Sulphating Dewatering rying Conditioning eening Inspection Packing (2)Varieties As cabbage is now used mainly as a constituent in soups, both for flavour and eye appeal, it is necessary to select cultivars of bright green appearance when Another important requirement is that the head should be compact and ideally the core should not exceed 7-8 percent of the total trimmed weight. Very heavy trimming losses can arise from heavily cored ball- headed varieties, such as Primo and winnigstadt, and these should be avoided. Small compact heads, such as Celtic, Ice Queen, and January Queen are useful Savoy types with good colour. Hispi and Offenham are good early varieties, and Wiam a dark green mid-season type. Cabbage is grown almost worldwide and there will be many indigenous varieties which could process well, subject to the parameters set out on colour and absence of heavy core Dry matter is all important and 9-11 percent total solids is a figure to be aimed at when selecting raw material. (3)Product Handling Cabbage is brought to the factory in crates or tote boxes, and special attention should be given to the condition of these in the reception area, to ensure that wooden containers are not splintered Splinters of wood can cause damage to cutters, apart from contaminating the product. Cabbage nets are also a hazard as they tend to shed fibres, which are difficult to detect in the dry Cabbage should never be stored for more than ten hours at the factory ore processing As much trimming as possible of outer leaves should be done at the farms to avoid bringing extraneous waste matter into the factory. The first operation is to trim the cabbage of its four outer leaves on a suitable conveyorSulphiting I Dewatering I Drying I Conditioning I Screening I Inspection I Packing (2) Varieties As cabbage is now used mainly as a constituent in soups, both for flavour and eye appeal, it is necessary to select cultivars of bright green appearance when reconstituted. Another important requirement is that the head should be compact and ideally the core should not exceed 7 - 8 percent of the total trimmed weight. Very heavy trimming losses can arise from heavily cored ball￾headed varieties, such as Primo and Winnigstadt, and these should be avoided. Small compact heads, such as Celtic, Ice Queen, and January Queen are useful Savoy types with good colour. Hispi and Offenham are good early varieties, and Wiam a dark green mid-season type. Cabbage is grown almost worldwide and there will be many indigenous varieties which could process well, subject to the parameters set out on colour and absence of heavy core. Dry matter is all important and 9 - 11 percent total solids is a figure to be aimed at when selecting raw material. (3) Product Handling Cabbage is brought to the factory in crates or tote boxes, and special attention should be given to the condition of these in the reception area, to ensure that wooden containers are not splintered. Splinters of wood can cause damage to cutters, apart from contaminating the product. Cabbage nets are also a hazard as they tend to shed fibres, which are difficult to detect in the dry product. Cabbage should never be stored for more than ten hours at the factory before processing. As much trimming as possible of outer leaves should be done at the farms to avoid bringing extraneous waste matter into the factory. The first operation is to trim the cabbage of its four outer leaves on a suitable conveyor I30