and internet search on
cavalo broccolo returned few results, some of which referred to a
cultivar of sprouting broccoli and others which used it as a synonym for
Romanesco broccoli (which is actually a type of cauliflower).  A search
on Brassica oleracea var. botrytis returned only references to
cauliflower.  Cavalo broccolo may have been a common name applied to
various types of broccoli or cauliflower in the past.  Therefore, cavalo
broccoli has not been included in this proposed revision for the
Brassica Head and Stem crop group.

HED Recommendations for Proposal 1:

	Based on similarities of the comparison of the Brassica head and stem
vegetable plant morphology, cultural practices including all are row
crops, similar pest problems, edible food and animal feed portions,
residue levels, geographical locations, processing, established
tolerances, and for international harmonization purposes, I recommend
that ChemSAC concur to amend the current Brassica leafy vegetable crop
group 5 to a new Brassica head and stem crop group 5-12. 

	I also agree with IR-4 recommendations on removing Chinese broccoli to
the revised Brassica leaf vegetable subgroup 4B because the leaf
morphology of Chinese broccoli is more of a leafy nature rather than
forming a tight head similar to other members of the current Head and
Stem subgroup.  Residues in Chinese broccoli can be higher than the
representative commodities of broccoli and cabbage (unpublished IR-4
data).  

	Kohlrabi is currently in the Head and Stem Brassica subgroup 5A in the
Brassica (Cole) Leafy Vegetables Crop Group 5, but kohlrabi with its
exposed enlarged, bulb-like stem can have higher pesticide residues than
some of the representative commodities of broccoli or cabbage
(unpublished IR-4 data).  Therefore we agree to propose kohlrabi for
inclusion into a new Stalk, Stem and Leafy Petiole crop group (separate
IR-4 petition) with other stalk and stem vegetables that are fully
exposed to pesticides.  

	I also agree that Florence fennel plants also have an enlarged bulbous
leaf base and will be proposed for inclusion with other stalk and stem
vegetables instead of the leafy petiole subgroup.  

	Chinese mustard cabbage (gai choy) is currently included in the Head
and Stem Brassica subgroup 5A and is identified as Brassica campestris. 
However, Chinese mustard cabbage is listed as a common name in the bok
choy (Brassica rapa subsp. chinensis (L.)) monograph (085) of the Food
and Feed Crops of the United States (1998).  The USDA ARS Germplasm
Resources Information Network (GRIN) database lists B. campestris as a
synonym of B. rapa subsp. chinensis, which is considered to be a noxious
weed.  An literature and internet search for “Chinese mustard
cabbage” returns mainly results for gai choy/mustard greens.  Chinese
mustard cabbage does not appear to be a distinct crop, but a common name
that refers to various leafy non-heading Brassica greens.  Therefore
Chinese mustard cabbage is not included in the proposed revision to the
Brassica Head and Stem crop group 5.  

I also agree to remove ‘Cavalo broccoli’ from the proposed new
Brassica Head and Stem Crop Group since it is the same species as
cauliflower.  A literature and internet search on cavalo broccolo
returned few results, some of which referred to a cultivar of sprouting
broccoli and others which used it as a synonym for Romanesco broccoli
(which is actually a type of cauliflower).  Cavalo broccolo may have
been a common name applied to various types of broccoli or cauliflower
in the past.  

	The current crop group has 17 commodities, and by removing the Leafy
Brassica greens subgroup 5B to add a new crop subgroup to the amended
Leafy vegetable crop group 4 (see separate Leafy vegetable crop group
analysis) the new Brassica head and stem crop group will have 5 very
important commodities.

	The list of acceptable Brassica head and stem commodities and their
their scientific names for the five commodities are updated and are
listed below.  

“HED Proposed Brassica Head and Stem Crop Group 5 - 12”.

Commodities

Broccoli,  Brassica oleracea L. var. italica Plenck 

Brussels sprouts,  Brassica oleracea L. var. gemmifera (DC.) Zenker  

Cabbage,  Brassica oleracea L. var. capitata L.

Cabbage, Chinese, napa,  Brassica rapa L. subsp. pekinensis (Lour.)
Hanelt  

Cauliflower,  Brassica oleracea L. var. capitata L

Cultivars, hybrids, and varieties of these commodities



Chinese mustard cabbage (gai choy) is currently included in the Head and
Stem Brassica subgroup 5A and is identified as Brassica campestris.  A
separate monograph for Chinese mustard cabbage is not included in the
current edition of the “Food and Feed Crops of the United States”. 
Chinese mustard cabbage is listed as a common name in the bok choy
(Brassica rapa subsp. chinensis (L.)) monograph (085), under “Mustard
cabbage”.  The USDA ARS Germplasm Resources Information Network (GRIN)
database lists B. campestris as a synonym of B. rapa subsp. chinensis,
which is considered to be a noxious weed.  GRIN does have B. campestris
subsp. chinensis as a synonym of B. rapa subsp. chinensis (bok choy). 
The alternative common name “gai choy” is also a common name for
mustard greens, which is a different species entirely (Brassica juncea).
 An internet search for “Chinese mustard cabbage” returns mainly
results for gai choy/mustard greens.  Chinese mustard cabbage does not
appear to be a distinct crop, but a common name that refers to various
leafy non-heading Brassica greens.  Therefore Chinese mustard cabbage is
not included in this proposed revision to the Brassica Head and Stem
crop group 5.  

	A revision to crop group regulation would facilitate the establishment
of pesticide tolerances on numerous pesticides that are needed to
control a wide diversity of Brassica head and stem vegetable pests, as
well as integrated pest control (IPM) programs to incorporate reduced
risk pesticides, organic pesticides, and cultural practices to reduce
the development of pesticide resistance.

IR-4 Proposal 2:” The proposed representative commodities for the
Brassica Head and Stem Crop Group 5-12 will be broccoli or cauliflower
and cabbage.  No crop subgroups are proposed for this group.”

PROPOSED REPRESENTATIVE COMMODITIES AND SUBGROUPS

Crop Group 	Proposed Representative Commodities	Proposed Commodities

Brassica Head and Stem Vegetable

Crop Group 5	Broccoli or Cauliflower and Cabbage	Broccoli;  Brussels
sprouts;  Cabbage, Head;  Cabbage, Chinese (napa);  Cauliflower



HED Recommendations fur Proposal 2:

	I recommend ChemSAC concur to retain broccoli or cauliflower and
cabbage as representative commodities for the amended Brassica Head and
Stem Crop Group 5 – 12.  These representative commodities account for
> 99 % of the harvested acres for the members of this amended crop
group, and are the most widely grown Brassica head and stem commodities
in the U.S. with the largest acreages and geographical distribution. 
The representative commodities are based on similarities in its
vegetable structures, exposure to residues, and cultural practices and
geographical locations, as well as their high production (both acres and
yield) and consumption.  A comparison of established tolerances on the
current Head and stem Brassica crop subgroup 5A also supports that
residue levels will be similar between members of the crop group. 
Essentially there will be no change in the required representative
commodities for this crop group compared to the current Brassica Head
and Stem subgroup 5A

RECOMMENDED PRESENTATIVE COMMODITIES AND SUBGROUPS

Crop Group 	Proposed Representative Commodities	Proposed Commodities

Brassica Head and Stem Vegetable Crop Group 5	Broccoli or Cauliflower
and Cabbage	Broccoli;  Brussels sprouts;  Cabbage, Head;  Cabbage,
Chinese, napa;  Cauliflower



IR-4 Proposal 3:”No crop subgroups are recommended for this proposed
crop group”.

HED Recommendation for Proposal 3:

	I agree that the Brassica Head and Stem crop group will not benefit
from establishing any new crop subgroup.

IR-4 Proposal 4: “No additional crop definitions are proposed for the
Brassica head and stem crop group.”  

HED Recommendation for Proposal 4 Part A: 

“Commodity Definitions for Brassica Head and Stem Commodities [(40CFR
180.1(g)]:”

	I agree that any new commodity definitions are not needed for this crop
group.  However, there are currently two commodity definitions for
Brassica head and stem vegetable commodities for broccoli and cabbage. 
They are broccoli equal to “Broccoli, Chinese broccoli (gia lon, white
flowering broccoli)” and cabbage equal to “Cabbage, Chinese cabbage
(tight headed varieties only)”.  

	When the Brassica head and stem group is published there will be no
need for the broccoli and the cabbage definitions.  The Chinese broccoli
will be included as a lookup term in the EPA Food and Feed commodity
vocabulary and broccoli will be the preferred tolerance term.  One
correction to the current commodity definition is that “gia lon” is
the wrong term for Chinese broccoli it should be gai lon.

Secondly the cabbage definition is not needed since the Chinese cabbage
tight - headed varieties which are called napa are included as a
separate commodity in the crop group.   The commodity is listed as
Cabbage, Chinese, napa in the amended crop group.  Cabbage is also a
commodity in the proposed crop group.  

	However, since there are several established broccoli and cabbage
tolerances these commodity definitions should not be deleted at this
time.

Additional HED Recommendations/Conclusions:

HED Conclusion 5

HED Recommendation 5:

	Another important aspect of crop grouping is the harmonization effort
with the Codex Classification of Foods and Animal Feeds.  The proposed
EPA crop group for Brassica Head and Stem Vegetable Group have its
proposed members included in Codex Brassica (cole or cabbage)
Vegetables, Head cabbages, Flowerhead Brassicas Group 010 (VB), or in
the LeafyVegetables Including Brassica Vegetables Group 013 (VL), which
is somewhat confusing (See Table 36).  Codex also has separate codes for
Brassica (cole or cabbage) vegetables, Head cabbages, Flowerhead
Brassicas (VB 40).  Flowerhead brassicas (includes Broccoli; Broccoli,
Chinese; and Cauliflower (VB 42) as well as Leafy vegetables (VL 53) and
Brassica Leafy vegetables (VL 54).  All of the commodities for the
Brassica head and stem group can be matched to the names in Codex,
except for Chinese broccoli and Kailan which are recommended to be
transferred to a new Brassica leaf greens subgroup.  Codex uses multiple
commodity terms for the same commodity and refers to the preferred
commodity, while EPA has the Food and Feed Commodity Vocabulary website
that has many lookup terms that link to the preferred commodity term
used for establishing tolerances/MRL.  The one term that does not match
is the Codex use of Flowerhead Brassicas which includes broccoli,
broccoli, Chinese.

 

	The revised Brassica Head and Stem Crop Group and the representative
commodities proposed in this petition would facilitate the harmonization
of the U.S. and the Codex crop classification systems.  In the next
proposed revision to the Codex Classification of Foods and Animal Feeds
we would expect these changes to be considered as part of the
harmonization effort that Bill Barney, USDA IR-4 is coordinating with
the Codex delegation.  Therefore, this proposal will not only increase
harmonization with the NAFTA crop grouping system, but it more
compatible with the international system of Codex.  The Food Quality
Protection Act of 1996 placed increased emphasis on using Codex MRLs in
setting tolerances for pesticides in the U.S.  Note that the current
Codex crop group does not have representative commodities.  

HED Recommendation 6:

	The Health Effects Division Dry Matter database prepared by Dr’s.
Yuen-Shaung NG and B. A. Schneider, was updated on September 12, 2011
for the Brassica Head and Stem Crop Group.

HED Recommendation 7:

Guidance for HED SOP 99.6 -  SEQ CHAPTER \h \r 1  “Classification of
Food Forms with Respect to Level of Blending” issued August 20, 1999,
and HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000 can be updated to reflect the amendment to the new
Brassica Head and Stem Crop Group 5 - 12.

HED Recommendation 8:

Guidance on expressing tolerance terminology for the Brassica Head and
Stem Crop Group 5 – 12 is discussed under the “Tolerance expression
guidance section of this analysis.

HED Recommendation 9: 

New lookup and preferred EPA terms for the members of the Brassica Head
and Stem Crop Group are listed in the EPA Food and Feed Commodity
Vocabulary section of this report and these terms will be to the updated
EPA Food and Feed Commodity Vocabulary website (  HYPERLINK
"http://www.epa.gov/pesticides/foodfeed" 
http://www.epa.gov/pesticides/foodfeed ) when it is updated. 

DETAILED ANALYSIS OF THE USDA IR-4 PROPOSAL TO AMEND THE BRASSICA HEAG
AND STEM VEGETABLE CROP GROUP 5 - 12:

	The leafy vegetables form a large commodity group of mainly annual or
biennial flowering herbaceous plants.  In general the leafy vegetables
and Brassica leafy vegetables are typically cool season crops that are
grown as row crops.  Crops that are consumed as leaves of roots and
tubers (human food) are typically warm season crops, and are also grown
as row crops.  Crop Group 4 contains the non- Brassica leafy vegetables
which are members of many botanical families (see Table 1) and include
major commodities such as lettuce, spinach, and parsley.  The other
major Crop Group 5 contains the Brassica leafy vegetables comprise a
genus of plants in the   HYPERLINK
"http://en.wikipedia.org/wiki/Mustard_plant" \o "Mustard plant"  mustard
 family called the   HYPERLINK
"http://en.wikipedia.org/wiki/Brassicaceae" \o "Brassicaceae" 
Brassicaceae  (Cruciferae).  Cruciferae is considered an alternative
botanical family name for the Brassicas.  The members of the genus may
be collectively known either as cabbage or as mustard or as Cole crops
as discussed below.  This   HYPERLINK
"http://en.wikipedia.org/wiki/Genus" \o "Genus"  genus  is remarkable
for containing more important   HYPERLINK
"http://en.wikipedia.org/wiki/Agricultural" \o "Agricultural" 
agricultural  and   HYPERLINK
"http://en.wikipedia.org/wiki/Horticultural" \o "Horticultural" 
horticultural  crops than any other genus.  It also includes a number of
  HYPERLINK "http://en.wikipedia.org/wiki/Weed" \o "Weed"  weeds , both
wild and escapees from cultivation found mostly in especially in  
HYPERLINK "http://en.wikipedia.org/wiki/North_America" \o "North
America"  North America ,   HYPERLINK
"http://en.wikipedia.org/wiki/South_America" \o "South America"  South
America , and   HYPERLINK "http://en.wikipedia.org/wiki/Australia" \o
"Australia"  Australia .  It includes over 30 wild species and hybrids,
and numerous additional   HYPERLINK
"http://en.wikipedia.org/wiki/Cultivar" \o "Cultivar"  cultivars  and
hybrids of cultivated origin.  As stated most are   HYPERLINK
"http://en.wikipedia.org/wiki/Annual_plant" \o "Annual plant"  annuals 
or   HYPERLINK "http://en.wikipedia.org/wiki/Biennial_plant" \o
"Biennial plant"  biennials , but some are small shrubs.  The genus is
native in the wild in Western   HYPERLINK
"http://en.wikipedia.org/wiki/Europe" \o "Europe"  Europe , the  
HYPERLINK "http://en.wikipedia.org/wiki/Mediterranean_climate" \o
"Mediterranean climate"  Mediterranean  and temperate regions of  
HYPERLINK "http://en.wikipedia.org/wiki/Asia" \o "Asia"  Asia .  Almost
all parts of some species or other have been developed for food,
including the root (  HYPERLINK "http://en.wikipedia.org/wiki/Rutabaga"
\o "Rutabaga"  rutabaga ,   HYPERLINK
"http://en.wikipedia.org/wiki/Turnip_(Brassica_rapa)" \o "Turnip
(Brassica rapa)"  turnips ), stems (  HYPERLINK
"http://en.wikipedia.org/wiki/Kohlrabi" \o "Kohlrabi"  kohlrabi ),
leaves (  HYPERLINK "http://en.wikipedia.org/wiki/Cabbage" \o "Cabbage" 
cabbage ,   HYPERLINK "http://en.wikipedia.org/wiki/Brussels_sprout" \o
"Brussels sprout"  Brussels sprouts ), flowers (  HYPERLINK
"http://en.wikipedia.org/wiki/Cauliflower" \o "Cauliflower"  cauliflower
,   HYPERLINK "http://en.wikipedia.org/wiki/Broccoli" \o "Broccoli" 
broccoli ), and seeds (many, including   HYPERLINK
"http://en.wikipedia.org/wiki/Mustard_seed" \o "Mustard seed"  mustard
seed , and oil-producing   HYPERLINK
"http://en.wikipedia.org/wiki/Rapeseed" \o "Rapeseed"  rapeseed , canola
varieties).  Some forms with white or purple foliage or flowerheads
cabbage are also sometimes grown for ornamental use. 

DEFINITION OF BRASSICA LEAFY VEGETABLE COMMODITIES: 

A leafy vegetable is considered any of various leafy plants which have
their leaves, leaf stalk, and/or stems/or tender petioles plant parts
eaten as vegetables.  The current crop grouping system has separate crop
groups for Leafy vegetables group 4 and Brassica Leafy Vegetables Crop
Group 5, as well as Crop group 2 for the Leaves of Root and Tuber
Vegetables.  Brassica leafy vegetables which make up Crop group 5 are
all from the same botanical family – Brassicaceae.  The current Leafy
Vegetable Group 4 has members from ten plant families.  Leaf vegetables
may have other names in the culinary sense and can be called potherbs,
green vegetables, greens, or leafy greens.  These vegetables are leaves
of plants that are cooked (steamed, stir-fried or cooked) or eaten fresh
as a vegetable.  They come from a wide variety of plants, but share
common characteristics in leaf morphology (comparison of external plant
structures).  Brassica leafy vegetables are low in fat and calories and
high in dietary fiber, calcium, iron and potassium and numerous
vitamins.  Leafy vegetables have edible parts, mainly leaves that are
fully exposed to pesticides during their growth period. 

BOTANICAL ASPECTS OF BRASSICA LEAFY VEGETABLE COMMODITIES:

Brassica is a genus of plants in the mustard or crucifers family
(Brassicaceae).  Crops from this genus are sometimes called cole crops,
which is derived from the Latin caulis, meaning stem or cabbage.  This
genus contains many important agricultural crops.  It also includes a
number of weeds.  It includes many wild species and numerous hybrids and
cultivars of cultivated origin.  Most Brassica are annuals or biennials.
 Brassica vegetables are highly regarded for their nutritional value. 
They provide high amounts of vitamin C and soluble fiber and are known
to contain multiple nutrients with anticancer properties.  Because of
their structure, these vegetables may be partially protected from direct
contact with pesticides by outer leaves or leaf canopy that is removed
before grading and consumption.

ORIGIN AND HISTORY OF BRASSICA HEAD AND STEM VEGETABLE CULTIVATION:

	Leafy greens are considered an ancient food since historical records
show many leafy greens were grown in Mesopotamia before 3000 BC.  The
Brassicaceae (Cruciferaceae) are found in all continents except
Antarctica.  They are most abundant in areas north of the equator. 
European writers started writing about “Coles” hence the term cole
crop (which likely stems from coleworts or colewyrts, Anglo-Saxon terms
literally meaning "cabbage plants") as early as the first century.  It
may well be that those marauding Romans brought the “coles” to
Britain, Germany and France or another theory has it that the greens may
have been introduced to those countries by the Celts or the Saxons. 
Crops from the Brassica genus are sometimes called cole crops, which is
derived from the Latin caulis, meaning stem or cabbage. 

Broccoli plant has ancestors probably native to the Mediterranean, and
in its current form it is known only in cultivation.  Broccoli evolved
from a wild cabbage plant on the continent of Europe 2,000 years ago. 
Since the   HYPERLINK "http://en.wikipedia.org/wiki/Roman_Empire" \o
"Roman Empire"  Roman Empire , broccoli has been considered a uniquely
valuable food among   HYPERLINK "http://en.wikipedia.org/wiki/Italians"
\o "Italians"  Italians .  Broccoli was grown at   HYPERLINK
"http://en.wikipedia.org/wiki/Antwerp" \o "Antwerp"  Antwerp  and spread
to England.  Broccoli was first introduced to the United States by
Italian immigrants but did not become widely known until the 1920s. 

Brussels sprouts have been cultivated since at least the 13th century in
Belgium, although forerunners of the plant may have been cultivated as
far back as in ancient Rome.  While the origins of Brussels sprouts are
unknown, the first mention of them can be traced to the late 16th
century. They are thought to be native to Belgium, specifically to a
region near its capital, Brussels, after which they are named.  They
remained a local crop in this area until their use spread across Europe
during World War I.  Brussels sprouts are a cool season crop, belonging
to the cabbage family, and are closely related to cauliflower, broccoli,
kale, collards, etc. 

	Cabbage is a biennial plant grown as an annual, with ancestors native
originally to the Mediterranean.  The wild form still grows along the
coasts of southern and western Europe and was used as a vegetable since
at least 600 B.C.  Today types of heading cabbage are grown world-wide,
even in the tropics at high elevation.  The ancestral species of cabbage
did not form a head but rather a loose basal rosette; artificial
selection through cultivation gradually suppressed the internode length
of the stem, resulting in the tight “head” we know today (consisting
of the “core” or stem terminal surrounded by many layers of densely
packed leaves) which is the primary commodity.

	Chinese cabbage is known only in cultivation and has been grown in Asia
since ancient times, its wild ancestors probably originating near
Beijing, China.  The Chinese cabbage as it is known today is very
similar to a variant cultivated in Zhejiang around the 14th century. 
They were introduced to Korea, where it became the staple vegetable for
making kimchi.  In the early 20th century, it was taken to Japan by
returning soldiers who had fought in China during the Russo-Japanese
War. 

	Cauliflower is a biennial usually grown as an annual that probably
originated in the Mediterranean area, but is now grown around the world
thanks to intensive breeding programs and development.  It has been
grown in some form for up to 2,000 years and in its current form from at
least the 16th Century and is now known only in cultivation.  It gained
popularity in France in the mid-16th century and was subsequently
cultivated in Northern Europe and the British Isles.  

GROWTH AND DEVELOPMENT OF THE BRASSICA HEAD AND STEM VEGETABLE CROPS:

	Understanding how the leafy vegetables grow and develop is a key part
of developing a pest control strategy for optimum leaf yield and quality
and a helpful reference for analysis of residue field trials data by EPA
scientists.  Proper timing of pesticide applications, based on crop
growth stage and pest growth cycle can improve a product’s efficacy,
prevent crop injury, and yield losses.  Pesticide labels often use crop
growth stages and codes to identify when to apply a pesticide, and State
Extension pest control recommendations and spray schedules are based on
these distinct growth stages.  Rarely, if ever, will a grower need to
apply treatments at all of the key growth stages shown for a given
vegetable.  The number, distribution, and content of needed treatments
will vary between the major leafy vegetable growing regions of the world
and within any given region and are dependent on pest pressures, which
reduce the yield, quality, and marketability of the edible leaves.  

	Some of the internationally recognized growth stages for the leafy
vegetables that form distinct heads such as cabbage, Chinese cabbage,
head lettuce, and radicchio are listed with the BBCH Codes (Biologische
Bundesanstalt, Bundessortenamt and Chemical industry), and are shown in
Table 1.  Various other Brassica head and stem leafy vegetables such as
Brussels sprouts, broccoli, and cauliflower are shown in Table 2.  In
biology, the BBCH-scale for these crops describes the   HYPERLINK
"http://en.wikipedia.org/wiki/Phenology" \o "Phenology"  phenological 
development of the crop using the   HYPERLINK
"http://en.wikipedia.org/wiki/BBCH-scale" \o "BBCH-scale"  BBCH-scale . 
They are based on the principal growth stage such as leaf development,
flowering, and fruit development, and they list a standard BBCH Code for
each stage as well as a description of each code.  The selected growth
stages are also essential for identifying the propose timings to scout
pest problems for control of these pests and for applications of
pesticides as part of an integrated pest management program (IPM).  

Table 1.  Selected Principal Growth Stages for Leafy Vegetables that
Form Heads such as Cabbage and Chinese cabbage.  BBCH Identification
Codes (Adapted from Meier, 1994 and Feller et al., 1995). 

BBCH Code 	Principal Growth Stage	General Description

00	Germination	Dry seed

01	Germination	Beginning of seed imbibition

03	Germination	Seed imbibition complete

05	Germination	Radicle emerged from seed

07	Germination	Hypocotyl with cotyledons breaking through seed coat

09	Germination	Emergence: cotyledons break through soil surface

10	Leaf development (main shoot) 	Cotyledons completely unfolded;
growing point or true leaf initial visible

11	Leaf development (main shoot) 	First true leaf unfolded

12	Leaf development (main shoot) 	2nd true leaf unfolded

13	Leaf development (main shoot) 	3rd true leaf unfolded

14 - 18	Leaf development (main shoot) 	Stages continuous till 19.

