Onions

Herndon Farms and Glory Foods Launch New Vidalia Onion Line

Mon, 23 Mar 2026 21:19:43 GMT

Herndon Farms is partnering with Glory Foods this Vidalia onion season as Glory Foods Vidalia onions ship soon to stores across the country.

The companies say this partnership brings together three trusted Southern icons to deliver a fresh opportunity for produce departments. Glory Foods has partnered with Herndon Farms to introduce this new line of Glory Vidalias, combining decades of consumer trust in these two companies with one of America’s most sought-after seasonal produce items.

“Vidalia sweet onions are one of the most recognized and anticipated seasonal produce items in the country,” says John Williams, sales director for Herndon Farms. “Partnering with Glory Foods allows us to combine the strength of two nationally recognized brands in Glory Foods and Vidalia onions with the expertise and quality our farm has delivered for decades.”

Starting five years ago, the companies say their partnership has been a powerhouse, creating the most recognized brand of packaged leafy greens in the nation.

The new produce line will feature high-visibility, eye-catching packaging designed to stand out in the produce department while leveraging Glory Foods’ established brand. Herndon Farms is excited to “work with a brand that consumers immediately recognize and trust,” Williams says.

The launch is designed to help energize the produce department, drive faster shopper decisions and increase category performance with a product that consistently delivers flavor and quality, according to the companies. Glory Vidalia onions will be available in multiple retail packs, including 2-pound, 3-pound, 4-pound and 5-pound bags as well as 40-pound boxes to support a variety of merchandising needs.

Sweetness Under Pressure: The Resilience of the 2026 Vidalia Onion Season

Thu, 12 Mar 2026 20:09:06 GMT

The 2026 Vidalia onion season is shaping up to be a story of resilience, as Georgia’s world-famous sweet onions overcome a volatile winter to meet their highly anticipated spring debut. Despite facing record-breaking weather swings, industry experts and growers report that the crop is not only surviving but thriving as it nears maturity.

Weathering the Storm: A Gauntlet in the Field

The journey of the 2026 crop began with significant anxiety. In mid-to-late January, temperatures across the 20-county production region plummeted into the high teens. For a crop that typically thrives in the mild Georgia winter, the triple threat of three hard freezes followed by 5 to 6 inches of snow was a shock to the system.

“Our 2026 Vidalia onion crop looks extremely good right now,” says Shane Curry, executive director of the Vidalia Onion Business Council. “We experienced some winter temperatures that dipped down into the high teens in some fields, but it didn’t cause significant damage. Once the days started getting longer and temperatures warmed up, the crop really started to change. Customers can get ready to see their favorite sweet onion on the store shelves by mid-April.”

The onion’s resilience lies in its biology and the proactive measures taken by growers. When the freezes hit, many farmers utilized their irrigation systems, keeping soil temperatures just enough above the danger zone to protect the developing bulbs.

“Overall, the Vidalia crop looks very good,” says Chris Tyson, area onion agent and coordinator for the Vidalia Onion and Vegetable Research Center. “We had some concerns about cold temperatures in January and February, but weather conditions since then have been favorable. The crop is progressing well and appears very promising. We have continued to monitor it closely and anticipate that any impact from the earlier cold weather will be minimal, if any.”

At G&R Farms, weather challenges were met with rigorous field management. Cliff Riner, vice president of agriculture production and grower relations for G&R Farms, explains the high-stakes chess match played against Mother Nature: “This season certainly brought some unusual weather challenges with the freeze and drought cycle. Thanks to expert preparation and meticulous follow-through throughout the growing season, we were able to maintain the quality of our crop. While some growers across the region didn’t fare quite as well with the weather swings, G&R Farms was well-positioned to manage through the conditions, and inventories are expected to be strong with the same sweet, mild flavor consumers expect from Vidalia onions.”

The Art of Patience: Official Pack Date

Despite the visible recovery in the fields, the Vidalia name is a federally protected trademark. Farmers cannot simply harvest when they feel ready; they must wait for the official pack date, a day determined by the Georgia Department of Agriculture and the Vidalia Onion Committee based on crop maturity and sugar testing. That date is typically in April.

“Vidalia onions are protected under a federal marketing order, which means they can only be harvested and sold from a specific region and after an official pack date determined by the Vidalia Onion Committee and USDA,” says Steven Shuman, general manager and vice president of sales for G&R Farms. “Even if fields look ready, we still have to wait for that date to ensure quality and consistency across the industry.”

For farmers, Shuman says, that can be challenging because the weather doesn’t follow regulations.

“Timing harvest perfectly while protecting bulb quality and meeting the official standards requires tight coordination between growers, inspectors and packers,” Shuman says.

This regulation is what separates a true Vidalia from any other sweet onion. The Yellow Granex variety must be grown in 20 specific south Georgia counties where the soil is uniquely low in sulfur. This low-sulfur environment prevents the onion from developing the heat or pungency associated with standard onions, resulting in a vegetable so mild it can be eaten raw like an apple.

Farming With a Mission: Shuman Farms and the Healthy Family Project

Beyond the technical side of farming, the 2026 season highlights how the Vidalia onion industry uses its platform for broader social impact. Shuman Farms is one example of this through its giving back pillar and its work with the Healthy Family Project.

The Healthy Family Project, founded by John Shuman, serves as a cause-marketing organization that brings the produce industry together to give back to those in need while promoting healthy eating for families. Since its inception in 2002, the initiative has raised $8 million for charities, including Feeding America, which works to combat food insecurity across the country. During the Vidalia onion season, these efforts are often visible through specially marked packaging that allows a portion of the proceeds to support hunger relief, ensuring that Georgia’s official state vegetable provides nourishment far beyond the dining table.

The impact of this work was celebrated just last month. In February, at the annual Healthy Family Project Thank You Reception, industry professionals gathered to celebrate raising over $348,000 in 2025 alone. These funds support Feeding America food banks, the Foundation for Fresh Produce and organizations like Our Military Kids and the Boys & Girls Clubs of America.

