ONIONS
Layers and layers of flavour
with pink shallots…
In the orbit of the best recipes.
Fortifies the immune system.
Pungent it may smell but it is packed with aroma.
According to the FAO’s 2017 data, Turkey is the Sixth largest producer in the world and the twelfth in terms of cultivation area. On average, global onion production yield stands at 18.81 tons/ha based on the FAO’s 2016 data. According to the Iranian Statistical Institute’s 2017 data, onion yield in Iran is 36.9 tons/ha which is nearly twice as much as the average. Esfahan has the largest area allocated to onion cultivation which makes it the biggest producer in the country with 523,000 tons. Esfahan is followed by Est Azarbaijan with 272,000 tons, Khorasan with 198,000 tons ahead of Kerman and Fars. Esfahan accounts for 68.6% of overall onion production in Iran.
Product Calendar
Shallots are grown extensively in France, Canada and the Netherlands. Shallots are in fact a member of the garlic family which gives them a unique aroma. In Turkey, shallots are grown from the bulb instead of the seed. The harvest time of this variety depends on climatic conditions however it is usually in the first week of June. The earliest harvest takes place in the Gaziantep Region however the extreme heat in this geography shortens the storage life of the early harvest down to three months. Three shapes are cultivated in the Gaziantep Region: round, elongated and semi-elongated. The late harvest is cultivated in the Çorum area where only round shallots are grown. The harvest in Çorum is usually in early September, which offers the advantage of longer shelf life.
Eşalyon Onions
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There are many onion varieties with very different characteristics. There are four major groups based on skin colour: yellow, brown, red and white. There are three main onion groups based on light exposure demand: short exposure (8-10 hrs/day – early maturation), moderate exposure (10-12 hrs/day – moderate early maturation) and long exposure (13-15 hrs/day – late maturation). This is also the three groups based on maturation period: early, moderate and late. Early maturing varieties are juicy and sweet with fewer protective layers. This variety known as the summer harvest is unsuitable for storage. Moderate early maturing onions can be stored for 3-5 months whereas the late maturing varieties keep well for 7-8 months. The latter are known as winter onions. The flesh is thinner and denser which is covered by several protective layers making it noticeably stronger in taste.
Onions
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