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

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Onions From the Ground Up Created by the National Onion Association

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

Page 1: Onions From the Ground Up Created by the National Onion Association.

Onions From the Ground Up

Created by the National Onion Association

Page 2: Onions From the Ground Up Created by the National Onion Association.

Domestic Production Areas

• Spring/summer fresh onions (yellow areas)

• Fall/winter storage onions

Page 3: Onions From the Ground Up Created by the National Onion Association.

The Seasons of Onions

• Fresh Onions spring/summer

• Storage Onions fall/winter

Page 4: Onions From the Ground Up Created by the National Onion Association.

Planting

• Direct seeded• Transplanted

Page 5: Onions From the Ground Up Created by the National Onion Association.

Irrigating

Page 6: Onions From the Ground Up Created by the National Onion Association.

Reaching Maturity

• Tops naturally go down when mature

• Onions are lifted to breakup root system

Page 7: Onions From the Ground Up Created by the National Onion Association.

Lifting

Page 8: Onions From the Ground Up Created by the National Onion Association.

Loading

Page 9: Onions From the Ground Up Created by the National Onion Association.

Unloading

Page 10: Onions From the Ground Up Created by the National Onion Association.

Inspection & Grading

Page 11: Onions From the Ground Up Created by the National Onion Association.

Packaging

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Fresh Cut Packaging

• Fresh Cut

• IQF (individually quick frozen)

Page 13: Onions From the Ground Up Created by the National Onion Association.

Bulk Storage

• Bin storage

• Bulk storage

• Controlled atmosphere

Page 14: Onions From the Ground Up Created by the National Onion Association.

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”

Page 15: Onions From the Ground Up Created by the National Onion Association.

Selecting Onions

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

Page 16: Onions From the Ground Up Created by the National Onion Association.

Storing Onions

• Cool and dry• Well-ventilated• Chopped or sliced

onions may be refrigerated in sealed container

Page 17: Onions From the Ground Up Created by the National Onion Association.

Don’t Cry!

• Sulfuric compounds concentrated at base

• Chill onions for 30 minutes

• Cut root end last

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A Versatile Veggiewith Flavor, Color, and Texture

From the Ground Up!From the Ground Up!


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