Empowering the Next Generation: Shuman Farms University Returns

As Shuman Farms approaches the 2026 harvest, its commitment to industrywide growth is spearheaded by the return of the Shuman Farms University platform. This spring, the program features a revamped curriculum tailored to provide produce teams with deep-dive insights into Vidalia farming, innovative merchandising strategies and essential consumer data.

A highlight of the expanded 2026 program is a new economics course that educates retail partners on the unique value proposition of the Vidalia onion; by emphasizing its versatility for both raw and cooked applications, Shuman Farms demonstrates how consumers can simplify their shopping — and maximize their kitchen’s efficiency — with a single, high-quality variety.

“People love to talk about what they know and love, and the ultimate goal of the Shuman Farms University initiative is to empower produce teams to confidently share with shoppers what makes a Vidalia onion so special,” says John Shuman, president and CEO for Shuman Farms.

Tradition Meets Technology: The Modern Harvest

The 2026 season also highlights how technology has transformed a blink-and-you-miss-it spring treat into a year-round staple. Historically, the Vidalia onion window ended by June. Today, controlled-atmosphere storage allows farmers to put the onions to “sleep” in high-nitrogen, low-oxygen environments.

“Our grandparents’ generation had a much shorter selling window — basically the fresh harvest season,” Riner says. “Today, CA technology ... lets Vidalia onions stay fresh and flavorful from mid-April to around Labor Day.”

Furthermore, innovation in seed varieties is helping farmers combat the increasingly volatile climate. New disease-tolerant varieties like Athens and Augusta have been instrumental this year in resisting Stemphylium leaf blight, which often attacks plants weakened by freeze damage.

“It doesn’t eliminate the need for crop protection entirely, but it can reduce spray pressure and help us farm more sustainably,” Riner says.

Those new varieties are an exciting development for the industry, he adds, noting that disease-tolerant onions can help improve resilience against common field challenges like leaf diseases.

“For growers, that means we can move even further toward integrated pest management practices — using genetics, crop rotation, monitoring and targeted treatments — instead of relying solely on chemical controls,” Riner says.

Celebrating the Pillars of the Industry

The culture of the Vidalia region is one of tight-knit competition and shared excellence. At the Vidalia Onion Committee’s annual celebration on Feb. 7, the industry recognized its top performers.

Bland Farms was named the 2025-26 Grower of the Year. CEO Troy Bland highlighted the deep roots of the award: “Vidalia onions will always be our No. 1 priority; it’s what we built this farm on, and what keeps us rooted in the community.”

The committee also introduced a new honor, Producer of the Year, awarded to L.G. Herndon Jr. Farms. This award recognizes the farm with the highest per-acre paid assessments, funds that are directly reinvested into the research and promotion that keep the Vidalia brand globally recognized.

“I think to be recognized as the Vidalia onion Producer of the Year further validates our commitment to excellence in producing everyone’s favorite onions year in and year out,” says Jason Herndon, CEO of L.G. Herndon Jr. Farms.

2026 Outlook: A Product of Place

As harvest crews, many of whom arrive via the H-2A visa program, begin the labor-intensive process of hand-clipping every single onion, the mood in south Georgia is one of cautious triumph. Despite the administrative red tape associated with labor and the atmospheric curveballs of the winter, the crop is ready.

“Labor has become one of the biggest challenges facing specialty crop growers. The H-2A program is essential for bringing in seasonal agricultural workers, but the paperwork, compliance requirements and timelines have grown more complex every year,” Riner says. “For farmers, harvest timing is critical. When paperwork delays or regulatory hurdles slow the process, it can create uncertainty about having enough hands in the field exactly when the onions are ready.”

The 2026 season is a reminder that the Vidalia onion is more than just a culinary ingredient; it is a symbol of Georgia’s agricultural heritage, a testament to technological advancement and, thanks to initiatives like the Healthy Family Project, a vital tool in the fight against hunger.

As Steven Shuman says, “Every Vidalia season tells a different story ... [they] are a product of place — the soil of southeast Georgia creates that unmistakable sweetness that can’t be replicated anywhere else.”

This spring, consumers will get to taste that story for themselves.

Voting on Onion Marketing Orders Begins

Mon, 12 Jan 2026 14:37:17 GMT

It’s time for Walla Walla and Vidalia onion growers to vote.

Back in mid-December 2025, USDA announced that it would be conducting referenda votes among eligible Vidalia onion producers in Georgia and eligible Walla Walla sweet onion producers in the Pacific Northwest. The referenda ask both groups about their support for their respective federal marketing orders. Such votes must be conducted every six years according to the orders.

The referenda votes for both groups starts today, Jan. 12. For Walla Walla growers, it ends Jan. 30 and for Vidalia growers it ends Feb. 3.

Eligible growers should have already received their ballots and voting instructions in the mail last year. If you are or think you are an eligible grower and have not received a ballot, contact the following Agricultural Marketing Service personnel:

For Walla Walla Sweet Onions: Kelsey Dugan at Kelsey.Dugan@usda.gov or (503) 351-2108
For Vidalia onions: Delaney Fuhrmeister at Delaney.Fuhrmeister@usda.gov or (863) 307-3289

What’s at stake

Shane Curry, executive director of the Vidalia Onion Committee told The Packer that the Vidalia onion federal marketing order protects and supports the Vidalia onion industry by establishing clear rules for how Vidalia onions are defined, marketed and promoted, as well as collecting assessments for the purpose.

“The order legally defines the specific region in Georgia where onions must be grown to be sold as ‘Vidalia onions,’ helping prevent non-Vidalia onions from being labeled as Vidalia onions,” he says. “Without the federal marketing order, Vidalia onions would lose an important layer of protection. This would allow onions grown outside the designated region to use the Vidalia name, opening the door to misuse of the brand.”

Kim Brunson, Walla Walla Sweet Onion Marketing Committee manager, had much the same to say about the Walla Walla federal marketing order. She explains Walla Walla Sweet Onions are defined by their geographic origin, the Walla Walla Valley of southeast Washington and northeast Oregon, which “contributes to their signature low pungency and large size.”

“The marketing order plays a critical role in protecting that geographic identity and supporting consistent quality so authentic Walla Walla Sweet Onions can reach the fresh market each year,” she says.