19	Leaf development (main shoot) 	9 or more true leaves unfolded

41	Development of harvestable vegetative plant parts	Heads begin to
form: the two youngest leaves do not unfold

42	Development of harvestable vegetative plant parts	20% of the expected
head size reached

43	Development of harvestable vegetative plant parts	30% of the expected
head size reached

44	Development of harvestable vegetative plant parts	40% of the expected
head size reached

45	Development of harvestable vegetative plant parts	50% of the expected
head size reached

46	Development of harvestable vegetative plant parts	60% of the expected
head size reached

47	Development of harvestable vegetative plant parts	70% of the expected
head size reached

48	Development of harvestable vegetative plant parts	80% of the expected
head size reached

49	Development of harvestable vegetative plant parts	Typical size, form
and firmness of heads reached

51	Inflorescence emergence	Main shoot inside head begins to elongate

53	Inflorescence emergence	30% of the expected height of the main shoot
reached

55	Inflorescence emergence	First individual flowers of main
inflorescence visible (still closed)

57	Inflorescence emergence	First individual flowers of secondary
inflorescences visible (still closed)

59	Inflorescence emergence	First flower petals visible; flowers still
closed

60	Flowering	First flowers open (sporadically)

61	Flowering	Beginning of flowering: 10% of flowers open

62	Flowering	20% of flowers open

63	Flowering	30% of flowers open

64	Flowering	40% of flowers open

65	Flowering	Full flowering: 50% of flowers open

67	Flowering	Flowering finishing: majority of petals fallen or dry

69	Flowering	End of flowering

71	Development of Fruit	First fruits formed

72	Development of Fruit	20% of fruits have reached typical size

73	Development of Fruit	30% of fruits have reached typical size

74	Development of Fruit	40% of fruits have reached typical size

75	Development of Fruit	50% of fruits have reached typical size

76	Development of Fruit	60% of fruits have reached typical size

77	Development of Fruit	70% of fruits have reached typical size

78	Development of Fruit	80% of fruits have reached typical size

79	Development of Fruit	Fruits have reached typical size

81	Ripening of fruit and seed	Beginning of ripening: 10% of fruits ripe,
or 10% of seeds of typical color, dry and hard

82	Ripening of fruit and seed	20% of fruits ripe, or 20% of seeds of
typical color, dry and hard

83	Ripening of fruit and seed	30% of fruits ripe, or 30% of seeds of
typical color, dry and hard

84	Ripening of fruit and seed	40% of fruits ripe, or 40% of seeds of
typical color, dry and hard

85	Ripening of fruit and seed	50% of the fruits ripe, or 50% of seeds of
typical color, dry and hard

86	Ripening of fruit and seed	60% of fruits ripe, or 60% of seeds of
typical color, dry and hard

87	Ripening of fruit and seed	70% of fruits ripe, or 70% of seeds of
typical color, dry and hard

88	Ripening of fruit and seed	80% of fruits ripe, or 80% of seeds of
typical color, dry and hard

89	Ripening of fruit and seed	Fully ripe: seeds on the whole plant of
typical color and hard

92	Senescence	Leaves and shoots beginning to discolor

95	Senescence	50% of leaves yellow or dead

97	Senescence	Plants dead

99	Senescence	Harvested product (seeds)



Table 2.  Selected Principal Growth Stages for Other Brassica Leafy
Vegetables such as Broccoli, Brussels Sprouts, and Cauliflower. BBCH
Identification Codes (Adapted from Meier, 1994 and Feller et al.,
1995).). 

BBCH Code 	Principal Growth Stage	General Description

00	Germination	Dry seed

01	Germination	Beginning of seed imbibition

03	Germination	Seed imbibition complete

05	Germination	Radicle emerged from seed

07	Germination	Hypocotyl with cotyledons breaking through seed coat

09	Germination	Emergence: cotyledons break through soil surface

10	Leaf development (main shoot) 	Cotyledons completely unfolded;
growing point or true leaf initial visible

11	Leaf development (main shoot) 	First true leaf unfolded

12	Leaf development (main shoot) 	2nd true leaf unfolded

13	Leaf development (main shoot) 	3rd true leaf unfolded

1 4 -18	Leaf development (main shoot) 	Stages continuous till 19. 

19	Leaf development (main shoot) 	9 or more true leaves unfolded

21	Formation of side shoots	21 First side shoot visible for broccoli

22	Formation of side shoots	2nd side shoot visible for broccoli 

23	Formation of side shoots	3rd side shoot visible for broccoli 

2…	Formation of side shoots	Stages continuous. 

29	Formation of side shoots	9 or more side shoots visible for broccoli

31	Stem elongation of rosette growth	Main shoot has reached 10% of the
expected height typical for the variety Brussels sprouts

32	Stem elongation of rosette growth	Main shoot has reached 20% of the
expected height typical for the variety Brussels sprouts

33	Stem elongation of rosette growth	Main shoot has reached 30% of the
expected height typical for the variety Brussels sprouts

34	Stem elongation of rosette growth	Main shoot has reached 40% of the
expected height typical for the variety 

35	Stem elongation of rosette growth	Main shoot has reached 50% of the
expected height typical for the variety Brussels sprouts

36	Stem elongation of rosette growth	Main shoot has reached 60% of the
expected height typical for the variety Brussels sprouts

37	Stem elongation of rosette growth	Main shoot has reached 70% of the
expected height typical for the variety  Brussels sprouts

38	Stem elongation of rosette growth	Main shoot has reached 80% of the
expected height typical for the variety Brussels sprouts

39	Stem elongation of rosette growth	Main shoot has reached the height
typical for the variety Brussels sprouts

41	Development of harvestable vegetative plant parts	Lateral buds begin
to develop for Brussels sprouts.  Broccoli and Cauliflower heads begin
to form; width of growing tip > 1 cm.   

43	Development of harvestable vegetative plant parts	First Brussels
sprouts tightly closed.  30 % of the expected broccoli and cauliflower
head diameter reached.

45	Development of harvestable vegetative plant parts	50% of the Brussels
sprouts tightly closed, and 50% of the expected broccoli and cauliflower
head diameter reached. 

46	Development of harvestable vegetative plant parts	60% of the Brussels
sprouts tightly closed, and 60% of the expected broccoli and cauliflower
head diameter reached. 

47	Development of harvestable vegetative plant parts	70% of the Brussels
sprouts tightly closed, and 70% of the expected broccoli and cauliflower
head diameter reached.

48	Development of harvestable vegetative plant parts	80% of the Brussels
sprouts tightly closed, and 80% of the expected broccoli and cauliflower
head diameter reached.

49	Development of harvestable vegetative plant parts	Brussels sprouts
below terminal bud tightly closed.  Typical size and form reached;
broccoli and cauliflower head tightly closed. 

51	Inflorescence emergence	Main inflorescence visible between uppermost
leaves of Brussels sprouts.  Branches of broccoli and cauliflower
inflorescence begin to elongate.

55	Inflorescence emergence	First individual flowers visible but still
closed

59	Inflorescence emergence	First flower petals visible and flowers still
closed

60	Flowering	First flowers opening sporadically

61	Flowering	Beginning of flowering: 10% of flowers open

62	Flowering	20% of flowers open

63	Flowering	30% of flowers open

64	Flowering	40% of flowers open

65	Flowering	Full flowering: 50% of flowers open

67	Flowering	Flowering finishing: majority of petals fallen or dry

69	Flowering	End of flowering

71	Development of Fruit	First fruits formed

72	Development of Fruit	20% of fruits have reached typical size

73	Development of Fruit	30% of fruits have reached typical size

74	Development of Fruit	40% of fruits have reached typical size

75	Development of Fruit	50% of fruits have reached typical size

76	Development of Fruit	60% of fruits have reached typical size

77	Development of Fruit	70% of fruits have reached typical size

78	Development of Fruit	80% of fruits have reached typical size

79	Development of Fruit	Fruits have reached typical size

81	Ripening of fruit and seed	Beginning of ripening: 10% of fruits ripe

82	Ripening of fruit and seed	20% of fruits ripe

83	Ripening of fruit and seed	30% of fruits ripe

84	Ripening of fruit and seed	40% of fruits ripe

85	Ripening of fruit and seed	50% of the fruits ripe

86	Ripening of fruit and seed	60% of fruits ripe

87	Ripening of fruit and seed	70% of fruits ripe

88	Ripening of fruit and seed	80% of fruits ripe

89	Ripening of fruit and seed	Fully ripe: seeds on the whole plant of
typical color and hard

92	Senescence	Leaves and shoots beginning to discolor

95	Senescence	50% of leaves yellow or dead

97	Senescence	Plants dead

99	Senescence	Harvested product (seeds)



CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF BRASSICA HEAD AND
STEM VEGETABLE COMMODITIES TO CERTAIN REGIONS: 

Broccoli:

Broccoli can be grown on a variety of soils but it does best on a
well-drained, sandy to clay loam soil well supplied with organic matter.
 Sandy loams are preferred for early crops.  Adjust soil pH to 6.0 - 6.8
for maximum yields.  Broccoli is relatively hardy but should not be
planted when there is still danger of hard frosts in the spring.  The
warmer the temperatures, the faster it will run to seed.  Broccoli
requires irrigation when it is dry or hot, but can succumb easily to rot
in damp weather.  

Brussels sprouts:

Brussels sprouts are a cool season crop, planted in early spring or late
summer for fall harvest.  The best quality sprouts are produced in the
fall with sunny days and light frosts at night.  Hot weather results in
soft open sprouts which are undesirable may be grown successfully on a
wide variety of soils but performs best on a medium to heavy soil that
is high in organic matter and fairly high in nitrogen.  The soil pH
should be between 6.0 and 6.8.  

Cabbage:

Today types of heading cabbage are grown world-wide, even in the tropics
at high elevation.  Except for seed production, cabbage is grown as an
annual.  Plants are usually started in beds, and then set in the field
30 to 40 days after seeding.  Like most Brassicas, cabbage is a cool
season crop and may bolt or not form a proper head if exposed to
excessive heat.  It is most often planted in late summer for the fall,
although it may be planted in the spring or for winter harvest depending
on the cultivar and climate.  It is usually grown in areas with high
rainfall.  Cabbage is very cold hardy, and can withstand temperatures to
20º F (-6.6º C).  Cabbage will grow in most soils but must be well
watered and does best in full sun.  Cabbage (Brassica oleracea, capitata
group) is a member of the cole crop group, which also includes
cauliflower, broccoli, collards, kale and Brussels sprouts.  All cole
crops belong to the mustard family (Brassicaceae).  Cabbage is one of
the world’s leading vegetables in terms of total production and is
grown in numerous regions of the United States.  Cabbage is a
cool-season biennial plant grown as an annual and performs best at
temperatures of 60 - 65° F. Temperatures above 80°C can cause some
varieties to bolt, splitting the heads open. Cabbage is adaptable to a
wide range of soil types, including heavy soils with poor drainage, but
grows best in well drained soils with good moisture holding capacity. 
Loams, clay loams, and muck soils are ideal, but lighter soils can also
produce good cabbage if managed carefully.  The crop is sensitive to
nutrients deficiencies and soil acidity levels, preferring soils having
a pH of 6.2 - 6.5.    

Cabbage, Chinese, Napa:

Chinese cabbage can grow in most places, provided it is not too hot and
dry.  It is primarily a fall or spring crop, as it may bolt or fail to
head in the summer and does not tolerate excessive frost in the winter
(although it may be a winter crop in hot climates).  Requires full sun
and performs best on well drained soils provided they are not too
porous.  Soil pH levels may range from 5.5 to 7.6 with 7.0 being ideal. 


Cauliflower:

Cauliflower requires full sun and can grow in many soils, but does best
in a rich, well drained soil with a high moisture-holding capacity and
pH of 6.0 to 6.5.  Cauliflower must usually be irrigated, particularly
in the warm season.  Undesirable temperatures (too hot or too cold),
water stress, and improper nutrient balance can cause failure to head or
deformed curds so careful attention must be paid to the specific needs
of the cultivar.

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF THE
BRASSICA HEAD AND STEM VEGETABLE COMMODITIES: 

	The proposed members of the Brassica Head and Stem Vegetable Crop Group
have widespread distribution throughout the world.  Table 3 (FAOSTAT)
provides a list of the hectares and production in metric tons in 2009
reported  n the FAO website for cabbages and other Brassicas and for
cauliflower and broccoli which are combined crop data.  The world total
hectares for cabbage is 2,286,717 ha and cauliflower and broccoli is
1,163,862 ha, and the total production of cabbage is 64,326,757 tonnes
and cauliflower and broccoli is 19,872,263 tonnes (21,910,000 tons) with
the top producing countries being China (8,426,569 tonnes/9,289,000
tons), India (6,531,900 tonnes/7,200,000 tons), Italy (444,600
tonnes/490,088 tons) and Spain (424,800 tonnes/468,262 tons). 

The predominate cabbage producing region is Asia at 71 % of the hectares
and 75 % of the production, followed by Europe at 19 % of the hectares
and 18 % of production, and North America at 1.5% of the hectares and
1.7 % of the production.  Cabbage production in North America in the
U.S. accounts for 75 % of the hectares and Canada for 25 % of the
hectares.  Other top producing cabbage countries are China (30,215,327
tonnes/36,710,000 tons) India (6,869,600 tonnes/7,572,000 tons), Russia
(3,312,090 tonnes/3,651,000 tons), South Korea (3,100,000
tonnes/3,417,000 tons), and the Ukraine (1,509,300 tonnes/1,664,000
tons).  

The predominate cauliflower and broccoli producing region is also Asia
at 73 % of the hectares and 81 % of the production (tonnes), followed by
Europe at 11 % of the hectares and 12 % of production, South America at
10 % of the hectares and 0.7 % of the production, and North America 0.8%
of the hectares and 1.7 % of the total world production.  For North
America cauliflower and broccoli hectares account for 86 % and Canada is
14 % of the hectares.  

Brussels sprouts production regions include Europe, Japan, and Canada. 
In Europe the largest producers are the Netherlands (82,000
tonnes/90,390 tons), the UK (82,000 tonnes/90,390 tons but it is not
exported) and Germany (10,000 tonnes/11,023 tons).  Canada produces
approximately 1,000 tonnes (1,102 tons) per year.  

Chinese cabbage napa is produced in Canada, Europe, Cameroon, Congo, the
Middle East, and throughout Asia.  In 2005, China reported 2.67 million
ha of Chinese cabbage cultivation, with 1.38 billion tonnes (1.52
billion tons) of production.  It accounted for 15% and 19% of the total
cultivated area and total yield of all vegetable crops in China.  In
2009, Korea reported production of 2.3 million tonnes (2.5 million
tons).

Table 3.  Brassica Head and Stem Production in 2009 (FAOSTAT)

 (FAOSTAT:    HYPERLINK "http://faostat.fao.org/site/566/default.aspx" 
http://faostat.fao.org/site/566/default.aspx , results as of June 12,
2011)

Countries/

Regions	Cabbages	Cauliflowers and broccoli

Australia	2,060 ha

78,075 tonnes	3,121 ha

70,286 tonnes

New Zealand	765 ha

42,118 tonnes	836 ha

42,000 tonnes

United States	26,510 ha

909,450 tonnes	14,164 ha

302,450 tonnes

Africa	126,141 ha

2,250,106 tonnes	16,136 ha

317,963 tonnes

North America	35,208 ha

1,099,049 tonnes	16,478 ha

343,502 tonnes

Central America	34,711 ha

365,947 tonnes	31,821 ha

460,845 tonnes

South America	14,006 ha

361,169 tonnes	119,312 ha

132,268 tonnes

Asia	1,618,000 ha

48,173,332 tonnes	847,116 ha

16,168,161 tonnes

Europe	442,961 ha

11,745,676 tonnes	128,857 ha

2,335,532 tonnes

World Total	2,286,717 ha

64,326,757 tonnes	1,163,862 ha

19,872,263 tonnes

Note:  This table reports only Brassica Head and Stem Vegetables
available on the FAO website

U.S. BRASSICA HEAD AND STEM VEGETABLE PRODUCTION, GEOGRAPHICAL
PRODUCTION AND PER CAPITA AVAILABILITY (LB/YEAR):

	Production in the U.S. is based on the USDA 2010 Agricultural
Statistics, FAO Statistics, 2009, USDA ERS 2007, 2010, 2011, USDA NASS
Crop Production, 2007, and the U.S. Agricultural Census, 2007.  The
planted acreages for the proposed Brassica head and stem crop group in
the United States for broccoli, Chinese cabbage, Chinese mustard
cabbage, Brussels sprouts, head cabbage, and cauliflower are listed in
Tables 4, 5, 6, 7, 8, and 9, respectively.  

Broccoli:

	California, Arizona, and Washington account for 92 % of the harvested
acres for broccoli (Table 4).  Ten other states harvested acres
information for broccoli is not included in order to avoid disclosing
data for individual farms.  These include: Florida, Maine, Mississippi,
Nevada, New York, North Dakota, South Carolina, South Dakota, Wisconsin,
and Wyoming.  In 2009 the U.S. produced 302,450 tonnes (333,394 tons) of
broccoli and cauliflower combined.  

Table 4. U.S. Production of Broccoli for 2007 (USDA AG Census, 2007, 
HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/index.asp"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/index.asp ) and  HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/st99_2_030_030.pdf"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/st99_2_030_030.pdf  ),  

State	Total Acres Harvested (2007)	% of Total U.S. Harvested acres
(2007)

California 	106,271	81.4

Arizona 	  11,869	   9.2

Oregon 	    1,410	   1.2

Washington 	       859	   0.7

Virginia	       551	   0.4

Texas	       512	   0.4

Colorado	       509	   0.4

Georgia	       219	   0.2

Michigan	       205	   0.2

North Carolina	       187	   0.1

US Total	130,603	  =SUM(ABOVE)  94.2 



Brussels sprouts:

	Over 93 % of the United States production of  Brussels sprouts is in
California (Table 5), with a smaller percentage of the crop grown in
Long Island, New York and New Jersey (1.7%) followed by Michigan,
Pennsylvania, and Wisconsin.  Total United States production is
approximately 29,030 tonnes (32,000 tons) on 3,874 A in 2007.

Table 5. U.S. Production of Broccoli for 2007 (USDA AG Census, 2007, 
HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/index.asp"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/index.asp ) and  HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/st99_2_030_030.pdf"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/st99_2_030_030.pdf  ),  

State	Total Acres Harvested (2007)	% of Total U.S. Harvested acres
(2007)

California 	3,617	93.3

New York	      60	  1.5

Michigan	      27	  0.7

Pennsylvania	      19	  0.5

Wisconsin	      15	  0.4

US Total	3,874	  =SUM(ABOVE)  96.4 



Cabbage

	California, New York, Florida, Texas, Georgia, Wisconsin, and North
Carolina account for 77.5 % of the harvested acres for head cabbage
(Table 6).  Six other states harvested acres information for head
cabbage is not included in order to avoid disclosing data for individual
farms.  These include: Alabama, Delaware, Kansas, Nevada, Utah, and
Wyoming.  In 2009 the U.S. produced 909,450 tonnes (1,002,000 tons) of
cabbage and other Brassicas.  Fresh cabbage primarily produced in New
York, California, Georgia, Texas, Florida, North Carolina, and
Wisconsin.  Processed cabbage is grown for kraut is grown mainly in
Wisconsin and New York.  Fresh market winter season production is
primarily in Florida and Texas. 

Table 6. U.S. Production of Head Cabbage for 2007 (USDA AG Census, 2007,
 HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/index.asp"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/index.asp ) and  HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/st99_2_030_030.pdf"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/st99_2_030_030.pdf  )

State	Total Acres Harvested (2007)	% of Total U.S. Harvested acres
(2007)

California	14,099	17.5

New York	13,618	16.9

Florida 	  9,817	12.2

Texas	  7,057	   8.8

Georgia	  6,581	   8.2

Wisconsin	  5,990	   7.4

North Carolina	  5,200	   6.5

Arizona	  2,675	   3.3

Michigan	  2,486	   3.1

Ohio	  2,311	   2.9

Colorado	  2,146	   2.7

US Total	80,620	  =SUM(ABOVE)  89.5 



Chinese cabbage:

	California, Florida, and New Jersey account for 95.3 % of the harvested
acres for Chinese cabbage (Table 7).  Fifteen other states harvested
acres information for Chinese cabbage is not included in order to avoid
disclosing data for individual farms.  These include: Alabama, Arizona,
Colorado Delaware, Idaho, Indiana, Iowa, Missouri, New Hampshire, Rhode
Island, Utah, Vermont, and West Virginia.   The Chinese cabbage data
does not distinguish between napa and bok choy types.  

Table 7. U.S. Production of Chinese Cabbage for 2007 (USDA AG Census,
2007,  HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/index.asp"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/index.asp ) and  HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/st99_2_030_030.pdf"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/st99_2_030_030.pdf  ),  (USDA NASS, 2010, USDA
Agricultural Statistics, 2010).

State	Total Acres Harvested (2007)	% of Total U.S. Harvested acres
(2007)

California	5,593	48.7

Florida	3,206	27.9

New Jersey	   981	  8.7

Texas	   517	   4.5

Hawaii	   271	   2.5

Michigan	   194	   1.7

North Carolina	   192	   1.7

New York	   186	   1.6

Washington	   132	   1.2

Oregon	    42	   0.4

US Total	11,480	  =SUM(ABOVE)  98. 9



Chinese Mustard Cabbage:

	Hawaii and Washington State account for 98.5 % of the harvested acres
for broccoli Table 8).  Eleven other states harvested acres information
for Chinese mustard cabbage is not included in order to avoid disclosing
data for individual farms.  These include: California, Idaho, Iowa,
Kansas, New Jersey, New Mexico, New York, North Carolina, Ohio,
Tennessee, and Vermont.  

Table 8. U.S. Production of Chinese Mustard Cabbage for 2007. (USDA AG
Census, 2007)   HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/index.asp" 
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/index.asp ) and  HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/st99_2_030_030.pdf"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/st99_2_030_030.pdf  ). 

State	Total Acres Harvested (2007)	% of Total U.S. Harvested acres
(2007)

Hawaii	64	97.0

Washington	  1	  1.5

California	-	---

US Total 	66	  =SUM(ABOVE)  98.5 



Cauliflower:

	California, Arizona, and Oregon account for 95.1 % of the harvested
acres for cauliflower Table 9).  Fifteen other states harvested acres
information for Cauliflower is not included in order to avoid disclosing
data for individual farms.  These include: Alabama, Arkansas, Florida,
Georgia, Hawaii, Idaho, Maine, Nevada, New Mexico, North Dakota,
Oklahoma, Rhode Island, South Dakota, Wisconsin, and Wyoming.  In 2009
the U.S. produced 294,880 tonnes (325,050 tons) cauliflower, with
California being the largest cauliflower producing state, accounting for
nearly 90 % of fresh cauliflower and all processing cauliflower. 
Arizona produces 10 % of fresh cauliflower, and New York and New Jersey
also produce cauliflower. 

Table 9. U.S. Production of Cauliflower for 2007 (USDA AG Census, 2007, 
HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/index.asp"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/index.asp ) and  HYPERLINK
"http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Ch
apter_2_US_State_Level/st99_2_030_030.pdf"
http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Cha
pter_2_US_State_Level/st99_2_030_030.pdf  ).

State	Total Acres Harvested (2007)	% of Total U.S. Harvested acres
(2007)

California 	32,277	81.7

Arizona	   3,905	   9.9

Oregon	   1,370	   3.5

Washington	      310	   0.8

New York	      295	   0.8

Michigan	      255	   0.7

Texas	      123	   0.3

Colorado	      122	   0.3

Pennsylvania	       96	   0.2

New Jersey	       42	   0.1

US Total	39,515	  =SUM(ABOVE)  98. 3



	The percent of the total produce sales for the leafy vegetable
commodities in U.S. grocery stores for the years 2007 – 2010 for
broccoli, Brussels sprouts, cabbage, and cauliflower is shown in Table
10 (The Packer, Fairchild, 2008, 2009, 2010, 2011).  Sales in pounds of
these vegetables have increased by 0.1 % for the three-year period and
account for > 3.2 % of the total produce sold in the U.S.  Growth in
sales should increase with rise in immigrant populations and essential
nutritional components of these vegetables.

Table 10.  List of the Brassica Head and Stem Vegetable Commodity
Percent of the Total Grocery Store Produce Sales Sold for the Years
2008, 2009, and 2010.  (The Packer, Fairchild, 2008, 2009, 2010, 2011). 

