Text By Henrylito D. Tacio
Photos by Rhoy Cobilla
Farmers living in the rolling foothills of Balutakay in Bansalan, Davao del Sur used to plant coffee only. But in recent years, farmers have diversified. They are now planting high value crops like green onion, sweet pepper, carrot, and cabbage.
Farmers sell their harvest to the town’s public market. But there are those who sell them in Kidapawan City (North Cotabato), Davao City, and nearby provinces. In fact, there are also those who bring their produce to the Visayas and even to Luzon.
Among the crops planted by farmers, cabbage seems to be profitable. It is saleable as it has many uses. It can be consumed fresh, cooked, boiled, steamed, stir-fried, pickled, or dehydrated.
Cabbage is generally used in pancit, chopsuey, lumpiang sariwa and meat dishes like nilaga and pochero. It is also used in salads, coleslaw, and sandwiches as it adds crunch and color.
“Cabbage is good for you. It’s one of those foods that tastes better than it looks, and it has even more nutritional value than people expect,” says registered dietitian Julia Zumpano, “Plus, it’s versatile, affordable and easy to find.”
Another reason for its popularity is due to its very low calories content. But despite that, cabbage has an impressive nutrient profile. Just one cup (or 89 grams) of raw green cabbage contains protein, fiber, vitamins K, C, and B6, folate, manganese, calcium, potassium, and magnesium. It also contains small amounts of other micronutrients, including vitamin A, iron, and riboflavin.
More importantly, cabbage contains powerful antioxidants, including polyphenols and sulfur compounds. Vitamin C, a powerful antioxidant, has been extensively researched for its potential cancer-fighting qualities. Studies have shown that a diet high in vitamin C-rich foods is associated with a lower risk of certain cancers.
As cabbage contains potassium, it is good for those with hypertension. A study found that “a sizable proportion of the population” in the country has hypertension ranging from 19.2% among adults 20-59 years of age to 35% for those aged 60 years and above.
Oftentimes, doctors advise patients with hypertension to reduce their salt intake. However, recent evidence suggests that increasing your dietary potassium is just as important for lowering blood pressure. Potassium helps excrete excess sodium through urine. It also relaxes blood vessel walls, which lowers blood pressure.
Cabbage, known for its high fiber and glucosinolate content, also plays a significant role in supporting digestive health. A study in the World Journal of Gastroenterology reported that the fiber in cabbage helps in bulking up bowel movements and effectively treats constipation by maintaining the water content and bulkiness of food as it passes through the bowels.
So, if you’re looking for a profitable crop to grow, then look no further. Cabbage can be grown throughout the year with proper planning and management. Aside from being saleable in the local markets, cabbage also has export potential.
Varieties: There are three main varieties of cabbage grown in the country. These are Green Smooth (Ramgo, RV Cross, Scorpio, Rare Ball, and Blue Dynasty), Red (Red Acre, Red Dynasty, and Red Jewel) and Savoy. The latter are the most tender and sweet of the cabbage varieties with a deliciously distinctive flavor.
Other varieties include Apo Verde, Gladiator (Condor), Helios (Sakata), Justy (Musashino), Magic Ball (Noong Woo Bio), Corona de Oro, Scorpio (Sakata), Takii, Blue Dynasty Hybrid, Irodi Hybrid, Justy Hybrid, Pontiac 619, Rare Ball Hybrid, Red Dynasty Hybrid, Red Mart Hybrid, Ruby Mart Hybrid, Scorpio Hybrid, Summer Summit, Tarakii, and Natcubare Hybrid.
Whatever variety you choose, make sure it suits your location’s climate and soil conditions while considering factors such as market demand and profitability.
Climatic requirements: As cabbage is a cool season crop, it should be grown in high-altitude areas where temperatures are cooler and more consistent throughout the year. The ideal temperature range for growing cabbage is between 15°C to 20°C and once it is above 25°C, stunted growth or bolted heads may happen. Frost can damage the leaves and stunt root development.
To grow well, cabbage requires full sun exposure. However, it also needs some shade during hot afternoons to prevent wilting or sunscald on its leaves. As such, it is best planted in spots with partial shade where there is enough sunlight but not too much heat.
Rainfall patterns are also important when growing cabbage as excessive moisture can lead to fungal diseases such as damping-off and clubroot. To avoid these issues, growers must ensure proper drainage of their fields and avoid overwatering their plants.
Soil requirements and land preparation: Cabbage grows well in deep, well drained loamy soils high in organic matter with an optimum pH range from 6.0 to 7.5. The soil also requires boron and molybdenum with moisture level not less than 2.5 centimeters deficit.
