Cauliflower is one of the heaviest-volume lines in Hortiberia's brassica offer. The group's growers have produced it in the Region of Murcia for decades, supplying supermarket chains and wholesalers across much of Europe through the winter campaign, with the advantage of a climate that allows white, compact curds to be cut while other production areas are out of season.
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Supply covers November, December, January, February, March, April and May. Across those months the varieties Erfurt, Snowball, Suprimax and Matratze are staggered to keep cutting continuous and curd quality consistent from autumn to spring. Head weight ranges from 300 to 650 g.
Cauliflower is packed in cardboard boxes in two presentations:
The group's growers also have EU-certified organic cauliflower, which can be programmed alongside the conventional crop.
Recommended transport temperature is 1-4 °C. After cutting, cauliflower goes through rapid cooling to remove field heat, a step that directly determines shelf life and curd appearance at destination. Each consignment is identified by lot and plot, complies with EU residue and labelling rules, and comes from farms working under GLOBALG.A.P. and IFS or the equivalent standards demanded by major retailers.
For volume programmes, it pays to agree the varietal sequence, box format and loading cadence in advance and to review them weekly as the crop advances. Hortiberia's commercial team manages that coordination with the growers so the importer works to a single plan for the whole season.
The Hortiberia Group brings together the drive and experience of four market leaders from the sector in order to consolidate a project with a great future.