Brunson says the results of the votes are expected later on in the season or in early spring.

Why Sustainability Is ‘Ingrained’ for Onion Growers

Mon, 24 Nov 2025 12:46:13 GMT

Sustainability might be a passing topic among some retailers and consumers, but it’s more than just a buzzword for many onion grower-shippers.

Potandon Produce

“It’s ingrained in how we do business,” says JP Surerus, vice president of sales at Idaho Falls, Idaho-based Potandon Produce LLC.

“From our grower partners and packing facilities, we’re constantly looking for ways to improve efficiency and protect the natural resources that make our business possible,” he says.

For example, many of the firm’s growing partners use precision irrigation systems that reduce water usage while maintaining crop quality, he says.

Potandon is equally focused on supply chain efficiency.

“By optimizing transportation routes and leveraging our network of regional supply, we reduce food miles and energy use while maintaining freshness and consistency for our customers,” Surerus says.

Peri & Sons Farms in Yerington, Nev., is transitioning its organic high-graphic bags to 100% Earthbags — plastic-free, biodegradable, recyclable and compostable, says Kelsey Weingart, brand manager, marketing.

(Photo courtesy of Peri & Sons Farms)

Peri & Sons Farms

At Peri & Sons Farms in Yerington, Nev., sustainability is the responsibility of every employee, every day, says Kelsey Weingart, brand manager, marketing.

Steps the company has taken to ensure sustainability include:

Measurable energy-saving improvements in packing facilities.
Recycling and repurposing materials across operations, including donating more than 1,900 wood pallets over the past year and recycling approximately 3,000 gallons of used vehicle oil annually to heat the company’s Nevada shops in winter.
Transitioning all organic high-graphic bags to 100% Earthbags — plastic-free, biodegradable, recyclable and compostable.
Committing to regenerative practices and responsible land stewardship on the farm, restoring more than 500 acres of native habitat, recycling drip tape, reducing fuel use with GPS technology and moving unused water rights to help restore Walker Lake.

Eagle Eye Produce

The approach to sustainability at Idaho Falls-based Eagle Eye Produce is centered on efficiency and smart resource use across the onion supply chain, says Joe Ange, director of onion sales.

“In the field, we use precision irrigation systems and soil moisture monitoring to deliver water only where it’s needed to reduce overall usage,” he says. “We are also using more efficient equipment and GPS-guided tractors to cut down on fuel use and emissions.”

The company has installed renewable energy systems, including solar panels, in some of its warehouses to offset power use and lower operating costs. And air systems that have been upgraded in storage facilities have reduced energy consumption while improving temperature and humidity control, Ange says.

In the packaging arena, Eagle Eye Produce uses circular packaging solutions such as reusable plastic containers, which reduce single-use materials.

“We also use recyclable and reusable materials wherever possible and support recycling programs for pallets, cartons and poly materials across our network,” he says.

Precision agriculture, such as GPS-guided equipment and data-driven farming that allow for precise seed placement, efficient water use and targeted application of fertilizers and pesticides, helps ensure the sustainability of the onion crop for Wada Farms Marketing Group, Idaho Falls, Idaho, says Eric Beck, marketing director.

(Photo courtesy of Wada Farms Marketing Group)

Wada Farms

Wada Farms Marketing Group in Idaho Falls uses many of the same sustainable practices for onions that it uses for potatoes, says Erick Beck, marketing director.

That includes advances in precision agriculture, such as GPS-guided equipment and data-driven farming that allow for precise seed placement, efficient water use and targeted application of fertilizers and pesticides, he says.

In storage, controlled-atmosphere and improved refrigeration technologies have enhanced the ability to store product longer with minimal quality degradation, he says.

Finally, the adoption of crop rotation, cover cropping and reduced tillage has improved soil health and biodiversity, Beck says.

Financial Impact

Sustainability doesn’t always come cheap, but many grower-shippers say it’s not an option. There can be a modest increase when implementing more sustainable materials or systems, Surerus says, but Potandon thinks retail partners and consumers recognize the long-term value.

“We’ve found that most customers appreciate and support efforts that protect the land and resources that feed us all, especially when quality and consistency remain strong,” he says.

Investing in sustainable agriculture and responsible packaging require a meaningful financial commitment, Weingart says. But the company does not consider these optional costs.

“They are long-term investments in soil health, resource conservation and the future of the onion category,” she says. “In many cases, sustainability supports both environmental and business goals.”

Customers, retail partners and consumers all recognize that value, she adds.

Consumer Response

Eagle Eye takes an “efficiency-driven approach to sustainability,” Ange says.

“Any change we make has to make sense operationally and financially,” he says.

So far, consumers don’t seem willing to pay more for a sustainable product in the onion category, so the company’s focus is on “efficiency that benefits both our customers and the end consumer without increasing cost,” Ange says.

It’s difficult to say to what extent consumers are willing to pay for sustainability, Beck says.

“If price sensitivity wasn’t a contributing variable in potato and onion purchases, I feel most consumers wouldn’t hesitate paying the additional cost associated with promoting sustainable agriculture,” he says. But onions are a commoditized entity, and pricing “is relative to principles of supply versus demand.”

“The reality of implementing sustainable agriculture practices is an incurred cost the grower is taking on and isn’t really to be passed on to the consumer in today’s market,” he says, adding that “Growers know the importance of sustainability, and are having to make economic adjustments to management their bottom line.”

Peru Plays Key Role in Year-Round Sweet Onion Supply

Wed, 10 Sep 2025 21:41:24 GMT

September can be a sad time for onion connoisseurs. That’s when supplies of Georgia’s popular Vidalia sweet onions wind down.

The good news for consumers, retailers and foodservice operators, though, is U.S. grower-shippers can import sweet onions from Peru during the fall/winter period that they say do a great job of filling the void until Vidalias return in the spring.

The mild, sweet flavor of Peruvian onions closely mirrors what consumers love about Vidalias, says Steven Shuman, general manager and vice president of sales for G&R Farms, Glennville, Ga.

“They come to market during the U.S. offseason, which means consumers can count on a seamless year-round supply,” he says. “And the consistent growing conditions in Peru, combined with our precision farming practices, make for a very reliable product in terms of both quality and flavor.”

