Cabbage

Cabbage is a widely consumed brassica, known for its compact leaves rich in vitamins C and K. It is broadly cultivated in temperate climates and used both fresh and in fermented preparations such as sauerkraut.

During its development, cabbage can be affected by soilborne diseases and phytopathogenic fungi that compromise head quality. The use of biosolutions improves root system health and strengthens the plant from early stages, allowing for cleaner and more sustainable production.