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Broccoli and Cauliflower

Broccoli and cauliflower are two related plants in the brassica genus, or the cabbage family. The flowering head, stalk, and leaves are edible, though it’s less common to eat the stalk of cauliflower or the leaves of either. Where the florets (flowering heads) of broccoli are usually dark green, cauliflower is usually white, though both are arranged in a tree-like structure. Both can be eaten either raw or cooked.

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Market Size

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Global Broccoli and Cauliflower Production

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US Broccoli and Cauliflower Production

Contrary to the global trend, however, broccoli production in the U.S. has decreased by more than 30% in the last decade, largely due to a combination of poor production conditions, increasing competition from imports, rising costs of production, and other economic factors.

Source: ProducePay

According to the USDA National Ag Statistic Service, California leads the US in terms of broccoli and cauliflower acres, accounting for around 90% of total US production. Arizona is the second highest producing state. Though a small amount of broccoli and cauliflower production exists in almost all states, the USDA primarily records commercial data for California and Arizona. Within California, the Salinas Valley, the Central Coast, the San Joaquin Valley, and the Imperial Valley are major broccoli and cauliflower production regions.

In 2022, the US broccoli crop occupied 96,600 acres, with yields averaging 125.6 cwt/acre, for a total crop of 12,108,000 cwt. This crop was sold at an average price of $67.40/cwt, for an overall US broccoli crop value of $814,904,000.

In 2022, the US cauliflower crop occupied 40,000 acres, with yields averaging 208.6 cwt/acre, for a total crop of 8,325,000 cwt. This crop was sold at an average price of $65.60/cwt, for an overall US broccoli crop value of $545,753,000.

According to the most recent USDA Census of Agriculture, there are about 1,300 broccoli farms in the US larger than 1 acre, though fewer than 100 likely account for most of the nation’s production. The USDA records only about 750 cauliflower farms in the US that are larger than 1 acre.

Source: USDA ERS

Cauliflower in particular is experiencing a renaissance among American consumers, which has only been heightened in recent years, especially during the pandemic. However, rather than leading to a significant increase in domestic production, much of the rising US demand for both cauliflower and broccoli has been met by increased imports, specifically from Mexico, due largely to seasonal variability and higher costs of production in the US.

Varietals

Though all broccoli and cauliflower fall into the brassica family (along with kale, Brussels sprouts, cabbage, and others), there are many distinct cultivars that are commonly grown in the US and around the world. Though there are countless varieties of broccoli, around 25 are common commercially. Commercial types produced in California are generally hybrids of an Italian calabrese, or green sprouting broccoli. For cauliflower, there is much more regional variation when selecting varieties, and matching a variety carefully to local climatic conditions is critical.

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Top Broccoli and Cauliflower Varieties in the US

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Italian Sprouting Broccoli

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Hybrid White Cauliflower

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Fancy Cauliflower

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Other Related Brassicas

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Addressable Market

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Current Challenges and Key Opportunities

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Grower Challenges: Production

Successful broccoli and cauliflower growers oversee a complex production system that takes careful and continuous management over a variety of plant life-stages. Broccoli is often planted as part of a rotational strategy after crops like lettuce or celery, and often broccoli can be harvested multiple times a year if conditions are well-managed. Cauliflower is less likely to be planted in rotation with other crops, and in some parts of California can be grown and harvested essentially year-round. Cultivating either of these crops from planting through harvest requires significant planning, labor, and financial outlay.

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Land Preparation, Variety Selection, and Planting

There are many factors to consider when planning broccoli or cauliflower fields including: soil type, pest and disease history, drainage, water access and quality, and weather. Soil testing is a critical first step in determining whether a given acre is well-suited to brassica production.
After water access is established, the irrigation system should be planned before planting. Popular irrigation systems among California growers include furrow, drip, and/or overhead sprinklers. Many growers will use some combination of irrigation types, often starting with overhead sprinklers when starter plants are establishing and then switching to furrow or drip systems for the remainder of the season. Irrigation preference also vary regionally and depending on soil type and other locational features.
Land preparation, including discing, rolling, land leveling and listing beds must occur prior to planting, often in the previous year. This is often done by a custom operator who will list beds and put down preplant fertilizer all at once.
Growers have some latitude in determining how to lay out a cauliflower or broccoli field, weighing factors like soil type.