Flavor is the biggest advantage of Peruvian sweet onions, agrees John Shuman, owner and CEO of Shuman Farms, Reidsville, Ga.

They deliver the same mild, sweet taste customers love about Vidalias, he says, and that means shoppers and chefs can enjoy a premium sweet onion option even when Vidalias aren’t in season.

“By keeping a high-quality sweet onion available year-round, retailers can maintain category momentum and drive sales beyond the Vidalia window,” he says.

Size and quality of Peruvian onions from Glennville, Ga.-based Bland Farms should be very strong this year,” says Delbert Bland, owner and CEO. “Peru’s growing region offers one of the best climates for onions — very little rainfall and consistently dry conditions,” Bland says.

(Photo courtesy of Bland Farms)

Growing in Peru and Mexico allows Bland Farms in Glennville to maintain a consistent, year-round supply of mild, sweet onions, says Delbert Bland, owner and CEO.
“Consumer demand for sweet onions doesn’t stop when Vidalia season ends, and our program ensures retailers can keep shelves stocked all year,” he says. “At the end of the day, it’s about meeting that demand with a product that delivers the same dependable flavor profile consumers know and love.”

L.G. Herndon Jr. Farms Inc., Lyons, Ga., started receiving Peruvian onions around the first of August, says John Williams, director of sales and marketing. The company should have Peruvian onions until mid-March Volume should be about the same as last year, he says.

(Photo courtesy of L.G. Herndon Jr. Farms Inc.)

Growers in Peru plant many of the same sweet onion varieties Vidalia growers use, but they can’t legally be called Vidalias, says John Williams, director of sales and marketing for L.G. Herndon Jr. Farms Inc., Lyons, Ga.

“They grow a really nice, sweet onion,” he says. “It’s a very good close cousin of the Vidalia.”

Peru’s near-perfect growing area is another significant plus because it provides excellent conditions for sweet onion production, says Cliff Riner, vice president of ag production and grower relations for G&R Farms.

“The climate is marked by mild, steady temperatures and sandy, loamy soils similar to those in Georgia,” he says.
And there’s not much rain during the growing window, which is ideal for cultivating sweet onions, because it reduces disease pressure and helps ensure clean, high-quality bulbs, Riner adds.

“Peru offers soil conditions very similar to what we have in southeast Georgia, which is one reason the region is so well suited for sweet onions,” he says.

The main difference between Georgia and Peru is Peru’s dry, arid climate.

“That allows us to drip irrigate and carefully manage the crop from start to finish, resulting in consistent quality and reliable yields season after season,” he says.

Size and quality of Peruvian onions from Glennville, Ga.-based Bland Farms should be very strong this year,” says Delbert Bland, owner and CEO. “Peru’s growing region offers one of the best climates for onions — very little rainfall and consistently dry conditions,” Bland says.

Nunhems Expands Portfolio With Trio of New Short-Day Onions

Wed, 10 Sep 2025 19:22:08 GMT

This summer, Nunhems, BASF’s vegetable seeds business, added three new short-day onion varieties: Adhora, Rosefire and Isidea.

Adhora is a yellow onion designed for growers in Vidalia, Ga., and Texas. Kaitlyn O’Neal, regional crop lead for BASF and Nunhems, says it features the iconic Granex shape and offers growers a good packouts and quality.

Nunhems says Adhora will also help reduce food waste due to improved uniformity, with only about 1% or 2% going to waste verse the industry average of 8% to 10%.

“One thing that’s pretty unique about it compared to some other competitive varieties right now is that it is 100% the quintessential flat Vidalia, Ga., onion, and it’s sweet, it tastes good and it looks like a Vidalia onion,” O’Neal says.

A new red onion, Rosefire, offers consumers a bright color and pungent flavor.

(Photo courtesy of Nunhems)

O’Neal says that Rosefire, a short-day red onion, capitalizes on consumers’ continued interest in red onions. Rosefire is designed for growers in California and Texas.

“People love the look of them,” she says. “They love just the brightness of the color. And Rosefire delivers that bright color, that dark, beautiful red onion color, that pungent taste that really adds to whatever it is you’re using it with it.”

Rosefire offers growers improved bolting tolerance and good leaf health. O’Neal says a challenge with breeding bolting tolerance is that onions need to bolt to reproduce seed.

“It’s this fine line of trying to figure out how easy it is to make seed so that we can sell seed, but also not too much bolting so that the end grower or the consumer isn’t getting a nasty onion because it bolted in the field,” she says. “So, Rosefire is an improvement compared to some other market standards in that market segment.”

Isidea is a white onion with early maturity and good disease resistance.

(Photo courtesy of Nunhems)

Isidea, a short-day white onion designed for growers in Mexico and Texas, offers good disease resistance. O’Neal says white onions are also important to American consumers.

“It has an early maturity in the field, a bright white color once it’s out of the field, and it gives a really consistent bulk size, so that everyone gets that size that they’re wanting to use in whatever it is they’re cooking,” she says.

20 Years in the Making

O’Neal says Nunhems has had a history in breeding onions, both long-day and short-day, although most breeders don’t release three onion varieties at once.

“It’s a little bit unusual, but we were able to bring everything together,” she says. “The stars aligned, and we were able to introduce three new varieties this year for growers.”

O’Neal says what makes onion breeding a challenge is that it’s a long-term process of bringing a new onion variety to market.

“It takes about 20 years to bring a new onion to fruition,” she says. “So, it’s imperative that our breeders have the future in mind and what the growers and the consumers of 20 years from now will want when they make those crosses. We’re always really focused on with our program is maintaining quality, not only for the consumer but also for growers so they aren’t losing a lot of quality in the field or in the packing shed.”

O’Neal says these new releases go through vigorous testing.

“We put these things through the ringer,” she says. “We put them in really, really hot fields when it comes to disease pressure to see if they fail, and they didn’t fail. We feel very confident that these will stand up to the conditions in a grower’s field.”

Though these onions may each have a specific target location that they grow well in, Nunhems also looks at how a variety might perform on a global market, O’Neal says.

