Onion

Onions are bulbous vegetables with layered skin, commonly used in cooking for their distinctive flavor. They come in various types, including yellow, red, and white onions. When chopped or sliced, onions release sulfur compounds that induce their characteristic pungent aroma and bring depth to many dishes. They can be eaten raw in salads, caramelized for sweetness, or used as a base for savory dishes. Additionally, onions are rich in antioxidants and nutrients, contributing to their culinary and nutritional value.

Quality and standard for onion:

Size and Uniformity: Onions should be uniform in size and shape, meeting specific size requirements set by international standards.

Color and Appearance: The onions should have a consistent color characteristic of their variety. Any discoloration, bruising, or damage should be minimized.

Firmness and Texture: Onions should be firm and have a solid texture. Avoid sending onions that are soft, sprouting, or showing signs of decay.

Packaging: Proper packaging is essential to prevent damage during transportation. Packaging should provide adequate protection against moisture and ensure ventilation to prevent mold growth.

Pesticide Residue: Onions must comply with the pesticide residue limits established by the importing country. Adhering to good agricultural practices is crucial.

Storage Conditions: Onions should be stored under appropriate conditions to maintain freshness during transportation. Temperature and humidity control are critical factors.