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 Veggiewith Flavor, Color, and Texture

From the Ground Up!From the Ground Up!