“All three of these varieties are not just U.S. varieties,” she says. “We also are introducing them in Mexico and in their respective areas, and then there’s other areas globally that they’ll find their market, too.”

What to Expect From Arrival of Peruvian Sweet Onion Imports

Mon, 08 Sep 2025 18:08:29 GMT

While some U.S. importers say they’ve been receiving shipments of Peruvian sweet onions since early August, most say they’ll have significant volume by early September, and they’re gearing up for another productive season.

Bland Farms

Glennville-based Bland Farms will offer Vidalia sweet onions through late September and then transition to premium sweet onions from Peru, says Delbert Bland, owner and CEO.

The Peruvian sweet onions look great, Bland says. “The size and quality are very strong this year.”

Conditions in Peru are good for growing sweet onions, he says.

“Peru’s growing region offers one of the best climates for onions: very little rainfall and consistently dry conditions,” Bland says.

Georgia receives about 60 inches of rain a year, and that can cause issues, he says.

“In Peru, the dry climate allows us to manage irrigation precisely,” he says. “With drip irrigation, we can spoon-feed the onions exactly what they need rather than fighting the excess rain we see in Georgia.”

Glennville, Ga.-based G&R Farms typically offers Peruvian onions from Labor Day until Vidalia season kicks off in April.

(Photo courtesy of G&R Farms)

G&R Farms

Glennville, Ga.-based G&R Farms typically offers Peruvian onions from Labor Day until Vidalia season kicks off in April, says CEO Blake Dasher.

“That timing allows us to maintain a seamless supply of sweet onions for our retail partners,” he says.

Quality of Peruvian onions this year is fantastic, says Cliff Riner, the company’s vice president of ag production and grower relations.

“We’re seeing superb consistency across the board,” he says.

Size distribution is also good.

“We’re well positioned to fill orders of all sizes,” says Steven Shuman, general manager and vice president of sales.

Volume at G&R Farms is expected to be up 3% to 5% compared to last year.

“That aligns with our long-term strategy of measured, sustainable growth and our goal of reliably supplying our customers with the highest-quality sweet onions year-round,” Shuman says.

Price on Peruvian onions should remain stable this year, he adds.

Reidsville, Ga.-based Shuman Farms expects to have its normal production of Peruvian onions this season with good quality across the board, says John Shuman, president and CEO. “We’re confident in delivering a consistent crop to our retailer partners,” Shuman says.

(Photo courtesy of Shuman Farms)

Shuman Farms

Reidsville, Ga.-based Shuman Farms will start shipping Peruvian sweet onions in early September and run through late April 1, says John Shuman, president and CEO.

“This timing ensures we can continue offering a premium sweet onion once Vidalia season wraps up,” he says.

The company expects to have its normal production with good quality across the board.

“We’re confident in delivering a consistent crop to our retailer partners,” he says.

The size profile also is developing nicely, with a strong mix of medium- and jumbo-size onions that should provide retailers and foodservice operators flexibility in their programs, he says.

“We will be encouraging our retailer partners promote both bag and bulk product throughout the season,” John Shuman adds.

Retail sales are the core of Shuman Farms’ Peruvian program, but foodservice also is an important channel.

“Chefs appreciate the mild flavor and reliable availability of Peruvian sweet onions for their menus,” he says.

L.G. Herndon Jr. Farms Inc., Lyons, Ga., started receiving Peruvian onions around the first of August. The company should have Peruvian onions until mid-March Volume should be about the same as last year. Herndon Williams showcases onions in a field.

(Photo courtesy of L.G. Herndon Jr. Farms Inc.)

L.G. Herndon Jr. Farms Inc.

L.G. Herndon Jr. Farms Inc., Lyons, Ga., was ahead of the game selling off its Vidalia sweet onions this summer, so the company started receiving Peruvian onions around the first of August, says John Williams, director of sales and marketing.

Since the grower the company has worked with for about 13 years uses drip irrigation, the onions have a “darker, cleaner look” than Vidalia onions, he says, adding that the grower also does a good job with sizing.

“So far, we’ve been able to get everything we need as far as colossals, jumbos and mediums for repack,” Williams says.

Volume should be about the same as last year for L.G. Herndon Jr. Farms.

Fob prices for Peruvian onions usually are about the same as Vidalia sweet onions, Williams says, but they might be a tad higher than last year because of increased ocean freight rates and higher tariffs.

“It’s going to be a couple bucks per case more for Peruvian onions,” Williams says.

The company should have Peruvian onions until mid-March. If supplies run out before Vidalias come on, onions can be sourced from Mexico, he says.

Packaging and Organics

Suppliers offer a wide range of packaging options for Peruvian onions.

Shuman Farms ships 2-, 3- and 5-pound consumer bags as well as bulk, John Shuman says.

They’re also available in a special pink sweet onion bag in October for Breast Cancer Awareness Month and in special Feeding America bags in November and December to raise awareness about hunger.

“For merchandising, we provide both full-sized primary display bins and secondary display bins to make in-store execution simple and effective,” he adds.

G&R Farms’ packaging choices include everything from 2-pound mesh bags for retail shoppers to 40-pound bulk boxes and pallet-sized bins filled with sweet onions for warehouse and wholesale buyers, Steven Shuman says.

“We’re happy to collaborate with our customers on custom pack sizes to help them achieve their goals and better serve their shoppers,” he adds.

Many grower-shippers also ensure that consumers have organic options for Peruvian onions.

“Organics represent a smaller but steady portion of our program,” John Shuman says, “and we continue to see solid interest from certain retail markets.”

G&R Farms’ organic program will be about 20% above last year’s, Steven Shuman says.

“Out of our total Peru volume, organics represent a meaningful share and continue to show steady demand growth year over year,” he says.

As Acreage Expands, Idaho-East Oregon Onion Crop Shows Promise

Mon, 18 Aug 2025 11:57:58 GMT

It looks like Idaho and East Oregon onion acreage will continue its upward trend in 2025.

Growers in the Snake River Valley, which runs through southwest Idaho and Malheur County in Oregon, planted 23,592 acres of onions in 2025, up from 22,583 acres in 2024, according to the National Onion Association. Annual production averages about 20 million 50-pound units, depending on weather and other conditions, says Greg Yielding, the association’s executive vice president.

