California Brussels sprouts supply continues to be challenged. "It has been like this all season long," says Dan Holt, vice president of sales for Hitchcock Farms, noting that the season in the Central Coast begins in July. "Yields are down significantly. We had a lot of insect pressure causing that and supply is between 40 to 50 percent of normal. That's in the industry in this area. It's a tumultuous time in the Brussels sprouts world."
© Hitchcock Farms
Jeff Hitchcock of Hitchcock Farms in the field.
While those overall yields are largely due to insect pressure, there have also been a number of rains lately in the region. "The weather has been slightly problematic in maintaining any type of production though it's not causing the shortfalls," adds Holt.
Although the insect pressure began to come into play in August, it's anticipated that the supply levels will stay at this level throughout the rest of the season which is the remainder of 2025, and possibly into 2026.
© Hitchcock FarmsSupply levels are expected to stay this way until the season ends on the Central Coast.
Other regional reports
While other regions in California are also experiencing issues, such as San Luis Obispo County, production will begin in Mexico in January. Meanwhile Western Canada is wrapping up its crop, though production is still going in Washington. Product is also being imported from the Netherlands and Guatemala is shipping light supply because it too is having challenges on supply.
© Hitchcock FarmsConsumers continue to buy Brussels sprouts, even with stronger pricing.
As for demand, it's a demand-exceeds-supply situation for Brussels sprouts. That's making for a sustained higher market that's seeing pricing two to three times the level of this time last year. "I expect it to stay there or maybe just tick up a bit more," says Holt, adding that while demand and pricing may dip slightly the week after Thanksgiving, the Christmas pull is expected not long after that.
However strong prices aren't necessarily deterring consumers from buying Brussels sprouts. "There's enough demand out there and it's a staple on grocery store shelves in many different forms as well as processed or otherwise on foodservice menus. I don't think there's going to be price fatigue or that it's going to inhibit demand," says Holt, noting that the vegetable's popularity is also thanks to new ways to cook the vegetables being introduced by social media and more.
For more information:
Dan Holt
Hitchcock Farms
Tel: +1 (831) 424-8952
https://www.hitchcockfarms.com