Commodity	Percent of Total Produce Sales – 2008 and Pounds Sold in
2008 	Percent of Total Produce Sales – 2009 and Pounds Sold in 2009
Percent of Total Produce Sales – 2010 and Pounds Sold in 2010

Broccoli	1.7 % and 324,875,487 lb	1.6 % and 331,042,994 lb	1.7 % and
354,784,212 lb

Brussels sprouts	0.1 % and 17,158,842 lb	 0.1 % and 20,049,357 lb	0.2 %
and 23,848,414 lb

Cabbage	0.7 % and 356,969,509 lb	0.7 % and 367,672,190 lb	0.7 % and
388,675,688 lb

Cauliflower	0.6 % and 108,121,055 lb	0.5 % and 111,527,135 lb	0.6 % and
125,242,896 lb



In the U.S. there is per capita consumption data for 2007 – 2009 for
broccoli (Table 11), Brussels sprouts (Table 12), cabbage (Table 13),
and cauliflower (Table 14).  The highest reported Brassica head and stem
vegetable consumption is cabbage with 8.9 lb/year with broccoli close at
8.5 lb/year.  There is no frozen Brussels sprouts data but there is for
broccoli and cauliflower and cabbage has data for kraut as processed. 
Broccoli consumption has increased from 1970 from 1.5 lb per capita to
8.5 lb in 2009.  Fresh consumption in 1970 was 0.5 lb and 6.1 lb in
2009, while frozen has increased from 1.0 lb to 2.5 lb.  Brussels
sprouts have stayed the same since 1970 at 0.3 lb/year per capita. 
Cabbage consumption has fallen from 11.0 lb/year to 8.9 lb/year in 2009.
 Canned cabbage as sauerkraut has declined from 2.3 lb/year in 1970 to
0.9 lb/year to 0.9 lb/year.  Cauliflower production has increased from
1.2 lb/year to 1.9 lb/year and frozen consumption has not increased.  

Table 11.  Broccoli U.S. per Capita Availability (lb/year) for 1970, and
2000, 2007 – 2009 (USDA ERS Food Availability, February 1, 2011, USDA
Agricultural Statistics, 2010).

  	Fresh	Frozen	Total Broccoli

2009	6.1	2.5	8.5

2008	6.0	2.7	8.3

2007	5.6	2.7	8.4

2000	5.9	2.3	8.4

1970	0.5	1.0	1.5



Table 12.  Brussels Sprouts U.S. Per Capita Availability (lb/year) for
1970, and 2000, 2007 – 2007 (USDA ERS Food Availability, February 1,
2011, USDA Agricultural Statistics, 2010).

Brussels Sprouts	Fresh	Processed	Total Brussels Sprouts

2009	0.3	NA	0.3

2008	0.3	NA	0.3

2007	0.3	NA	0.3

2000	0.3	NA	0.3

1970	0.3	NA	0.3



Table 13.  Cabbage U.S. Per Capita Availability (lb/year) for 1970, and
2000, 2007 – 2007 (USDA ERS Food Availability, February 1, 2011, USDA
Agricultural Statistics, 2010).

Cabbage	Fresh	Canned Kraut	Total Cabbage

2009	7.3	0.9	 8.9

2008	8.1	0.9	 8.8

2007	8.0	1.0	 8.8

2000	8.9	1.4	 8.9

1970	8.7	2.3	11.0



Table 14.  Cauliflower U.S. Per Capita Availability (lb/year) for 1970,
and 2000, 2007 – 2007 (USDA ERS Food Availability, February 1, 2011,
USDA Agricultural Statistics, 2010).

Cauliflower	Fresh	Frozen	Total Cauliflower

2009	1.5	0.4	1.9

2008	1.6	0.4	2.1

2007	1.7	0.4	2.1

2000	1.7	0.6	2.3

1970	0.7	0.5	1.2



Per Capita Consumption from USDA CSFII Survey: 

	Based on the USDA CSFII 1994 – 1996, 1998 survey, using two day
individual consumption for determined leafy vegetable consumption
(g/day) is listed in Table 15.  The highest consumed leafy vegetable is
head lettuce with 10.45 g/day.  Other non Brassica leafy vegetables are
spinach at 1.99 g/day, leaf lettuce at 0.903 g/day, and parsley, leaves
at 0.111 g/day.  The highest consumed Brassica leafy vegetable is
broccoli at 6.26 g/day followed by cabbage at 4.82 g/day, cauliflower at
1.21 g/day, and collards at 0.653 g/day.  The current non Brassica leafy
vegetable group total is 13.74344 g/day.  Total Brassica head and stem
vegetables is 12.45044 g/day.  

Table 15.  Consumption of the Brassica Head and Stem Vegetables Based on
USDA CSFII 1994 – 1996, 1998 Survey.

COMMODITY	CONSUMPTION (g/day) 

Broccoli	  6.26

Broccoli - babyfood 	  0.00644

Brussels sprouts	  0.0210

Cabbage	  4.82

Cabbage, Chinese, napa	  0.133

Cauliflower	  1.21

Total Brassica head and stem vegetables	12.45044

Total all Brassica leafy vegetables	13.74344



% head and stem - 90.5% of the brassicas

IMPORTS/EXPORTS OF THE BRASSICA HEAD AND STEM VEGETABLE COMMODITIES:

	Despite the U.S. being a major producer of leafy vegetables (Table 3)
significant amounts of some of the leafy vegetables such as cabbage
(Table 16), cauliflower and broccoli, fresh (Table 17),  and cauliflower
and broccoli, frozen (Table 18) are imported.  The most widely imported
Brassica hard and stem commodity is frozen cauliflower (see Table 18). 
According to the USDA, ERS in 2010 approximately 62,025 MT of fresh
market cabbage were imported, and 129,838 MT of fresh market cauliflower
and broccoli, and 269,055 MT of frozen cauliflower and broccoli were
imported (Table 16).  U.S. imports of the Brassica head and stem
commodities were over 460,918 MT in 2010 increasing by 45,905 MT since
2007.  The amount of a commodity that is imported can vary widely from
year to year based on differences in U.S. production, weather effects,
and consumer demand.  

Table 17.  U.S. Brassica Head and Stem Vegetable Imports for 2007 -
2010. (USDA NASS, 2010 Fr Nt 1-3, USDA ERS, FTS – 2010, USDA FATUS,
2011).

Stone Fruit	2007 (MT)	2010 (MT)

Cabbage, fresh	   52,637	   62,025

Cauliflower and broccoli, fresh	   96,268	 129,838

Cauliflower, frozen	 266,108	 269,055



	In 2010 over 62,025 MT of fresh cabbage was imported to the U.S. (USDA
Foreign Agriculture Trade Statistics, FATUS, Table 18) with 65 % coming
from Canada and 34 % from Mexico.  Approximately 129,838 MT of fresh
cauliflower and broccoli was imported from Mexico at 92 % and 7.7 % from
Canada Table 19.  Also in 2010, over 269,558 MT of frozen cauliflower
and broccoli (Table 20) were imported from Mexico (77%), Guatemala
(10%), Ecuador (7 %), and China at (6 %).  

Table 18.  U.S. Fresh Cabbage Imports for 2007 – 2010.  (USDA NASS,
2010 Fr Nt 1-3, USDA FATUS, 2011   HYPERLINK
"http://www.fas.usda.gov/gats/ExpressQuery1.aspx" 
http://www.fas.usda.gov/gats/ExpressQuery1.aspx 

	2007	2008	2009	2010

Partner	Product	UOM	Qty	Qty	Qty	Qty

Canada	Cabbage, Fresh	MT	32,427	29,494	23,725	40,672

Mexico	Cabbage, Fresh	MT	18,148	17,048	13,335	20,889

Costa Rica	Cabbage, Fresh	MT	2,003	688	  1,126	388

China	Cabbage, Fresh	MT	14	71	74	48

Netherlands	Cabbage, Fresh	MT	0.0	0.0	0.0	28

Japan	Cabbage, Fresh	MT	26	0.0	0.0	0.0

Jamaica	Cabbage, Fresh	MT	18	0.0	0.0	0.0

Grand Total

MT	52,637	47,302	38,264	62,025



Table 19.  U.S. Fresh Cauliflower and Broccoli Imports for 2007 –
2010.  

(USDA NASS, 2010 Fr Nt 1-3, USDA FATUS, 2011.    HYPERLINK
"http://www.fas.usda.gov/gats/ExpressQuery1.aspx" 
http://www.fas.usda.gov/gats/ExpressQuery1.aspx 

	2007	2008	2009	2010

Partner	Product	UOM	Qty	Qty	Qty	Qty

Mexico	Cauliflower and Broccoli, Fresh	MT	80,444	89,686	105,453	119,236

Canada	Cauliflower and Broccoli, Fresh	MT	15,542	12,301	10,732	10,036

Guatemala	Cauliflower and Broccoli, Fresh	MT	7.8	45	499	520

China	Cauliflower and Broccoli, Fresh	MT	200	72	11	45

Ecuador	Cauliflower and Broccoli, Fresh	MT	69	0.0	171	0.0

Italy	Cauliflower and Broccoli, Fresh	MT	6	0.0	0.0	0.0

Grand Total

MT	96,268	102,103	116,865	129,838



Table 20.  U.S. Frozen Cauliflower and Broccoli Imports for 2007 –
2010.  

(USDA NASS, 2010 Fr Nt 1-3, USDA FATUS, 2011   HYPERLINK
"http://www.fas.usda.gov/gats/ExpressQuery1.aspx" 
http://www.fas.usda.gov/gats/ExpressQuery1.aspx 

	2007	2008	2009	2010

Partner	Product	UOM	Qty	Qty	Qty	Qty

Mexico	Cauliflower and Broccoli, Frozen	MT	180,305	204,924	199,114
206,558

Guatemala	Cauliflower and Broccoli, Frozen	MT	42,997	58,175	31,2409
27,610

Ecuador	Cauliflower and Broccoli, Frozen	MT	24,679	20,688	20,695	18,645

China	Cauliflower and Broccoli, Frozen	MT	16,549	15,472	17,992	15,228

Canada	Cauliflower and Broccoli, Frozen	MT	1,334	1,099	736	729

Spain	Cauliflower and Broccoli, Frozen	MT	35.0	0.0	20.5	239

Belgium-Luxembourg	Cauliflower and Broccoli, Frozen	MT	33.9	59.5	56.2
33.0

Leeward-Windward Islands	Cauliflower and Broccoli, Frozen	MT	0.0	0.0	0.0
12.2

Brazil	Cauliflower and Broccoli, Frozen	MT	0.0	19.5	0.0	0.0

Bulgaria	Cauliflower and Broccoli, Frozen	MT	0.0	18.4	0.0	0.0

Chile	Cauliflower and Broccoli, Frozen	MT	0.0	0.0	36.4	0.0

Egypt	Cauliflower and Broccoli, Frozen	MT	0.0	5.9	31.0	0.0

El Salvador	Cauliflower and Broccoli, Frozen	MT	0.0	18.0	34.7	0.0

Macedonia	Cauliflower and Broccoli, Frozen	MT	0.0	3.8	0.0	0.0

Poland	Cauliflower and Broccoli, Frozen	MT	173	0.0	0.0	0.0

South Africa	Cauliflower and Broccoli, Frozen	MT	0.0	44.7	0.0	0.0

rand Total

MT	266,108	300,531	269,956	269,054



	The U.S. is also a major exporter of Brassica head and stem vegetables
including, broccoli, cabbage, and cauliflower (Table 21).  The most
widely exported Brassica head and stem commodity is fresh broccoli. 
According to the USDA, ERS in 2010 approximately 138,775 MT of fresh
broccoli (Table 21), 27,137 MT of fresh cabbage Table 22), and 105,520
MT of fresh cauliflower were exported (Table 23).  U.S. exports totaled
over 271,432 MT in 2010 and increase of 22,617 MT from 2007.  

Table 21.  U.S. Brassica Head and Stem Vegetable Exports for 2007 -
2010. (USDA NASS, 2010 Fr Nt 1-3, USDA ERS, FTS – 2010, USDA FATUS,
2011).

Stone Fruit	2007 (MT)	2010 (MT)

Broccoli, fresh	 141,058	 138,775

Cabbage, fresh	   25,257	   27,137

Cauliflower, fresh	   82,560	 105,520



	In 2010 over 138,775 MT of fresh broccoli were exported to 62,025 MT of
fresh cabbage was exported to Canada for 45 % of the total followed by
Japan at 43 %, and Mexico at 1.2 % (USDA Foreign Agriculture Trade
Statistics, FATUS, Table 22).  Approximately 27,137 MT of fresh cabbage
was exported to Canada at 90 % and Mexico at 6.3 %MT of fresh
cauliflower and broccoli was imported from Mexico at 92 % and 7.7 % from
Canada Table 19.  Also in 2010, over 269,558 MT of frozen cauliflower
and broccoli (Table 20) were imported from Mexico at 77%, Guatemala at
10% and Ecuador at 7 % and China at 6 %.  Fresh cauliflower export s in
2010 totaled 105,520 MT with totals for Canada at 77.4 %, Japan at 12.1
%, and Taiwan at 5.1 %, and Mexico at 4.7 %.  

Table 22.  U.S. Fresh Broccoli Exports for 2007 – 2010.  (USDA NASS,
2010 Fr Nt 1-3, USDA FATUS, 2011  HYPERLINK
"http://faostat.fao.org/site/342/default.aspx"
http://faostat.fao.org/site/342/default.aspx ).  

	2007	2008	2009	2010

Product	Partner	UOM	Qty	Qty	Qty	Qty

Broccoli, Fr	Canada	MT	71,652	71,439	63,274	62,326

Broccoli, Fr	Japan	MT	50,317	48,657	43,464	59,477

Broccoli, Fr	Taiwan	MT	16,374	14,616	9,371	14,165

Broccoli, Fr	Mexico	MT	1,418	1,647	1,040	1,656

Broccoli, Fr	Hong Kong	MT	736	334	590	356

Broccoli, Fr	Trinidad and Tobago	MT	91	93	103	230

Broccoli, Fr	Peru	MT	0.0	0.0	0.0	212

Broccoli, Fr	Barbados	MT	24.6	133	237	173

Broccoli, Fr	Israel	MT	49.5	0.0	182	81

Broccoli, Fr	Suriname	MT	7.4	29.5	44	33

Broccoli, Fr	China	MT	38.0	0.0	0.0	17.4

Broccoli, Fr	Panama	MT	8.0	20	12.7	8.5

Broccoli, Fr	Leeward-Windward Islands	MT	0.0	0.0	3.1	7.3

Broccoli, Fr	Netherlands Antilles	MT	0.0	12	3.9	5.1

Broccoli, Fr	Australia	MT	55.5	0.0	11.5	5.1

Broccoli, Fr	Netherlands	MT	0.0	11	10.1	5.0

Broccoli, Fr	Korea, South	MT	19.5	2.7	0.0	5.0

Broccoli, Fr	Bermuda	MT	0.0	0.0	0.0	3.7

Broccoli, Fr	United Kingdom	MT	97.2	15.6	21	3.3

Broccoli, Fr	Jamaica	MT	0.0	24.6	6.2	2.7

Broccoli, Fr	Rest of World	MT	171.0	315	77.7	2.2

Grand Total

MT	141,058	137,350	118,451	138,775



Table 23.  U.S. Fresh Cabbage Exports for 2007 – 2010.  (USDA NASS,
2010 Fr Nt 1-3, USDA FATUS, 2011  HYPERLINK
"http://faostat.fao.org/site/342/default.aspx"
http://faostat.fao.org/site/342/default.aspx ).  

	2007	2008	2009	2010

Product	Partner	UOM	Qty	Qty	Qty	Qty

Cabbage, Fr	Canada	MT	22,2365	20,527	22,734	24,466

Cabbage, Fr	Mexico	MT	1,778	2,008	1,677	1,719

Cabbage, Fr	Trinidad and Tobago	MT	177.6	245	189	344

Cabbage, Fr	Bahamas	MT	336	357	218	174

Cabbage, Fr	Taiwan	MT	357	174	153	233

Cabbage, Fr	Barbados	MT	17.7	60	127	105

Cabbage, Fr	Russia	MT	64.5	118	148	77

Cabbage, Fr	Korea, South	MT	0.0	0.0	0.0	41

Cabbage, Fr	Suriname	MT	0.0	0.0	0.0	30

Cabbage, Fr	Panama	MT	0.0	0.0	13.8	15

Cabbage, Fr	Leeward-Windward Islands	MT	3.4	28	3.2	14

Cabbage, Fr	Thailand	MT	0.0	0.0	0.0	6.9

Cabbage, Fr	French Pacific Islands	MT	96.8	4.8	0.8	5.7

Cabbage, Fr	Germany	MT	0.0	0.0	0.0	4.8

Cabbage, Fr	Costa Rica	MT	0.0	0.0	0.0	4.2

Cabbage, Fr	Netherlands Antilles	MT	2.1	22.7	4.9	3.4

Cabbage, Fr	Brazil	MT	0.0	0.8	0.0	0.0

Cabbage, Fr	Dominican Republic	MT	0.0	52.9	0.0	0.0

Cabbage, Fr	Guyana	MT	76	341	490	0.0

Cabbage, Fr	Italy	MT	112	0.0	0.0	0.0

Cabbage, Fr	Rest of World	MT	0.0	14	7	0.0

Grand Total

MT	25,257	23,953	25,766	27,137



Table 24.  U.S. Fresh Cauliflower Exports for 2007 – 2010.  (USDA
NASS, 2010 Fr Nt 1-3, USDA FATUS, 2011  HYPERLINK
"http://faostat.fao.org/site/342/default.aspx"
http://faostat.fao.org/site/342/default.aspx ).  

	2007	2008	2009	2010

Product	Partner	UOM	Qty	Qty	Qty	Qty

Cauliflower, Fr	Canada	MT	62,613	66,197	71,895	81,685

Cauliflower, Fr	Japan	MT	8,859	9,079	9,096	12,726

Cauliflower, Fr	Taiwan	MT	3,745	3,772	3,982	5,400

Cauliflower, Fr	Mexico	MT	6,372	8,030	3,526	4,931

Cauliflower, Fr	Barbados	MT	7.0	51	35	150

Cauliflower, Fr	Trinidad and Tobago	MT	220	189	89	150

Cauliflower, Fr	Hong Kong	MT	0.0	0.0	2.7	148

Cauliflower, Fr	Singapore	MT	35	0.0	78	28

Cauliflower, Fr	Bahamas, The	MT	156	86	53	56

Cauliflower, Fr	Panama	MT	11	8	46	56

Cauliflower, Fr	Jamaica	MT	17	96	71	46

Cauliflower, Fr	Israel	MT	0.0	0.0	0.0	38

Cauliflower, Fr	Honduras	MT	0.0	0.0	0.0	16

Cauliflower, Fr	Norway	MT	0.0	0.0	0.0	8.7

Cauliflower, Fr	Suriname	MT	0.0	1.4	5	6.0

Cauliflower, Fr	French Pacific Islands	MT	85	58	26	6.0

Cauliflower, Fr	Leeward-Windward Islands	MT	0.9	11	12	4.2

Cauliflower, Fr	Netherlands Antilles	MT	0.0	0.0	0.0	3.7

Cauliflower, Fr	Italy	MT	0.0	0.0	0.0	3.3

Cauliflower, Fr	United Kingdom	MT	373	13	11	3.0

Cauliflower, Fr	Rest of World	MT	72	69	98	3.6

Grand Total

MT	82,566	87,661	89,023	105,520



COMPARISON OF BRASSICA HEAD AND STEM VEGETABLE CULTURAL PRACTICES:

	Specific cultural practices for each of the Brassica head and stem
vegetables will be discussed in this section.  A comparison of the
vegetable planting depth, seeds/lb, seeds/100 ft row, and row spacings
are shown in Table 25 and a listing of days to germinate, time planting
to harvest, yield/plant and range of yields for each crop are shown in
Table 25, respectively.  

Broccoli:

	Broccoli is a cool season crop, usually planted in early spring or fall
in temperate areas, but there are many cultivars bred to do well in
early, mid, or late season cultivation.  All types will bolt in very hot
conditions.  The broccoli plant is a strong growing, upright annual up
to 91 cm (3 ft) in height.  It has large spreading blue-green leaves
that are tough and thick with an irregular margin and may be slightly
lobed.  The leaves surround a thick central stem on which forms a tight
compound branching head of tiny flowers.  Flowers are yellow in bloom
and are typical of the genera.  The green flowering head with unopened
buds is the primary commodity, although the leaves and flowers are
edible as well.  Broccoli may be grown directly from seed or
transplanted.  In the U.S. it is common to transplant for a spring crop
but direct-seed the field in the fall.  Broccoli is relatively hardy but
should not be planted when there is still danger of hard frosts in the
spring and the warmer the temperatures, the faster it will run to seed. 
Some cultivars of broccoli are often confused with cauliflower, such as
purple cauliflower (which has the true flower buds of a broccoli rather
than the aborted meristems of cauliflower, despite its name).  Broccoli
requires irrigation when it is dry or hot, but can succumb easily to rot
in damp weather.  Broccoli grows best at 34,580 - 59,280 plant/ha (4,000
- 24,000 plants/acre) with an ideal spacing of 30 - 40 cm (12 - 16 in)
in 91 cm (36 in) rows, as the heads need room to develop.  Romanesco
broccoli, which has a green color and a fractal growth pattern in the
head, is not a broccoli but is technically a cauliflower.  Conventional
ground preparation for broccoli includes, flail mowing the previous
crop, disking, ripping, plowing, multiple disking, land planning,
listing, bed shaping, and finally planting. Fertilizer is applied during
or after land planning, or during listing. When pre-emergent fertilizers
are applied, it is done after land planning, but prior to disking for
incorporation. Broccoli is both direct seeded and transplanted, but the
majority is direct seeded. The advantage to transplanting broccoli is a
savings of at least 3 weeks growing time in the field.  Transplanting
can add up to $600/acre to growing costs, but this can be offset by a
savings in thinning and weeding expenses.  The best quality broccoli is
produced with daytime temperatures ranging from 70-80º F, sunny
conditions, and moist, fertile, well-drained soil.  Soil pH should be
maintained between 6.0 to 6.8. Broccoli needs at least 1 inch of either
rainfall or irrigation water each week. Irrigation may be needed to
obtain good quality and high yields.  Broccoli’s marketable parts are
the flower stalks and buds.  Typically, broccoli form heads after 26 to
29 leaves have developed. Several days of cold temperatures (e.g., <
50° F) can cause premature heading in broccoli.  Premature heading is
also caused by inadequate water, inadequate amounts of nitrogen, excess
salt, or weed competition.  High temperatures can also damage broccoli
by causing the flower buds to enlarge and elongated pedicels and slow
the heading.  

Brussels sprouts:

	Brussels sprouts are a biennial plant of the cabbage family reaching up
to 91 cm (3 ft) in height, known only in cultivation.  They have a
distinctive growth form with a thick, erect central stalk bearing large,
tough, bluish green leaves on long petioles, resembling outer cabbage
leaves or collards.  In the axils of the leaves, all along the stalk,
compact heads or “sprouts” are formed which look like miniature
cabbages and are the main commodity.  The large leaves overhang and
surround the small heads, forming a protective canopy.  Brussels sprouts
are a cool season crop, planted in early spring or late summer for fall
harvest.  The best quality sprouts are produced in the fall with sunny
days and light frosts at night.  Hot weather results in soft open
sprouts which are undesirable.  Plants are usually started in outdoor
beds and transplanted to the field.  Transplants are spaced two feet
apart in rows 60 - 91 cm (2 - 3 ft) apart.  When seeding directly in the
row it is advisable to prepare the soil ahead of time and plant after a
soaking rain or irrigation.

