De Lier, The Netherlands
March 23, 2026
Under the #embracebrassicas umbrella, Rijk Zwaan is intensifying its focus on resilient cabbage, cauliflower and broccoli varieties, while simultaneously exploring new market opportunities – such as an exciting new cauliflower, for example. “We make a point of innovating together with our network, from growers to retailers,” explains Kerstin Sobottka, Crop Manager Brassicas and General Manager at Rijk Zwaan Welver.
Kerstin was happy to be given responsibility for this important crop segment when she joined Rijk Zwaan eight years ago. “I’m a big fan of open-field crops; I love getting my boots dirty! Besides that, brassicas are interesting and versatile vegetables because they are grown – and consumed – differently around the world. For instance, did you know that people eat cauliflower for breakfast in India? And it’s not a case of ‘one size, fits all’ from a cultivation perspective either. Varieties have to meet different requirements in every climate and market.”
One family. Endless varieties
The diversity starts with the large number of crops that are classed as brassicas: not only the cabbage family – white cabbage, red cabbage, savoy cabbage and pointed cabbage – but also cauliflower, kale, broccoli and kohlrabi. Because they are open-field crops, breeders have to develop varieties for all seasons and climate zones.
“We offer varieties for growers in Europe, North America, South America, the Middle East, Australia, Africa and Asia – for storage, processing and the fresh market. In fact, we’ve even launched a tropical cauliflower recently,” says the Crop Manager with a degree of pride. From cabbages to cauliflower, brassicas for every climate, season and market.
Ready for machine harvesting
Although the local conditions vary widely, all growers face similar challenges. One of them is the rising cost of labour. “Harvesting cabbages by hand is not only labour-intensive but also physically demanding work, making it hard to find employees,” states Kerstin.
Cabbages for industrial processing are already harvested mechanically, but cabbages, cauliflowers and broccoli for the fresh market and for the storage market must be gathered from the field carefully, without causing them any damage. Improved machine harvesting solutions can offer a way forward. “For these markets, Rijk Zwaan is working closely with machine builders to test varieties that are potentially suitable for mechanical harvesting thanks to being uniform and easy to harvest, for instance,” she explains. Uniform and robust varieties that support the development of efficient machine harvest.
Strong against extremes
Another challenge for brassica growers is climate change. “Some locations are now being affected by both heavy rainfall and longer periods of drought, and it’s difficult for growers to cope with both. Meanwhile, many parts of the world are facing a fresh water shortage,” continues Kerstin.
“To provide answers to these challenges, we select resilient varieties that are strong against abiotic stress. We test this by exposing them to extreme conditions in special climate chambers. By the way, our selection activities also take account of the more distant future, in which I expect hydroponic cultivation of brassicas to become an option.” Heat, drought or heavy rain, our brassicas are tested to perform under pressure.
Natural defense, fewer chemicals
Besides the rising labour costs and more extreme weather conditions, pest management is another topic constantly on growers’ minds. “There are ever-tighter restrictions on the use of chemical pesticides, so they welcome varieties with extensive resistances. We have thrips-resistant white cabbage, and cauliflower with resistance against clubroot: Pb DefenseTM. These are just a couple of examples of the robust solutions we offer growers,” indicates the Crop Manager. Natural strength against thrips and clubroot gives growers reliable protection.
Brassicas reinvent the menu
Rijk Zwaan is responding not only to growers’ current challenges, but also to future market opportunities. According to Kerstin, who has previously worked in marketing roles at various breeding companies, brassicas could benefit from an image update.
“They are seen as slightly old-fashioned vegetables, and the way they are presented in stores is traditional too: as whole vegetables weighing more than a kilo. Young people want something different – smaller portions, and inspiration for new ways of consuming them. Think of ‘carpaccio’ made from kohlrabi, Asian-style cauliflower, or broccoli-based smoothies, which are very popular in the USA. Brassicas are super-healthy and tasty, which creates opportunities for the whole value chain,” she adds enthusiastically. From kohlrabi carpaccio to broccoli smoothies, healthy and versatile on every plate.
Colours, shapes, inspiration
With new colours, shapes and types of brassicas, Rijk Zwaan is inspiring growers and other chain partners to breathe new life into the category together. “Innovative additions include our purple and green cauliflowers, rosé cabbage and mini pointed cabbage. In Spain, we’ve just tested an exciting new cauliflower that really aligns with the eating and cooking habits of a new generation of consumers. On top of that, it will eventually be suitable for mechanical harvesting. I gave one retailer a sneak preview and they loved it,” she reveals.
Whether an innovation like this succeeds or not depends on the extent of its added value, believes Kerstin: “It has the biggest chance of success when it benefits everyone in the chain, up to and including the consumer. Plus the price is less of an issue then. That’s why we try to tick all the boxes: visually appealing, healthy, and easy to grow, harvest, package and eat.” Mini cabbages and colourful cauliflowers add wow-factor in store.
#embracebrassicas: innovation together
Close collaboration within the chain is essential in order to capitalise on such of possibilities. “Needless to say, Rijk Zwaan will never be able to influence consumers on its own. That’s why we’ve consciously pursued a strategy of intensive collaboration with chain partners ever since the 1990s. We hold joint training sessions, meet up together and exchange expertise,” says Kerstin, illustrating the strong ties.
She emphasises that she places equally great value on having contact with people beyond the value chain. “We enjoy initiating and participating in all kinds of networking opportunities to gain new energy, inspiration and perspectives. Under the #embracebrassicas umbrella, together with our chain partners and this extended network, we want to allow innovations to flourish.” From seed to shelf we work with growers, retailers and partners to shape the future of brassicas.
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