By Hayley Boriss, Henrich Brunke and Marcia Kreith, Agricultural Issues Center, University of California.

Updated June 2011 by Diane Huntrods, AgMRC, Iowa State University.

Overview
The cauliflower, or “cabbage flower,” originated over 2,000 years ago in the Mediterranean and Asia Minor region. Now produced and widely available in the United States, cauliflower belongs to the same family (Brassicaceae) of cruciferous vegetables as cabbage, broccoli, Brussels sprouts, kale and bok choy. It is a cool-season crop that thrives in a moist atmosphere. It is available year-round, although especially plentiful in the spring and fall. Cauliflower is a low-calorie vegetable, high in fiber, folacin, potassium and vitamin C.

Demand
U.S. per person consumption of cauliflower has decreased from its peak of 3.1 pounds per person in 1986 to 1.9 pounds per person in 2009. Frozen cauliflower consumption was about 0.4 pounds per person compared to fresh consumption of 1.5 pounds (ERS 2010).

Production
In the United States, California is the largest cauliflower-producing state, accounting for nearly 88 percent of fresh cauliflower and all processing cauliflower. Arizona produces nearly 12 percent of fresh cauliflower. New York also produces cauliflower but in much smaller amounts.  (NASS 2011)

Total U.S. acreage of cauliflower has decreased from its peak of nearly 68,000 acres in 1986 to about 36,360 acres by 2010. Yields were also down in 2010, from 186 cwt per acre in 2009 to 173 cwt per acre. In comparison, yields were 125 cwt per acre in 1992.  (NASS 2011)

U.S. cauliflower production declined to 6.3 million cwt in 2010. With declining acreage, decreasing yields and lower prices, the value of cauliflower production fell to $247.5 million. Most of the value of cauliflower production came from fresh-market cauliflower, which declined to $243.9 million in 2010. The value of cauliflower used for processing has remained much lower than that of fresh, at about $3.5 million in 2010 (NASS 2011).

In 2008 China was the world’s largest producer of cauliflower, followed by India and the United States. China produced 189.3 million cwt of cauliflower and India produced 110.6 million cwt (ERS 2010).

Prices
In 2010 the price of both fresh and processed cauliflower decreased. The price of fresh cauliflower was $39.60 per cwt, and the price of cauliflower for processing was $615 per ton.  (NASS 2011)

Exports
In 2010 the United States was a net exporter (exports minus imports) of cauliflower. Fresh cauliflower valued at $100.2 million was exported, an 18 percent increase from 2009. The leading market for fresh U.S. cauliflower was Canada, which accounted for more than 80 percent of U.S. fresh cauliflower exports. Other major markets included Japan, Taiwan and Mexico.  (FAS 2010)

Imports
According to the FAS (2010), fresh cauliflower valued at more than $9.9 million was imported in 2010, a 6 percent increase from 2009.  The largest suppliers were Mexico and Canada. Mexican imports of cauliflower increased at the expense of Canadian imports. 


Sources
Cauliflower, Statistics by Subject, National Agricultural Statistics Service (NASS), USDA.

Cauliflower, Food and Agricultural Organization (FAO), United Nations.

Global Agricultural Trade System (GATS), Foreign Ag Service (FAS), USDA, 2010.

U.S. per capita food availability, Economic Research Service (ERS), USDA.

Vegetables and Melons Outlook, ERS, USDA, 2011.

Vegetables and Melons Yearbook, ERS, USDA, 2011.

Vegetables Annual Summary, National Agricultural Statistics Service (NASS), USDA, 2011.

Developed February 2006 and updated June 2011.