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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
Reaching Maturity Tops naturally go down when mature Onions are lifted to breakup root system
Inspection & Grading
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 Veggie with Flavor, Color, and Texture From the Ground Up!
Unit 9 It's warm 清丰县第一实验小学 唐利娟.
On the back of your first plant ID sheet… take notes
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Fruit A delicious food, full of nutrients and vitamins, that grows around the world!
Seasonings and Flavorings Adding spice to your life!
Unscramble the following words:
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