Brussels Sprouts
Brussels sprouts are a cool‑season cruciferous vegetable harvested when the heads are compact and green. They are typically sold fresh and are a staple in fresh‑produce markets worldwide.
Prices, specifications and international trade for brussels sprouts under HS 070420.
Brussels Sprouts Price
Published reference · Jul 1, 2026
Brussels sprouts is quoted in USD/t at MEX. Historical customs values may differ from the headline reference.
Explore brussels sprouts pricesBrussels Sprouts Exports and Imports
Netherlands led reported brussels sprouts exports in 2025, at $76.3M.
Compare brussels sprouts exporting countriesBrussels Sprouts Specifications and Quality
Brussels sprouts grading factors include Size.
Grading Factors
Quality assessment for brussels sprouts considers Size.
- Size
Overall head diameter measured in centimeters, typically ranging from 2 cm to 5 cm
Typical Specification Ranges
Brussels sprouts specifications record moisture content. These are typical ranges, not guarantees for an individual lot.
| Moisture content | 80–85 % |
|---|
Common Defects
Recorded defects for brussels sprouts include Yellowing.
- Yellowing
Leaves or heads showing yellow discoloration due to age or improper storage
Certifications
Certifications documented for brussels sprouts include GlobalGAP. Their applicability depends on the individual product and shipment.
- GlobalGAP
Good Agricultural Practices certification for food safety and sustainability
Brussels Sprouts Facts and HS Code
Brussels sprouts belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 070420.
Brussels Sprouts HS Code
| Product type | Raw |
|---|---|
| Form | Fresh |
| Position in the chain | Primary |
| Category | Fresh vegetables — Produce, nuts, spices and food ingredients |
| HS codes | 070420 |
| Quoted in | USD/t |
| Reference location | MEX |
Production & Handling
Brussels sprouts storage guidance: Store in cool, well‑ventilated conditions at 0‑2 °C
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store in cool, well‑ventilated conditions at 0‑2 °C |
| Processing steps |
|
Packaging
Typical brussels sprouts packaging includes Bulk bag.
- Bulk bag
Polypropylene woven bag, 20 t capacity, vented for airflow
Uses & Risks
Brussels sprouts is used in Fresh consumption, Frozen vegetables, and Prepared meals.
End Uses
- Fresh consumption
Sold as fresh or chilled vegetables for direct retail and food‑service use
- Frozen vegetables
Processed by blanching and freezing for retail frozen‑food aisles and food‑service kitchens
- Prepared meals
Incorporated into ready‑to‑heat or pre‑cooked dishes by manufacturers
Uses and Related Commodities
| Downstream industries | Retail grocery, Food‑service and catering, Frozen‑food manufacturers, Prepared‑meal producers |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Black rot DiseaseHigh Black rot can cause severe decay of leaves and sprouts, leading to significant yield loss. | Apply crop rotation, use disease‑free seed, and apply appropriate fungicides. |
Temperature control during transport LogisticsHigh Improper temperature management during shipping can lead to rapid deterioration, loss of firmness, and increased microbial growth in Brussels sprouts. | Maintain refrigerated transport at appropriate temperatures (0‑4 °C) and monitor conditions continuously to ensure product integrity. |
Contamination with pathogens Food safetyMedium Fresh or chilled Brussels sprouts can become contaminated with bacteria such as E. coli or Salmonella during harvesting, handling, or storage, posing a risk to consumer health. | Implement strict hygiene protocols, temperature control, and regular microbial testing throughout the supply chain. |
Raw bacterial contamination Food safetyMedium Raw Brussels sprouts can harbor harmful bacteria if not washed thoroughly, posing a food‑borne illness risk. | Wash sprouts under running water and consider blanching before consumption. |
Aphids PestMedium Aphids feed on plant sap, weakening Brussels sprouts and transmitting viral diseases. | Monitor plants regularly and use biological controls such as lady beetles or appropriate insecticides. |
Infestation by cabbage pests PestMedium Cabbage loopers, aphids, and flea beetles can damage Brussels sprouts crops, reducing yield and quality. | Use integrated pest management practices, including crop rotation, biological controls, and targeted pesticide applications when necessary. |
Cold weather damage ClimateLow Late frosts or prolonged low temperatures can cause tissue damage to Brussels sprouts, affecting marketable quality. | Employ protective measures such as row covers or delayed planting schedules to avoid exposure to extreme cold. |
Brussels Sprouts Questions
- What are the typical handling requirements for fresh Brussels sprouts?
- Fresh Brussels sprouts should be kept at temperatures between 0°C and 2°C to maintain quality. They are usually packed in ventilated containers to allow airflow and prevent moisture buildup. The product should be handled gently to avoid bruising, and humidity levels should be kept around 90% to reduce wilting.
- How are Brussels sprouts graded for trade?
- Brussels sprouts are graded based on size, color, and condition. The primary grades are classified as small (less than 2 cm in diameter), medium (2–3 cm), and large (over 3 cm). Grades also consider the presence of blemishes, sprouting stage, and overall firmness, with higher grades requiring uniform appearance and minimal defects.