Cabbage MARLOO

White cabbage variety MARLOO is a medium-maturing, high-yielding hybrid with a maturity period of 85-100 days after transplanting. The plant is strong, with a semi-circular shape and light-green leaf color. The cabbage heads are round, compact, weighing 3-5 kg, providing excellent transportability and high yield. MARLOO stands out for its excellent head formation even under hot climatic conditions, making it the leader in heat resistance among similar varieties.

One of the key features of this hybrid is its high adaptability and resistance to diseases such as fusarium, vascular bacteriosis, and bacterial rot, as well as resistance to cracking. This allows cultivation both in open fields and in plastic greenhouses, ensuring a stable yield and prolonged field storage. MARLOO is suitable for both fresh vegetable markets and processing, especially for pickling.

MARLOO cabbage has a pleasant sweet taste and a tender crisp texture. A key advantage is its high content of glucose and fructose, as well as elevated vitamin C levels, which reduces the overall acidity of pickled products by 25-60% compared to other varieties. After pickling, the cabbage retains its golden color, leaf texture, and elasticity, making it an ideal choice for various pickling methods — individual leaves, parts of heads, or whole heads.