Eagle Eye Produce

Onion harvest started the week of Aug. 4 in Idaho, Oregon and Washington for Iona, Idaho-based Eagle Eye Produce, says Joe Ange, director of onion sales.

“It’s a little earlier than usual thanks to near-ideal growing conditions,” he says. Harvest should continue into early October.

The company, which has a year-round onion program, will offer a complete line of red, yellow and white onions as well as sweet yellow onions in its Harvest Time label this season. Ange says acreage at Eagle Eye Produce is up slightly this year thanks to the acquisition of the Baker and Murakami warehouse in Ontario, Ore., and quality should be strong.

“Our growing teams are happy with what they are seeing,” he says.

Quality seems to be top notch on onions from Nyssa, Ore.-based Snake River Produce, says Kyle Erstrom, general manager. Planted acreage is similar to last year, and growing conditions have been good this season, he says.

(Photo courtesy of Snake River Produce)

Snake River Produce

At Nyssa, Ore.-based Snake River Produce, Kyle Erstrom, general manager, says he expects to have a very nice crop this year.

“Everything seems to be on schedule,” Erstrom explains. “We’re excited to get the season going.”

The company ships mainly yellow Spanish sweet onions and also has some red and white varieties.

The season is expected to get underway shortly after mid-August, and the company will ship storage onions as late as mid-April, Erstrom says.

Planted acreage is similar to last year at Snake River Produce, and growing conditions have been good this season with fairly mild weather and plenty of water, Erstrom says, adding that quality seems to be top notch.

Owyhee Produce

Parma, Idaho-based Owyhee Produce started harvesting onions July 1 and plans to keep onions coming from Idaho year-round, says Bailey Myers, agritourism and marketing director at the company, which grows, ships, packs and processes potatoes.

Owyhee Produce offers red, yellow and white potatoes and has a sweet red variety.

“Quality is looking good coming out of the fields now and going into storage and hitting the roads,” says Myers, who adds volume will be up slightly this year.

ICE Effect

President Donald Trump’s tariff proposals and immigration crackdowns are on the minds of onion shippers but don’t seem to have caused much of an impact yet.

Eagle Eye Produce had not experienced any labor disruptions as of early August, Ange says.

“We work with a consistent and reliable labor force that returns year after year,”
he adds.

The company would like to see a reliable, legal labor program that benefits migrant workers, growers and the country.

“A stable workforce keeps the food supply moving and helps make sure fresh produce stays affordable and available for everyone,” he says.

Owyhee Produce also would like to see a workable program with steps to enable migrants to have a process to either citizenship or a program for working legally, Myers says.

Snake River Produce is definitely worried about the potential for visits from ICE, Erstrom says.

“Whether they stop here or not, if they’re in the area, people are going to quit coming to work,” he says. “We’re trying to do everything we can to make sure that doesn’t happen, but we don’t have complete control over it.”

Tariff Talk

Tariffs have already had some effect on the cost of supplies such as packaging and fertilizer, Ange says.

“We have made some adjustments by working with more domestic suppliers or sourcing from places that are not impacted,” he says.

Eagle Eye Produce understands the intention behind Trump’s tariff policies and supports fair trade policies that benefit the U.S., he says.

“At the same time, tariffs can create uncertainty in the produce industry, where pricing and margins are already tight and logistics are already challenging.” Ange says. “Even small changes in input costs can have a big impact.”

Myers hopes any tariffs will be a good thing in the long run.

“The tariffs will have challenges for all companies, but we are hoping long term it will be helpful to the U.S. growers and companies,” she says.

Onion Outlook: Washington and Oregon Growers Share Expectations for Harvest

Mon, 21 Jul 2025 22:32:11 GMT

Favorable growing conditions this season should result in good-quality onions out of Washington and Oregon, grower-shippers say.

In 2024, Washington, the nation’s top onion producer, grew about 21 million cwt of onions, up from about 20 million cwt in 2023, according to USDA. Oregon produced 14,189,000 cwt of onions, up from 13,747,000 in 2023.

Eagle Eye Produce

Onion acreage is up slightly this year for Iona, Idaho-based Eagle Eye Produce thanks to the acquisition of the Baker and Murakami warehouse in Ontario, Ore., says Joe Ange, Eagle Eye Produce’s director of onion sales.

“We have more supply than ever and are better equipped to support our customers,” Ange says.

The company is set to start harvesting its eastern Oregon crop in late July, which is slightly earlier than usual, and will continue through September.

Eagle Eye Produce ships out of storage through April from facilities in Idaho, Oregon and Washington.

“After that, we transition to fresh-field onions from California, New Mexico and Texas,” says Ange, who adds that growing conditions have been “close to ideal.”

“The weather has been warm without excessive heat, and cool nights have created excellent conditions for onion growth,” he says. As a result, the company expects strong quality.

“The onion plants are healthy, and sizing is progressing well,” Ange adds.

Eagle Eye Produce offers a complete line of red, yellow and white onions to meet the needs of retail, foodservice and export customers, he says.

Onions 52

Syracuse, Utah-based Onions 52, which has growing and packing operations in Washington, Oregon and other locations, specializes in yellow, red, white, organic, tearless and sweet onions, says Tiffany Cruickshank, sales representative.

“In the Pacific Northwest, our harvest will begin late July and go through mid-October,” she says. “In Oregon, we will likely begin later in August and finish in the same time frame.”

The company has onions available 52 weeks a year.

“Our robust, year-round program ensures consistent supply, quality and service no matter the season,” she says.

So far, quality looks excellent this season, Cruickshank says.

“We’re optimistic that favorable weather and growing conditions will hold steady for a strong finish and successful harvest,” she adds.

Onion 52’s volume should be similar to last year.

F.C. Bloxom Co.

Seattle-based F.C. Bloxom Co. began its onion harvest the week of July 13, about five days earlier than usual as a result of a good growing season, says salesman Steve Brennan.

“There weren’t too many days over 100 degrees,” he adds.

Harvest will continue until the end of September.

