Cauliflower

Product description Cauliflower

Cauliflower, Brassica oleracea var. botrytis, is cultivated on clay soils including those of North Holland. Through different varieties, the harvest season runs from May through December. White cauliflower is the most common and is recognised by its compact, ivory coloured curd.

The colour is preserved by covering the curd with outer leaves, a process known as blanching, which also contributes to its mild, slightly sweet flavour. High quality cauliflowers have a firm and fine structure.

Suppliers website
Environmental & biodiversity impact Production is certified ‘On the way to PlanetProof’, demonstrating cultivation methods that are better for nature, environment and climate. Modern cooling and processing facilities ensure rapid handling and minimal waste.
Animal welfare Although no animals are kept, PlanetProof certification confirms that cultivation contributes to a cleaner living environment and protection of biodiversity.
Social impact The Buijsman family business operates with a dedicated team and holds GRASP certification, ensuring safe, healthy and fair working conditions.
Certifications PlanetProof
GlobalG.A.P.
GRASP
Summary of why selected We choose J. Buijsman for their more than fifty years of experience, consistent quality and strong sustainability focus. PlanetProof and GlobalG.A.P. certifications provide full assurance in safety and responsible cultivation.
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