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We provide high-quality Uganda cauliflowers to the local and export market. We source our Uganda cauliflowers from family growers in the country.

Uganda cauliflower (Brassica oleracea) is one of the most important members of the cabbage family regarding widespread use and nutrition. It is a strange-looking cabbage with the only edible part being the curd that is in the middle of the head. It looks like broccoli only that instead of flowers blossoming to form a solid head, a meristem assembles into the cream-colored curd. The vegetable is a hot cake in the Nkasero and Owino markets in Kampala when it is nearing its seasonal timing around April.

The sketchy history there is about the crop’s origin points to around 2000 years ago in the Mediterranean region. It would later receive mention by Arab writers in the 1100s and 1200s A.D. The literature sources vouchered for an origin in Cyprus.

Cauliflower is a significant source of vitamin C, which supplies the body with 80 percent of the daily value. The iron margin is 2 percent while that of vitamin B-6 for proper cell metabolism is 10 percent of the daily needs. This cabbage family member also provides a substantial amount of magnesium at 3 percent of the daily needs while the level of calcium is 2 percent. Every serving also provides the body with 8 percent of the value of potassium. Other health benefits of the crop include the reduction of tumor development. It also cures cardiac and brain conditions, besides acting as a body detox.

We source Uganda cauliflower from the western parts of the nation. It is available in the early parts of the year but ends at the beginning of March when prices hike in the country’s town markets.  However, our sources from Kabale district have it ready for the eastern and southern markets like Kampala around March through April.  Our sources farm the crop using organic means inclusive of farmyard manure and low use of chemicals.

We harvest Uganda cauliflower when it has attained its 12th week since the transplanting date or overall six months after sowing. Our produce agents guide the trained farmhands to look out for a firm, pure white heads that are at least 15 centimeters across as these indicate maturity. We then store them in cool, humid conditions for the brief period of packing.

Before undergoing packing, we trim Uganda cauliflower for presentability. This includes the deft cutting of the leaves just at the point they conceal the head.

We pack Uganda cauliflower in boxes that can contain some heads at a go, with the smallest number being nine heads. We also have a standard box that can keep 12 heads and a larger one with a capacity for 15 heads. We then insert top-ice in every package to preserve the content from deterioration. We also have polyethylene bags with vents that have half a dozen vents — these stores the produce for a maximum of 3 weeks at zero degrees at a relative humidity of 90 to 95 percent.

We store the cauliflower at the base temperature of 0° Celsius. We understand that the delicacy of the white matter in this vegetable makes even this frozen condition insufficient. This is why we expedite the delivery of the produce to your destination on the same day of harvesting. We deliver the cargo by refrigerated trucks before shipment to your location by air from the Entebbe airport.

Thus, this is the best time for getting one of the most sought-after vegetables in Uganda’s market. We source Uganda cauliflower from the wetlands of Western Uganda where the crop grows under Good Agricultural Practices (GAP) conditions. You can, therefore, expect to obtain the fresh supply that has no taint of chemical residual or fertilizer as it grows under manure. We also register a price that is not only fair but adjusted to the prevailing market rates. Make an order today!


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