Though broccoli can be either direct seeded or transplanted, there is generally a regional split in which practice is preferred. Though there is some direct seeding of cauliflower in California, more farms instead opt to transplant greenhouse-grown starts.
Most broccoli, regardless of the planting method, is planted in raised beds measuring 38” to 42” wide. Within the beds, two rows of broccoli are planted with about 6” of space between plants and 12” to 14” of space between rows. A less common planting style involves single rows of plants in 30” beds. This is equivalent to about 40,000 plants per acre.
It is common practice to place cauliflower in single rows in beds 40” (100 cm) wide with 12” (30 cm) spacing. Another option would be to plant 3 rows of plants per 80” (2 m) bed— though this planting system is most common when drip irrigation is being used.
Both broccoli and cauliflower are often planted (conditions permitting) over a period of time so that an entire farm will not be ready to harvest all at once. This helps spread out the labor demand for both planting and harvest and can help growers access a greater spread of prices in the market place.

When selecting a brassica variety, growers will choose those that they have a preference for and which they feel are well-suited for their farm’s unique conditions.

When considering cauliflower varieties in particular, determining whether a variety is self-shading, or whether leaves surrounding the central growing point (the developing white curd) need to be hand-tied with rubber bands to prevent sunlight exposure, is a key concern given the possible increase in labor costs or reduction in quality. Some types of cauliflower, however, do not discolor due to sun exposure.
For broccoli, variation in days to maturity and other features (color, size, etc.) can be significant between varieties, so careful selection of a variety well-suited to the soils, weather, and other farm conditions are crucial to reach both quality and quantity goals.

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Irrigation

Water usage varies depending on plant age, species, climate, and soil type. But other factors, including the energy cost of pumping water, the cost of water itself, a growers irrigation strategy, and any rules or restrictions put in place by local water districts could influence the amount of water that growers apply.
Though some essential water each year will come from rainfall and existing soil moisture, brassica growers in California will still likely need to irrigate for many months of the year.

Notably, however, broccoli in particular is also sensitive to overwatering, which can cause loose heads and hollow stems to develop, alongside diseases.

Water access may well be the primary concern in most Californian growing regions— with a chief question being whether irrigation water is to be drawn from surface sources or from a well. Both options have their benefits and drawbacks; namely, surface water can be less expensive to pump, but can be cut when water is not available during periods of drought. Conversely, growers generally have more access to and control over wells, though there are risks related to land subsidence (due to over-pumping) and the possibility of the well drying up.

Between 2 to 4 acre-feet of water is required to grow a cauliflower crop in most of the key growing regions in California.
Water access, and reducing or eliminating water stress, is particularly important to cauliflower, because water stress can negatively effect curd development.
Both broccoli and cauliflower are relatively tolerant of salinity in soil and water, though broccoli more so, which means there is less concern with long term irrigation.

Salinity management is a key issue for any grower using irrigation water, due to the tendency of dissolved salts (sodium, chloride, and boron) to concentrate in irrigation water, which is then transferred to soils. Exposure to too much salt can lead to yield losses, even in relatively salt-tolerant brassicas. This problem is particularly pronounced in shallow or poorly drained the soils.
Use of drip irrigation is not widely adopted in either broccoli or cauliflower production, for a number of reasons. Though it can reduce water use by as much as 25%, it has proven to be of limited effectiveness in areas where temperatures tend to spike in summer months because it’s too difficult to properly hydrate plants through a drip system when evapotranspiration rates are high.

Drip irrigation systems are also used as efficient conduits of liquid fertilizers.

Modern irrigation management generally involves water budgeting, soil water measurement and monitoring (especially through the use of probes), weather-based irrigation scheduling, and smartphone apps, and growers will increasingly hire specialized irrigation managers to plan and manage water allotments, scheduling, and quantity allocations during times of shortage.

