Supplies of cauliflower are steady right now.
“They’re in line with our planted wants. Supplies are also similar to last year at this time,” says Michelle Georgalos, cauliflower commodity manager for D’Arrigo California.
Cauliflower production is currently coming out of Yuma, Ariz. and should stay there until about mid-March when it transitions to Salinas, Ca. Competition meanwhile is coming from Santa Maria and Coachella.
Georgalos adds that demand has improved this year over last. “It’s improved from both retail and foodservice business. The category continues to see heightened levels of demand without signs of slowing,” says Georgalos.
More uses for cauliflower
There are several factors that have certainly helped increase demand for cauliflower. Along with the health benefits, Claudia Pizarro-Villalobos also of D’Arrigo says that newer consumer-friendly packs such as crumbles allow for increased consumption, especially for time-starved customers. The vegetable is also being used in a variety of new ways from being turned into chips, pretzels, rice, steaks, pizza crust, mac and cheese and more.
The commodity isn’t without its hurdles though. “The biggest challenge for cauliflower is inconsistencies in harvest volume as this commodity has quick reactions to adjustments in weather,” says Georgalos.
Pricing on cauliflower continues to see large fluctuations as supplies constantly swing from abundant to relatively non-existent, adds Georgalos. “Looking ahead, this colder weather will more than likely impact growth. Cauliflower thrives when presented with warm days and mild temperatures in the evenings,” says Georgalos.