1 / 18

Onions From the Ground Up

Discover everything you need to know about onions, from cultivation to storage and consumption. This guide covers domestic onion production areas for spring/summer fresh onions and fall/winter storage onions. Learn about planting methods like direct seeding and transplanting, how to irrigate and recognize when onions reach maturity, and best practices for lifting, inspecting, grading, and packaging. Dive into the various sizes of onions, storage tips, and consider the importance of per capita consumption in the U.S., with onions averaging 20 pounds per person annually.

raina
Télécharger la présentation

Onions From the Ground Up

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

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

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

  3. The Seasons of Onions • Fresh Onions spring/summer • Storage Onions fall/winter

  4. Planting • Direct seeded • Transplanted

  5. Irrigating

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

  7. Lifting

  8. Loading

  9. Unloading

  10. Inspection & Grading

  11. Packaging

  12. Fresh Cut Packaging • Fresh Cut • IQF (individually quick frozen)

  13. Bulk Storage • Bin storage • Bulk storage • Controlled atmosphere

  14. 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” Sizes of Onions

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

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

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

  18. A Versatile Veggiewith Flavor, Color, and Texture From the Ground Up!

More Related