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Fertilization

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Pest Management

There are many pests, including insects, weeds, diseases, and invertebrates that broccoli and cauliflower growers will have to contend without throughout an ordinary growing season. Read on for more on the products and practices growers use to combat these threats. For more on the pests themselves and how they affect the crop, see Considerations for Pests and Diseases below.
One step in managing pests in the broccoli or cauliflower patch is non-chemical, cultural practices like mechanical cultivation, crop rotation, field selection and sanitation, good drainage, and irrigation management to avoid wet, stagnant conditions that threaten the health of the crop and create opportunities for diseases and fungi to proliferate. Careful preparation and spacing of beds also reduced opportunity for pest populations to emerge later in the season.
The elements of an integrated pest management plan for broccoli and cauliflower producers involve efforts during five distinct periods; pre-planting, planting to rosette, rosette to heading, heading to harvest, and harvest and post-harvest. Careful monitoring and taking timely action during these periods to prevent outbreaks can mean the difference between a successful crop and total destruction.
There are few common strategies to deal with problem weeds in the broccoli or cauliflower field. One is pre-plant irrigation, which stimulates weeds to emerge, allowing them then to be removed with shallow tillage, propane flaming, or other strategies. Chemical applications, including pre-planting or pre-emergence applied herbicides are another option. Further cultivation and the application of a post-emergence herbicide may also be necessary, in addition to foliar applications later in the season. Hand hoeing is another, more labor-intensive strategy. Multiple cultivations are more common in cauliflower fields, where the critical window for weed control is the first 30 days after planting starts, before the canopy closes.
Insects are a major concern in both broccoli and cauliflower fields. Careful monitoring or outbreaks is critical. Some management of key insects can be done with the help of biological controls, but in many cases, the use of selective insecticides is warranted. This should be done carefully to avoid making other pest issues more severe and to avoid the risk of developing resistance in insect populations.
The first line of defense against diseases in the field is again cultural controls, like avoiding excessively wet soils. Additionally, inadequate nutrition is also a major contributor to these issues, as many physiological disorders can be traced to nutritional imbalances or deficiencies. Beyond that, the application of fungicides and other chemical treatments may be called for throughout the season to keep plants healthy and protect the developing heads. In some regions, soil fumigants may be required to control some diseases in some regions.
Vertebrates, specifically field mice in cauliflower, may become a particular problem as harvest approaches. Prebaiting and removing grassy areas where populations thrive is critical. Bird feeding can also be a problem, resulting in mechanical damage to heads.
Growers will likely hire a Pest Control Advisor (PCA) or a crop consultant to monitor for pests, nutritional deficiencies, and other agronomic problems. This expert will likely also recommend products and practices tailored to a farm’s specific needs.

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Broccoli and Cauliflower Harvest

The major broccoli harvest in California takes place from mid-October through December, though in some parts of the state, both broccoli and cauliflower are harvested year-round. The exact timing of harvest on a given farm is effected by variety, planting date, and seasonal climatic conditions.
Both brassicas are hand-harvested in the field. Most fields are harvested 2-4 times, depending on factors like labor cost and market price.
For fresh cauliflower applications, mature heads (6” or larger) are selected and hand-trimmed of excess leaves. Smaller heads are left in the field. The heads are then places on a cart or other harvesting platform, packaged (in plastic wrap generally), and sorted and packed by size (usually 12 curds/carton). Sometimes, cauliflower will be cut into florets for food service and then packed into 3 pound bags.

Post-harvest handling is particularly important for cauliflower, because the unblemished white curd is the key indicator of quality, and it is also easily damaged if the head is dropped, rolled, or otherwise roughly handled. Not only can this cause brown bruising, it can also make the head more susceptible to decay. Therefore cauliflower is always packed in single-layer cartons.
More rarely, cauliflower is hand-harvested, and then packed in bulk bins— destined for a freezer plant. Freezing cauliflower is left with more jacket leaves to provide additional protection during transport.

