“It absolutely sells really well in local markets, restaurant-wise, in the Northwest, and it’s promoted very heavily. But outside the area, because of the short window and volume that comes in, it’s very difficult to get a national foothold,” he said.
Scheehser said his customers love the product.
“They’re very well received because it’s something that always starts early here, and our diners are looking for something that’s local,” he said.
Diners also say Walla Walla sweets compare favorably against other sweet onions, Scheehser said.
“When they’re nice and sweet, you can eat them just like an apple,” he said.