CAULIFLOWER FARMING

Cauliflower is thought to have originated in the Mediterranean region, and was first cultivated in Italy and Greece. The earliest known mention of cauliflower was in a Greek cookbook from the 3rd century BC. It was introduced to the Americas by European settlers in the 16th century. Cauliflowers were introduced to France from Genoa in the 16th century.

Cauliflower was introduced to Africa from Europe in the 16th century. It was first grown in South Africa, and it quickly spread to other parts of the continent. The largest producers of cauliflower in Africa are Egypt, Ethiopia, Morocco, and South Africa.

It is a cool-season vegetable that is considered a delicacy by many persons. It is a crop that is exacting in both its soil and climatic requirements. For this reason, it is grown commercially only in the higher altitude areas.  White cauliflower is the most common colour of cauliflower. Boiling cauliflowers reduces the nutrients by 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes.

Maturity Duration: 2 – 3 months

Expected Yield: Up to 8 tons/Acre

Growing Season per Year: Twice on rain-fed and thrice on irrigation

Nutritional Value:  Energy 23.0 / 1%; Carbohydrates 4.4 / 1%; Fat 0.5 / 1%; Protein 1.8 / 4%; Phosphorus 32.0 / 3%; Pottasium  142 / 4%.

Altitude:   1000 - 2000 m

Rainfall: above 500mm

Temperature:  15-18°C

Soils:  Grows well on a wide range of soils with adequate moisture and fertility.

PH: 6.0 to 6.5