A new strain of purple cauliflower was unveiled by Taiwanese researchers who said it can be harvested 10 to-20 days earlier than ordinary cauliflower.
The vegetable, dubbed Tai Nong No.1, which needs only 55-65 days to mature, is the result of a 33-year effort, said Lo Hui-ling, an assistant researcher at the Fengshan Tropical Horticultural Experiment Branch.
Lo said that through heat tolerance breeding, her team developed a strain that is "suitable for Taiwan's weather and Taiwanese tastes." Taiwanese people prefer a crunchy texture, she said, adding that the new type is not as hard as those that are usually used for soup or gratin. She also noted that purple cauliflower is more nutritious than the white varieties, as it is rich in anthocyanidin, a bioflavonoid that has various health benefits.
The new vegetable has been authorized for local distributors and mass production is expected in 2014.
Source: www.wantchinatimes.com
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