Onions From the Ground Up Created by the National Onion Association.

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Presentation transcript:

Onions From the Ground Up Created by the National Onion Association

Domestic Production Areas Spring/summer fresh onions (yellow areas) Fall/winter storage onions

The Seasons of Onions Fresh Onions spring/summer Storage Onions fall/winter

Planting Direct seeded Transplanted

Irrigating

Reaching Maturity Tops naturally go down when mature Onions are lifted to breakup root system

Lifting

Loading

Unloading

Inspection & Grading

Packaging

Fresh Cut Packaging Fresh Cut IQF (individually quick frozen)

Bulk Storage Bin storage Bulk storage Controlled atmosphere

Sizes of Onions Super Colossal – 4 to 4½” and up Colossal – 3¾” and up Jumbo – 3” and up Medium – 2” to 3¼” Pre-pack – 1¾” to 3” Small – 1” to 2¼” Creamer/Boiler – Under 1” and from 1” to 1 7/8”

Selecting Onions Per capita consumption of onions is 20 pounds per person in the United States.

Storing Onions Cool and dry Well-ventilated Chopped or sliced onions may be refrigerated in sealed container

Don’t Cry! Sulfuric compounds concentrated at base Chill onions for 30 minutes Cut root end last

A Versatile Veggie with Flavor, Color, and Texture From the Ground Up!