Among the winter cabbages Hortiberia exports, Savoy cabbage holds steady demand in Central Europe and the United Kingdom, where its crinkled, dark-green leaf is a staple of cold-season cooking. The group's growers produce it in open field in the Region of Murcia, harvesting by hand and grading in the field so that the heads reach the packhouse with minimal handling.
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The season covers December, January, February, March and April. This is a short, clearly defined window designed to fill the gap once northern European local production runs out, so supply programmes are best agreed in advance.
Savoy cabbage is supplied in counts of 6, 8 and 10 heads per box. The packaging options are:
Standard palletisation is 52 boxes per Euro pallet and 65 per 100×120 pallet. The product is available as organic and conventional, with the organic line certified under EU regulation and following the same calendar as the conventional crop.
Recommended transport temperature is 1-4 °C. The group's growers take out field heat straight after harvest and maintain the cold chain to dispatch, which preserves the texture of the crinkled leaf and extends shelf life at destination. All goods travel with lot and plot traceability, comply with EU maximum residue levels and labelling rules, and come from farms working under GLOBALG.A.P. and IFS or the equivalent standards demanded by the retail sector.
If your programme calls for Savoy cabbage between December and April, Hortiberia's commercial team can set counts, packaging and loading cadence to suit each platform, and consolidate it with other winter brassicas on the same truck.
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.