Cabbage
Cabbage is a leafy vegetable belonging to the Brassica genus and is cultivated worldwide for its edible heads. It is harvested fresh and commonly transported in bulk for consumption in raw or processed forms.
Prices, specifications and international trade for cabbage under HS 070490.
Cabbage Price
Published reference · Jul 1, 2026
Cabbage is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.
Explore cabbage pricesCabbage Exports and Imports
United States led reported cabbage exports in 2025, at $202M.
Compare cabbage exporting countriesCabbage Specifications and Quality
Cabbage grading factors include Head size, Leaf integrity, and Color uniformity.
Grading Factors
Quality assessment for cabbage considers Head size, Leaf integrity, and Color uniformity.
- Head size
Measured by diameter or weight, with larger heads generally receiving higher grades.
- Leaf integrity
Assessment of leaf tearing, bruising, or missing outer leaves.
- Color uniformity
Evaluation of green hue consistency; yellowing or discoloration lowers grade.
- Moisture content
Moisture level influences crispness and shelf life; excessive moisture can cause decay.
Typical Specification Ranges
Cabbage specifications record weight per head, moisture content, ph. These are typical ranges, not guarantees for an individual lot.
| Weight per head | 0.50–2.50 kg |
|---|---|
| Moisture content | 85–92 % |
| PH | 5.50–6.50 |
Common Defects
Recorded defects for cabbage include Bruising, Rot, and Yellowing.
- Bruising
Soft, discolored areas caused by handling or transport impacts.
- Rot
Localized fungal or bacterial decay, often starting at leaf edges.
- Yellowing
Loss of green pigment, indicating age or improper storage temperature.
- Insect damage
Visible holes or tunnels from pests such as cabbage moth larvae.
Certifications
Certifications documented for cabbage include GlobalG.A.P., Organic, and ISO 22000. Their applicability depends on the individual product and shipment.
- GlobalG.A.P.
Good Agricultural Practices certification for food safety and sustainability.
- Organic
Certification confirming compliance with organic production standards.
- ISO 22000
Food safety management system certification applicable to processing and handling.
Cabbage Facts and HS Code
Cabbage belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 070490.
Cabbage HS Code
| Also known as | white cabbage, red cabbage |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Fresh vegetables — Produce, nuts, spices and food ingredients |
| HS codes | 070490 |
| Quoted in | USD/t |
| Reference location | CHN |
Production & Handling
Processing steps for cabbage include Harvested from field, Cleaned and sorted, Packaged fresh or chilled.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Processing steps |
|
Packaging
Typical cabbage packaging includes Bulk, Bagged, and Boxed.
- Bulk
Loose heads stacked in refrigerated containers or on pallets.
- Bagged
Individual heads placed in perforated polyethylene bags to maintain humidity.
- Boxed
Heads packed in cardboard boxes with internal dividers for protection.
Uses & Risks
Cabbage is used in Fresh consumption, Sauerkraut, and Coleslaw and salads.
End Uses
- Fresh consumption
Whole heads or leaves sold fresh for raw or cooked use in households and foodservice
- Sauerkraut
Fermented shredded cabbage used as a condiment and ingredient in various dishes
- Coleslaw and salads
Shredded raw cabbage combined with dressings for salads and side dishes
- Processed foods
Cabbage incorporated into soups, stews, frozen vegetable mixes, and canned products
Uses and Related Commodities
| Downstream industries | Food retail, Food processing, Frozen vegetable manufacturers, Canning industry, Restaurant and catering services |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Downy mildew (Hyaloperonospora parasitica) DiseaseHigh The pathogen thrives in cool, humid conditions and can lead to extensive leaf rot, making produce unsellable. | Maintain proper ventilation in storage, apply fungicidal treatments pre‑harvest, and ensure rapid cooling after harvest to limit humidity. |
Listeria monocytogenes contamination Food safetyHigh Improper cooling or cross‑contamination can allow growth of Listeria, posing a serious health risk to consumers. | Store cabbage at ≤0 °C, enforce strict hygiene protocols during handling, and conduct regular microbiological testing of batches. |
Cabbage whitefly (Aleyrodes proletella) PestMedium Infestations can cause leaf yellowing, stunted growth, and reduced marketable yield. | Implement regular scouting, use insecticidal netting, and apply approved insecticides according to integrated pest management guidelines. |
Cabbage Questions
- What are the typical storage conditions for fresh cabbage?
- Fresh cabbage should be stored at temperatures between 0 °C and 2 °C with high relative humidity, ideally above 90 %. The produce is usually kept in ventilated crates or on pallets to allow air circulation and to prevent moisture accumulation that could cause decay.
- How is cabbage graded for trade?
- Cabbage is graded based on size, weight, leaf integrity, and external appearance. Common grades include extra‑large, large, medium, and small, each defined by specific weight ranges and acceptable levels of blemishes or damage.
- What are the common uses of cabbage in the food industry?
- Cabbage is used fresh in salads, coleslaw, and as a garnish, and it is also processed into fermented products such as sauerkraut and kimchi. Additionally, it serves as an ingredient in soups, stews, and cooked vegetable dishes.