Fresh Organic Onion Bulbs Natural & High Quality | Bulk Supply

FRESH RED AND WHITE ONIONS
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Fresh onion specifications generally include being dry, firm, clean, and well-developed, with typical bulb shape, consistent color for a variety, and minimal loose outer skins. They should also be free from mold, sprouting, and foreign matter

 

General Characteristics:

Appearance:

Firmness: Onions should be firm, not soft or spongy. 

Dryness: They should be dry, with dry and papery outer layers. 

Cleanliness: They should be free from dirt, dust, or other foreign matter. 

Shape: The shape of the bulb should be typical of the cultivar. 

Color: Onions of a given variety should be of the same color. 

Loose Skins: Onions should be virtually free of loose outer skins. 

Size:

The minimum diameter should be *0 mm. 

Onions should be of uniform and fairly well graded for size. 

The smallest size of onion should not pass through a circular sieve having aperture 5 Cm x 5 Cm. 

Maturity: Onions should be mature, with full-fleshed, tender, yet firm bulbs. 

Flavour and Taste:

Onions should have the characteristic pungent taste and flavour of onion. 

They should be free from any off taste, smell, or odour. 

Defects:

Onions should be free from soft fleshy scales, watery, foul-smelling liquid, or signs of sweating or moisture condensation. 

They should be free from gray or black mold and should not have any visible sprouting. 

Onions should be free from foreign matter such as wood, stones, glass, plastic, metal or hair. 

Root Tuft:

Class I: No roots longer than *0 mm. 

Class II: No roots longer than *0 mm. 

Leaves: Leaves cut off may not be longer than *0 mm. 

 

Fresh onion specifications generally include being dry, firm, clean, and well-developed, with typical bulb shape, consistent color for a variety, and minimal loose outer skins. They should also be free from mold, sprouting, and foreign matter

 

​General Characteristics:

Appearance:

Firmness: Onions should be firm, not soft or spongy. 

Dryness: They should be dry, with dry and papery outer layers. 

Cleanliness: They should be free from dirt, dust, or other foreign matter. 

Shape: The shape of the bulb should be typical of the cultivar. 

Color: Onions of a given variety should be of the same color. 

Loose Skins: Onions should be virtually free of loose outer skins. 

Size:

The minimum diameter should be *0 mm. 

Onions should be of uniform and fairly well graded for size. 

The smallest size of onion should not pass through a circular sieve having aperture 5 Cm x 5 Cm. 

Maturity: Onions should be mature, with full-fleshed, tender, yet firm bulbs. 

Flavour and Taste:

Onions should have the characteristic pungent taste and flavour of onion. 

They should be free from any off taste, smell, or odour. 

Defects:

Onions should be free from soft fleshy scales, watery, foul-smelling liquid, or signs of sweating or moisture condensation. 

They should be free from gray or black mold and should not have any visible sprouting. 

Onions should be free from foreign matter such as wood, stones, glass, plastic, metal or hair. 

Root Tuft:

Class I: No roots longer than *0 mm. 

Class II: No roots longer than *0 mm. 

Leaves: Leaves cut off may not be longer than *0 mm. 


FRESH RED AND WHITE ONIONS
================================
Fresh onion specifications generally include being dry, firm, clean, and well-developed, with typical bulb shape, consistent color for a variety, and minimal loose outer skins. They should also be free from mold, sprouting, and foreign matter

General Characteristics:
Appearance:
Firmness: Onions should be firm, not soft or spongy. 
Dryness: They should be dry, with dry and papery outer layers. 
Cleanliness: They should be free from dirt, dust, or other foreign matter. 
Shape: The shape of the bulb should be typical of the cultivar. 
Color: Onions of a given variety should be of the same color. 
Loose Skins: Onions should be virtually free of loose outer skins. 
Size:
The minimum diameter should be *0 mm. 
Onions should be of uniform and fairly well graded for size. 
The smallest size of onion should not pass through a circular sieve having aperture 5 Cm x 5 Cm. 
Maturity: Onions should be mature, with full-fleshed, tender, yet firm bulbs. 
Flavour and Taste:
Onions should have the characteristic pungent taste and flavour of onion. 
They should be free from any off taste, smell, or odour. 
Defects:
Onions should be free from soft fleshy scales, watery, foul-smelling liquid, or signs of sweating or moisture condensation. 
They should be free from gray or black mold and should not have any visible sprouting. 
Onions should be free from foreign matter such as wood, stones, glass, plastic, metal or hair. 
Root Tuft:
Class I: No roots longer than *0 mm. 
Class II: No roots longer than *0 mm. 
Leaves: Leaves cut off may not be longer than *0 mm. 

Fresh onion specifications generally include being dry, firm, clean, and well-developed, with typical bulb shape, consistent color for a variety, and minimal loose outer skins. They should also be free from mold, sprouting, and foreign matter

​General Characteristics:
Appearance:
Firmness: Onions should be firm, not soft or spongy. 
Dryness: They should be dry, with dry and papery outer layers. 
Cleanliness: They should be free from dirt, dust, or other foreign matter. 
Shape: The shape of the bulb should be typical of the cultivar. 
Color: Onions of a given variety should be of the same color. 
Loose Skins: Onions should be virtually free of loose outer skins. 
Size:
The minimum diameter should be *0 mm. 
Onions should be of uniform and fairly well graded for size. 
The smallest size of onion should not pass through a circular sieve having aperture 5 Cm x 5 Cm. 
Maturity: Onions should be mature, with full-fleshed, tender, yet firm bulbs. 
Flavour and Taste:
Onions should have the characteristic pungent taste and flavour of onion. 
They should be free from any off taste, smell, or odour. 
Defects:
Onions should be free from soft fleshy scales, watery, foul-smelling liquid, or signs of sweating or moisture condensation. 
They should be free from gray or black mold and should not have any visible sprouting. 
Onions should be free from foreign matter such as wood, stones, glass, plastic, metal or hair. 
Root Tuft:
Class I: No roots longer than *0 mm. 
Class II: No roots longer than *0 mm. 
Leaves: Leaves cut off may not be longer than *0 mm.