Fresh Red Onion Grade A

Red Onion (Allium ascalonicum) are members of the allium family, closely related to onions, garlic, and leeks. Whether diced, minced, or sliced, onions are used to flavor dishes. Shallots contain vitamin C, potassium, fiber, and folic acid. In addition, onions also contain calcium and iron. Shallots also contain natural growth regulators in the form of the hormones auxin and gibberellins. Another use of onion is as a traditional medicine, onion is known as a medicine because it contains antiseptic effects and alliin compounds. The alliin compound by the alliinase enzyme is then converted into pyruvic acid, ammonia, and allisin as anti-microbial which is bactericidal. The compound sin-propanetial-S-oxide (syn-propanethial-S-oxide) which is formed when red onion tissue is sliced ​​causes the human eye to shed tears. Its formation is triggered by the release of the enzyme lachrymatory-factor synthase when plant tissue is injured. This enzyme will convert sulfoxide amino acids (containing sulfur oxides) into unstable sulfenic acid. One of the compounds formed from sulfenic acid is sin-propanatial-S-oxide, which then spreads into the air.

Supreme Shallot has 11,000 hectares of agricultural land with a total annual production of shallots of 193,000 tons. We provide Nganjuk Shallots with a choice of Tajuk and Bauji varieties. Grade A shallots have a diameter specification of about 3-3.5 cm. The product color is reddish purple. The quality of our shallots (Supreme Shallot) has been certified by Prima Tiga (P-3), which is an assessment given to farming business operators where the products produced are safe for consumption. The certification is carried out by a government agency, namely the Regional Food Safety Competence Authority (OKKPD), and Central Food Safety Competency Authority (OKKPP). The granting of a certificate to an agricultural business actor is an acknowledgment that the business actor has met the requirements in implementing a quality assurance system for agricultural products. Nganjuk red onion has a characteristic in the sharpness of the resulting taste so that this product is suitable for use as food ingredients or ingredients to make processed products such as chili sauce, sauce, fried onions, and so on. Export destination countries that are suitable for nganjuk red onions are India, South Korea, Russia, China, Malaysia, Singapore, Brunei Darussalam, Thailand and the majority of countries in Asia.