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. 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”

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 Veggie with Flavor, Color, and Texture From the Ground Up!