Start by clearing all debris and weeds from the area. Tilling or plowing should then follow to break up any compacted soil and create an even surface. After tilling, incorporate compost or well-rotted manure into the soil to improve its structure and fertility further. This will also provide necessary nutrients that promote healthy plant growth throughout their lifecycle.
Ensure that there is adequate drainage because waterlogged conditions often lead to root rot diseases in cabbages resulting in stunted growth or wilting of plants causing losses.
Sowing of Seeds: For a hectare, you need 1/5 to 1/4 kilogram of seeds. It is advised to raise the seedlings in seed boxes, containing soil rich in humus and free from diseases and other harmful soil organisms. The optimum age of seedlings for transplanting ranges from 25 to 35 days after sowing. “Hardening” is essential to reduce high mortality and cost of replanting. This is achieved by suspending irrigation of the beds a few days before transplanting.
Planting: Seedlings should be transplanted as soon as they reach the desired size and only well-hardened, young, stocky plants should be used. Transplanting is done on moist soil. The soil around the roots should be firm and irrigated as soon as possible after the seedlings are set. In wet areas, cabbage should be planted on raised beds or ridges to reduce waterlogging and stem or root rot diseases.
Watering: This is done regularly. Watering is essential, especially during dry spells or periods of drought stress, as uneven moisture levels can lead to cracking or splitting of the heads. Young plants should receive enough water for vegetative growth before forming heads.
Fertilization: An ideal fertilizer program should provide nitrogen, phosphorus, potassium, calcium, magnesium, and trace elements like boron and zinc. As cabbage is a heavy feeder, it requires supplemental fertilization in the form of manure or compost (animal dung or chicken dung 2-3 tons per hectare).
Cabbage requires 200 to 250 kilograms of nitrogen per hectare. The first application is made together with phosphorus and potassium. The remainder is side-dressed two to three weeks after transplanting and again three weeks later or applied once at about six weeks. Cabbage also needs micronutrients for proper growth and development.
Weeding: Weeds are controlled mechanically or by hand as well as chemically through the application of registered herbicides. Mechanical cultivation should be done during land preparation until the plants are about half-grown. The first cultivation should be done two to three weeks after transplanting.
Pest and disease control: Among the pests that attack cabbage crops include aphids, caterpillars, flea beetles, and cutworms. These insects can cause significant damage to the plant if left unchecked.
One effective way to manage these pests is through integrated pest management (IPM) practices. IPM involves using various control methods such as cultural practices like crop rotation, chemical control like pesticide application only when necessary, and biological control like releasing natural predators of harmful insects.
Two common diseases of cabbage are downy mildew and black rot, which are caused by moisture retention on leaves during humid weather conditions. To prevent these diseases from spreading, growers are advised to practice proper spacing between plants during planting and avoid overhead watering which causes water droplets to accumulate on leaves leading to fungal infestation.
Cabbage farmers are also advised to monitor their crops regularly for signs of pest or disease attacks so they can act promptly before significant damage occurs. With the proper implementation of IPM practices and other preventive measures, cabbage farming in the country could be more profitable with minimal losses due to pests or disease outbreaks.
Harvesting: The crop is ready for harvesting when the heads attain their full size and become firm and hard but tender. Some farmers use the color of the head as maturity index. A fully developed head has a lighter shade of green. Harvesting should not be delayed or else the heads may split and rot. Harvesting them early is also not advisable as they are still soft.
Cabbages to be sold for the fresh market is harvested by hand using a knife or sickle. The heads should be cut off in such a way that a few of the large, open wrapper leaves are left for protection around the heads. The harvester must see to it that the heads are not bruised or else they become unappealing to buyers. If the crop is to be stored, most of the stem should be left on the head.
Post-harvest handling: Harvested cabbages should not be exposed to direct sunlight. They should be brought immediately to the packing shed. Like most leafy vegetables, cabbages are particularly susceptible to wilting and other damage from high temperatures. When there is a delay of more than an hour or two between harvest and packing, a water drench or spray arrangement can help prevent dehydration and overheating.
During sorting and grading, the injured leaves should be removed. Cabbage is packed in mesh pockets or sold loose.
Storage: To store the harvested cabbage, it’s crucial to create the right conditions to prolong its freshness. The optimum storage temperature for cabbage is 0 °C and relative humidity of 90% to 95%. Only those matured, disease-free cabbages that have not been exposed to prolonged frost or cold are to be stored. Further trimming may be necessary, mainly to remove the discolored butt upon removal from storage.
Transportation: Care must be taken such that trucks are not overloaded on the bottom layers of produce, otherwise they will be crushed. Generally, the cabbages should be covered with a sheet to prevent frosting or desiccation, but on warmer days, when sweating and heating might occur, the sheet should be left off. – ###
