Home
Up

Quality


Preparation
Quality
Varieties



Quality     White or creamy white, clean, firm, compact with jacket leaves fresh and green.

Large or small heads, equally mature are equally desirable. A ricey or granular appearance is not objectionable unless the flower clusters are spreading.

Spotted, speckled or bruised curds should be avoided unless they can be trimmed without excessive waste.

Grades     There is only one grade for cauliflower, U.S.1
This consists of compact heads of cauliflower which are not discolored or over mature.  The cauliflower must be free of soft or wet decay and from damage caused by wilting, fuzziness, riciness, enlarged bracts, bruises, hollow stems, dirt, or other foreign matter, disease, insects, or mechanical or other means.

Heads may not be less than 4 inches in diameter.  Jacket leaves shall be fresh, green, and free from damage. Leaves shall be well trimmed.

Asparagus Artichoke Asian Long Bean Beans Broccoli Brussel Sprouts Cabbage Cauliflower Celeriac Celery Chestnut Chickpeas Corn Cucumber Dried Peas & Lentils Eggplant/Aubergine Fennel Fiddlehead Fern Hearts of Palm Kohlrabi Lettuces & Field Greens Loofah Okra Peas Peppers Ramp Rice Sprouts Swamp Cabbage Squash & Pumpkins Tomatillo Tomato Wild Rice