The green cauliflower is a traditional ecotype of the Marche region called for its origin of "Macerata." Its colour derives from the presence in the inflorescence, of chlorophyll, it has a slimmer taste of the white one and can be proper to a younger consumer. Notes are its health qualities and its importance in the prevention of numerous cancers (colon, breast etc.) thanks to its content of isothiocyanates, glucosynates, (antioxidants) vitamin C, fibres and beta carotene.

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1 - Production 1000 tons

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2 - Workmanship and packaging
Crowned, partially-defoliated,  defoliated.
Packaged  crowned in normal Flow-Pack bags or heat-shrinkable, or with extensible film.
Packaged in plastic boxes, (CPR R1) wood and cardboard with 6,8,11 pieces.

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3 - Availability