Cauliflower

Cauliflower is the terminal organ of the Brassica Oleraca Butrytis plant, belonging to the Cruciferae family. which grows in the extreme part of the plant and is removed and used as food at a stage of its growth, its color is creamy white and its parts are densely stuck together. Iran, with its favorable climate and fertile soil, has become a significant producer of this products. Cauliflower for export is produced in Dezful, Isfahan, Varamin and Karaj. The United Arab Emirates was the main destination for cauliflower exports from Iran, with a significant share of total exports. Moreover, cauliflower exports to the United Arab Emirates exceeded the volume sent to the second major destination, Russia. This indicates a strong demand for Iranian cauliflower in these regions.

Product Technical Specifications:

Cauliflower Technical Specifications
No.	Characteristics	Measurement Limit
1	Taste and Smell	Natural It should be free from unpleasant odors caused by mold, rancidity or burning.
2	Pest Infestation	Negative
3	Live Pest	Negative
4	Rottenness	Negative
5	Abnormal External Humidity	Negative
6	Fraction	Negative
7	Bad Shape	Negative
8	Bad Color	Negative
9	Frostbite	Negative
10	Damaged Cauliflower	Negative
11	Non-Uniformity (Unit Percentage)	Negative

 

Storage Conditions: Cauliflower should be kept at a temperature of zero degrees Celsius. The relative humidity should be between 90 and 95%. Also, cauliflower should not be placed next to products that produce ethylene gas.

Certifications:

1. Iran National Standards Organization
2. Iran Plant Protection Organization
3. Standard of Good Agricultural Practices
4. Organic Agricultural Products Certification
5. physical, chemical and microbial analyzes from the most reliable laboratories
6. HACCP
7. ISO
8. FSSC
9. IFS
10. SGS
11. BRC