Cabbage:

	Cabbage is a biennial plant grown as an annual.  Except for seed
production, cabbage is grown as an annual.  Plants are usually started
in beds, and then set in the field 30 to 40 days after seeding.  Like
most Brassicas, cabbage is a cool season crop and may bolt or not form a
proper head if exposed to excessive heat.  It is most often planted in
late summer for the fall, although it may be planted in the spring or
for winter harvest depending on the cultivar and climate.  It is usually
grown in areas with high rainfall.  Cabbage is very cold hardy, and can
withstand temperatures to 20º F (-6.6º C).  Basal leaves, which are
thick and tough like collards, become large, up to 30 cm (1ft) or more
long and wide, and spreading.  The head increases in size over time by
growth of inside leaves and the outermost leaves spread away from the
head.  Leaves that encircle the head and adhere closely to it are rather
coarse and are usually removed in preparing for eating, so the part
consumed is largely protected during growth by enveloping leaves which
are not consumed.  Heads at harvest vary from 12- 30 cm (5-12 in) or
more in diameter.  There are many kinds and cultivars of cabbage,
ranging widely in color, size, shape and texture.  Cabbage may be white,
green, yellow or red to purple with red to purple cultivars having
better storage qualities.  Specific cultivars are bred for winter
production, with harvest between November and February.  Savoy cabbage
is among the winter cabbage types.  It is a separate variety of heading
cabbage with distinct crinkled leaves, but is grown identically to other
heading cabbages.  Today types of heading cabbage are grown world-wide,
even in the tropics at high elevation.  Cabbage is also occasionally
grown for seedlings as baby greens in salad, for which it is harvested
when under 15 cm (6 in) tall.  In VA, early cabbage crop grows from
transplants that are ready for field planting four to six weeks after
seeding. If planting is by direct seeding, seed are sown 15 to 20 days
before the normal transplant date for the same maturity date. Early
varieties require 85 to 90 days from seeding to harvest, and main-season
crops require 110 to 115 days. Transplants are set in rows 2 to 3 ft.
apart. They are placed 9 to 15 inches apart in the row for early
plantings and 9 to 18 inches apart for late plantings, depending on
variety, fertility, and market use. Plant spacing will affect head size.
Close spacing (12 inches apart in the row) produces small heads. 
Cabbage grows from March to December with summer planting dates start
around April 1 and continues through June 15.  Fall planting starts July
15 and continues through August 31

Chinese cabbage, napa:

	Chinese or napa cabbage is a biennial plant grown as an annual. 
Although in appearance and growth habit it is similar to western heading
cabbage, Chinese cabbage is actually a different species and has a
different origin; it is more closely related to bok choy and turnips. 
Compared to western heading cabbage, both leaves and heads of the plant
are elongated and relatively narrow.  Heads are less densely packed, and
leaves are much thinner and more lightly colored.  As with cabbage,
initial leaves are somewhat spreading and these, as well as leaves
immediately surrounding the edible portion, are usually discarded. 
There are two main types of Chinese cabbage with the ‘wong bok’ type
forming a very tight, cylindrical head that reaches up to 20 - 25 cm (9
- 11 in) in height and 15 - 20 cm (7 - 9 in) in diameter and is quite
dense and are the napa types.  The chihili or michihili type forms a
looser head, much like romaine lettuce, and can reach 38 - 46 cm (17 -
21 in) in length and 15 - 20 cm (7 - 9 in) in diameter and .  Of course,
there are many cultivars throughout China and various shapes, sizes, and
densities of heading may occur.  In general, the tightly heading type is
favored as it will last through the winter.  Chinese cabbage can grow in
most places, provided it is not too hot and dry.  It is primarily a fall
or spring crop, as it may bolt or fail to head in the summer and does
not tolerate excessive frost in the winter (although it may be a winter
crop in hot climates).  It requires full sun and performs best on well
drained soils.  May be direct seeded or transplanted.  For spring
planting, sow in peat pots 6 to 7 weeks before frost-free date. 
Transplant outside when 4 to 5 weeks old to allow seedlings to mature
before warm weather encourages bolting.  Space 38 - 51 cm (15 - 20 in)
apart in rich garden soil.  For fall planting, sow seeds directly 6 - 13
mm (1/4 - 1/2 in) deep and 7.6 - 10 cm (3 - 4 in) apart.  Thin to 38 -
51 cm (15 - 20 in) apart.  Plants can be harvested as soon as the first
heads begin to get firm.  When the plants are almost mature, they may be
tied with string near the top of the head to blanch the inner leaves to
make then tender.  Sometimes Chinese cabbage is grown for baby greens.

Cauliflower:

	Cauliflower is a biennial usually grown as an annual and is now grown
around the world thanks to intensive breeding programs and development. 
It has an edible head of “curds” (actually the aborted meristems of
the flowers).  The head is borne terminally on the stem, which is short
and thick, and it is surrounded by numerous large basal leaves that do
not completely cover it.  There are many types of cauliflower for
growing under different conditions, as it is particularly sensitive to
temperature and weather and each type may not develop correctly if grown
at the wrong time or in the wrong place.  The main types of cultivar
types are summer, winter, overwinter, and tropical.  Cauliflower can be
found in a variety of colors other than white including purple, orange,
and green.  Cauliflower and broccoli cultivars are often confused, such
as purple cauliflower, which has the true flower buds of a broccoli, and
Romanesco broccoli, which is actually a cauliflower.  White varieties
typically achieve their color through blanching and would otherwise be
green, although self-blanching types of cauliflower also exist.  Today
cauliflower is grown in the U.S. mainly for fresh market, although many
varieties for processing (usually freezing) do exist.  Timing and
temperatures greatly depend on the cultivar being grown and the
location, as cauliflower has been adapted to grow almost anywhere and
the cultivars are highly specific in needs.  In general, it is
transplanted for spring and summer production and direct seeded for
fall, winter, and overwintering.  Some cauliflower is grown entirely in
greenhouses.  Cauliflower requires full sun and must usually be
irrigated, particularly in the warm season.  Undesirable temperatures
(too hot or too cold), water stress, and improper nutrient balance can
cause failure to head or deformed curds so careful attention must be
paid to the specific needs of the cultivar.  For white cultivars that
are not self-blanching, the outer leaves should be tied around the head
when the head is 5 - 7.6 cm (2 - 3 in) in diameter, otherwise the curds
will be discolored and unpleasantly flavored.  Heads should be harvested
when still tight, before any sign of branching occurs, having attained a
size of about 15 cm (6 in) in diameter and are 0.9 - 1.4 kg (2 - 3 lb)

	Comparisons of the vegetable planting depth, seeds/lb, seeds/100 ft
row, and row spacings are shown in Table 25 and a listing of days to
germinate, time planting to harvest, yield/plant and range of yields for
each crop are shown in Table 26, respectively.  Planting depths range
from 0.25 – 0.5 inches, and seed size ranges from 80,000 – 200,000
seeds/lb, and row spacings 20 – 36 inches.  Depending on specific
variety planting to harvest times range from 60 - 150 days.

Table 25.  Brassica Head and Stem Vegetable Planting Depth, Seeds/lb,
Seeds/100 ft, and Row Spacings (Splittstoesser, W.E. 1990, Carolina Seed
Co, 2006, Harris Seeds, 2007, Rupp Vegetable Catalog, 2010, Siegers
Seed, 2010, Territorial Seed Co., 2009) Tubene, 2004. 

Commodity	Planting Depth (inches)	Seeds/lb	Seeding Rate (lb/A)	Average
Number of seeds or plants/100 ft)	Spacings between row and [between
plants in the row] in inches

Broccoli	0.25 – 0.5	80,000 - 144,000	0.5 - 1.0	40 -50 plants* or 170
seeds	24 – 36

[5 - 16]

Brussels sprouts	0.25 – 1.0	80,000 - 128,000	0.5 - 2.0 Drill the seed
in rows about 8 to 10 in apart on a raised bed 36 to 42 in wide and 4 to
6 inch high.  Drill from 20 to 25 seeds per foot of row. 	50 – 60
plants* or 200 seeds	30 - 36

[18 - 24]

Cabbage	0.25 – 0.5	128,000 – 145,000	0.5 - 1.0	50 – 60 plants* or
200 seeds	24 - 36

[9 - 18]

Cabbage, Chinese	0.25	152,000 – 200,000	¼ oz	60 -70 plants* or 300
seeds	20

[15]

Cauliflower	0.25	128,000	0.5 - 1.0	50 – 60 plants* or 200 seeds	24 -
36

[18 - 24]

*number of transplants.

Table 26.  Brassica Head and Stem Vegetable Days to Germinate, Time
Planting to Harvest, Yield/plant and Range of Yields (Hessayon, 1997,
Cranberry, 1999, Carolina Seed Co, 2006, Harris Seeds, 2007, Siegers
Seed,  2010, Territorial Seed Co., 2009, Park Seed, 2011, Markle, et al,
1995, USDA Agricultural Statistics, 2010).   Days may vary depending
upon cultivar, growing area and climatic conditions.

Commodity	Approximate Days from Seeding to Germination (days)	Planting
to Harvest (Days)	Approximate Yield/plant	Yield/100 foot row	Range of
Yields

Broccoli	5 - 12	60 – 100 days	1.5 lb 	75 lb/100 ft row	10,500 –
15,000 lb.  Yields of processing broccoli average approximately 5.5
tons/acre with good yields at 7.5 tons

Brussels sprouts	7 - 12	90 – 100 days	20 – 40 heads/ plant (2 lb)	60
lb/100 ft row	14,000 lb – 17, 500 

Cabbage	4 - 12	60 – 120 days	One head 2 – 12 lb, preference for 3
– 5 lb/head 	150 lb/60 heads	Average fresh market yield is reported at
23,500 lb - 34,500 lb/A.  Yields of processed cabbage in the Pacific NW
range from 30 T/A with good yields about 40 T/A. 

Cabbage, Chinese	7 - 12	65 – 80 days	-	60 heads/100 ft row	35,000 lb
Approximate yield of napa Chinese cabbage is 45,000 lb/A.  Pak Choi
yields are approximately 22,500 lb/A or 800 - 1000 boxes/acre.

Cauliflower	5 - 12	60 days summer, CA winter grown 120 – 150 days	1
– 2 lb	90 lb/60 heads/100 ft row	12,000 - 18,600 lb Gross yields of
processing cauliflower in the Pacific NW range from 12 - 15 tons/acre,
which produces a graded yield of 7 - 8 tons/acre.



WORKER ACTIVITIES: (Partially Adapted from USDA Crop Profiles (AK, AZ,
CA, FL, GA, LA, MI, MN, NC, OR, SC, TX, VA, WA), and Agricultural
Extension Publications). 

For the Brassica head and stem vegetable crops worker activities are
similar.  They include:  field preparation, fertilizing, preemergent
herbicides, planting with seed drills or transplants, scouting for
pests, irrigation, and harvesting by hand and trimming of the outer
leaves in case of cabbage and Chinese cabbage, napa.  Brussels sprouts
during earlier, warm periods harvests may be every 7 to 14 days with
about 2 to 6 sprouts being removed per harvest.  As the weather becomes
cooler harvests may be delayed to once every 3 to 4 weeks, with as many
as 10 to 15 sprouts being removed from each plant at each harvest. 

Generally, fresh market cabbage is transplanted while most processing
cabbage is direct-seeded.  A precision seeder is used to place seeds 3/8
to ½ inch in moist soil.  Seedlings are then thinned to one plant every
18 inches in rows 36 inches apart.  Transplants are spaced between 24 -
36 inches apart.  Row spacing for transplants is 24 – 36 inches. 
Starter fertilizers are recommended for use with transplants while a
band of fertilizer 1 inch to the side and 2 inches deep is often applied
with direct seeded cabbage.   In California cabbage plantings are either
direct-seeded or transplanted in the field and vary among growing
regions bases on climatological conditions.  In general, cabbage is
transplanted during the cooler times of the year, but is direct-seeded
when warmer conditions prevail.  Desert growers commonly transplant red
cabbage varieties and direct seed the green cabbage varieties. 
Approximately 1/4 to 1/3 of CA’s cabbage crop is from transplant. 
Cabbage is typically grown on double-row 36 - 42 inch beds with spacing
between plants of 10-14 inches and a plant population of approximately
44,000 plants per acre.

In New York cabbage is transplanted either as bare-root seedlings or as
plug transplants, but a considerable portion of the crop grown for late
summer or fall harvest is direct seeded.  Planting of fresh market
cabbage usually starts in late April or early May in upstate NY and one
to two weeks earlier on Long Island.  Storage cabbage is usually
transplanted in June or early July for mid- to late-fall harvest. 
Plants four to six weeks old, slightly hardened, with four to five true
leaves are best.  Transplants for summer plantings are usually grown in
field nurseries known as "seed beds".  Seed is sown densely, often in
muck soils, and plants are gently lifted out of the seed bed at
approximately four weeks for transplanting in the field.  For early
spring planting, plants are grown in greenhouses, or they are shipped in
from southern states as plug transplants or bare-root seedlings.  For
direct seeded crops, seed can be planted outdoors relatively early in
the spring. Spacing varies by type and market. Precision seeders can be
used for direct seeding.  Row spacing is typically 30", but can vary
from 24 to 36 inches. In-row spacing for fresh market cabbage is 10 - 14
inches, 14 - 18 inches for storage cabbage, and 18 - 24 inches for kraut
cabbage.  In dry seasons, fresh market cabbage, and less frequently
storage and processing cabbage, can be irrigated.  Cultivation is
necessary for weed control. 

In Texas cabbage planting is begun when soil temperatures are between 50
and 100 F., coated or uncoated seed are bedded with an in-row plant
spacing of 6 to 12 inches for fresh market and 9 - 15 inches for
processing.  Optimal growing temperatures are cool days (60 - 70 F) with
cold nights (40 - 50 F) with 20 - 30 inches of water distributed
uniformly throughout the growing season.  Planting cabbage in Texas
takes place from September through January in the Lower Valley and July
through January in the Winter Garden. One month before planting the
previous crop is shredded then fields are plowed, disked, floated and
bedded. Just prior to planting, phosphate fertilizer and herbicides are
applied. Plant and follow with irrigation applying nitrogen fertilizer
through the irrigation system.  The month following planting, cultivate,
irrigate, with insecticides and fungicides applied, as needed. This
procedure is generally repeated the second and third months.

The primary planting dates for cabbage in Florida ranges from August to
March. Planting in north FL usually occurs between August and February,
in central FL between September and February, and in south FL between
September and January.  Seeds are planted at a distance of 20 to 40
inches (51 to 102 cm) between rows and 9 to 16 inches (23 to 41 cm)
between plants, giving a plant population of 29,403 per acre at the
closest spacing.  When the crop is seeded in double rows in each bed,
there are 15 to 24 inches (38 to 61 cm) between rows and 10 to 12 inches
(25 to 30 cm) within rows centered on beds of 40 to 60 inches (102 to
152 cm).  Seeds are planted at a depth of 0.25 to 0.5 inches (0.6 to 1.3
cm).  Between 85 and 110 days are required from seed to maturity and
between 70 and 90 days from transplanting to maturity, depending on the
variety with 90 % percent of FL’s cabbage crop is transplanted.  Many
transplants are grown outside in open beds.  Bare-root plants are taken
from beds in the field, or container-grown plugs are brought in from
greenhouses.  Growers in FL have access to container-grown cabbage
transplants throughout the year, and the use of container-grown rather
than bare-root transplants has been on the rise.  Most cabbage in FL is
planted using mechanical transplanters.  The cabbage crop requires about
one inch of water each week, and supplying water in even amounts
throughout the season prevents cracking of the heads. 

	In North Carolina during the growing season, worker activities in the
field include seeding, transplanting (April - June), cultivating,
scouting, spraying, occasional hand weeding, and harvesting (August -
September for summer plantings and November - December for fall
plantings).

	Cabbage fields in Wisconsin are prepared the previous fall for early
season crops to avoid planting delays in the spring due to cold weather
or wet soils.  Almost all of the commercial cabbage production is grown
from either bare root transplants or plugs however there are about 500
acres in the state that are direct seeded. Transplants are set out in
late April.  The only supplemental water provided to the crop is the
transplant water used at planting after which there is no irrigation for
the remainder of the season. While plants are still young, the field is
cultivated once or twice to control emerging weeds.  All processed
cabbage in Wisconsin is machine harvested while some of the fresh market
cabbage is hand harvested.

In Michigan, herbicides are applied and incorporated to the soil either
before planting, or after seeding.  Cabbage seeds are sown in early
April and periodically thereafter to allow for a constant supply of
cabbage.  After planting, the soil is drenched with an insecticide to
avoid cutworm and maggot damage.  The transplanting of seedlings begins
in May and continues through mid-July.  Harvesting begins in early July
and continues into the fall.

	In Louisiana three crops of cabbage can be grown in the state: fall,
winter and spring crops. The fall crop is the largest crop with over
half the reported acreage.  The remaining acreage is evenly divided
between the winter and spring crop.  Cabbage is grown on a variety of
soil types in the state.  Over two thirds of the acreage is established
by transplanting with the rest of the acreage direct-seeded.  Winter and
early spring plantings are usually transplanted due to wet weather
conditions prevalent during these months.  Fall plants are usually
direct seeded.  Approximately one third of the cabbage transplants are
container grown in greenhouses.  The other method used by growers for
producing transplants is to densely seed several rows of cabbage in the
field.  The young plants are then pulled and transplanted to the
production field as bare-root transplants. Most of the bare-rooted
transplants are produced on the farm or purchased from local nurseries. 
Plant spacing varies from 10 - 18 inches depending on end market.  Most
cabbage is planted in single rows on raised beds although double-drill
cabbage is becoming more prevalent. Beds vary from 42 - 48 inches from
center to center.

Cabbage is generally established with sprinkler irrigation and then
grown on with drip or furrow watering.  Good irrigation management is
necessary to prevent the cabbage head from splitting, tip burn, etc.,
and to obtain good quality and high yields.  Cabbage needs at least 1
inch of rainfall or irrigation water each week.  

Cabbage is picked by hand and most often, packed into crates or cartons
directly in the field, without washing and shipped under refrigeration,
but it is usually not rapidly pre-cooled. Some cabbage is forced-air
cooled where boxed cabbage is put directly from the field into the
trailer for one to two hours to be cooled and then loaded onto another
refrigerated trailer for distribution.  Pre-cooling cabbage helps to
minimize damage, as does harvesting during the cooler part of the day
and avoiding rough handling.  Fresh cabbage has a maximum storage life
of three to six weeks when kept at about 32F (0C) with 90 to 95 %
relative humidity. 

In California all harvesting is done by hand, generally one or two
passes per crop.  The mature heads are hand-selected and packed 18 - 24
heads per carton.  Some cabbage is packed in bins for the processed food
market.  After cooling, cabbage is stored at a temperature of 32° F at
98% humidity.

In Texas - the optimum time to harvest cabbage for fresh market is when
50 - 60% of the heads is solid, 6 – 8 inches in diameter, and weighs 3
or more pounds. Processed cabbage is harvested when 50 – 60 % of the
heads are solid, greater than 6 - 8 inches in diameter; and weigh 4 or
more pounds.  Direct-seeded cabbage is harvested 110 - 130 days after
planting and transplants are harvested 60 - 80 days after planting.
Harvest, pack and market, pack the fourth month after planting.  The
cabbage is hand-harvested and loaded bulk into wagons with some being
field-packed into 50-lb mesh bags. Harvesting is from November through
May in the Winter Garden and December through May in the Lower Valley.

In NY processing cabbage is harvested almost entirely by machine, but
fresh-market and storage cabbage are hand-harvested.  Harvest aids such
as conveyer belts that carry cabbage into pallet boxes in the field are
frequently used for large storage cabbage fields. Fresh market cabbage
is cut with four to five wrapper leaves, and harvest may begin as early
as the first week of July, continuing through the fall. Storage and
processing harvests run from mid-October through November. 

In Florida, cabbage is usually harvested between October 25 and June 15,
with the most active harvest period between January 1 and April 15. 
Grading is often done in the field. Usually, about three or four of the
green wrapper leaves are left on each head at harvest unless they are
damaged by worms.  The wrapper leaves help to protect the head during
harvest and shipment.  Since ninety percent of Florida cabbage growers
set transplants, there are no thinning activities.  Workers either stock
the transplanting machine or set transplants by hand.  A transplanting
crew can set approximately eight acres per day. Larger contract growers
purchase hybrid seed which assures all cabbage is of equal size when the
one picking occurs.  Truck farmers generally pick two or three times. 
There is no mechanical harvest.  A group of approximately 10 people work
with one wagon and hand harvest the cabbage.  This group can cover
between four and seven acres per day, and generally work bare-handed. 

In Virginia harvesting begins around July 1 but is most active from July
15 to August 31 and ends September 15. Fall harvest begins October 15,
but most active harvesting occurs November 15 - December 15.  During the
growing season, worker activities in the field include seeding,
transplanting (April - June), cultivating, scouting, spraying,
occasional hand weeding, and harvesting (August - September for summer
plantings and November - December for fall plantings).  Workers have
little or no direct contact with the plants during the growing season
and mature cabbage crop is hand-picked by workers. 

Weed management is accomplished primarily by hand labor, frequent
cultivation (3 - 5 per season), and preemergence or preplant herbicides
for managing small-seeded broadleaf weeds and annual grasses. 
Mechanical cultivation is a main means of weed control in cabbage. 
Depending upon the weather, a cabbage crop may be cultivated two to four
times to control weeds. 

Broccoli cultivars mature in as little as 50 days when transplanted, or
as much as to 130 days when direct seeded.  Currently, there are over 25
commercially used broccoli varieties for fresh market, and approximately
10 varieties for the processing industry.  

	In Arizona, the variety of broccoli chosen is dependent on the timing
of planting and the county it is grown in.  Planting periods in Maricopa
are divided into; Fall, Mid-winter and spring. For fall plantings the
most commonly chosen varieties are: ‘Major", ‘Ninja’, and
‘Captain’.  These varieties are chosen because they can withstand
the high temperatures that commonly occur in August and September. 
‘Ninja’ is popular because it has excellent crown quality. 
‘Major’ and ‘Captain ‘are popular because they are versatile and
hardy, being able to withstand a wide range of temperatures. Both
varieties can either be bunched or cut for crowns.  They both produce a
crop that can be cut for good quality bunches or crowns. 

	In California broccoli is grown on double row 36 inch to multiple-row
80 inch beds. The common system is on elevated beds at 40 inch centers
which produce a plant population of 42,000 plants/acre.  A new trend in
the coastal districts is the use of high density broccoli plantings at
80-inch centers. In this system, six plant lines are used per bed,
resulting in a plant population greater than 60,000 plants/A.  In the
Desert districts of Imperial County, California and Yuma, Arizona, the
most common spacing is 42 in.  In-row spacing of plants (plant-to-plant
distance) is usually between 7 to 9 inches for both direct seeded and
transplanted broccoli.  The exception of this is in the Desert, where an
in-row spacing of direct seeded broccoli is 5 to 7 inches.  Both direct
seeded and transplanted broccoli are established by sprinkler
irrigation.  Minimum-till farming methods can also be used for broccoli.
In this system, lettuce is mowed down after harvest, and the field is
watered and cultivated, including the bed tops.  Broccoli is then
transplanted into existing beds. 

In Arizona, prior to planting, the field is deeply tilled, disked, then
land-planed and bordered.  The field is then pre-irrigated, allowed to
dry, disked again and then furrowed to form the beds.  Sometimes the
field is land-planed again before bed formation.  A preplant
incorporated herbicide may be applied before the beds are formed. If a
pre-plant fungicide, such as mefenoxam, is utilized it is usually
applied after bed formation but prior to planting.  Most broccoli is
directly seeded at ¼ to ½ an inch deep into beds with 40" centers;
however, a small proportion of broccoli is transplanted. There are two
rows per bed and plants are spaced 7" apart within the row.  If a
preemergence herbicide is utilized it is often sprayed behind the
planter. 

Fields are cultivated two or three times during the production of
broccoli.  The roots of broccoli grow close to the soil’s surface;
thus cultivations must be shallow.  Fields are side-dressed with
fertilizer two or three times, depending on necessity.  Nutrient supply
is especially important during the development of flower heads.  Furrow
irrigation is the most common method for providing water to the broccoli
crop. Broccoli grown for processing is grown in the same manner as
broccoli grown for the fresh market.  In Yuma County planting periods
are divided into; fall, Transition, Mid-Winter and spring.

Cultural Practices

Most cauliflower is grown on soils that range from a clay loam to a
sandy loam with a pH of 7.5-8.07. Cauliflower is a cool-season annual
crop that grows best at daytime temperatures between 65° to 68° F.
Temperatures above

80° F cause cauliflower to develop poor jacket leaves, soft heads and
solar yellowing. Under freezing temperatures cauliflower plants may
produce premature "button" heads or no head at all.  Cauliflower roots
penetrate the soil to a depth of only 18 - 20 inches. They have a
relatively high and constant moisture requirement of at least 1 to 2
inches of rainfall or irrigation per week depending on plant size,
growth stage, and soil type. Even moderate drought stress at any time
during the growing season may cause significant reductions in growth and
yield. Growth during dry periods causes tip burn and buttoning in
cauliflower.  Crops are typically irrigated with 1/2 inch of water
immediately after transplanting to avoid moisture stress on young
plants.  The main differences between cauliflower cultivars center on
maturity.  Early-maturing cultivars tend to be smaller, are not
self-blanching, have lighter heads, and are usually more susceptible to
environmental stress.  Mid-season and late-maturity cultivars grow
larger, many are self-blanching, and the heads are larger and denser. 
Some recent mid- and late- season cultivars have a more compact growth
habit than traditional cultivars.  Heads are borne on a taller stalk and
leaves are smaller.  These cultivars may be planted at a closer spacing
than larger plants, but require more careful management in the field.

In Arizona the cultivar of cauliflower that is chosen for planting is
highly dependent on the timing of planting and what temperatures are
associated with this time of year. Planting periods in Maricopa are
divided into:  Fall, Mid-Winter and spring. In the fall, ‘Minute
Man’ is the most common variety of cauliflower grown in Arizona. This
variety is chosen because it is very fast maturing, requiring only 75 -
80 days after transplanting to produce a marketable head. This variety
is only suitable for desert production.  In the mid-winter,
‘Mariposa’ and ‘Cumberland’ are the most commonly grown
varieties of cauliflower. These varieties are popular because they have
good internal wrap leaves that protect the head from sunlight keeping
the curds very white. The internal wrap also protects the head during
shipping. The curd of these varieties has a desirable smooth texture. 
In the spring, ‘Apex’ and ‘Guardian’ are the varieties of
choice. Both these varieties are heat-tolerant and are late maturing
requiring 120 - 135 days from the time of transplanting.  

