Cabbage - Production

Production

The Food and Agriculture Organization of the United Nations (FAO) reports that world production of cabbage and other brassicas (these plants being combined by the FAO for reporting purposes) for calendar year 2010 was 57,966,986 metric tons (57,051,486 long tons; 63,897,664 short tons). This was primarily grown in China (43 percent) and India (11 percent).

Cabbages sold for fresh market are generally smaller, and different varieties are used for those sold immediately upon harvest and those stored before sale. Those used for processing, especially sauerkraut, are larger and have a lower percentage of water. Both hand and mechanical harvesting are used, with hand-harvesting generally used for cabbages destined for fresh market sales. Field packing of hand-harvested cabbages is practiced in commercial-scale operations. In large operations, after harvest, heads are trimmed, sorted and packed, then vacuum cooled. Cabbage can be stored the longest at between 30 to 36 °F (-1 to 2 °C) with a humidity of 90–100 percent; these conditions will result in up to six months of longevity. When stored under less ideal conditions, cabbage can still last up to four months.