As compared to cauliflower, broccoli has many more potential fresh and processed application, and therefore its harvesting processing is potentially more complex. However, nearly all broccoli is field packed, like cauliflower.

The head and stalk are cut at around 8”, and the stalk is hand cleaned of leaves, then placed on a harvest-aid belt or other transport tool. Then 2-4 heads are bunched together with a rubber band and cut to uniformity. 14-18 bunches are then packed in a waxed-fiberboard carton that weighs a minimum of 23 pounds.
Crown-cut broccoli has the stem cut at 5”, and are packed 34-38 to a case that weighs a minimum of 20 pounds.
Field-cut florets are packed in tote bags inside cardboard cartons that weigh 9-18 pounds.
Broccoli destined for freezing is also hand-harvested, then heads with 6” stems are collected in large bins.
Notably, desired stem length can vary significantly depending on the customer.

The harvest process might be carried out by the farm itself with owned equipment and hired labor, or it might be contracted out to a custom harvest team which will charge by the box to cut wrap and box. Either way, significant labor is required during the harvest process, by one estimate, about 150 person-hours per acre.
One acre of broccoli produced approximately 14,100 pounds of product in 2022, whereas one acre of cauliflower produced approximately 23,400 pounds of cauliflower. Productivity per acre will vary significantly depending on the variety and other factors.
Because both broccoli and cauliflower are particularly prone to decay, proper storage temperature and humidity is crucial to maintaining good quality as the vegetables move down the supply chain. A storage temperature of 32 degrees Fahrenheit with 95% humidity is key for both broccoli and cauliflower.
After the brassicas have left the field, additional post-harvest processing might take place, like cutting full heads into individual florets (common for food-service). Cartons containing two 3-pound bags of florets are common.

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Other Production Considerations That May Affect Practices & Decision-Making

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Grower Challenges: Economics

Common Broccoli or Cauliflower Farm Business Model

Broccoli and cauliflower growers sell fresh produce to wholesalers, retailers, food manufacturers, food service providers, and other buyers, or in rare cases, process their products themselves and sell ingredients (frozen, canned, etc.) or finished products (vegetable mixes, “riced” cauliflower, etc.).

Growers sell broccoli and cauliflower in the US by the pound or ton. Though some brassicas will be packaged and ready for sale when they leave the field, others will be packed in bulk containers to be transported to a processor. Broccoli will be differentiated by quality and cut (the latter determined by customer demand), while almost all cauliflower will be cut the same way, and size and quality are the more significant sorting criteria.

Packaging varies based on buyer demands. Fresh cauliflower will generally be packaged in individual plastic sacks, and then stored in cartons for transport. Though broccoli heads are relatively resistant to handling damage, cauliflower heads are quite sensitive, and therefore are not layered within shipping cartons. Cauliflower, which also must be kept cool, is sensitive to both excess moisture (which can cause mold) and freezing injury. Both crops are also sensitive to ethylene, and so should not be stored with many fruits that release ethylene during their ripening process.

Broccoli is incredibly sensitive to heat, and therefore waxed cartons often require icing (layering ice within the box, among the broccoli) to maintain cool temperatures during shipping and prevent damage. Crown-cut broccoli will not usually be packed in bags but instead placed directly into cartoons containing 34-38 crowns. Broccoli cut into florets will be packed in bags that will then be placed in cardboard cartons containing 3-4 bags each. Brassicas destined for additional processing will not be individually packaged, but will be collected in cartons or fiber bulk bins in the field for transport.

There are a few different channels that growers commonly use to deliver brassicas to market. The most common is to contract the sale of the crop, with a price per unit and total quantity (and for broccoli, preferred cut) determined in advance of harvest. These contracts may be with wholesale produce packers, shippers, food manufacturers, or directly with retailers (especially in the case of larger farmers, packing and shipping functions may be carried out by the grower rather than a secondary entity). Finally, brassicas can also be sold directly to consumers through on-farm sales or farm stands, though a very small amount of the total US crop is moved in this fashion. The typical shelf-life of broccoli and cauliflower is only about 2-3 weeks.