	In Oregon Oregon-grown cauliflower is categorized into early or summer
types, late or winter types, and overwinter types.  Plants go through
several stages of growth before reaching maturity when the head
develops.  Harvest schedules are subject to temperature changes, which
can trigger all vegetatively mature plants into heading.

	In Michigan cauliflower is the most sensitive of the cole crops to
adverse weather.  The crop can withstand temperatures of up to 85° F,
but heads will tend to become soft and over-mature as heat increases. 
Heads maturing during warmer weather (above 80° F) often suffer from
one or more disorders: leafy heads, riciness (over mature florets),
purple or green color, soft, loose heads, or poor wrapper leaf
development.  Cauliflower is usually grown as a fall crop in Michigan,
to avoid hot summer temperatures.

Most CA cauliflower growers use greenhouse-grown transplants.  The
transplants decrease the field growing period, provide uniform sizes in
plantings and confer a competitive edge over field weeds.  After 4 - 5
weeks in the greenhouse, the seedlings are transplanted into single
field rows of 40 - 42 inch beds at a spacing of 12 inches. Transplanted
cauliflower matures in approximately 90 days depending on climatic
variables. Direct seeded plants require an additional 4-5 weeks to reach
maturity. In the Coastal growing regions, two or more cauliflower crops
per year are commonplace. In the Desert and SJ Valley regions, only one
cauliflower crop is grown per year.  Cauliflower grows in a range of
soil types, from clay to sandy loams.  Cauliflower production
traditionally utilizes conventional ground preparation methods, but
minimum-till may also be employed successfully. In the Santa Maria
Valley of the South Coastal region, minimum-till methods are sometimes
implemented when cauliflower crops are rotated with lettuce.  The
lettuce crop is mowed post-harvest and the field, including bed tops, is
watered and cultivated.  The cauliflower crop is then transplanted onto
the existing beds.  Cultivation of furrows and chemical weeding is used
to control weeds post-plant.  Both direct seeded and transplanted
cauliflower crops are established by sprinkler irrigation.  This method
incorporates herbicides and fertilizers, stabilizes the planting beds
and reduces the transpiration loss of the seedlings. Immediate sprinkler
irrigation is especially critical in the San Joaquin Valley and Desert
regions to prevent desiccation under the high ambient temperatures and
intense solar radiation.  Once established, cauliflower plantings may
either be furrow, sprinkler or drip irrigated.

	In Arizona cauliflower is grown in the fall, winter and spring. 
Cauliflower is transplanted as early as August and by the beginning of
December, planting is usually completed.  Temperatures during the
cauliflower production range from 30°F to 90°F.  To prepare for
planting, the field is deeply plowed, disked, land-planed and then
bordered.  The field is then pre-irrigated, allowed to dry, disked again
and then furrowed to form the beds. Sometimes the field is land-planed
again before bed formation.  A preplant incorporated herbicide may be
applied before the beds are formed.  If a pre-plant fungicide, such as
mefenoxam, is utilized it is usually applied after bed formation but
prior to planning.  Cauliflower is transplanted into beds with 40"
centers.  There is one row in each bed and plants are spaced 10 - 12"
apart within the row.  Sprinkle irrigation is sometimes used to
establish transplants, as well as, move any applied herbicides into the
soil.  Fields are cultivated two or three times during the production of
cauliflower.  The roots of cauliflower grow close to the soil’s
surface; thus cultivations must be shallow.  The field is also
side-dressed with fertilizer two or three times, depending on necessity.
 Furrow irrigation is the most common method for providing water to the
cauliflower crop.  Cauliflower grown for processing is grown in the same
manner as cauliflower for the fresh market.

POLLINATION OF BRASSICA HEAD AND STEM VEGETABLES (Adapted from Russell
Goodman, 1994. Honeybee Pollination of Fruit Tree Crops. AG 20092,
Westerfield, R., Pollination of Vegetable Crops, 2000). 

Pollination is one of the most important factors in fruit and vegetable
production.  Pollination is the transfer of pollen from the male part of
the flower to the female part of a flower.  Pollination is less
significance when they are growing vegetables for their foliage or
roots. However, many leafy vegetable do not require pollination because
the fruit (seed-bearing body) is not harvested.  These include leafy
vegetables such as cabbage.  

Pollination becomes important when we grow vegetables for their seeds,
fruit, or seed pods.  Without pollination the seeds and fruit will not
develop.  Most plants have male and female flowers parts on the same
flower and are easily pollinated by wind or insects. 

	Vegetables may be grouped into four categories according to the way
they pollinate.  Group 1 vegetables have flowers that can receive only
their own pollen.  They are called self-pollinizers.  Examples are
endives, escarole, and chicory leaves.  Vegetables in group 2 form seed
only with pollen from an unrelated plant such as cabbage and radish. 
The cross-pollinated vegetables in group 3 may either set seed from
their own pollen (self-pollinated) or from pollen received from another
plant (cross-pollinated).  They can be divided into two subgroups: (a)
vegetables pollinated by air-borne pollen and (b) vegetables pollinated
by insect-borne pollen.  Leafy vegetables usually pollinated by air
borne pollen include beets, celery, spinach, and Swiss chard.  Usually
vegetables pollinated by insect borne pollen include broccoli, Brussels
sprouts, cauliflower, collards, kale, kohlrabi, lettuce, mustard,
parsley, and rutabaga.  Vegetables in group 4 have both male and female
plants.  Seeds are formed only when male plants furnish pollen and
include asparagus and spinach.  Most of the Brassica head and stem
vegetables are in the group 3b with pollination by insect borne pollen.

Many insects visit flowers to collect pollen and nectar as food.  As
they forage, these insects spread pollen grains among flowers,
accomplishing pollination.  Many flowers offer sugary liquid nectar as
an added enticement for these pollinating insects. Among insect
pollinators, bees are especially efficient because they eat pollen and
nectar exclusively, visit many flowers of the same species during a
single trip and have hairy bodies that easily pick up pollen grains.  

The formation of seed in more complex plants depends on sexual
reproduction in the flower. This process can be quite complex and is of
fundamental interest to plant breeders.  It is important that plantings
be sufficiently separated when crossings are not wanted.  Growers of
vegetable plants for seed production have specific cultural practices
that must be followed for the seed crop as well as isolation distance
requirements for these crops. 

COMPARISON OF HARVESTING, POSTHARVEST HANDLING, RAW AGRICULTURAL
COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS FOR THE
BRASSICA HEAD AND STEM VEGETABLES:

	The timing of harvest for the Brassica head and stem vegetable crops is
critical for optimum yield and quality.  If vegetables are not harvested
at the proper stage of maturity, physiological processes occur that
permanently change their taste, appearance and quality.  The texture,
fiber and consistency of all vegetables are greatly affected by the
stage of maturity at harvest, by postharvest handling and by the time
interval between harvesting and consumer consumption. 

Harvesting most vegetables when they are young and storing them properly
will help extend their shelf life.  In some cases, newer hybrid
varieties have helped add shelf life to certain vegetables.  Lowering
the internal temperature also helps to slow both the respiration process
and quality decline.  This is one reason for harvesting vegetables early
in the day before the heat from the sun has warmed them.  After the
harvest, most vegetables should be kept cool and out of direct sunlight
until they are either processed or consumed.   While harvesting too soon
may result in only a reduction in yield, harvesting too late can result
in poor quality due to development of objectionable fiber and the
conversion of sugars into starches.  Fully-mature vegetables left on the
plant also attract more disease and insect problems.  Table 25 lists
suggested optimum timing for harvesting the Brassica head and stem
vegetables.  Table 26 details the maturity and harvesting methods for
the Brassica head and stem vegetables. 

Table  27.  Suggested Harvest Timing for Various Brassica Head and Stem
Vegetables. (Adapted from Westerfield, R. 1999. CAES Publ. C935). 

Leafy Vegetable	Part Eaten	Harvested Too Early	Optimum Maturity
Harvested Too Late

Broccoli	Immature bloom	Insufficient size for marketing	Bright green
color; bloom still tightly closed	Loose head; some blooms beginning to
show

Brussels Sprouts	Head	Insufficient size; hard to harvest	Bright green;
tight head	Loose head; color changes to green-yellow

Cabbage	Head	Insufficient leaf cover	Heads firm; leaf tight	Loose leaf;
heads cracked open

Cauliflower	Immature bloom	Head not developed	Compact head; fairly
smooth	Curds open; separate



Broccoli heads should be harvested when the buds are still small and
tightly closed, and before the heads are fragmented.  Heads should be
tight, and the individual flowers in the clusters should not show yellow
petals.  Side heads develop rapidly in some varieties following removal
of the terminal head, and harvesting may continue for several weeks. 
Broccoli is highly perishable, and it is usually held for only a brief
period as needed for orderly handling.   In the Willamette Valley,
broccoli harvest for processing begins about June 25 and continues to
October 31.  The prime harvest period for processing is July 15 to the
end of September.  Yields of processing broccoli average approximately
5.5 tons/acre with good yields at 7.5 tons.  Broccoli fields are to be
maintained over winter, chop and bury the above ground plant residue
after harvest and after the leaves become dormant in late fall.  Burying
the residue is important in reducing carryover of pathogens and insect
pests.  Where appropriate, cover the rows with clean straw or clear
plastic to shed rain and improve over-winter survival.  The plastic or
straw has to be removed when growth begins in spring.

	Most Brussels sprouts in the northwest are hand harvested.  Harvest
sprouts when they are round, firm, tight, and of good color.  The lower
sprouts mature first and should not be left on the plant too long as
they will break down and become diseased.  Alternatively, the crop can
be once-over mechanically harvested with one of an assortment of
European or American strippers.  Yields of Brussels sprouts are reported
to average approximately 140 cwt/acre with good yields being 175
cwt/acre.  The crop can be once-over mechanically harvested with one of
an assortment of European or American strippers. 

Processed cabbage can be machine harvested, but is usually hand
harvested in the Pacific Northwest, but all fresh market cabbage is hand
harvested.  Heads should be harvested when firm and before they split or
burst.  In harvesting for fresh market, leave 4 - 6 wrapper leaves
attached to the head. The wrapper leaves are usually removed when
harvesting for kraut.  Many growers now use pallet boxes as both field
and storage containers so that there is no handling of the cabbage from
the time of harvest until preparation for shipment or processing. Some
of the larger storages stack these pallet boxes five high. 

Fresh market cabbage should be cut when heads are firm. Cut 2.5 to 3.5
pound heads low enough to leave 2 to 3 loose wrapper leaves. Cabbage is
usually marketed in 50 pound boxes or bags with 16-18 heads per bag.
Allow 3 to 4 extra pounds for shrinkage. For slaw market cabbage, cut 4
to 8 pound heads, remove wrapper leaves and put in 20 bushel bins.
Cabbages should be stored at 32 F and 90 to 95 percent relative
humidity.

	In the Pacific Northwest, cauliflower for processing is scheduled to
harvest beginning early September through mid-November.  The prime
harvest period is from mid September through mid October.  Gross yields
of processing cauliflower in the Pacific Northwest range from 12 - 15
tons/acre, which produces a graded yield of 7 - 8 tons/acre. 
Cauliflower harvesting is begun when about 10% of the heads are mature.
Harvest is then necessary at about 4 to 8-day intervals, depending on
temperature, and the heads when they are 5 - 6 inches in diameter.  They
should be white, not discolored, ricey or blemished.  The heads are
easily damaged; handle with great care.  Fields are usually harvested 5
- 6 times for processing.  Heads should be harvested when firm and
before they split or burst. In harvesting for fresh market, leave 4-6
wrapper leaves attached to the head. The wrapper leaves are usually
removed when harvesting for kraut.

Cauliflower is hand harvested into large bins for processing.  Harvester
aids are commonly used to convey cauliflower from the cutting crew to
the bins.  In the Willamette Valley, cauliflower harvest for processing
begins about September 10 and continues to October 31.  The prime
harvest period for processing is September 15 to October 15.

Broccoli is hand-harvested before the flowers open and the head is still
compact. Sometimes, a second crop of side shoots is harvested.  If
broccoli is harvested too late, the stems tend to be woody.  The quality
of the broccoli is based on the degree of compactness, leafiness,
trimness of heads, and absence of insect damage and disease.  From the
time of seeding, broccoli requires between 60 to 100 days to mature,
depending on which variety grown.  Harvesting of broccoli, which is
performed manually, begins in mid-November and is usually completed by
early April7.  The flower head and 3 to 6 inches of the subtending stem
are cut from the plant.  The central stalk produces the first head that
can be harvested. Once this is removed, additional flower heads will be
produced laterally. If conditions are ideal, broccoli will continue to
produce lateral flower heads for several weeks.  Flower heads should be
harvested while the buds are still small, condensed and dark green. 
Broccoli that is harvested after the buds have begun to open will have a
‘woody’ texture.  Broccoli is packaged as heads, crowns, florets and
spears. Broccoli harvested for the fresh market is cut, trimmed, cleaned
and packed in the field and then shipped to the cooler.  Ice is then
injected into the cartons to preserve the broccoli’s freshness. 
Broccoli heads are tied into bunches of two or three and packed into
cartons.  Depending on the size of the heads, 14 or 18 bunches are
packed into wax cardboard boxes.  Crowns are packed loose into 20 lb
cartons. Spears are also packed loose in 20 lb cartons.  Florets are
packaged in 3 lb bags with 4 bags per carton or packed loose in an 18lb
carton.

In general, broccoli is pre-cooled directly after harvest by either
package or liquid icing. Directly after pre-cooling is complete,
broccoli is placed in cold storage or shipped to destination markets.
None of the cole crops are treated with pesticides after harvest, with
the exception of sodium hypochlorate, or calcium hypochlorate, which is
used as a microbial agent in the water.

Postharvest, broccoli that is to be processed is packed into bulk bins
and shipped to the packinghouse.  In the packinghouse broccoli is,
inspected for defects, trimmed, washed with mildly chlorinated water and
then packaged.  In order to meet AZ standards, all packed broccoli must
be free from mold, decay and serious damage.  No more than 5%, by count,
of a bunch of broccoli in any container or lot can have mold or decay. 
No more than 15%, by count, of broccoli in any container or lot can fail
to meet AZ standards.  Broccoli is stored and transported under crushed
ice to preserve freshness. 

All cauliflower is hand-harvested in the field, generally 2 - 4 times
depending on a given season’s market.  The mature curds (heads) are
hand-selected and excess wrapper leaves are removed.  Smaller curds are
usually ready for harvest only a few days later.  Plants are then sorted
and packed by size.  Extreme care is exercised to avoid scuffing the
white curds as any scuffing may lead to decay and browning.  Curds are
individually packaged in plastic bags and packed 9 - 20 per carton. 
Cauliflower is packed in a single-layer carton to prevent bruising
(unlike the double layer cartons of lettuce or cabbage).  Some
cauliflower is cut into florets for the food service trade, often mixed
with broccoli and carrots. Some South Coastal crops are used for the
frozen food industry.  Due to its perishable nature, cauliflower is
stored for very short periods of time.  Storage temperature is at 32° F
at greater than 95% humidity.  Cauliflower stored in such conditions may
last for 21 - 28 days, while any crop stored at 50° F will have a shelf
life of only 5 days.  Since the introduction of Jade hybrids, newer
machine-harvested varieties have been developed.

In Arizona harvesting of cauliflower is performed manually and begins in
December and is usually completed by March.  Cauliflower should be
harvested when the head is approximately 6" in diameter, the curds are
still compact and white and the leaves are still healthy and green. 
Harvested cauliflower for the fresh market is cut at the base of the
head.  The spreading leaves of the cauliflower leaves are removed;
leaves that wrap around the head are trimmed 2 inches above the head for
protection of the curd.  The harvested head typically measures 6 inches
in diameter and weighs 2 to 3 pounds, although the desired head size may
vary somewhat with the market.  Generally, this head size can be
achieved by planting in rows 36 to 42 inches apart with 15 to 20 inches
between plants.  The head is then cleaned, packed into cartons and then
shipped to the cooler.  Sometimes heads are wrapped in perforated
plastic.  If the heads are wrapped in plastic, the carton is cooled by
hydrovac.  If the heads are not wrapped in plastic, the carton is cooled
by hydrocooling.  Cauliflower is packed with 6, 8, 9, 12, 15, 18 or 22
heads per cardboard box.  Nine or twelve heads per carton are the most
desirable size.  Cauliflower that is to be processed is packed into bulk
bins and shipped to the packinghouse.  In the packinghouse cauliflower
is inspected for defects, trimmed, washed with mildly chlorinated water
and then packaged.  Most cauliflower is fresh processed and cut into
florets for bagging, some cauliflower is processed for pickling.  In
order to meet Arizona standards, all cauliflower packed or offered for
sale must be free of mold, decay and serious damage.  No more than 5%,
by count, of the cauliflower in any lot of containers or bulk lot can
have mold or decay.  No more than 15%, by count, of any lot of
containers or bulk lot can fail to meet the total requirements of
Arizona standards.

Table 28.  Detailed Maturity and Harvesting of Brassica Head and Stem
Vegetable Crops:

Commodity	Growing Season

Broccoli	Planting to first cutting is 60 – 160 days depending upon
variety and growing areas.  In the Willamette Valley, broccoli harvest
for processing begins about June 25 and continues to October 31. The
prime harvest period for processing is July 15 to the end of September. 


Brussels sprouts	Brussels sprouts mature from transplanting to first
harvest: 3 to 3 l/2 months.  Brussels sprouts may be harvested by hand
or mechanical harvester, and the individual sprouts maybe picked off the
stalk (resulting in several harvests over the course of the season) or
the entire stalk may be cut with the sprouts attached.  In the latter
case, the stalk may be sold whole or the sprouts may be removed later. 
A good yield would be about 7,000 pounds per acre. Sprouts can be picked
in hampers or baskets and hauled out of the field as soon as possible
for packaging and refrigeration. Sprouts should be cleaned, trimmed of
loose leaves, and sorted to remove those that are soft, damaged, or too
large size. Brussels sprouts are packaged in 25-pound drums, quart
baskets or 12-ounce cellophane bags.

Cabbage	Field setting to harvest is from 60 – 120 days depending on
cultivar.  Early maturing varieties require 80 – 95 days and late
cultivars require 100 – 115 days.  In western Oregon fresh market
cabbage may be harvested from mid-July to the end of December.  The main
harvest period is between the first of August and mid November.  Cabbage
for processing is generally harvested from about mid-July to mid
November.  Cabbage for processing should be delivered to the processor
as soon after harvest as possible.  Average yields of processed cabbage
in the Pacific Northwest are approximately 30 tons/acre with good yields
about 40 tons/acre. Average fresh market yield is reported at 235
cwt/acre with good yields about 300 cwt/acre.

Cauliflower	Field setting to harvest ranges from 60 days for early
hybrids to 100 days for late maturing varieties.  Cauliflower for
processing is scheduled to harvest beginning early September through
mid-November.  The prime harvest period is from mid September through
mid October.  Begin cauliflower harvest when about 10% of the heads are
ready. Harvest is then necessary at about 4 to 8 day intervals,
depending on temperature. Harvest cauliflower heads when they are 5 - 6
inches in diameter. They should be white, not discolored, ricey or
blemished.  The heads are easily damaged; handle with great care. 
Fields are usually harvested 5 - 6 times for processing.  Cauliflower is
hand harvested into large bins for processing.  Harvester aids are
commonly used to convey cauliflower from the cutting crew to the bins. 
In the Willamette Valley, cauliflower harvest for processing begins
about September 10 and continues to October 31.  The prime harvest
period for processing is September 15 to October 15.

Chinese Cabbage, napa	Chinese cabbage is harvested by hand when the
heads are fully developed, firm and free of discoloration, pests and
disease injury.  Cut plants at the base and remove the outer leaves.  Do
not remove outer leaves if the heads are to be stored if these leaves
are disease-free.  These outer leaves are removed after storage is
complete. If long-term storage is desired, handle with care to avoid
bruising, cuts and abrasions, which lead to accelerated deterioration. 
Plants exposed to a light frost are marketable, but do not market heads
that have been exposed to a hard freeze.  The aapproximate yield of napa
Chinese cabbage is 450 cwt/acre.  Pak Choi yields are approximately 225
cwt or 800 - 1000 boxes/acre.  Napa and Chihli Chinese cabbage heads are
harvested when they reach appropriate market size (about 3 - 6 lbs),
depending on variety.  Chinese cabbage is typically sold in either a
15½ inch wire bound crate (50 to 53 lbs.) or an 11/9 bushel wire bound
crate which ranges 40 to 45 lbs.  Pak Choy and other greens may be
harvested as individual heads similar to Napa cabbage.  For specialty
Oriental markets, these oriental greens are harvested immature and
bunched 6 - 8 plants per bunch about 40 - 50 days after seeding.  The
time of harvest depends on one's specific market requirement.



Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Brassica Head and Stem Vegetable Group (see Table
27).

	The raw agricultural commodities (RAC) for the amended Brassica head
and stem vegetable group are similar (Table 27).  There are no processed
or feedstuff items associated with the head and stem Brassica
vegetables.

Table 29.  The Proposed Brassica Head and Stem Vegetable Group 40 CFR
Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893. Portion of Food
Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 Raw
Agricultural and Processed Commodities Derived from Crops (EPA Residue
Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC) and/or Feedstuff (F)

Processed Commodity (PC) and /or Use as a Feedstuff (F) 

Brassica Leafy Vegetable

Analyze the whole commodity after removing or discarding obviously
decomposed or withered leaves, except remove and discard all leaves from
cauliflower and headed broccoli and use sprouts only from Brussels
sprouts. 

None





LIVESTOCK FEED ITEMS: 

	There are no significant animal feed items associated with the proposed
Brassica head and stem vegetable group.  

CROP ROTATIONS FOR THE BRASSICA HEAD AND STEM VEGETABLES (Adapted from
Schneider, 1990, 1998, Swiader, 1992,   HYPERLINK
"http://www.dannylipford.com/vegetable-garden-crop-rotation-made-easy/" 
http://www.dannylipford.com/vegetable-garden-crop-rotation-made-easy/ ).
 

Crop rotation is the practice of growing different crops, rather than
the same vegetable or members of the same family of vegetables, in the
same place each year.  Crop rotation benefits vegetable crops in two
ways: first, it will prevent the build-up of soil-borne pests and
diseases; second, it allows for the replenishment and efficient use of
soil nutrients.  Vegetables should not be grown the same area year after
year or more than once every three or four years in the same field.

Vegetable insect pests tend to feed on similar plants and members of the
same plant family.  For example, an insect pest that attacks and eats
cabbage will lay its eggs before it dies.  If cabbage or a member of the
Brassica family is planted in the same field the next year, the eggs of
the insect will hatch and the pests will find exactly the food they need
to continue the pest life cycle.  Soil borne diseases caused by fungi,
bacteria, and viruses can also be hosted by specific plants as well. 
Removing host plants or alternating unrelated plants into the garden can
break the cycle of pests and disease.  Weed problems in vegetables may
also be reduced by rotations, since different herbicides can be used in
rotations to control various weeds.  Rotations to a cover crop like a
cereal grin or alfalfa can help reduce the weed competitiveness with
various vegetable crops.

Crop rotation also helps prevent soil nutrients from being depleted. 
Vegetables draw upon a wide range of soil nutrients for growth:
nitrogen, phosphorus, and potassium are the key or major soil nutrients.
 Members of the same vegetable family usually draw the same nutrients
from the soil.  Crop rotation will prevent the soil from wearing out:
heavy nitrogen, phosphorus, and potassium feeding crops such as
tomatoes are rotated with soil-building crops such as beans which add
nitrogen and organic matter to the soil.

There are eight major vegetable plant families and specific notes on
crop rotations are as follows: 

First is the Brassica family sometimes called the cabbage or broccoli
family.   

• Cabbage Family (Brassica/Cruciferae):

 Broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage,
collards, cress, kale, kohlrabi, radishes, and turnips.  These are heavy
feeders.  These crops should follow legumes.  After these crops the
field trial garden to go fallow for a season or plant a cover crop or
add plenty of compost and organic matter to the garden.  This includes
members of the Brassica head and stem subgroup.

• Lettuce Family (Composite, Asteraceae): 

Artichoke, globe, chicory, endive, lettuce. These are heavy feeders. 
Follow these crops with legumes.

• Beet Family (Chenopodiaceae): Beets, spinach, Swiss chard. These are
heavy feeders.  Rotate these crops with legumes or fallow.

• Squash Family (Cucurbitaceae): Cucumbers, melons, summer and winter
squash, pumpkins, watermelon.  These crops are heavy feeders. Plant
these crops after members of the grass family.  Follow these crops with
legumes.

• Carrot Family (Umbelliferae): Carrots, celery, anise, coriander,
dill, fennel, parsley.  These are light to medium feeders.  These crops
can follow any other group. Follow these crops with legumes, onions, or
leave fallow for a season.

