Cauliflower and Broccoli
Cauliflower and broccoli are fresh brassica vegetables harvested for consumption as raw produce. They are typically stored under chilled conditions to preserve quality and extend shelf life.
Prices, specifications and international trade for cauliflower and broccoli under HS 070410.
Cauliflower and Broccoli Price
Published reference · Jul 1, 2026
Cauliflower and broccoli is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
Explore cauliflower and broccoli pricesCauliflower and Broccoli Exports and Imports
Spain led reported cauliflower and broccoli exports in 2025, at $704M.
Compare cauliflower and broccoli exporting countriesCauliflower and Broccoli Specifications and Quality
Cauliflower and broccoli grading factors include Size, Color, and Firmness.
Grading Factors
Quality assessment for cauliflower and broccoli considers Size, Color, and Firmness.
- Size
Whole heads are graded by diameter, with categories such as small (≤ 15 cm), medium (15–20 cm) and large (≥ 20 cm).
- Color
Uniform white to creamy color for cauliflower and deep green for broccoli; any yellowing or discoloration is a downgrade.
- Firmness
Heads must be firm to the touch with no soft spots; excessive softness indicates loss of moisture.
- Moisture content
Typical moisture range is 90–92 % for fresh cauliflower and broccoli.
Typical Specification Ranges
Cauliflower and broccoli specifications record moisture, weight per head. These are typical ranges, not guarantees for an individual lot.
| Moisture | 90–92 % |
|---|---|
| Weight per head | 0.50–2.50 kg |
Common Defects
Recorded defects for cauliflower and broccoli include Yellowing, Mechanical damage, and Presence of insects.
- Yellowing
Discoloration of florets indicating age or poor storage conditions.
- Mechanical damage
Bruising, cuts, or broken stems caused by handling or transport.
- Presence of insects
Visible insect activity or damage on the heads.
Certifications
Certifications documented for cauliflower and broccoli include GlobalG.A.P. and Organic. Their applicability depends on the individual product and shipment.
- GlobalG.A.P.
Good Agricultural Practices certification covering food safety, environmental and worker standards.
- Organic
Certification for organically produced cauliflower and broccoli meeting national organic standards.
Cauliflower and Broccoli Facts and HS Code
Cauliflower and broccoli belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 070410.
Cauliflower and Broccoli HS Code
| Also known as | Cauliflower |
|---|---|
| Scientific name | Brassica oleracea |
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Fresh vegetables — Produce, nuts, spices and food ingredients |
| HS codes | 070410 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Processing steps for cauliflower and broccoli include Harvesting, Pre‑cooling and cleaning, Sorting and grading.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Processing steps |
|
Packaging
Typical cauliflower and broccoli packaging includes Bulk cartons and Plastic clamshells.
- Bulk cartons
Standard corrugated cardboard boxes of 10–20 kg capacity, often with ventilation holes.
- Plastic clamshells
Pre‑formed trays of 0.5–1 kg for retail display, providing protection and visibility.
Uses & Risks
Cauliflower and broccoli is used in Fresh consumption, Frozen vegetables, and Canned or processed products.
End Uses
- Fresh consumption
Sold as fresh produce for raw or cooked use in households and food‑service kitchens
- Frozen vegetables
Blanched and flash‑frozen for retail and food‑service frozen vegetable mixes
- Canned or processed products
Cooked, seasoned and canned or used in ready‑to‑eat meals and vegetable blends
Uses and Related Commodities
| Downstream industries | Retail grocery, Food‑service catering, Processed food manufacturers |
|---|---|
| Leading origins | Algeria, Bangladesh, China, India, Italy, Mexico, Pakistan, Spain, Türkiye, United States |
Sourcing risks
| Risk | Mitigation |
|---|---|
Downy mildew infection DiseaseHigh Downy mildew caused by Peronospora parasitica can severely affect cauliflower and broccoli foliage, reducing yield and marketable quality. | Implement resistant varieties, apply appropriate fungicide programs, and ensure adequate field sanitation. |
Cold‑chain breakage LogisticsHigh Interruptions in the refrigerated supply chain can lead to rapid quality deterioration and increased spoilage rates. | Implement continuous temperature monitoring, backup power for refrigeration units, and rapid response protocols for any temperature deviations. |
Cold stress during transport ClimateMedium Exposure to temperatures below optimal storage ranges can cause tissue damage and discoloration in fresh cauliflower and broccoli. | Maintain refrigerated transport at recommended temperatures and minimize exposure time to sub‑optimal conditions. |
Cabbage root fly infestation PestMedium The larvae of Delia radicum feed on roots, causing plant stunting and potential crop loss. | Use crop rotation, soil insecticide treatments, and timely planting to avoid peak fly activity. |
Cauliflower and Broccoli Questions
- What are the typical packaging sizes for fresh cauliflower and broccoli?
- Fresh cauliflower and broccoli are commonly packed in cartons of 10 to 25 kilograms for bulk shipments, and in smaller 1 to 5 kilogram bags for retail distribution.
- How should cauliflower and broccoli be stored to maintain quality?
- Both vegetables should be stored at temperatures between 0 °C and 2 °C with high relative humidity, and they should be kept in ventilated packaging to prevent moisture buildup and spoilage.
- What are the main quality grades used for cauliflower and broccoli?
- Quality grades are based on head size, uniformity, color, and absence of defects; common grades include Extra, Choice, and Standard, with Extra requiring larger, tightly packed heads and minimal blemishes.