Therefore, the success of a broccoli or cauliflower farm business will depend on the yields achieved, the quality of the product, the price, and the distribution networks a given farmer is able to access. Additionally, brassica growers must consider other costs such as labor, fertilizer, pest management, land costs (including land rent if leasing), as well as the potential for unexpected weather or market conditions when managing their farm business year to year.

Broccoli Retail Pricing: Conventional & Organic Per Pound. Source: Produce Blue Book

The yield of the average acre of broccoli or cauliflower can vary significantly based on a number of factors, especially variety and geography. Many factors also determine the actual price per unit of broccoli and cauliflower a given grower receives. Because of the difficulty of determining these two factors, in addition to the impossibility of generalizing about input costs and other expenses, determining whether brassica production in a given season on a given farm is profitable is difficult.

The price that brassica producers receive is dependent upon variety, timing, quality, and other market factors. Specific quality standards vary by geography and purchaser.

Broccoli and Cauliflower Crop Budget

We highly recommend taking time to understand crop budgets before having a conversation with growers to better understand their needs and costs.

Crop Enterprise Budget Example #1: Broccoli (Bunched 14s) | Central Coast Region
Crop Enterprise Budget Example #2: Broccoli (Crown Cut) | Central Coast Region
Crop Enterprise Budget Example #3: Cauliflower | Central Coast Region
Crop Enterprise Budget Example #4: Cauliflower | Imperial County

It is critical to understand that farm economics and budgets vary widely between individual farm operations, as well as by year, as a result of a landscape of factors, from water availability to input costs. Because of these variations in cost of production, it is difficult to generalize about the economic status of a given grower or region.

Broccoli and Cauliflower Production Costs

Though there are many fairly standard expenses within a brassica operation, the magnitude of related costs varies widely based on geography, soil type, and weather among other factors.

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Capital costs may include;

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Variable costs may include;

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Labor costs

Labor is one of the largest expenses on the balance sheets of vegetable row crop farms. Harvesting and post-harvest handling for both broccoli and cauliflower are carried out entirely by hand, and the process often requires 2-4 passes through the same field. This can require the recruitment and hiring of dozens of workers throughout the season, or the outlay of significant expense to hire a custom harvest crew.
Harvesting is only one labor-intensive task on the brassica farm. Planting, scouting, and pest control (especially manual weed removal) can also be labor intensive. Additionally, there are tasks that generally require a higher degree of training, including irrigation, mowing and disking, and pesticide application. Some of this work can also be hired out to custom businesses that will, for example, provide crop protection application services for a fee, providing the machines and workers in the process.
A brassica farm’s labor force is usually composed of a mix of salaried managers, directly hired full-time, part-time, and H-2A temporary workers, and indirect laborers who work for a hired labor/harvest contractor. Additionally, growers may also hire contractors like pest control or crop protection advisors, accountants, and others.
In California, minimum wage for agricultural workers is $16.00/hour in 2024, with additional requirements around overtime and days off. Actual labor costs as predicted by UC Davis in California is around $29.60/hour for machine operators and $23.68/hour for general laborers, including employers’ share of federal and state payroll taxes, workers’ compensation, and other benefits.
If a field is instead custom harvested, the rate is usually determined per packed box. Though this can be a costly decision, around $8 per 21-pound carton, it can also save growers significant time and expense related to recruitment, training, and retention.
Another labor-related cost to growers includes field sanitation, which primarily includes providing toilets and washing facilities within a certain area of all field crews at all times. These facilities require weekly servicing.

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Consideration for Pests and Disease

Broccoli and cauliflower production is susceptible to a range of pests and diseases that can impact quality and yield. When exploring solutions for growers, care should be taken to avoid increasing opportunity for pests and disease to proliferate throughout the farm, for example, by being transported on equipment. There are several major points during the course of the season when growers need to be particularly vigilant about specific pests, and during which only certain kinds of pest control measures are useful, effective, or allowable. Find more information on recommended Integrated Pest Management (IPM) regimes for brassicas here.

