Organic production of cabbage (Brassica oleracea L.) for agricultural sustainability and healthy nutrition: An overview

Abstract

Cabbage (Brassica oleracea L.) is a versatile and nutritionally dense cruciferous vegetable with a long worldwide history of cultivation. This review explores the organic production methods of cabbage, emphasizing their pivotal role in fostering agricultural sustainability and promoting healthier nutritional practices. Organic farming principles, excluding synthetic pesticides and fertilizers in crop production, improve soil health, biodiversity conservation, and ecological balance. In cabbage cultivation, organic farming practices play a crucial role in promoting environmental health and human well-being. By avoiding synthetic chemicals, these methods help prevent water and soil pollution while fostering natural ecosystems. Organic techniques like crop rotation and composting enhance soil fertility naturally, improving overall soil health. This approach also benefits human health by reducing exposure to potentially harmful substances, resulting in safer food for consumers and a healthier work environment for farmers. Ultimately, organic practices offer a sustainable model for agriculture that balances productivity with environmental stewardship and health consciousness. Furthermore, organic cabbage production aligns with consumer preferences for chemical-free, nutritious foods, offering higher levels of essential nutrients, antioxidants, and phytochemicals than conventionally grown counterparts. The review delves into various organic management strategies for cultivating cabbage using organic fertilizers derived from recycled plant and animal wastes alone and in combination with microbes. Overall, this review underscores the significance of organic farming practices in advancing agricultural sustainability and ensuring access to nutrient-rich (carbohydrates, protein, vitamins, minerals, and dietary fibers) cabbage to promote human health and well-being.