• Tomato Family (Solanaceae Family): Tomato, pepper, eggplant, and
potatoes, celery, anise, coriander, dill, fennel, parsley.  These are
heavy feeders.  These crops should follow a legume like clover or
alfalfa or grass like rye.

• Legume or Bean Family (Leguminosae): Beans including snap bean, lima
bean, vegetable soybean, chickpea, cowpea, etc.  These are light
feeders.  Plant these crops after a grain crop such as sweet corn.

• Grass Family (Graminaceae/Poaceae): Sweet corn and popcorn. These
are heavy feeders.  Plant these crops after a legume like alfalfa or a
bean.

The example of a crop rotation in Figure 1 below includes all the leafy
vegetable crop families groups (Cabbage/Brassica, Lettuce, and Carrot)
are grouped below.  The rotation is a four year rotation. 

Simple Four-Year Crop Rotation

To follow a simple four-year crop rotation, divide fields into four
areas or plots:  Field Plot One, Plot Two, Plot Three, and Plot Four. 
In each of the next four years, a different crop or different members of
the crop families in a different field plots following this rotation:

This four-year crop rotation intersperses members of the other vegetable
families among members of the Tomato, Onion, Bean, and Brassica/cabbage
families.  The leaves are the leafy vegetable families.  Here is how
they are grouped: 

 

Year 1. Tomato Family and others (Solanaceae family)

Beets

Celeriac and celery

Salsify

Year 2. Bean Family (Leguminosae family)

 

Year 3. Cabbage Family and others (Brassica family)

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Radish

Rutabaga

Turnip

Year 4. Onion Family and others (Allium family)

Perennial Vegetables are not included in crop rotation since they grow
in the same spot for several years in a row and include:

Asparagus

Globe artichoke

Jerusalem artichoke

Rhubarb

Figure 1. Sample Four Year Crop Rotation Plan. 

 

 

 

 

PEST PROBLEMS FOR THE BRASSICA HEAD AND STEM VEGETABLE CROPS: 
(Developed from USDA Crop Profiles from CA, FL, and USDA Agricultural
Extension Bulletins, and Research Literature).  

	In general, pests of cabbage, broccoli, and cauliflower and other
Brassica incude aphids, cabbage looper, caterpillars, cutworms, flea
beetle, harlequin bug, mole cricket, root maggot, vegetable weevil,
white-fringed beetle grub and wireworms.  Root not nematodes are pests
of cabbage.  Plant diseases include black rot, black leg, Alternaria
spp., club root, and Fusarium yellows. Brassica seedlings do not compete
well with weeds and have many grassy and broadleaf weed problems. 

There are several common pest problems that occur among the Brassica
head and stem vegetables.  Pest problems for the Brassica leafy
vegetables are similar to non- Brassica leafy vegetables.  For example,
Brussels sprouts are a long season crop and weeds can be a serious
problem.  Some of the more damaging insects on this crop are Harlequin
bugs, cabbage loopers, diamond back moth, imported cabbage worm,
cutworms, cabbage maggot, thrips and webworms.  Aphids are especially
difficult to control.  Cauliflower is susceptible to the same insects
and diseases as broccoli and cabbage, as well as black rot, powdery and
downy mildew and Alternaria leaf spot.  The Harlequin bug attacks nearly
all Brassicas as well as common weeds of the mustard family.  Powdery
mildew is one of the diseases of Brussels sprouts.  

	Weeds can also seriously limit yields in leafy brassica crops. 
Herbicides are applied to almost all of the acreage, although many small
producers manage weeds by using cultivation and hoeing only.  Principal
weeds of SC leafy Brassica crops are: pigweeds, lambsquarter, smartweed,
chickweed, carpetweed, purslane, and annual grasses such as crabgrass
and goosegrass.  Other weed problems in other states include: annual
grasses, common purslane, and lambsquarters, and annual broadleaf weeds
such as prostrate pigweed and galinsoga.  Common annuals controlled
include galinsoga, ragweed species, common cocklebur, goosegrass,
groundsel, pineappleweed, clover, and vetch.  Perennials controlled
include Canada thistle, goldenrod species, aster species, and wild
chrysanthemum. 

Weed control is also one of the most serious concerns to the Chinese
cabbage growers.  Chinese cabbage shares the same diseases as other
Brassica leafy vegetables.  Disease incidence will depend on locality,
weather, irrigation practices and other factors.  Some Chinese cabbages
are susceptible to turnip mosaic and turnip yellow mosaic virus;
however, information on the availability of resistant cultivars is
lacking.  Mildews can attack these cabbages at any stage of development.
 On mature plants an infection deep within the head may render it unfit
for sale.  Cabbage quality may also be reduced by secondary infections
by bacterial soft rots such as Erwinia carotovora or species of
Pseudomona.  Insects that feed on the Brassica crops may also damage
Chinese cabbage. Insects that may be major problems are: diamond-backed
moth caterpillar, cabbage looper, beet armyworm, corn earworm, aphids,
vegetable weevil, seed corn maggot and flea beetles.  Minor insect pests
include: thrips, stinkbugs, tarnished plant bug imported and
cross-striped cabbage worms.  Nematodes can reduce yields, stunt plants,
retard plant growth and otherwise render Chinese cabbage unmarketable.
Some of the more damaging insects on Brussels sprouts are Harlequin
bugs, cabbage loopers, diamond back moth, imported cabbage worm,
cutworms, cabbage maggot, aphids, thrips and webworms.  

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE LEAFY VEGETABLES:

	Magness, Markle, and Compton in 1971 classified food and feed crops
based on predicting the potential for pesticide residues based on
exposure of the edible parts to applied pesticides, which led to the
development of the crop groups.  The Brassica leafy vegetables
commodities fit into Category VII which is based on their potential
exposure to pesticides.  The majority of the leafy vegetables are in
Category VII which includes “vegetables with edible parts, mainly
leaves, fully exposed to pesticides applied during the growing
season”.  These include many head forming leafy vegetables such as
broccoli, Brussels sprouts, cabbage, and cauliflower, Chinese cabbage,
napa, as well as leafy forms such as amaranth, Chinese broccoli, kale,
mustard greens, radicchio, rape greens, and turnip greens.  

	We expect that all proposed members of the Brassica head and stem
vegetable crop group will have similar residue levels based on
similarities of the raw agricultural commodities (RAC’s), cultural
practices, and pest problems.  The current Brassica leafy vegetable crop
group 5 has been very successful in establishing 28 tolerances for the
crop group, and 40 for Brassica head and stem subgroup 5A and 32 for the
Brassica leafy greens subgroup 5B (Tables 30, 31).  

	A comparison of established tolerances on the Brassica Head and Stem
crop subgroup also supports that residue levels will be similar between
members of the crop group (See Tables 31, 32).  The proposed
representative commodities also cover over 99% of the total Brassica
head and stem commodity production in the U.S., and they also tend to be
an equal or more conservative estimate of tolerances and potential
residues.  Based on existing tolerances in 40 CFR and the USDA FAS
MRLdatabase, a comparison of these tolerances for the representative
commodities is listed in Tables 31, 32 for the U.S. and Codex MRL’s. 
In several cases the U.S. tolerances are the higher or the same as those
established in Codex or in some cases even lower.  In the case of Codex
some tolerances are higher than the U.S. such as chlorpyrifos and
boscalid.  Some of the Codex tolerances are lower than the U.S. such as
fludioxonil, fluoicole, and pyraclostrobin, however, difference in use
patterns between the U.S. and Codex cannot be readily determined.  It
should be noted many of the U.S. and Codex tolerances are the same for
this proposed group such as iprodione, permethrin, spinosad, and
methoxyfenozide in cabbage.  Cabbage tends to have higher tolerances
than cauliflower, such as for carbaryl, endosulfan, esfenvalerate, and
permethrin.  Having both broccoli or cauliflower and cabbage as
representative commodities will adequately help in the establishment of
crop group tolerances. 

Table 30.  Tolerances (ppm) established on Brassica Head and Stem
Subgroup 5A. (NG, August 2011,   HYPERLINK
"http://www.epa.gov/opp00001/regulating/part-180.html" 
http://www.epa.gov/opp00001/regulating/part-180.html ).

Chemical	CFR Citation	U.S. Tolerance (ppm)

Azoxystrobin	180.589	3

Boscalid	180.511	3

Buprofezin	180.628	12

Chlorantraniliprole	180.275	4

Chlorothalonil	180.458	5

Clethodim	180.431	3

Clopyralid	180.601	2

Cyazofamid	180.436	1.2

Cyfluthrin and beta-cyfluthrin	180.418	2.5

Cypermethrin and an isomer zetacypermethrin	180.532	2

Cyprodinil	180.475	1

Difenoconazole	180.493	1.9

Dimethomorph	180.603	2

Dinotefuran	180.579	1.4

Endothall	180.507	0.1

Fenamidone	180.466	5

Fenpropathrin	180.613	3

Flonicamid	180.639	1.5

Flubendiamide	180.516	0.06

Fludioxonil	180.627	2

Fluopicolide	180.438	5

Lambda-cyhalothrin and an isomer gamma-cyhalothrin	180.637	0.4

Mandipropamid	180.544	3

Metolachlor	180.442	0.6

Methoxyfenozide	180.598	7

Novaluron	180.361	0.5

Pendimethalin	180.291	0.1

Pentachloronitrobenzene	180.556	0.1

Pymetrozine	180.582	0.5

Pyraclostrobin	180.640	5

Pyridalyl	180.462	3.5

Pyridate	180.510	0.03

Pyriproxyfen	180.635	0.7

Spinetoram	180.495	2

Spinosad	180.607	2

Spiromesifen	180.641	2

Spirotetramat	180.482	2.5

Tebufenozide	180.565	5

Thiamethoxam	180.476	4.5

Triflumizole	180.368	8



Table 31. Tolerances established on Proposed Brassica Head and Stem
Vegetables for the Commodities Broccoli, Cabbage, and Cauliflower.

 (FASonline:  mrldatabase.com; tolerances as of June 7, 2011; note that
shading indicates the current

 Brassica leafy vegetable group 5 crop group tolerance)

	

Broccoli (ppm)	

Cabbage (ppm)	

Cauliflower (ppm)

Compound	US	Codex	US	Codex	US	Codex

Acephate	--	--	--	--	2	--

Acetamiprid	1.2	--	1.2	--	1.2	--

Acibenzolar-S-methyl	1	--	1	--	1	--

Azoxystrobin	3	5	3	5	3	5

Benoxacor	0.01	--	0.01	--	0.01	--

Bensulide	0.15	--	0.15	--	0.15	--

Beta-cyfluthrin	2.5	--	2.5	--	2.5	2

Bifenthrin	0.6	--	4	--	0.6	--

Boscalid	3	5	3	5	3	5

Captan	0.05	--	0.05	--	0.05	--

Carbaryl	10	--	21	--	10	--

Carfentrazone-ethyl	0.1	--	0.1	--	0.1	--

Chlorothalonil	5	5	5	1	5	1

Chlorpyrifos	1	2	1	1	1	0.05

Clomazone	--	--	0.1	--	--	--

Clothianidin	1.9	--	1.9	--	1.9	--

Cryolite	7	--	7	--	7	--

Cyfluthrin	2.5	--	2.5	--	2.5	2

Cypermethrin	2	1	2	1	2	1

Cyromazine	1	1	10	--	10	--

d-Phenothrin	0.01	--	0.01	--	0.01	--

DCPA	5	--	5	--	5	--

Diazinon	0.7	0.5	0.7	0.5	0.7	--

Difenoconazole	1.9	0.5	1.9	0.2	1.9	0.2

Dimethoate	2	--	--	--	2	2

Dimethomorph	2	1	2	2	2	--

Disulfoton	0.75

(time-limited)	0.5	0.75

(time-limited)	0.5	0.75

(time-limited)	0.5



Table 31. Tolerances established on Proposed Brassica Head and Stem
Vegetables for the Commodities Broccoli, Cabbage, and Cauliflower.

 (FASonline:  mrldatabase.com; tolerances as of June 7, 2011; note that
shading indicates the current

 Brassica leafy vegetable group 5 crop group tolerance).

	

Broccoli (ppm)	

Cabbage (ppm)	

Cauliflower (ppm)

Compound	US	Codex	US	Codex	US	Codex

Emamectin	0.05	--	0.05	--	0.05	--

Endosulfan	3	--	4	--	2	--

Esfenvalerate	1	--	3	--	0.5	--

Ethoprop	--	--	0.02	--	--	--

Fluazinam	0.01	--	0.01	--	0.01	--

Fludioxonil	2	0.7	2	2	2	--

Fluopicolide	5	2	5	--	5	2

Flutolanil	0.1	--	0.1	--	0.1	--

Fosetyl-Al	60	--	60	--	60	--

Glyphosate	0.2	--	0.2	--	0.2	--

Imidacloprid	3.5	0.5	3.5	0.5	3.5	0.5

Indoxacarb	12	0.2	12	3	12	0.2

Inorganic bromide	--	--	50	100	--	--

Iprodione	25	25	--	--	--	--

Lambda Cyhalothrin	0.4	0.5	0.4	0.3	0.4	0.5

Malathion	8	--	8	--	8	--

Mancozeb	7	--	9	5	--	--

Mandipropamid	3	2	3	3	3	--

Maneb	10	--	10	5	10	--

Metalaxyl	2	0.5	1	0.5	1	0.5

Metaldehyde	2.5	--	2.5	--	2.5	--

Methamidophos	--	--	--	--	0.5	--

Methomyl	3	--	5	--	2	--

Methoxyfenozide	7	3	7	7	7	--

Mevinphos	1	--	1	--	1	--

Naled	1	--	1	--	1	--

Napropamide	0.1	--	0.1	--	0.1	--

Oxydemeton-methyl	1	--	2	--	1	0.01

Oxyfluorfen	0.05	--	0.05	--	0.05	--

Paraquat dichloride	0.05	--	0.05	--	0.05	--

Pentachloronitrobenzene	0.1	0.05	0.1	0.1	0.1	--

Permethrin	2	2	6	5	0.5	0.5

Pyraclostrobin	5	0.1	5	0.2	5	0.1

Sethoxydim	5	--	5	--	5	--

Spinetoram	2	--	2	--	2	--

Spinosad	2	2	2	2	2	2

Spirotetramat	2.5	1	2.5	2	2.5	1

Sulfentrazone	0.2	--	0.2	--	0.2	--

Tebufenozide	5	0.5	5	5	5	--

Thiodicarb	7	--	7	--	7	--

Tralomethrin	0.5	--	--	--	--	--

Trifluralin	0.05	--	0.05	--	0.05	--

Zeta-cypermethrin	2	1	2	1	2	1



Table 32. Tolerances established on Proposed Brassica Head and Stem
Vegetables for the Commodities Cabbage, Chinese, Napa and Brussels
Sprouts.

 (FASonline:  mrldatabase.com; tolerances as of June 7, 2011; note that
shading indicates the current

 Brassica leafy vegetable group 5 crop group tolerance).

	

Cabbage, Chinese, Napa (ppm)	

Brussel Sprouts (ppm)

Compound	US	Codex	US	Codex

Acephate	--	--	3	--

Acetamiprid	1.2	--	1.2	--

Acibenzolar-S-methyl	1	--	1	--

Azoxystrobin	3	--	3	5

Benoxacor	0.01	--	0.01	--

Bensulide	0.15	--	0.15	--

Beta-cyfluthrin	2.5	--	2.5	--

Bifenthrin	0.6	--	0.6	--

Boscalid	3	30	3	5

Captan	0.05	--	0.05	--

Carbaryl	10	--	10	--

Carfentrazone-ethyl	0.1	--	0.1	--

Chlorantraniliprole	4	20	4	--

Chlorothalonil	5	--	5	5

Chlorpyrifos	1	1	1	--

Clothianidin	1.9	--	1.9	--

Cryolite	--	--	7	--

Cypermethrin	2	0.7	2	1

Cyromazine	10	--	10	--

d-Phenothrin	0.01	--	0.01	--

DCPA	5	--	5	--

Diazinon	0.7	0.05	0.7	--

Difenoconazole	1.9	--	1.9	0.2

Dimethoate	--	--	5)	0.2

Disulfoton	--	--	0.75	0.5

Emamectin	0.05	--	0.05	--



Table 32. Tolerances established on Proposed Brassica Head and Stem
Vegetables for the Commodities Cabbage, Chinese, Napa and Brussels
Sprouts.

 (FASonline:  mrldatabase.com; tolerances as of June 7, 2011; note that
shading indicates the current

 Brassica leafy vegetable group 5 crop group tolerance).

	

Cabbage, Chinese, Napa (ppm)	

Brussel Sprouts (ppm)

Compound	US	Codex	US	Codex

Endosulfan	--	--	2	--

Fluazinam	0.01	--	0.01	--

Flubendiamide	3	--	3	--

Fludioxonil	2	--	2	--

Fluopicolide	5	--	5	0.2

Flutolanil	0.1	--	0.1	--

Fosetyl-Al	60	--	60	--

Glyphosate	0.2	--	0.2	--

Imidacloprid	3.5	--	3.5	0.5

Indoxacarb	12	--	12	--

Malathion	8	--	8	--

Mandipropamid	3	25	3	--

Maneb	10	--	10	--

Metalaxyl	0.1	--	2	0.2

Metaldehyde	2.5	--	2.5	--

Methamidophos	--	--	0.5	--

Methomyl	5	--	2	--

Naled	--	--	1	--

Napropamide	0.1	--	0.1	--

Oxydemeton-methyl	--	--	1	--

Paraquat dichloride	0.05	0.07	0.05	--

Pendimethalin	0.1	--	0.1	--

Permethrin	--	--	1	1

Phosphine	0.01	--	--	--

Sethoxydim	5	--	5	--

Spinosad	2	10	2	2

Spirotetramat	2.5	7	2.5	--

Sulfentrazone	0.2	--	0.2	--

Tebufenozide	5	10	5	--

Trifluralin	0.05	--	0.05	--

Zeta-cypermethrin	2	0.7	2	1



REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE BRASSIA HEAD AND STEM
VEGETABLE AND COMPARISON OF EPA CROP PRODUCTION REGIONS WITH THE NAFTA
CROP PRODUCTION REGIONS:

A reevaluation of crop production data from the 2007 USDA Agricultural
Census shows that the proposed Brassica head and stem crop group
representative commodity has not changed significantly from the 1991
data used in the current field trial guidelines (EPA OPPTS 860.1500). 
However, the field trial regions may have changed and would be updated
by a future HED ChemSAC workgroup.  If a crop group tolerance is being
pursued the number of field trials for the individual commodities
cabbage and broccoli or cauliflower may be reduced from 16 to 12,
depending which field trial sampling scenario is followed (Table 33). 
Also, the concept of dietary consumption will be reviewed sometime in
the future as a guideline revision.  

Table 33.  EPA Crop Production Regions Suggested Distribution of the 

Tree Nut Crop Field Trials > 3 for Both the Representative Commodities
and other Commodities in the Crop Group based on Current EPA Guidelines
(OPPTS 860.1500) 

Commodity	Field Trials #	Region # 1	Region # 2	Region # 3	Region # 5
Region # 6	Region # 8	Region # 10	Region # 12

Broccoli*	8



	1

6	1

Brussels sprouts	3	1





2

	Cabbage*	8	2	1	1	1	1	1	1

	Cabbage, Chinese	3

	1



2

	Cauliflower*	8	1

	1

	5	1

Total**	12 or 16 	3	1	1	2	2	1	5, 6, or 7	1

*Broccoli or Cauliflower and Cabbage are the proposed representative
commodities for the Brassica Head and Stem crop group.  

** Total for a Crop Group tolerance number of trials are reduced by 25 %
for a crop group tolerance.

	Distribution of the crop production regions based on 2006 and 2007 data
is listed in Table 34.  It closely follows the current guidelines.  Also
Chinese cabbage, napa varieties are can be produced in Regions 1 and 2. 
Table 

Table 34.  EPA Crop Production Regions for the Proposed Brassica Head
and Stem Crop Group.  [Representative Commodities (*) for the Crop
Group.

Commodity**	1	2	3	5	6	8	9	10	11	12

Broccoli*



	X

	X

X

Brussels sprouts	X	X





X



Cabbage*	X	X	X	X	X	X

X



Cauliflower*	X

X	X



X

X

Chinese cabbage, napa	X	X	X



	X

X

* Representative commodities are broccoli or cauliflower, and
cauliflower.

** Commodities that are not representative commodities have field trial
regions generally based on the USDA Plants Database, 2006, and 2007 USDA
AgCensus data. 

	Recently Canada has released a Regulatory Directive 2010-05(Table 35)
that will update their field trial requirements and will be implemented
after December, 2011 ((  HYPERLINK
"http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-en
g.php" 
http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-eng
.php  .

The Canadian revisions are shown in Table 34.

Table 35.  Canada Revisions to Residue Chemistry Crop Field Trial
Requirements, December 21, 2010.  Canada Regulatory Directive DIR
2010-05.

(  HYPERLINK
"http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-en
g.php" 
http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-eng
.php  

Commodity	Field Trials #	Region 5	Region 5A	Region 5B	Region 12

Broccoli	5	2

2	1

Brussels sprouts	2	1

	1

Cabbage, Chinese	3	2

1

	Cabbage, green and red	5	2

1

	Cauliflower	5	2	1	2

	Lettuce, greenhouse	4	2	1	1

	

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND FEED
COMMODITY VOCABULARY:  See Table 36 for Comparisons of Brassica Head and
Stem Vegetables Including Brassica Vegetables (010 and 013) and EPA
(05).  (Data prepared by Dr’s. Yuen-Shaung NG, Dr. Bernard A.
Schneider, US EPA and Bill Barney, USDA IR-September 12, 2011).

	Another important aspect of crop grouping is the harmonization effort
with the Codex Classification of Foods and Animal Feeds.  The proposed
EPA crop group for Brassica Head and Stem Vegetable Group have its
proposed members included in Codex Brassica (cole or cabbage)
Vegetables, Head cabbages, Flowerhead Brassicas Group 010 (VB), or in
the LeafyVegetables Including Brassica Vegetables Group 013 (VL), which
is somewhat confusing (Table 36).  Codex alos has separate codes for
Brassica (Cole or cabbage) vegetables, Head cabbages, Flowerhead
Brassicas (VB 40).  Flowerhead brassicas (includes Broccoli; Broccoli,
Chinese; and Cauliflower (VB 42) as well as Leafy vegetables (VL 53) and
Brassica Leafy vegetables (VL 54).  All of the commodities for the
Brassica head and stem group can be matched to the names in Codex,
except for Chinese broccoli and Kailan which are recommended to be
transferred to a new Brassica leaf greens subgroup.  Codex uses multiple
commodity terms for the same commodity and refers to the preferred
commodity, while EPA has the Food and Feed Commodity Vocabulary website
that has many lookup terms that link to the preferred commodity term
used for establishing tolerances/MRL.  The one term that does not match
is the Codex use of Flowerhead Brassicas which includes broccoli,
broccoli, Chinese.

	A revision of the Codex Classification is underway with consideration
to include adding new commodities, creating subgroups, and selecting
representative commodities.  We continue to note that the current Codex
crop group does not have representative commodities.  A revision of the
Codex Classification is underway with consideration to include adding
new commodities, creating subgroups, and selecting representative
commodities.  The IR-4/EPA Crop Grouping Working Group and the
International Crop Grouping Consulting Committee (ICGCC) are making
every effort to cooperate with the Codex revision effort.  The proposed
Brassica head and stem vegetable group and the representative
commodities proposed in this petition would facilitate the harmonization
of the U.S. and the Codex crop classification systems.  In the next
proposed revision to the Codex Classification of Foods and Animal Feeds
we would expect these changes to be considered as additions to their
Brassica head and stem group in the harmonization effort that Bill
Barney, USDA IR - 4 is coordinating with the Codex delegation. 
Therefore, this proposal will not only increase harmonization with the
Canadian and NAFTA crop grouping system, but it is compatible with the
international system of Codex.  The Food Quality Protection Act of 1996
placed increased emphasis on using Codex MRLs in setting tolerances for
pesticides in the U.S. 

Table 36.  EPA/Codex Brassica Head and Stem Crop Group Comparison.  The
Codex Group Names are 010 Brassica (Cole or cabbage) vegetables, Head
cabbages, Flowerhead Brassicas, and 013 Leafy Vegetables including
Brassica Leafy Vegetables.  (Based on Ng and Schneider, 2011).