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Insects

Cabbage aphids - these insects are of chief concern late in the growing seasons for brassicas, when they tend to damage and contaminate developing heads. Aphids have many natural predators that can help control their populations, but it remains critical that farmers scout for aphids to avoid significant economic impacts, especially because aphids can also be vectors of fungal diseases.
Green peach and turnip aphid - this insect is the greatest risk to young plants, and populations can grow to damaging levels and consume the leaves of young plants quickly (older plants are much less likely to be effected), even killing seedlings or transplants. Green peach and turnip aphids are more common than cabbage aphids particularly in the low desert regions of California. Regionally, methods of dealing with aphids range from primarily biological or cultural controls all the way to insecticide applications.
Cabbage and seedcorn maggots — these insects burrow in the roots of brassicas and can be very difficult to manage. These maggots cause yellowing, slowed or stunted growth, and in extreme cases will kill plants, either by causing too much destruction to the roots or introducing diseases. Young plants are the most susceptible to damage, while older plants can usually survive some amount of infestation, especially with good irrigation management. Cultural control methods, like discing under crop residues immediately after harvest, allowing plant debris to completely decompose before planting, and avoiding successive brassica plantings are generally effective.
Wireworms — these insects are also most likely to have an economic impact on seeds and young plants, especially those planted in spring. Similar cultural control methods that are effective for maggots will also help control wireworm populations. Soil fumigation to control wireworms is possible, but is rarely necessary.
Cutworms — these insects tend to live and breed on field margins, migrating into the crop area at night to feed on seedlings, often cutting them off at the soil level and causing death. Generally cutworms feed on leaves and stems that touch the ground, but less commonly, have been known to bore directly into cabbage heads, causing damage to heads. Cultural control methods include removing weeds from the edges of fields and plowing to destroy potential habitat and food sources.
Other insects of concern include;

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Fungus and Diseases

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Weeds

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Vertebrates

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Consideration for Climate Change

Climate change and weather are having and will continue to have significant impact on broccoli and cauliflower production both domestically and globally, though the exact nature of these impacts in any specific region are difficult to accurately predict. In general, brassicas are cool season crops, and soil water content and air temperature can have significant impacts on the quality and quantity of the annual crop. Significant regional shifts in temperatures and irrigation water availability are likely to have major impacts on the future of the broccoli and cauliflower industry around the world.

Shifting Temperatures and Growing Regions. Broccoli grows best at a temperature between about 60°F and 68°F, though can tolerate much cooler conditions. Warmer year round temperatures, and higher peak temperatures even for a short period of time, can deform broccoli crowns and lead to reduced yield and quality, though researchers are working to establish new varieties that will be less sensitive to high temperatures. As temperature patterns evolve, growers will need to adjust their management practices, including irrigation schedules and variety selection, and growers in today’s major growing regions (i.e. California and Arizona in the US) should prepare for greater competition from new geographies going forward. Changes in temperature, water stress, and even CO2 levels can also effect plant physiology and mineral uptake, likely creating additional challenges for growers in the future.
Water Scarcity. Changes in precipitation patterns triggered by climate change will likely put pressure on some current brassica growing regions, due to changing demand for, cost of, and overall access to irrigation water. While some regions are likely to experience more frequent and severe droughts, others are likely to deal with flooding and extreme wetness, both of which pose significant risks to brassica production. Improved water management practices, such as drip irrigation systems and water conservation measures are likely to remain top of mind for growers alongside demand for more financial risk mitigation tools like specialized insurance policies.
Extreme Weather. From heatwaves to floods to high winds, increasing instances of extreme weather is likely to have a significant impact on brassica production. Extreme weather affects fields in many ways, from damaging plants to altering patterns of pest predation. In general, however, extreme weather increases risk to the yield and quality of the crop. Though preventing impacts from all extreme weather is impossible, growers will likely be increasingly interested in tools that allow them to mitigate risks related to these events.
Pest and Disease. Climate change will likely influence the distribution and abundance of pests and diseases that affect broccoli and cauliflower. Likely changes in temperature and humidity levels will not only lead to more substantial populations of damaging pests and disease, but may also alter the time of year when they emerge or die-off, which can in turn effect the tools available to growers to control them. Growers will need to adapt their pest management strategies and be vigilant for emerging threats.

