Due to the increasing demand and the need for more intensive cauliflower cultivation, a large number of cultivars are available on the market.
Desired quality traits sought by consumers, and thus targeted in cauliflower selection, include:
- Firm, white curd with a fine surface structure, and medium-sized heads (up to 1 kg).
- Cultivars for processing are selected for larger heads, with easily detachable curds.
- Resistance to diseases and adverse physiological disorders such as riciness, bract proliferation, blindness, and others.
Most cultivars originate from European ecotypes and are categorized into the following types:
- Erfurt Type: Early, less vigorous cultivars with upright leaves. The curd is poorly covered by leaves and quickly changes color due to sun exposure. The curd is initially firm but soon becomes loose.
- Alpha Type: Mid-early, more vigorous cultivar with a larger number of semi-upright leaves. The curd is less protected by leaves but is firmer and has a more pronounced bumpy texture than the Erfurt type.
- Mechelese Type: Mid-early to mid-late cultivars with semi-upright leaves. The leaves are dark green with slightly curled edges. The curd is deep in the rosette, very firm with a more pronounced bumpiness.
- Lecerf Type: Suitable for autumn cultivation; this type is vigorous with dark green leaves and distinctly wavy edges. The curd is flat, bumpy, and quickly becomes loose.
- Autumn Giant: A plant type with upright growing leaves that well protect the curd.
- Italian Giant: Winter and overwintering type with long, upright, smooth leaves that protect the curd well.
- Roscoff Type: Vigorous type with bluish-green leaves and a prominent vein structure. Winter and overwintering type.
- Romanesco: According to Černe (1998), these are cultivars with a semi-spherical, light green curd with prominent conical branches.
White Curded Cauliflower Varieties (Bejo Zaden):
| Variety | Days from Planting to Harvest | Description |
|---|---|---|
| Stargate F1 | 72 | Hybrid for spring and early summer production. The curds are white, firm, and of good quality. The foliage is strong and upright, providing excellent self-covering. |
| Goodman | 75 | Mid-early variety. The curds are firm, white, and well-covered by leaves. |
| Flamenco F1 | 76 | Hybrid for summer production. The strong, upright leaves provide excellent protection for the curd. Not susceptible to riciness. |
| Jerez F1 | 80 | Hybrid for summer and early autumn production. The curds are white, very rarely riciness, of very high quality, and suitable for fresh consumption and industrial processing. |
| Fargo F1 | 90 | Hybrid for summer and autumn production. The curds are white, deeply set in the foliage, which grows upright. Excellent self-covering. |
| Skywalker F1 | 96 | Mid-late hybrid. It has upright and strong leaves. Attractive curds are deeply set in the foliage. |
Green Curded Cauliflower Varieties, Romanesco Type (Bejo Zaden):
| Variety | Days from Planting to Harvest | Description |
|---|---|---|
| Universal | 95 | For autumn cultivation. The leaves are dark green and upright. |
| Shannon | 100 | A Romanesco type cauliflower. Attractive appearance with a pyramidal shape. Very good taste. Suitable for autumn production. |
| Amfora F1 | 92 | A Romanesco type hybrid with a pyramidal shape. The curd is compact, and the leaves are upright. It is recommended to plant with narrower spacing. |