CODEX GROUP LETTER	CODEX COMMODITY NUMBER	CODEX COMMODITY NAME	PROPOSED
EPA PREFER COMMODITY NAME 

VB	40	BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGES, FLOWERHEAD
BRASSICAS	VEGETABLE, BRASSICA HEAD AND STEM GROUP

VL	54	BRASSICA LEAFY VEGETABLES	VEGETABLE, BRASSICA, LEAFY, GROUP

VL	467	CHINESE CABBAGE, (TYPE PE-TSAI)	CABBAGE, CHINESE, NAPA

VL	4367	PAK-TSAI, SEE CHINESE CABBAGE, (TYPE PE-TSAI)	CABBAGE, CHINESE,
NAPA

VB	42	FLOWERHEAD BRASSICAS (INCLUDING BROCCOLI, BROCCOLI, CHINESE, And
CAULIFLOWER	NONE

VB	4173	BROCCOLI, SPROUTING, SEE BROCCOLI	BROCCOLI

VB	400	BROCCOLI	BROCCOLI

VB	401	BROCCOLI, CHINESE	BROCCOLI, CHINESE TRANSFERRED TO BRASSICA LEAFY
SUBGROUP 

VB	42	FLOWERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHINESE)
BRASSICA HEAD AND STEM VEGETABLE

VB	402	BRUSSELS SPROUTS	BRUSSELS SPROUTS

VB	4175	CABBAGE, SEE CABBAGES,HEAD	CABBAGE

VB	41	CABBAGES, HEAD	CABBAGE

VB	4183	CABBAGE, POINTED, SEE CABBAGE, OXHEAD	CABBAGE

VB	4185	CABBAGE, WHITE, SEE CABBAGE,HEAD	CABBAGE

VB	4181	CABBAGE, OXHEAD, SEE CABBAGES, HEAD	CABBAGE

VB	4187	CABBAGE, YELLOW, SEE CABBAGE, SAVOY	CABBAGE

VB	4177	CABBAGE, GREEN,SEE CABBAGE,SAVOY	CABBAGE

VB	4179	CABBAGE,RED, SEE CABBAGES, HEAD	CABBAGE

VB	403	CABBAGE, SAVOY, SEE ALSO CABBAGES, HEAD	CABBAGE

VL	4367	PAK-TSAI, SEE CHINESE CABBAGE, (TYPE PE-TSAI)	CHINESE CABBAGE,
NAPA

VL	467	CHINESE CABBAGE, (TYPE PE-TSAI)	CHINESE CABBAGE, NAPA

VB	404	CAULIFLOWER, SEE ALSO FLOWERHEAD BRASSICAS	CAULIFLOWER

VB	4189	CAULIFLOWER, GREEN, SEE CAULIFLOWER	CAULIFLOWER

VB	4173	BROCCOLI, SPROUTING, SEE BROCCOLI	BROCCOLI

VB	400	BROCCOLI	BROCCOLI

VB	42	FLOWERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHINESE)	NONE

VB	42	FLOWERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHINESE)	NONE

VB	402	BRUSSELS SPROUTS	BRUSSELS SPROUTS

VB	4175	CABBAGE, SEE CABBAGES,HEAD	CABBAGE

VB	41	CABBAGES, HEAD	CABBAGE

VB	4183	CABBAGE, POINTED, SEE CABBAGE, OXHEAD	CABBAGE

VB	4185	CABBAGE, WHITE, SEE CABBAGE,HEAD	CABBAGE

VB	4181	CABBAGE, OXHEAD, SEE CABBAGES, HEAD	CABBAGE

VB	4187	CABBAGE, YELLOW, SEE CABBAGE, SAVOY	CABBAGE

VB	4177	CABBAGE, GREEN,SEE CABBAGE,SAVOY	CABBAGE

VB	4179	CABBAGE,RED, SEE CABBAGES, HEAD	CABBAGE

VB	403	CABBAGE, SAVOY, SEE ALSO CABBAGES, HEAD	CABBAGE

VB	405	KAILAN	BROCCOLI, CHINESE TRANSFERRED TO BRASSICA LEAFY SUBGROUP



PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC USES,
MEDICINAL USES, VEGETABLE YIELDS, AND MARKETING STANDARDS FOR PROPOSED
MEMBERS OF THE BRASSICA HEAD AND STEM VEGETABLE CROP GROUP:

	The members of this proposed crop group have similar food preparations,
uses, and all are consumed fresh or consumed raw or cooked from frozen
in various recipes including salads, soups, stews, stir fried, steamed,
microwaved, roasted, baked, and boiled.  Food forms include raw, cooked,
boiled, blanched, steamed, and shredded.  Detailed preparation and
cooking methods and specific uses for the Brassica head and stem
vegetable group are listed in Table 37.  Cabbage is consumed fresh and
shredded in salads and slaws such as cole slaw.  It is also fermented to
preserve it as sauerkraut and kimchi.  Chinese cabbage can also be
fermented to the Korean kimchi.  Cauliflower can be pureed and used as a
substitute for mashed potatoes.  Cabbage also has colorful forms used as
ornamentals in the fall and winter.

Table 37.  Preparation and Cooking Methods and Specific Uses for the
Proposed Brassica Head and Stem Vegetable Group:

Commodity	Preparation for Cooking and Specific Uses

Broccoli	Fresh broccoli is typically sold in heads with about 15 cm (6
in) of thick central stem attached.  Prior to consumption this stem is
cut off at the top of the head where branching begins, separating the
broccoli head into small “trees”.  These may be consumed raw, cooked
(usually steamed or boiled but also stir-fried or roasted), or chopped
further for addition to other dishes.  It is commonly eaten in soups,
stir-fries, and vegetable dishes, or as a side to meat dishes.  It is
often made into salad, either as the main ingredient or an addition. 
Broccoli may be frozen after a brief blanching and is sold in stores
frozen.  Broccoli leaves are also edible if they are not too large and
tough, but must be cooked well, like collards

Brussels sprouts	Brussels sprouts are commonly sold fresh as individual
heads or still on the stalk, or frozen. They may be eaten raw, typically
shredded in salads, or cooked.  When cooked they are typically steamed,
boiled, or roasted, although boiling removes many of the desired
nutrients.  Many people find Brussels sprouts distasteful because of the
sulfurous smell that often accompanies them, which is a result of the
common mistake of overcooking.  Cooking them too long releases the
compound sinigrin, which is responsible for the odor.  Properly cooked
(6-7 minutes, steamed or boiled) Brussels sprouts do not smell
unpleasant.  They are typically served as a side dish for meat, with
other vegetables, or as part of a fresh or cooked salad with dressing

Cabbage	Cabbage is consumed fresh, usually shredded in salads in slaws
(its most common fresh usage in the U.S. is as coleslaw).  It is also
cooked by boiling, steaming, or sautéing.  Stuffed cabbage, in which
the leaves are rolled around a filling of meat or other vegetables, is a
very common dish, particularly in eastern Europe and Russia.  Cabbage is
also commonly used in soups (including borscht), in dishes with meat or
other vegetables, or as a side dish.  Cabbage is also commonly
fermented, as this is a way of preserving through the winter as well as
adding many health benefits.  Cabbage is fermented around the world and
is known most commonly as sauerkraut (kimchi, also a fermented cabbage
dish is made with Chinese napa cabbage), which was used to prevent
scurvy on long sea voyages and through the winter when fresh vegetables
and fruits were unavailable.  Thanks to its pigments, red cabbage can
survive the winter without pickling and is most often used fresh in
salads, although is also cooked and fermented; it will lose its color
during cooking unless an acid such as vinegar is added.

Chinese cabbage, napa	Chinese cabbage may be eaten raw, usually
shredded, in salads or slaws.  The fresh leaves may also be used as a
wrapper or scoop for other food or dip   It may also be cooked,
typically boiled, steamed, or sautéed.  It is used in meat and in
vegetable dishes, and particularly in Chinese soups and as part of a
filling for dumplings.  It is also fermented and made into kimchi, a
Korean dish usually involving cabbage, other vegetables, chili pepper,
spices and fish sauce (although it can be made from any number of other
ingredients) which are salted or brined and left to ferment, ultimately
producing a spicy food that is the center of Korean cuisine.  China and
Japan have similar dishes to kimchi, also often made with Chinese
cabbage

Cauliflower	Eaten fresh or cooked, and purchased fresh or frozen (if
frozen, usually pre-cut into small pieces).  Any remaining wrapper
leaves are removed from the head first and the florets are cut from the
thick main stem, which is discarded.  They may be cut into smaller
pieces as required.  When used fresh they are eaten with dip or in
salads, sometimes marinated.  Cauliflower may be steamed, boiled,
roasted, microwaved, fried, or baked.  It is served on its own (often
with cheese in the U.S.), as a side dish, as part of a soup, or in a
dish with other vegetables, such as a curry or casserole.  Cauliflower
can also be pureed and used as a healthy substitute for mashed potatoes.



Table ??Cooking Ingredient Equivalents for the Brassica Head and Stem
Vegetables.  (http://www.e-cookbooks.net/ingredeq.htm).

Commodity Ingredient	Amount 	Equivalent



8 oz leaves

Broccoli, fresh	1 lb	2 cups florets, 4.5 portions or two medium spears

	1 bunch	3 cups, cooked, chopped

Broccoli, frozen	10 oz	1 ½ cups cooked

Brussels sprouts, fresh	1 lb	4 cups cooked

	1 qt	1 ¼ lbs

Brussels sprouts, frozen	10 oz	1 ½ cups cooked

Cabbage	1 medium head	1 ¼ to 1 ½ lbs

	1 lb raw	3 ½  to 4 ½ shredded

	1 lb cooked	1 ½ to 2 cups shredded

Cauliflower, fresh	1 medium head	1 ¾ to 2 ¼ lb

	1 lb	1 ½ cups cut up



7 ½ oz cooked



Weights and Approximate Processed Yields for Brassica Head and Stem
Vegetables

Product	Retail Volume	Net Weight* (lbs)	Processed Yield	Comments

Broccoli	bushel	23 to 25	1 bu = 10 to 12 qt. canned 

1 lb. = 1 pt. frozen	usually sold by the head or bunch weighing 1 to 1
1/2 lb.

Brussels Sprouts	carton, loose pack 	25	1 qt. = 1 1/2 pt. frozen



quart	1 1/2



Cabbage	flat crate 	53 to 60	3 lb. = 1 qt. canned sauerkraut

1 lb. = 2 cups cooked

1 lb. = 4 cups shredded	often sold by the head, varying in size with
variety and tightness of head, usually 2 to 6 lb.

	carton	53



	carton packed 2 dozen bunches of 1 lb. each	23 to 27



Cauliflower	carton of 12 to 16 trimmed	18 to 24	2 med. heads = 3 pt.
frozen, or 1 1/2 qt. canned	usually sold as 1 to 1 1/2 lb. heads

Turnips

(without tops)	mesh bag or bushel	50 to 56	1 lb. = 2 2/3 cups diced	wash
- tie 6-8 turnips per bunch - roots to be 2-3" in diameter

	peck	12 to 15



	turnips bunched with tops. Sold by dozen in paperboard box.	18 dozen





MEDICINAL USES OF PROPOSED BRASSICA HEAD AND STEM VEGETABLE CROP GROUP: 

	There are several medicinal uses of the Brassica head and stem
vegetables are these are discussed in Table 38.  The Brassica family of
vegetables that includes cabbage, broccoli, Brussels sprouts, and
cauliflower was linked to a lower risk of cancer in the colon ( 
HYPERLINK
"http://www.webmd.com/colorectal-cancer/news/20110926/variety-fruits-veg
gies-best-colon-cancer" 
http://www.webmd.com/colorectal-cancer/news/20110926/variety-fruits-vegg
ies-best-colon-cancer ).  

Table 38.  Medicinal Uses of Brassica Head and Stem Vegetables ( 
HYPERLINK "http://www.phytochemicals.info/plants/" 
http://www.phytochemicals.info/plants/ ), (  HYPERLINK
"http://www.webmd.com"  http://www.webmd.com  ),
http://www.webmd.com/colorectal-cancer/news/20110926/variety-fruits-vegg
ies-best-colon-cancer.

Commodity	Medicinal Uses

Broccoli	Broccoli may help prevent some types of cancer and heart
disease.  It has some anti-inflammatory action, although the health
benefits of this are not yet well understood.  Broccoli is high in
antioxidants, may provide cardiovascular protection and contains many
anti-cancer and anti-helicobacter compounds.   The American Cancer
Society recommends eating more broccoli and other cruciferous vegetables
because they contain   HYPERLINK
"http://www.phytochemicals.info/plants/broccoli/anti-cancer.php" 
anti-cancer  phytochemicals.  Epidemiological studies suggest that a
diet rich in broccoli can reduce the risk of certain types of cancer.
Studies have shown that the mortality rates of laboratory animals
exposed to radiation could be reduced significantly by feeding of
broccoli and cabbage.  Several isothiocyanates have been shown to
inhibit tumours, induced by chemical carcinogens.  Indoles also play a
role in cancer prevention. Rats fed with the indole glucobrassicin
demonstrated lower incidences of chemically induced tumors.  Research
has suggested that the compounds in broccoli can protect the eyes
against macular degeneration.  Human studies have not yet heart benefits
of broccoli but rodent studies showed some   HYPERLINK
"http://www.phytochemicals.info/plants/broccoli/cardiovascular-protectio
n.php"  cardiovascular protective  activity of broccoli sprouts. 
Several studies indicate that sulforaphane may act as an   HYPERLINK
"http://www.phytochemicals.info/plants/broccoli/anti-helicobacter.php" 
antibiotic against Helicobacter  and might be used to eradicate
resistant strains of Helicobacter pylori.

Brussels sprouts	Have strong anti-cancer, antioxidant, and
anti-inflammatory properties.  Also beneficial for cardiovascular health

Cabbage	Anti-oxidant, anti-cancer, and anti-inflammatory properties
(although boiling or overcooking can remove some or all of these
benefits).  Also good for cardiovascular health.

Chinese cabbage, napa	No data.

Cauliflower	Although not as well studied as other Brassicas, cauliflower
seems to have a number of similar health benefits, including cancer
prevention, particularly of prostate cancer.



	USDA MARKETING STANDARDS FOR BRASSICA HEAD AND STEM VEGETABLES (USDA
Agricultural Marketing Service, 1944, 1946, 1956, 1959, 1964, 1968,
2001, 2008, 2010):

	The USDA AMS  (USDA AMS 1944, 1946, 1956, 1959,  1964, 1968, 2001,
2008, and 2010 has established standards for marketing many of the leafy
vegetables and each will be discussed below.  These marketing standards
grades are an outgrowth of the widely accepted principle that price
should be directly proportional to quality. The grower who delivers high
quality cabbage deserves a premium price because such cabbage enables
the processor to pack a better quality product.  

	Standards for Italian sprouting broccoli (USDA, AMS, 2006) include
Fancy U.S. No. 1. and Fancy U.S. No. 2.  “U.S. Fancy” consists of
Italian Sprouting Broccoli of the same type.  This broccoli shall be
free from decay, and from damage caused by over maturity, discoloration
of bud clusters or leaves, freezing, wilting, dirt or other foreign
material, disease, insects, mechanical or other means.  The bud clusters
shall be generally compact.  Bunched broccoli shall be neatly and fairly
evenly cut off at the base, and closely trimmed unless otherwise
specified as “well trimmed.”  For bunched broccoli the diameter of
each stalk shall be not less than 2-1/2 inches, and the length of each
stalk shall be not less than 6 inches or more than 8-1/2 inches.  For
broccoli crowns the diameter of each crown shall be not less than 2-1/2
inches or more than 5 inches.  The length of each stalk shall be not
less than 2-1/2 inches or more than 5 inches.  For broccoli florets the
diameter of each floret shall be not less than 3/4 inch or more than 3
inches.  Unless otherwise specified, the length of each stem shall not
be less than 1 inch or more than 3-1/2 inches.  Bunches are considered
fairly uniform if the diameter of the bunches within the container do
not vary more than three inches, and for broccoli crowns: crowns are
considered to be fairly uniform if the diameter of the crowns within the
container do not vary more than three inches, and for broccoli florets:
florets are considered fairly uniform if the diameter of the florets
within the sample do not vary more than 1-1/2 inches.

	The U.S. standards for grades of collard greens or broccoli greens have
similar varietal characteristics which are fresh, fairly tender, fairly
clean, well trimmed, and of characteristic color for the variety or
type; which are free from decay and free from damage caused by coarse
stalks and seed stems, discoloration, freezing, foreign material,
disease, insects or mechanical or other means.  Not more than a total of
10 %, by weight, of the units in any lot, may fail to meet the
requirements of the grade.  Unclassified is not a grade but consists of
collard greens or broccoli greens which have not been classified in
accordance with the other grades.  

Broccoli for processing (USDA, AMS, 1959) "U.S. No. 1" consists of
stalks or portions of stalks of broccoli which are fresh, tender, and
have good characteristic color and compact heads, are well trimmed and
which are free from decay and cull material, and are free from damage
caused by discoloration, freezing, hollow stem or pithiness, scars, dirt
or other foreign material, disease, insects or mechanical or other
means.  The length shall be not more than 6 inches or less than 4
inches, and the diameter of the stem shall be not less than
three-eighths inch.  U.S. No. 2 length shall be not more than 6 inches
or less than 3 inches, and the diameter of the stem shall be not less
than one-fourth inch. Stalks with heads smaller than 1-1/2 inches in
diameter shall not be cut, but shall be graded as one unit.  Any one of
the following defects, or any combination of defects the seriousness of
which exceeds the maximum allowed for any one defect, shall be
considered as damage for example:  discoloration when more than very
slight, or which will not change to light green or darker shade of green
color in the ordinary process of blanching; freezing when causing more
than slight discoloration of the individual stalk; scars when
discolored, or when more than slight or superficial; dirt or other
foreign material which cannot be removed in the ordinary washing
process; diseases when showing discoloration, or when more than slightly
detracting from the appearance, or the processing or edible quality;
and, insects when the broccoli is more than slightly infested or more
than slightly blemished by feeding or other means.

	The standards for U.S. No. 1 Brussels sprouts (USDA, AMS, 1956) must be
well colored, firm, not withered or burst, which are free from soft
decay and seed stems, and free from damage caused by discoloration, dirt
or other foreign material, freezing, disease, insects, or mechanical or
other means.  The diameter of each Brussels sprout shall be not less
than one inch, and the length shall be not more than 2-3/4 inches.  In
order to allow for variations incident to proper grading and handling,
other than for size, not more than a total of 10 %, by weight, of the
Brussels sprouts in any lot may fail to meet the requirements of the
grade.  Well colored means that the Brussels sprout has a light green or
a darker shade of green color characteristic of well-grown Brussels
sprouts.  "Seed stems" mean Brussels sprouts which have seeds talks
showing or in which the formation of seeds talks has plainly begun.

	The standards for fresh market cauliflower (USDA, AMS, 1968) "U.S. No.
1'' consists of heads of cauliflower which meet the following
requirements: the curds should be clean; compact; color -- white, creamy
white, or cream; and size -- not less than 4 inches in diameter with
free from soft or wet decay, bruising; cut, mold, insects, and riciness
(causing the surface of the curd to be abnormally rough or granular).  

	The standard for fresh market  cauliflower  (USDA, AMS, 1945) U.S. No.
1 shall consist of heads of cabbage of one variety or similar varietal
characteristics, which are of reasonable solidity, and are not withered,
puffy, or burst and which are free from soft rot, seed stems, and from
damage caused by discoloration, freezing, disease, insects or mechanical
or other means.  Stems shall be cut so that they do not extend more than
one-half inch beyond the point of attachment of the outermost leaves. 
Each head shall be well trimmed.  However, cabbage which has fairly good
green color and is specified as "U.S. No. 1 Green,'' and red cabbage
which is specified as "U.S. No. 1 New Red'' need be only fairly well
trimmed.  The U.S. Commercial grade shall consist of heads of cabbage
which meet the requirements for U.S. No. 1 grade except for the
increased tolerance for defects. The minimum size or minimum and maximum
sizes may be specified in connection with the grades as "U.S. No. 1, 1
pound min.,'' or "U.S. No. 1, 2 to 4 pounds,'' or any lot may be
classified as Small, Medium, Large, Small to Medium, or Medium to Large
in accordance with the weights as Small Medium Large Pointed, under
1-1/2 to 3 lbs. over 3 lbs Danish and 2 to 5 lbs. and over 5 lbs with
domestic, under 2 lbs.

Cabbage for processing (USDA AMS, 1944) U.S. No. 1" consists of heads of
cabbage which are firm, and well trimmed; which are free from soft rot,
seed stems, and from damage caused by bursting, discoloration, freezing,
disease, birds, insects, mechanical or other means. Unless otherwise
specified, the weight of each head of cabbage shall be not less than 3
pounds.  "U.S. No. 2" consists of heads of cabbage which are not soft;
which are fairly well trimmed, free from soft rot, seed stems, and from
serious damage caused by bursting, discoloration, freezing, disease,
birds, and insects, mechanical or other means. Unless otherwise
specified, the weight of each head shall be not less than 2 pounds.

Cauliflower for processing (USDA AMS 1959) "U.S. No. 1" consists of
cauliflower which is fresh, compact, which has good characteristic color
and is free from jacket leaves, stalks and other cull material, soft or
wet decay, and free from damage caused by discoloration, bruising,
riciness, fuzziness, enlarged bracts, dirt or other foreign material,
mildew or other disease, insects, freezing, hail or mechanical or other
means.  Each head shall be not less than 4 inches in diameter.  Damage
which can cause the cauliflower a lower grade includes any defect which
materially affects the appearance, or the processing quality of the
cauliflower.  Also these are considered defects: discoloration when the
cauliflower is of some abnormal color which will not change to a white

or light cream color in the ordinary process of blanching; riciness when
individual bud branches have become slightly elongated and flower
clusters have lost compactness to the extent that a granular or
abnormally rough surface is apparent; enlarged leaf bracts (modified
ingrown leaves); insects when there is more than slight infestation or
when the cauliflower is blemished by feeding or other means to the
extent that the appearance or processing quality is affected.  

AVAILABILITY AND STORAGE LIFE OF THE BRASSICA HEAD AND STEM VEGETABLE S
AS PROPOSED CROP GROUP MEMBERS IN THE MARKETPLACE: 

	All of the Brassica head and stem vegetables have major markets and are
widely available during the year.  Broccoli is available throughout the
year from production in California (Table 40).  Arizona and Texas
supplement the California supply from January through April and November
and December. 

Table 40.  Availability of Broccoli in the U.S. Marketplace (A =
Available, P = Peak) Packer, 2010). 

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

Arizona	A	A	A	A





	A	A

California	A	A	A	A	A	A	A	A	A	A	A	A

Texas	A	A	A	A







A



	Brussels sprouts are available all year from California (Table 41). 

Table 41.  Availability of Brussels Sprouts in the U.S. Marketplace (A =
Available, P = Peak) Packer, 2010). 

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

California	A	A	A	A	A	A	A	A	A	A	A	A



	Cabbage is also available in the marketplace year around from
California (Table 42).  Several other states add to the availability
such as New York from January through May and July through December. 
Texas also supplies cabbage from January through June and Colorado from
July through August.  Cabbage is also imported from Canada from July
through December.  It is commonly found worldwide, both fresh and
fermented.  Cabbage is most popular in North America, Europe, and Asia. 
Chinese cabbage, napa is common throughout North America, Europe, and
parts of Africa, particularly where there a high concentration of Asian
immigrants

Table 42.  Availability of Cabbage in the U.S. Marketplace (A =
Available, P = Peak) Packer, 2010). 

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

California	A	A	A	A	A	A	A	A	A	A	A	A

Colorado





	A	A	A	A	A

	Florida	A	A	A	A	A





	A

Georgia	A

	A	A	A



	A	A

New Mexico	A

	A	A	A







New York	A	A	A	A	A

A	A	A	A	A	A

North Carolina



	A	A







Texas	A	A	A	A	A	A







Virginia





	A	A	A



	Wisconsin





	A	A	A	A	A

	Canada





	A	A	A	A	A	A



	Cauliflower both white and green is another Brassica available from
California on a year around basis (Table 43).  Arizona cauliflower is
available January to March and Canada from July through October. 
Cauliflower is common throughout most of the word, including the
tropics, particularly in Europe, Asia, and North America.

Table 43.  Availability of Cauliflower in the U.S. Marketplace (A =
Available, P = Peak) Packer, 2010). 