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Key Pressures on Broccoli and Cauliflower Growers

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Increasing Costs, Especially Labor

Costs are on the rise for nearly every input to brassica farms, from land costs to labor, fertilizer to equipment. Crop prices do not necessarily reflect that steadily increasing cost of production that growers face, and so savvy farmers look for ways to reduce the costs of inputs whenever possible.

Direct costs and accumulating risks around food safety are paramount for fresh produce growers like broccoli and cauliflower farmers. The fast-evolving food safety regulatory landscape in California in particular has meant farmers have had to work hard to stay on top of compliance.

Labor has become the focus of significant interest in reducing costs on brassica farms, especially as costs (both direct and indirect) related to labor continue to rise and growers see increasingly viable solutions to reducing the number of people employed in the orchard.

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Available and Emerging Tech Solutions - Automation and Mechanization

There are currently no fully mechanical or autonomous harvesting tools available to brassica growers. Other tasks on the broccoli or cauliflower farm— including planting, weeding, and irrigation are also targets for advancing mechanization and automation, though there already are some autonomous tools available for tasks like chemical application, mowing, and disking (from companies like Monarch Tractor, Blue White Robotics, InsightTRAC, and FieldIn).

Technologists designing for key issues in this field should consider unique features of the industry.

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General Considerations

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Harvest

Harvest tools for broccoli and cauliflower growers generally fall into three categories; tools that can remove the crown/stalk from the plant (none currently available), tools that move cut crowns/stalks from workers to central location (many currently available), and tools that assist in in-field processing (some currently available).
Given the relatively variable nature of broccoli harvest in particular, where stem length, crown size, and other factors may vary substantially from field to field and customer to customer, creating technology that removes the crown/stalk from the plant is likely the most difficult challenge.
In addition, both cauliflower and broccoli can be sensitive to rough handling, and for broccoli, an in-tact and clean stem is a key quality indicator, meaning that harvesting equipment would need to be extraordinarily gentle, precise, and sensitive to plant-to-plant variations.
Harvest systems that have been or are currently being investigated usually involve a single pass through with a piece of equipment that destroys the entire crop as it harvests, meaning there is no opportunity to do multiple passes to allow slower developing heads more time to mature. Computer vision and robotics promise to make these harvest systems more adept, but currently the technology is not commercially ready to replace human harvesters.
Significantly more attention has been paid to the relatively easier challenge of increasing worker efficiency by carrying the harvested crowns/stalks more directly to the area where the produce will be handled and stored. Examples of these kinds of harvest-aids include conveyor belts, autonomous carts, and harvesting platforms.

Tools like this BRIMAPACK mobile harvesting unit create efficiencies to the in-field packaging and processing part of brassica harvest. Advances in tools like floret cutting machines are also available commercially, but tend to be owned by processors in storing/packing/shipping facilities, rather than farmers as part of harvest.

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Weeding and Spraying Automation

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Water Scarcity

The availability of water is a top concern among most California farmers, especially in particularly water-constrained regions in the southern part of the state. Efficient production, and therefore profitability, often comes down to the benefits and costs related to water.

In recent decades, California has suffered a number of significant droughts, many of which have lasted for multiple years. These have led to limitations on surface water access, even for those with the most senior water rights.

Growers have increasingly turned to ground water pumping, though increasingly, issues with land subsidence (the physical sinking of the land due to absence of sub-surface water) and the undermining of other private and municipal wells have led to greater scrutiny and regulation on the use of ground water for agriculture in the state.

Finally, high levels of irrigation can lead to additional challenges, like the build-up of salts in the soil. This can degrade the quality of soils and, when it becomes extreme, can prove toxic to plants and cause yield reductions.

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Available and Emerging Tech Solutions

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Additional Resources

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