WHAT ARE ONIONS?
Onions are bulbs. The bulb is formed of hollow leaves, thickened into 1.5 to 5mm fleshy layers which overlap. Bulb skins are yellow, white or red and range in size from 6 to 14cm in diameter. Onions have become overwhelming, not only because there are so many kinds, but also because the categories are arbitrary. Should onions be grouped by color (Red, Yellow White, Green)? Or by shape (Round, Oval, Slender)? Or by personality traits (Sweet, Assertive, Tear-jerker)? Or should we invent yet another category, say Rollability? This would probably serve most purposes as well as any other, and it provides a practical method of distinguishing a scallion from a baseball shaped yellow globe. Most experts agree that the taste of onions depends on growing conditions, the sulfur content of the soil and the weather: type, appearance, size and shape give few clues to quality.
WHERE ARE ONIONS FROM?
Since the beginning of civilization,
onions have been an important part of our diet. Once believed to be
a lowly vegetable because of its pungent taste, the onion has emerged
as a favorite ingredient in many recipes. Onions add flavor to an otherwise
bland dish and turn an average meal into an elegant dinner. Onion lovers
around the world have found that this versatile vegetable can be grilled,
sautéed, pickled, boiled, baked, fried... the list is endless!
WHERE ARE ONIONS PRODUCED IN UK?
Onions are grown in all the major farming areas in the UK.
HOW MANY ONIONS DO WE PRODUCE?
UK grows about _____ million kilograms of onions.
HOW ARE ONIONS PRODUCED?
Seeds are planted in mid-August, for over-winter onions, or in mid-April for spring-seeded onions. Seeding is done with a precision seeder. Seed is drilled to a depth a 2.5cm. A precision seeder allows the seed to be planted a uniform distance apart. This helps produce an even-sized crop with higher yield and fewer culls. Onions are shallow-rooted and need a constant supply of moisture. Once onions reach their mature size they are harvested by machine.
WHAT DOES AN ONION LOOK LIKE WHEN I USE IT?
Most onions are grown to a mature size before they are used. Others are harvested when they are small and both the green tops and small bulbs are used, often in salads. Onions are used primarily as a condiment, or a seasoning for food. They are added to soups, stews, sauces and stir fries. Some of the milder onions are eaten raw in salads. Onions are a common addition to pickles and relishes. Onions contain vitamin A and C, phosphorus and potassium.
WHAT HAPPENS AFTER THE ONIONS LEAVE THE FARM?
Before onions can be put into storage they must be cured. Curing is the process of allowing the onion to dry thoroughly. Onions are lifted by a mechanical digger and left to dry on the field. An onion is cured when its neck is tight and its outer scales are dry. Cured onions are harvested into bulk trucks and transferred to temperature and humidity controlled storage. It is important not to store other fruits or vegetables near onions or they may pick up the characteristic smell of onions.
WHAT CHALLENGES DOES THE ONION PRODUCER FACE?
Onion production is subject to a wide array of pests. One of the problems that onion growers face is from the onion maggot. Small, grayish flies lay eggs at the base of plants. These larvae, called maggots, feed in the onion bulbs. They can kill young plants or cause misshapen bulbs and rotting. Growers use Integrated Pest Management to control this pest. If onion maggots are suspected, growers can monitor for the flies using white sticky traps which have proven effective in detecting the onion maggot fly. Only if a certain threshold level is reached, as determined through monitoring, do growers use insecticide sprays. Growers also face the challenge of competition from Europe.
WHO'S INVOLVED IN PRODUCING ONIONS?
36kcals/100g (raw) Onion.
Nutritional Value/ 100 grams Onions raw
Site Page listings