onions from the ground up created by the national onion association
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 Veggiewith Flavor, Color, and Texture
From the Ground Up!From the Ground Up!