onions from the ground up created by the national onion association
TRANSCRIPT
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Onions From the Ground Up
Created by the National Onion Association
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Domestic Production Areas
• Spring/summer fresh onions (yellow areas)
• Fall/winter storage onions
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The Seasons of Onions
• Fresh Onions spring/summer
• Storage Onions fall/winter
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Planting
• Direct seeded• Transplanted
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Irrigating
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Reaching Maturity
• Tops naturally go down when mature
• Onions are lifted to breakup root system
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Lifting
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Loading
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Unloading
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Inspection & Grading
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Packaging
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Fresh Cut Packaging
• Fresh Cut
• IQF (individually quick frozen)
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Bulk Storage
• Bin storage
• Bulk storage
• Controlled atmosphere
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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”
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Selecting Onions
Per capita consumption of onions is 20 pounds per person in the United States.
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Storing Onions
• Cool and dry• Well-ventilated• Chopped or sliced
onions may be refrigerated in sealed container
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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!