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

Arizona	A	A	A







	A

California	A	A	A	A	A	A	A	A	A	A	A	A

Canada





	A	A	A	A



Green Cauliflower - California	A	A	A	A	A	A	A	A	A	A	A	A



STORAGE LIFE OF THE BRASSSICA HEAD AND STEM VEGETABLES:

	The approximate storage life of the Brassica head and stem vegetables
is listed in Table 44.  These vegetables except for cabbage have a
limited storage life with only 2 – 3 weeks.  Broccoli is highly
perishable, should be hydrocooled or packed in ice immediately after
harvest and it is usually held for only a brief period as needed for
orderly handling.  Broccoli and Brussels sprouts should not be stored
with fruits, such as apples or pears, which produce substantial
quantities of ethylene, because this gas accelerates yellowing of the
buds.  If in good condition and held with adequate air circulation and
spacing between containers to avoid heating, broccoli should keep
satisfactorily 10-14 days if held at 32 F, 90 - 95% humidity.  Store
Brussels sprouts at 32 F and a relative humidity of 95 to 100%. 
Brussels sprouts can be kept in good condition for a maximum of 3 to 5
weeks at 32 F.  Longer storage may result in black speckling of the
leaves, loss of fresh bright green color, decay, wilting, and
discoloration of the surface.  At 50 F and above,
deterioration--yellowing of the sprouts and discoloration of the cut
surface- is rapid; yellowing becomes evident within 1 week at 50 F. 
Many cabbage growers use pallet boxes as both field and storage
containers so that there is no handling of the cabbage from the time of
harvest until preparation for shipment or processing.  Some of the
larger storages stack these pallet boxes five high.  Cabbage should be
stored at 32 F and a relative humidity of 98 to 100%.  A large
percentage of the late crop of cabbage is stored and sold during the
winter and early spring, or until the new crop from the southern states
appears on the market.  If stored under proper conditions late cabbage
should keep for 5 to 6 months.  The longest keeping cultivars belong to
the Danish class.  Early-crop cabbage, especially southern grown, has a
storage life of 3 to 6 weeks.  Cabbage is successfully held in common
storage in the northern states, where a fairly uniform inside air
temperature of 32 to 35 F can be maintained.  Many such storage houses
are to be found, principally in New York, Pennsylvania, Michigan and
Wisconsin.  Upon removal from storage, the heads should be trimmed again
to remove loose and damaged leaves.  Cauliflower for processing is not
normally stored.  When storing, store cauliflower at 32 F and a relative
humidity of at least 95%.  If in good condition, cauliflower can be held
satisfactorily for up to 4 weeks at 32 F.  The storage life is about 2
weeks at 38 F.  Slightly immature, compact heads keep better than more
mature ones.  Successful cold storage depends not only on preventing
decay, spotting, and water-soaking but also on retarding aging
(browning) of the head, or curd, and in preventing the leaves from
wilting, yellowing and dropping off.  Containers should be handled
carefully to avoid bruising of the heads; they should be stacked with
the flower heads down to protect the curds from bruising and from dirt. 

Table 44. Approximate Storage Life of Brassica Head and Stem Vegetables.
 (Adapted Hardenburg, et al., 1986, Gast, 1991, University of California
Postharvest Technology, 2010,
http://postharvest.ucdavis.edu/pfvegetable). 

Vegetable	Typical Storage/Shelf Life

Broccoli	10 – 14 days

Brussels sprouts	  3 – 5 weeks 

Cabbage, early	  3 – 6 weeks

Cabbage, late	  5 – 6 months

Cabbage, Chinese	  2 – 6 months

Cauliflower	  2 – 3 weeks 



CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF A BRASSICA HEAD
AND STEM VEGETABLE CROP GROUP:

The establishment of a new Brassica Head and Stem Crop Group 5-year of
FR Notice will affect the need to update many Risk Assessment Models,
Residue Chemistry Guidelines, OPP databases, and/or HED Standard
Operating Procedures (SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure
Modules of our current Risk assessment Models from DEEM-FCID, LIFELINE,
and CARES will need to be updated to reflect new terminology and the new
Crop Group terminology.

	(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background),
Table 1 Raw Agricultural and Processed Commodities and Feedstuffs
Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS
860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS
860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field
Trials by Region for Crops Requiring > 3 trials and Table 6 Regional
Distribution of Crop Production. 

	Any differences between the EPA and NAFTA Crop Production Regions after
the NAFTA Regions are updated will be addressed by the ICCGR Workgroup
or by the EPA HED ChemSAC with attendance by Canada, PMRA and Mexico. 
The EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field
Trials) Table 5 Suggested Distribution of Field Trials by Region for
Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop
Production will be updated to reflect more recent crop production
information.   There is currently no conflict with Canada.  In addition,
there should be no conflict with Canada since they do not produce the
tropical fruit crops.

	(3) Health Effects Division Standard Operating Procedures:  HED SOP
99.3 -  SEQ CHAPTER \h \r 1 – “Translation of Monitoring Data”
issued March 26, 1999.  This policy provides guidance on translating
pesticide-monitoring data from one commodity to other similar
commodities.  Most of the monitoring data is from the USDA Pesticide
Data Program (PDP) or the Food and Drug Administration (FDA).  The
policy is based on the crop groupings in the 40 CFR 180.41. 

	In the current SOP there are entries for head lettuce, broccoli, and
spinach.  Residue data for head lettuce can be translated to cabbage,
Chinese cabbage, napa (tight headed varieties), Brussels sprouts, and
radicchio.  Broccoli can be translated to Cauliflower, Chinese broccoli,
Chinese cabbage, bok choy, Chinese mustard, and kohlrabi.  Spinach can
be translated to Subgroup 4A, Subgroup 5B and Subgroup 4B (except celery
and fennel) unless a strong case can be made.  This policy may need
updating when Crop groups 2, 4, and 5 are revised.  

	(4) HED SOP 99.6 -   SEQ CHAPTER \h \r 1  “Classification of Food
Forms with Respect to Level of Blending” issued August 20, 1999.  This
SOP provides rationale and guidance to HED on revised criteria for
inputting residue values and pesticide usage information into acute
dietary exposure and risk assessments based on commodities.  These
revisions permit the Agency to fully utilize data generated by the USDA
Pesticide Data Program. 

	Some of the members of the Leafy Vegetable except Brassica crop group 4
and the Brassica leafy vegetable crop group 5 HED SOP 99.6.  See Table
45 below.  

Many members of the proposed Brassica Head and Stem Crop Group are
considered  non-blended commodities since they can be eaten as a single
vegetable head like cabbage, or partially blended liked canned or frozed
broccoli, cauliflower, or Brussels sprouts, since they are they are
mixed from various sources.

TABLE 45.  Classification of Food Forms with Respect to Level of
Blending for the Proposed Brassica Head and Stem Crop Group. (Adapted
from HED SOP 99.6, April 20, 1999). 

COMMODITY	PREVIOUS CROP GROUP DESIGNATION 	FOOD FORM	CLASSIFICATION (B
– Blended; NB – Not blended; PB – Partially blended)

Broccoli	5	11 - Uncooked	NB

Broccoli	5	12 – Cooked: NFS	NB

Broccoli	5	13 - Baked	NB

Broccoli	5	14 - Boiled	NB

Broccoli	5	15 - Fried	NB

Broccoli	5	32 – Canned: Cooked	PB

Broccoli	5	42 – Frozen: Cooked	PB

Broccoli	5	44 – Frozen: Boiled	PB

Broccoli - Chinese	5	14 - Boiled	NB

Brussels sprouts 	5	14 - Boiled	PB

Brussels sprouts 	5	42 – Frozen: Cooked	PB

Cabbage – green and red	5	11 - Uncooked	NB

Cabbage – green and red	5	12 – Cooked: NFS	NB

Cabbage – green and red	5	13 - Baked	NB

Cabbage – green and red	5	14 - Boiled	NB

Cabbage – green and red	5	15 - Fried	NB

Cabbage – green and red	5	31 – Canned: NFS	PB

Cabbage – green and red	5	42 – Frozen: Cooked	PB

Cabbage – green and red	5	51 – Cured: NFS (smoked/pickled)	PB

Cabbage - Savoy	5	12 – Cooked: NFS	NB

Cauliflower	5	11 - Uncooked	NB

Cauliflower	5	12 – Cooked: NFS	NB

Cauliflower	5	14 - Boiled	NB

Cauliflower	5	15 - Fried	NB

Cauliflower	5	42 – Frozen: Cooked	PB

Kohlrabi*	5	14 - Boiled	NB

*Kohlrabi is being transferred to the new Stalk, Stem, and Leaf Petiole
Vegetable Crop Group 22.

(5) HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000. 

The current Brassica (Cole) Leafy Vegetable Group 5 is as follows:

Crop Group 5:  Brassica (Cole) Leafy Vegetables

Representative Commodities:  Broccoli or cauliflower; cabbage; and
mustard greens

CROP GROUP COMMODITY	REPRESENTATIVE COMMODITY

Broccoli	Broccoli*

Broccoli, Chinese	Broccoli*

Broccoli raab	Mustard greens

Brussels sprouts	Cabbage

Cabbage and Cabbage, Savoy	Cabbage

Cabbage, Chinese, bok choy	Cabbage

Cabbage, Chinese, napa	Cabbage

Cabbage, Chinese mustard	Broccoli*

Cauliflower	Cauliflower*

Collards	Mustard greens

Kale	Mustard greens

Kohlrabi	Cabbage

Mustard greens	Mustard greens

Mustard spinach	Mustard greens

Rape greens	Mustard greens

* In lieu of broccoli data, cauliflower can be substituted or visa
versa, as the registrant is free to choose between broccoli and
cauliflower as the representative commodity.

There is no guidance in the SOP for the Proposed Crop Group 5 – Year
of Final FR Notice.  Brassica Head and Stem Crop Group.  The proposed
Brassica Head and Stem commodity new translations will be listed below: 


	Brassica Head and Stem Proposed New Crop Group 5 – 12.

	Representative Commodity:  Broccoli or Cauliflower and Cabbage.

CROP SUBGROUP COMMODITY	REPRESENTATIVE COMMODITY

Broccoli	Broccoli*

Brussels sprouts	Cabbage

Cabbage	Cabbage

Cabbage, Chinese, napa	Cabbage

Cauliflower	Cauliflower*



Crop Subgroup 5A:  Head and Stem Brassica subgroup

Representative Commodities:  Broccoli or cauliflower; and cabbage

CROP SUBGROUP COMMODITY		REPRESENTATIVE COMMODITY

     Broccoli					Broccoli *

     Broccoli, Chinese				Broccoli *

     Brussels sprouts				Cabbage 

     Cabbage					Cabbage

     Cabbage-Savoy				Cabbage

     Cabbage, Chinese, napa			Cabbage

     Cabbage, Chinese mustard			Broccoli *

     Cauliflower				Cauliflower

     Kohlrabi					Cabbage

* In lieu of broccoli data, cauliflower can be substituted or visa
versa, as the registrant is free to choose between broccoli and
cauliflower as the representative commodity. 

________________________________________________________________________

(6) HED Dry Matter Database will be updated to add the Table below:

Table 46.  Health Effects Division Dry Matter and Seeding Rate Database.
 Brassica Head and Stem Crop Group 5.  Prepared by Dr’s. NG and B. A.
Schneider.  2006, 2011.

Commodity	% Dry Matter

Broccoli	9.0, 10.8, 11.0

Brussels sprouts	13.0, 14.0, 15.2, 15.7

Cabbage	7.0, 7.5, 7.6, 8.0, 8.1, 8.3, 9.0

Cabbage, napa	5.0, 5.5

Cauliflower	8.0, 8.9, 9.0



COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:

	There are currently two commodity definitions for Brassica head and
stem vegetable commodities for broccoli and cabbage and will be
discussed in this analysis and is shown in the Table below:

Tolerances and exemptions established for pesticide chemicals in or on
the general category of raw agricultural commodities listed in column A
apply to the corresponding specific raw agricultural commodities listed
in column B. However, a tolerance or exemption for a specific commodity
in column B does not apply to the general category in column A.



 (A) General Category	(B) Specific Commodities Included in Definition

Broccoli 	Broccoli, Chinese broccoli (gia lon, white flowering
broccoli).



(A) General commodity 	(B) Specific Commodities Included in Definition 

Cabbage 	Cabbage, Chinese cabbage (tight headed varieties only).



Discussion of the Brassica head and stem commodity definitions.

	When the Brassica head and stem group is published there will be no
need for the broccoli and the cabbage definitions.  The Chinese broccoli
will be included as a lookup term in the EPA Food and Feed commodity
vocabulary and broccoli will be the preferred tolerance term.  

Gia lon is the wrong term for Chinese broccoli it should be gai lon.

(A) General Category	(B) Specific Commodities Included in Definition

Broccoli 	Broccoli, Chinese broccoli (gai lon, white flowering
broccoli).



Secondly the cabbage definition is not needed since the Chinese cabbage
tight - headed varieties which are called napa are included as a
separate commodity in the crop group.   The commodity is listed as
Cabbage, Chinese, napa. Cabbage is also a commodity in the proposed crop
group.  

(A) General commodity 	(B) Specific Commodities Included in Definition 

Cabbage 	Cabbage, Chinese cabbage (tight headed varieties only such as
napa varieties).



	However, since there are several broccoli and cabbage tolerances the
commodity definitions should not be deleted at this time.

TOLERANCE EXPRESSION GUIDANCE:

	Until the Federal Register Notice is issued revising the Crop Group
Regulation to establish a revised crop group 5 for Brassica Head and
Stem Vegetables Crops, commodities approved for the crop group will have
to be listed as separate commodities at the same tolerance level as the
representative commodity for the group.  When ChemSAC approves the
Brassica Head and Stem Vegetable Group, the Risk Integration, Minor Use,
and Emergency Response Branch (RIMUERB) of the Registration Division can
immediately implement the amended Crop Group with new tolerance
expressions located in the Section F submissions.  The following
tolerance expression examples will provide an expedited way to establish
tolerances in or on Brassica Head and Stem Vegetable crops, especially
for new reduced risk pesticides, without requiring additional residue
data for all the crops noted.  This will create a practice in the United
States, which is already formalized in Canada, and promote international
harmonization.  Several tolerance expression examples for guidance
purposes for use by RIMUERB and HED reviewers will be listed below: 

Example 1.  What is the tolerance expression for the amended Brassica
Head and Stem Vegetable Group 5- 12?

Answer to Example 1:

The tolerance expression for the amended Brassica Head and Stem
Vegetable Group 5 will be:  “Vegetable, Brassica Had and Stem Group 5
-12”.

Example 2.  How will the Crop group and subgroups appear in the Federal
Register for the proposed crop group regulation [40CFR 180.41(c)]?  This
example is for the Field and External Affairs Division (FEAD) and
Registration Division (RD) use in preparing the new Federal Register
Regulation.  The example follows the same format as the current Crop
Grouping Regulation Federal Register Notice (FR 60, No.95, 5/17/95,
26626 - 26643

Answer to Example 2:

“Crop Group 5-12: Brassica Head and Stem Vegetable Crop Group”.

Table.  The following Table 1 lists all the commodities listed in Crop
Group 5- and includes cultivars, varieties and/or hybrids of these
commodities.

Commodities

Broccoli, Brassica oleracea L. var. italica Plenck 

Bruddels sprouts, Brassica oleracea L. var. gemmifera (DC.) Zenker  

Cabbage, Brassica oleracea L. var. capitata L.

Cabbage, Chinese, napa, Brassica rapa L. subsp. pekinensis (Lour.)
Hanelt  

Cauliflower, Brassica oleracea L. var. capitata L

Cultivars, hybrids, and varieties of these commodities



Example 3:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Brassica Head and Stem
Vegetable Crop Group 5-12 depending when the FR Notice is published, for
example at a tolerance level of 1.5 ppm?  This example will be useful
for the Registration Division (RD) and Health Effects Division (HED) to
prepare tolerance tables.  All the new proposed commodities will have to
be listed separately from the crop group tolerance and at the same level
as the crop group. 

Answer to Example 3:

Commodity	Parts per million (ppm)

Broccoli 	1.5

Brussels sprouts	1.5

Cabbage	1.5

Cabbage, Chinese, napa	1.5

Cauliflower	1.5



EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE PROPOSED BRASSICA HEAD
AND STEM VEGETABLE CROP GROUP:

	The following terms for the Brassica head and stem vegetable crop group
commodities will be incorporated to the EPA Food and Feed Commodity
Database (  HYPERLINK "http://www.epa.govopp/foodfeed" 
http://www.epa.govopp/foodfeed ).  Table ?? below is identical to the
current Food and Feed Commodity Vocabulary format.  A search of the
lookup terms will link to the EPA preferred tolerance/commodity term,
and the Base crop/animal term is the specific crop animal terms
associated with the preferred term.  Until the Federal Register Notice
for the Crop Group is final, the Crop Group designation on each term
will be listed as no crop group and given the crop group 99 for the
present.  

Table ??.  EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM FOR BRASSICA HEAD AND STEM VEGETABLE COMMODITIES
PREFERRED TOLERANCE TERM	BASE CROP/ANIMAL TERM

Broccoli; sprouting broccoli; Cavalo broccoli; Italian broccoli;
asparagus broccoli; calabrese; purple cauliflower; Cape broccoli;
heading broccoli; borecoles; winter broccoli; lu hua cai; asperge,
broccoli; Brokkoli; Spargelkohl; Sprossenbrokkoli; brécol	Broccoli
Broccoli

Brussels sprouts; toy cabbage; Breton; col de bruselas; bao zi gan lan;
chou à mille pommes; chou de Bruxelles; Rosenkohl; cavolo a germoglio;
cavolo de Bruxelles; bangulgadubaetschu; couve-de-Bruxelas; kapusta
brjussel'skaja; repollo de Bruselas	Brussels sprouts	Brussels sprouts

Cabbage; repollo; head Cabbage; cabbage, head; red cabbage; yellow
cabbage; pointed cabbage; green cabbage; white cabbage; col, purple
cabbage; Shetland cabbage; gan lan; hovedkaa; chou cabus; chou pommé;
chou rouge; Rotkohl; Weißkohl; cavolo cappuccino; kyabetsu;
gadubaetschu; couve repolho; repolho; kočanaja kapusta; col repollo;
lombarda; cabbage, Savoy; Savoy cabbage; savojkaal; savooiekool; chou
cloqué; chou de Milan; chou de Savoie; chou fries; chou pommé fries;
Welschkohl; Wirsing; cavolo di Milano; verzetto; saboi-kyabtsu; couve do
Algarve; couve repolho; couve-crespa; couve-de-Sabóia; kapusta
savojskaja; col de Milán; col de Saboya; col lombarda	Cabbage	Cabbage

Cabbage, Chinese, napa; napa cabbage; celery cabbage; wong bok; repollo
chino; Peking cabbage; kim chee; Chinese white cabbage; nappa cabbage;
che-foo; chihili; michihli; hakusai, pao; Shantung cabbage; bai cai; de
bai cai; pe-tsai; kinakaal; Chinesekool; chou de Chine; chou de Shanto;
Chinakohl; Pekingkohl; Schantungkohl; kobis cina; sawi putih; hakusai;
baetschu; kubis cina; sawi putih; couve-chinesa-petsai;
couve-repolho-da-China; col de China; repollo chino	Cabbage, Chinese,
napa	Chinese, Chinese, napa

Cauliflower; coliflor; cauliflower broccoli; heading broccoli;
broccoflower; cavalo broccolo; green cauliflower; hua ye cai; chou
broccoli; chou-fleur; chou-fleur d'hiver; Blumenkohl; Kopfbrokkoli;
cavolfiore; cavolo fiore; ggotgadubaetschu; couve-flor; cvetnaja
Cauliflower	Cauliflower



REFERENCES:

AGALTERNATIVES: Penn State University Agricultural Alternatives
publications website:   HYPERLINK "http://agalternatives.aers.psu.edu/" 
http://agalternatives.aers.psu.edu/ 

AGMRC: Agricultural Marketing Resource Center website.   HYPERLINK
"http://www.agmrc.org"  http://www.agmrc.org 

FAOSTAT, Food and Agriculture Organization of the United Nations.  
HYPERLINK
"http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567" 
http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567 

FLORIDATA: Floridata website

	  HYPERLINK "http://www.floridata.com/index.cfm" 
http://www.floridata.com/index.cfm 

GAIN KS1027: Smith, G. 11/5/2010. Report on Korea - Republic of, Cabbage
Market Trends. USDA Foreign Agricultural Service, Global Agricultural
Information Network (USDA FAS GAIN).   HYPERLINK
"http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Cabbage%20Market%
20Trends_Seoul_Korea%20-%20Republic%20of_11-5-2010.pdf" 
http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Cabbage%20Market%2
0Trends_Seoul_Korea%20-%20Republic%20of_11-5-2010.pdf .

GRIN: Germplasm Resources Information Network, United States Department
of Agriculture.   HYPERLINK "http://www.ars-grin.gov" 
http://www.ars-grin.gov 

LIU 2010: Liu W., Zhou Q., An J., Sun Y., Liu R. 2010. Variations in
cadmium accumulation among Chinese cabbage cultivars and screening for
Cd-safe cultivars. Journal of Hazardous
Materials, 173 (1-3), pp. 737-743.

MANITOBA: Manitoba Agriculture, Food and Rural Initiatives, Vegetable
Crops Information.   HYPERLINK
"http://www.gov.mb.ca/agriculture/crops/vegetablecrops/" 
http://www.gov.mb.ca/agriculture/crops/vegetablecrops/ 

MANSFELD: Hanelt, P. and Institute of Plant Genetics and Crop Plant
Research (Eds.) 2001. Mansfeld’s Encyclopedia of Agricultural and
Horticultural Crops: (Except Ornamentals). 3700 pp. First Edition.
Springer Publishing. New York, NY. 

MARKLE: Markle, G.M., J.J. Baron, and B.A. Schneider. 1998. Food and
Feed Crops of the United States. Second Edition. MeisterPro Reference
Guides. Willoughby, Ohio. . 517 pp.

MOBOT: Missouri Botanical Gardens, Kemper Center for Home Gardens
Plantfinder website.   HYPERLINK
"http://www.mobot.org/gardeninghelp/plantfinder/Alpha.asp" 
http://www.mobot.org/gardeninghelp/plantfinder/Alpha.asp 

NCCE: North Carolina Cooperative Extension website:   HYPERLINK
"http://www.ces.ncsu.edu/"  http://www.ces.ncsu.edu/ 

NWREC: Oregon Statue University, North Willamette Research and Extension
Center Commercial Vegetable Production Guides website.

  HYPERLINK "http://nwrec.hort.oregonstate.edu/vegindex.html" 
http://nwrec.hort.oregonstate.edu/vegindex.html 

PLANTS FOR A FUTURE: Plants For A Future webpage.   HYPERLINK
"http://www.pfaf.org/user/default.aspx" 
http://www.pfaf.org/user/default.aspx 

PROTA: Protabase: web database on useful plants of Tropical Africa,  
HYPERLINK "http://database.prota.org"  http://database.prota.org 

USDA AMS 1944: USDA, AMS. 1944. United States Standards for Cabbage for
Processing. USDA Agricultural Marketing Service Fruit and Vegetable
Division. Fresh Products Branch. January 17.

USDA AMS 1954a: USDA, AMS. 1954. United States Standards for Grades of
Cauliflower for Processing. USDA Agricultural Marketing Service Fruit
and Vegetable Division. Fresh Products Branch. September 4.

USDA AMS 1954d:  USDA, AMS. 1954d.  United States Standards for Grades
of Brocccoli for Processing. USDA Agricultural Marketing Service Fruit
and Vegetable Division. Fresh Products Branch. October 2.

USDA AMS 1968:  USDA, AMS. 1968.  United States Standards for Grades of
Cauliflower. USDA Agricultural Marketing Service Fruit and Vegetable
Division. Fresh Products Branch. March 15.

USDA AMS 1972: USDA, AMS. 1972. United States Standards for Grades of
Green Asparagus for Processing.  USDA Agricultural Marketing Service
Fruit and Vegetable Division. Fresh Products Branch. April 5.

USDA AMS 1975: USDA, AMS. 1975. United States Standards for Grades of
Lettuce USDA Agricultural Marketing Service Fruit and Vegetable
Division. Fresh Products Branch. December 1.

USDA AMS 2006b:  USDA, AMS. 2006. United States Standards for Grades of
Italian Sprouting Broccoli. USDA Agricultural Marketing Service Fruit
and Vegetable Division. Fresh Products Branch. November 2.

WIKIPEDIA: Wikipedia, The Free Encyclopedia Online information.   
HYPERLINK "http://en.wikipedia.org/wiki/Main_Page" 
http://en.wikipedia.org/wiki/Main_Page 

WHFOODS: World’s Healthiest Foods website.   HYPERLINK
"http://www.whfoods.com/"  http://www.whfoods.com/ 

WVUES: West Virginia University Extension Service, Agriculture and
Natural Resources website:   HYPERLINK "http://www.wvu.edu/~agexten/" 
http://www.wvu.edu/~agexten/ 

APPENDIX I – EPA Crop Production Regions for Members of the Proposed
Brassica Head and Stem Group:

Figure 1. Map of the U.S. Broccoli Acres form the USDA AGCensus, 2002.  

Figure 2. Map of the U.S. Brussels Sprouts Acres form the USDA AGCensus,
2002.  

Figure 3.  Map of the U.S. Cabbage Acres form the USDA AGCensus, 2002.  

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Acres form the USDA AGCensus, 2002.  

Figure 5.   Map of the U.S. Chinese Cabbage Acres form the USDA
AGCensus, 2002.  

  PAGE   \* MERGEFORMAT  2 