F.C. Bloxom grows red, yellow, white and sweet onions and shallots, Brennan says. Yellow onions are shipped year round.

“Quality yields and size should all be good this year,” he says. “It will be a strong jumbo profile.”

The company’s volume should be about the same as last year.

Castoldi’s

Castoldi’s family farm in Walla Walla, Wash., celebrated its 100^th anniversary this year, says Nathan Castoldi, a fourth-generation owner and operator of the company.

Castoldi’s grows Candy Winter Sweets, Walla Walla sweet onions and red onions.

Harvest started June 9 for Walla Walla sweets and will continue until the end of July. Candy Winter Sweets will be harvested until the end of September.

Growing conditions were good, with no freezes and pretty fair weather, Castoldi says. Volume and acreage will be the same as last year.

Countryside Acres LLC, Walla Walla, Wash., started its harvest of yellow Walla Walla sweet onions the second week of June, says Tim Knowles, vice president. Quality is good this season, and though acreage was the same as last year, yields were higher, he says.

(Photo courtesy of Countryside Acres LLC)

Countryside Acres

Walla Walla-based Countryside Acres LLC started its harvest of yellow Walla Walla sweet onions the second week of June, says Tim Knowles, vice president.

“Weather was pretty good,” he says. “We had a good amount of rain — not too much, not too little.”

The harvest finished the first week of July; the company will offer Walla Walla sweet onions until the first week of August.

Quality is good this season, and though acreage was the same as last year, yields were higher, he says.

A Look at Exports

A number of Washington and Oregon grower-shippers say exports play a significant role in their sales programs.

About 15% of the onions at F.C. Bloxom are exported, Brennan says. Puerto Rico, Singapore, Malaysia, Guam, New Zealand and some Pacific Rim countries are the company’s main export destinations.

Export volume can depend on how crops shape up in other countries, like Holland, Spain and China, he says, because freight rates typically are lower from those growing regions.

Eagle Eye Produce exports onions to foodservice and retail customers in Mexico, Canada, Taiwan, Hong Kong, Japan, South Korea, Honduras, Guatemala and other international markets, Ange says.

“Export volume can vary year to year, particularly with Mexico and overseas shipments, which are more dependent on local crop conditions,” he says.

Onions 52 exports primarily to Canada and Mexico, Cruickshank says.

Tariffs can influence export dynamics, especially in terms of pricing competitiveness and overall demand in key international markets, she says.

“We continue to monitor trade policies closely and adjust as needed to remain flexible and responsive to market shifts,” she says. “Our primary focus remains on delivering quality onions and maintaining strong relationships both domestically
and abroad.”

Washington, Oregon Onion Growers Wary of ICE Visits

Thu, 17 Jul 2025 22:06:55 GMT

So far, it doesn’t appear that onion growers in Washington or Oregon have experienced significant disruptions from Immigration and Customs Enforcement agents looking for undocumented immigrants under President Donald Trump’s immigration crackdown, but that doesn’t mean employers and workers themselves aren’t concerned.

Securing adequate labor is “getting harder and harder with ICE and deportations,” says Steve Brennan, salesman for Seattle-based F.C. Bloxom Co.

“It’s going to trickle down,” he says. “It started in the field, it’s going to trickle to the shed, and it’s going to trickle to transportation and drivers, too.”

F.C. Bloxom Co. hadn’t been visited by ICE agents as of mid-July, he says, but some nearby cherry orchards had. Even workers with valid visas were being detained while their paperwork was verified, he says. “People are a little scared.”

ICE had not bothered Iona, Idaho-based Eagle Eye Produce either, says Joe Ange, director of onion sales.

“We work with a consistent and reliable labor force that returns year after year,” Ange explains. “We have been staying up to date on recent immigration developments, and while labor is always a consideration in agriculture, we have not experienced any disruptions this season.”

The same was true at Castoldi’s family farm in Walla Walla, Wash., says Nathan Castoldi, an owner and operator.

“We have a good, solid crew and have had no [ICE] issues at this time,” he says, adding that things could change in the future.

What Keeps N.Y. Growers and Retailers in an Empire State of Mind

Thu, 10 Jul 2025 11:03:45 GMT

New York state is home to diverse agricultural regions and climates, from the Finger Lakes to the Hudson Valley to upstate New York, each with its own microclimate and crops grown.

According to 2022 data from the USDA National Agricultural Statistics Service, fruit, berries and tree nuts contributed about $721 million and vegetables, melons and potatoes contributed $500 million to the state’s economy.

And for growers and marketers, it’s no wonder that New York earned the nickname, The Empire State.

Why New York?

“New York state is a prime place to grow produce because of the excellent and diverse soils, a climate that is regulated by the Great Lakes, vast flat plain-like farmland in the western part of the state, access to fresh water and proximity to market,” says Shannon Kyle, sales and marketing manager at Elba, N.Y.-based Torrey Farms Inc. “We can reach over 70% of this country’s population in six to eight hours by truck.”

Kyle says her family farm, which grows cabbage, cucumbers, onions, potatoes, pumpkins, winter and summer squash, and green beans, distributes its produce along the Eastern Seaboard and into Ohio and the St. Louis, Mo., area thanks to its location between Rochester and Buffalo.

“As weather plays a factor in other parts of the country, that can often create movement into other market areas as well,” she says. “We work with various retailers, wholesalers, food service distributors, and processors for all of our items.”

Cynthia Haskins, president and CEO of the New York Apple Association, says Mother Nature also helps create magic for the country’s No. 2 apple producer.

“The warm summer days and cool fall nights make New York state a perfect place to grow apples,” she says. “New York state has an ample water supply, stemming from the lakes, ponds and irrigation. New York is popular for growing apples with superior flavor and grows a little more than 30 apple varieties in promotional volumes.”

Haskins also says New York’s proximity to a large swath of the country helps its more than 500 family-owned orchards reach more retail partners across the Northeast and mid-Atlantic.

Cynthia Haskins, president and CEO of the New York Apple Association, says the state’s proximity helps its more than 500 family-owned orchards reach more retail partners across the Northeast and mid-Atlantic. “Helping our retail partners source closer to where food is grown lowers freight costs and time and reduces their carbon footprint,” she says.

