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Growersmust considerthe size (small to large), shape (round, oblate, cone, and variants), density and color (green, teal, or red), and leaf texture (smooth or appetizing). Wrapper leaves (number, thickness and compactness) and core length also vary by variety.Generally, heads of cabbage grown for processing are much larger than heads grown for the fresh market.
When producing for the processing market, growers should consider growing varieties with the largest heads. Resistance and/or tolerance can be used for Fusarium yellow, black rot, tip burn and bolting. Some varieties are more suitable for fall production than spring production.
Select locally appropriate varieties with the qualities required by the target market.
