The production and export of cauliflowers grows year by year. Export has more than doubled in recent years and we currently sell over 90 tons of these vegetables abroad.

Cauliflower is one of the most popular additions to dishes. It is valued for its taste and low caloricity. It tastes great when cooked, but it can also be eaten raw. It is more and more often used as a substitute for rice or potatoes. Cauliflower is a valuable source of, for example, sodium, potassium and magnesium, as well as vitamins K, B1 and C.