Brassica Oleracea Gongylodes
Kohlrabi, or Cavolo Rapa in italian, is a vegetable belonging to the Brassicaceae family, primarily cultivated and consumed in central and northern Europe. Our production of kohlrabi is almost entirely exported to the main European countries where it is widely consumed.
From a nutritional standpoint, kohlrabi does not contain allergens. Moreover, it is rich in glucosinolates, vitamin C, fiber, potassium, phosphorus, folate, thiamine, calcium, and iron. Kohlrabi is also a source of antioxidants, such as carotenoids and flavonoids, which help fight oxidative stress.
Kohlrabi is cultivated during the cold period of the year, with harvests starting in the second decade of October and ending in the first decade of May. The cultivated area covers 80 hectares, with 70 hectares in greenhouses and 10 hectares in open fields.
Transplanting takes place from September to November. Production covers the months from October to March. The maturation cycle is approximately 50-60 days.
In Open Fields:
Transplanting occurs from December to February. Production covers the months of April and May. The maturation cycle is 90-100 days.
Kohlrabi is harvested and packaged directly in the field in wooden crates or reusable plastic crates. Washing is performed at the processing center to remove any soil residues.
The product is sold at foreign markets and major retail chains in central and northern Europe. Transportation is carried out by specialized transport companies via land routes.
Properties (per 100 g):
Calories: 27 kcal – Carbohydrates: 6.2g – Proteins: 1.21g – Sodium: 20mg – Fiber: 3.6g
Disposable Wooden Crates
Reusable Plastic Crates
Greenhouse – Open field
Packaged in the field