Cabbage is believed to have originated in the Mediterranean region, and has been cultivated for over 4,000 years. Cabbage was first mentioned in writing in ancient Egypt, and was also grown by the ancient Greeks and Romans. Cabbage was introduced to the Americas by European settlers, and quickly became a popular crop. It is now grown in many parts of the world, and is a staple food in many cultures.
Here are some interesting facts about cabbage farming:
Cabbage is a cool-weather crop that is best grown in the spring or fall.
Cabbage plants need full sun and well-drained soil.
Cabbage plants are susceptible to a number of pests and diseases, including cabbageworms, cabbage loopers, and black rot.
Cabbage is harvested when the heads are firm and compact.
Cabbage can be stored in a cool, dark place for up to two weeks.
Maturity Duration: 2.5 – 5 months
Expected Yield: 20 tons per hectare
Growing Season per Year: Twice per year. Thrice under irrigation.
Nutritional Value: Per 100 g / % Daily Values. Energy 23.0 / 1%; Carbohydrates 5.5 / 2%; Fat 0.1 / 0%; Protein 1.3 / 3%; Phosphorus 33.0 / 3%; Pottasium 196 / 6%.
Altitude: 800 – 2200 meters above sea level
Rainfall: Over 1500 mm of rainfall annually
Temperature: 15 – 18°C
Soils: Grows well on a wide range of soils with adequate moisture and fertility.
PH: 6.0 – 6.5