ONION
ORIGINS

Originating from the mountain slopes of Turkey, Iran and India, the onion (Allium Cepa) has been known since ancient times: as early as 3.200 BC, in fact, the Egyptians were already eating it on a regular basis.
It was imported to the Mediterranean basin, first by the Babylonians and Assyrians and, later, by the Greeks.

ONION CULTIVATION

The world production of onions amounts to around 3 million tons, 65% of which are grown in Asia and Europe.
The main producers are China and India, followed by Spain, Poland, the Netherlands, Italy and France. The Italians grow about 450,000 tons of onions, much of which comes from Emilia-Romagna, which accounts for nearly 30% of the national harvest.
Italian onions are available on the market all year round, with numerous varieties, including Dorata di Parma, Rossa di Tropea, Ramata di Milano, Bianca precocissima di Barlettae di Pompei and Gialla di Mondragone.

THE ONION CALENDAR

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DIC
Harvest period              
Market presence


CONSUMPTION AND STORAGE

Since ancient times onions have been widely used in traditional medicines: as early as the first century BC, the Greek physician, Dioscurides, noted the numerous properties of the bulb, especially its diuretic action.
In addition, the onion has a balsamic action on the gastrointestinal, urinary and respiratory tracts, as well as lowering glycemia and reducing tension.
In cosmetics, it is said to give good results against hair loss.
The onion is widely used in the kitchen and can be eaten either raw or cooked, or used as an ingredient in condiments, soups, sauces and fried dishes.
Duration when stored varies according to the strain and is longer for varieties with longer growth cycles: however, a temperature of 0 C° and 75% relative humidity constitute the optimal conditions for a good storage of the product.


COMPOSITION AND NUTRITION INFORMATION FOR ONION
(per 100 grams of product)

Edible part83%
Water92.1g
Proteins1g
Lipids0.1g
Glucides5.7g
Fiber1.1g
Energy26kcal
 
Sodium10mg
Potassium140mg
Iron0.4mg
Calcium25mg
Phosphorus35mg
Thiamine0.02mg
Niacin0.5mg
Vitamin C5mg


RECIPE

Onion Soup

Ingredients: 3 onion, 100 g flour, 2 litres of vegetable broth, salt, pure olive oil.

Cut the onions into fine slices and brown them in a saucepan with a little oil. Stir and add the oven-whitened flour. Leave the mixture to cook for 3-5 minutes and then add 2 litres of hot vegetable broth. Continue cooking and leave to simmer for at least one hour, stirring from time to time. Add salt to taste. Serve hot with croutons and a little olive oil poured on top.

YELLOW BULB VARIETIES

A biennial herbaceous plant, the onion belongs to the Lily family and has a medium-sized bound root system that extends horizontally for approximately 20 centimeters, and approximately 25-30 centimeters deep.
The edible portion is a bulb consisting of an enlarged portion of the bottom of the leaves, which are inserted into each other in a very short stalk known as the "heart".
Although widely adaptable, the onion prefers medium-grain, loose soil. It also adapts to clay-based soils as long as they are cool, deep and rich with organic substance; its ideal growing conditions are when the pH is around 6-7.
Native to temperate climates, this vegetable species is highly adaptable to Italian climate conditions, especially those in regions such as Emilia-Romagna. The most suitable locales are those that are well-ventilated, dry, and exposed to the sun.
Crops are classified based on the shape (extended, tapered, oval, spherical, sub-spherical, flat), the color of the outer tunic (white, yellow, red and purple), and the light period (short day, long day, neutral day).
Yellow bulb varieties include local crops such as the Parma Golden and Mondragone Yellow, as well as hybrids such as ISI 711 F1 and Density (long day), Sonic F1, ISI 306, Spring Sun F1, Aldobo and Alix, all short day varieties.

