BSMRAU Researchers Successfully Cultivate European Savoy Cabbage in Bangladesh
A research team from Bangladesh Agricultural University (BAU) in Mymensingh has successfully cultivated European Savoy cabbage, adapting it to Bangladesh’s climate.
The initiative was led by Dr. Md. Harun-Or-Rashid, Professor and Head of the Department of Horticulture at BAU, with the assistance of Master’s student Sadia Rahman Maisha.
Professor Harun described Savoy cabbage as a new winter vegetable in Bangladesh, distinguishing it from regular cabbage due to its crisp texture.
Unlike conventional cabbage, which hardens upon maturity, Savoy cabbage remains crunchy, making it suitable for both cooked and raw consumption.
It can also be used in soups and as an ingredient in fast food items like burgers and sandwiches.
The research team cultivated the crop using organic mulching techniques. “We sourced this variety from England, and its name originates from a region in France. In Italy, it is known as Milan cabbage,” Dr. Harun explained.
Highlighting the impressive yield, he noted, “Each head of Savoy cabbage weighs between 1.5 to 2 kg, with the total weight, including leaves, reaching around 3 kg.”
Rich in Nutrients and Health Benefits
Professor Harun emphasized the vegetable’s high nutritional value, stating, “Savoy cabbage is rich in Vitamin C and Vitamin K, which help regulate heartbeats and reduce the risk of cardiovascular diseases and strokes. It also contains folate and omega-3 fatty acids, which aid brain development in children.”
Additionally, its high folate content supports heart health, while omega-3 fatty acids contribute to bone development, physical growth, and cognitive functions. The presence of antioxidants and natural antihistamines helps prevent allergies.
The research also found that Savoy cabbage contains isothiocyanates, which can reduce the risk of lung cancer by 38%.
Moreover, it can be consumed as a weight-loss drink and is beneficial for diabetic patients.
Dr. Harun added, “Unlike most green vegetables, which contain beta-carotene in limited amounts, Savoy cabbage is a significant source of this nutrient, making it an excellent source of Vitamin A.”
Efficient Cultivation and Future Prospects
Research assistant Sadia Rahman Maisha mentioned that the cultivation process is similar to that of regular cabbage. “We grew 25-day-old seedlings in our research plots, and it took two months from transplantation to harvesting. Compared to conventional cabbage, it has a higher yield and retains its freshness and crisp texture even after maturity. Its leaves can also be used as animal fodder,” she explained.
Professor Harun concluded by stating that the goal of this research is to promote the cultivation of this nutrient-rich vegetable among farmers and make it widely available to consumers in Bangladesh.
