Description

🧅 Onion Specifications – General Overview

1. Variety:

• Popular Indian Export Varieties:

  • Nasik Red Onion – Most exported; pungent flavor, long shelf life.

  • Bellary Red – Large size, deep red color.

  • White Onion – Mild flavor, preferred in Middle East & Europe.

  • Yellow Onion – Preferred in Western cuisines.

  • Pink Onion – Mild pungency, used in salads.

2. Size & Grading:

• Onions are graded based on diameter (in mm):

  • Small: 25–40 mm

  • Medium: 40–60 mm

  • Large: 60–80 mm

  • Extra Large: 80+ mm

• Export preference: 50 mm and above (medium to large size)

3. Color:

• Depends on variety:

  • Red: Dark red to purple

  • White: Creamy to pure white

  • Yellow: Golden brown

4. Shape:

• Round or oval, firm and compact bulbs.

• No doubles or sprouting allowed in export quality.

5. Skin Quality:

• Dry, papery outer skin.

• Should be intact, clean, and free from damage or moisture.

6. Pungency:

• Measured in Pyruvic Acid (μmol/g):

  • Export-grade onions typically have high pungency – suitable for cooking and storage.

7. Moisture Content:

• Export standard: Less than 85%

• Lower moisture increases shelf life and prevents rotting.