THE CALENDAR FOR YELLOW BULB VARIETIES

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period              
Market presence


MINIMUM QUALITY CHARACTERISTICS

Appearance
Straw-yellow bulb for precocious varieties, and golden yellow for later varieties

Colour
The internal tunics are pale yellow-white in color

Shape
Rounded or globular

Gauge
Medium-large

Flavor and texture
Sweet flavor for precocious varieties, pungent for later varieties

Sale period
January through December

Storage
Onions should be stored in well-ventilated warehouses or sheds: To delay the sprouting process, the temperature should be above 0 °C and below 25 °C.
In these conditions, the most adaptable varieties may be stored for 60-90 days.

Things to avoid
Do not store in damp, poorly ventilated areas which encourage sprouting.
WHITE BULB VARIETIES

A biennial herbaceous plant, the onion belongs to the Lily family and has a medium-sized bound root system that extends horizontally for approximately 20 centimeters, and approximately 25-30 centimeters deep.
The edible portion is a bulb consisting of an enlarged portion of the bottom of the leaves, which are inserted into each other in a very short stalk known as the "heart".
Although widely adaptable, the onion prefers medium-grain, loose soil. It also adapts to clay-based soils as long as they are cool, deep and rich with organic substance; its ideal growing conditions are when the pH is around 6-7.
Native to temperate climates, this vegetable species is highly adaptable to Italian climate conditions, especially those in regions such as Emilia-Romagna. The most suitable locales are those that are well-ventilated, dry, and exposed to the sun.
Crops are classified based on the shape (extended, tapered, oval, spherical, sub-spherical, flat), the color of the outer tunic (white, yellow, red and purple), and the light period (short day, long day, neutral day).
White bulb varieties include local crops such as the Chioggia White, Margherita White, Early Barletta and Pompeii White, preferably eaten fresh, while long-term crops include the Blanco Duro, Silver Late, and Himera F1.

THE CALENDAR FOR WHITE BULB VARIETIES

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period            
Market presence


MINIMUM QUALITY CHARACTERISTICS

Appearance
White bulb

Colour
The internal tunics are white in color

Shape
Rounded

Gauge
Medium-large

Flavor and texture
Sweet flavor

Sale period
January through December

Storage
Onions should be stored in well-ventilated warehouses or sheds: To delay the sprouting process, the temperature should be above 0 °C and below 25 °C.
In these conditions, the most adaptable varieties may be stored for 60-90 days.

Things to avoid
Do not store in damp, poorly ventilated areas which encourage sprouting.
RED BULB VARIETIES
A biennial herbaceous plant, the onion belongs to the Lily family and has a medium-sized bound root system that extends horizontally for approximately 20 centimeters, and approximately 25-30 centimeters deep.
The edible portion is a bulb consisting of an enlarged portion of the bottom of the leaves, which are inserted into each other in a very short stalk known as the "heart".
Although widely adaptable, the onion prefers medium-grain, loose soil. It also adapts to clay-based soils as long as they are cool, deep and rich with organic substance; its ideal growing conditions are when the pH is around 6-7.
Native to temperate climates, this vegetable species is highly adaptable to Italian climate conditions, especially those in regions such as Emilia-Romagna. The most suitable locales are those that are well-ventilated, dry, and exposed to the sun.
Crops are classified based on the shape (extended, tapered, oval, spherical, sub-spherical, flat), the color of the outer tunic (white, yellow, red and purple), and the light period (short day, long day, neutral day).
For red bulb varieties, the most widespread in Italy are the Tropea Red, Florence Red and Milan Blood Onion.

THE CALENDAR FOR RED BULB VARIETIES

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period            
Market presence


MINIMUM QUALITY CHARACTERISTICS

Appearance
Red bulb

Colour
The internal tunics are reddish-white in color

Shape
Rounded or top-shaped

Gauge
Medium-large

Flavor and texture
Slightly pungent flavor

Sale period
January through December

Storage
Onions should be stored in well-ventilated warehouses or sheds: To delay the sprouting process, the temperature should be above 0 °C and below 25 °C.
In these conditions, the most adaptable varieties may be stored for 60-90 days.

Things to avoid
Do not store in damp, poorly ventilated areas which encourage sprouting.
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