(Photo courtesy of the New York Apple Association)

“Helping our retail partners source closer to where food is grown lowers freight costs and time and reduces their carbon footprint,” she says. “New York apple growers are relatively close to many major cities in the U.S. and can deliver apples within 24 to 48 hours to these large markets; that’s a big sustainability selling point for Northeastern and mid-Atlantic markets.”

Marc Goldman, director of produce and floral for Bronx, N.Y.-based Morton Williams Supermarket, says he tries to highlight as much locally grown produce as he can, adding that locally grown can mean different things to different shoppers. And being in New York City, he’s always challenged with highlighting New York produce in a small footprint.

But, during apple season, Goldman says Lil’ Chief 2-pound bags with small, kid-friendly apples do well. The bags, he says, feature New York apple orchards on the back of the bag.

“The whole concept of it promotes New York state on the back of the bag,” he says. “It shows the farms, and I think it’s a really good way to sell the New York state apples.”

Season Outlook

Kyle says she’s “hesitantly optimistic” about the current growing season.

“At this point in the season, we expect to have some high-quality crops coming in as we get closer to harvest, but the market conditions all winter have me a little cautious about where pricing and movement will shake out,” she says. “As we all know in marketing it is all about supply and demand, and every year we experience peaks and valleys of supply depending on what is happening in our neighboring states who grow many of the same items as we do.”

Kyle says this competition from crops grown in Canada and Mexico can make it tough for New York growers, as Mexico has year-round supplies and Canada grows the same crops her family does.

“There is a lot more anxiety around the unknown of what the market conditions on our items will be, as highly perishable items often fluctuate significantly from day to day,” she says. “As we shipped our storage crops (onions and potatoes) this winter, the market was very flat, and I just hope that does not carry into the summer deal.”

Growers have become more concerned about the increase in the cost of farming in the state, Kyle says, noting that H-2A labor costs growers in the state around $18.83 an hour, plus overtime.

“The days of just planting a crop or some extra acres because you had the extra seed are over,” she says. “There is simply too much investment put into every acre we put in the ground, so I would say we have had to exhibit a lot more self-control and better planning to try to have a balanced level of supply for the demand that we know we can traditionally expect, with the obvious exception of the wild card of what Mother Nature will do.”

As for this season, Kyle says production in western New York is early with crops like cabbage thanks to cool temperatures and good rainfall in May. Heat-friendly crops such as cucumbers, squash and beans are a little behind schedule this year.

“I think in the eastern and southern parts of the state, the conditions have been even more challenging than what we have experienced in the western area, where the majority of our farmland is between Buffalo and Rochester,” she says.

Kyle says Torrey Farms planned to start harvesting cabbage at the end of June, which is early. She says her family looks to harvest green beans, zucchini and yellow squash around July 10, cucumbers around July 18 and onions around July 15.

“The cool wet May that we had was prime cabbage weather,” Kyle says.

Haskins says that despite the rainfall in spring and then warmer temperatures, this year’s apple crop looks good.

“Apple harvest will begin in mid-to-late August and continue through the first week of November,” she says.

Haskins says the New York Apple Association will partner with retailers for promotions this year, including display totes, polybags, pouches and bulk displays. She says geotargeting digital advertising as well as targeted social media to help promote New York-grown apples.

“Team NYAA is working closely with retailers in customizing the right mix of promotional offerings to drive sales and get New York apples front and center of consumers,” Haskins says.

Hatch Heat and Sweet Onions: New Mexico’s Signature Crops Draw Seasonal Buzz

Fri, 27 Jun 2025 19:42:51 GMT

Every summer, fans of Hatch chiles count down the days until the harvest begins — typically in early August — bringing the smoky scent of roasted peppers to grocery store parking lots and farmers markets far beyond New Mexico’s borders. The seasonal frenzy has grown into a nationwide celebration, complete with an annual festival, retail promotions, roasting stations and regional pride.

But while Hatch chiles might steal the spotlight, another New Mexico staple quietly complements the heat: sweet, mild onions grown in the same fertile valleys. Together, these crops tell a story of local flavor, agricultural tradition and growing national appeal.

Hatch sweet onions

Hatch chile season might not officially begin until late July, but Melissa’s Produce says Hatch sweet onions offer retailers a flavorful head start. Available from late May through July, these sweet, yellow onions are grown in New Mexico’s legendary Hatch Valley, where rich soil and ideal growing conditions create a flavor that’s sweet, mellow and perfect for summer grilling season, according to a news release.

“Melissa’s Hatch sweet onions are the unsung hero of Hatch season,” says Robert Schueller, director of public relations for Melissa’s. “Melissa’s has seen steady sales growth year after year — proof that shoppers respond to the Hatch name, even before Hatch pepper season officially begins. For retailers, it’s a chance to spark early excitement, boost seasonal onion movement and lay the groundwork for a high-performing Hatch program.”

What makes Hatch chiles so special

Grown exclusively in the Hatch Valley of southern New Mexico, Hatch chiles thrive in the area’s unique combination of high desert climate, rich volcanic soil and temperature swings between hot days and cool nights. The terroir gives Hatch chiles their signature flavor: earthy, slightly smoky and ranging from mild to hot, depending on the variety.

While technically a type of New Mexican green chile, Hatch chiles are distinguished by their place of origin, and for some fans, no other chile compares.

Their short season, typically from August through September, adds to their allure, fueling a cult-like following among food lovers who count the days until fresh Hatch chiles are back in stores and farmers markets.

The numbers tell the popular pepper’s success as well. Chris DuBois, leader of account teams for Circana says, “Hatch chiles have been solid growers over the last year with a 13.9% sales increase over the last year (ending June 15) compared to the previous year. While their sales are substantially less than poblanos, serranos and some others, the peppers are starting to catch more consumer interest in the produce aisle. Units (i.e., number of peppers) grew 22.7%, which is a healthy rate given that average prices came down over the past year.

“In and out items such as Hatch chiles create real excitement in the store and encourage shoppers to seek out new items in produce,” DuBois says. “We also see some spikes around Hatch chile season for items that are shelf-stable throughout the year, such as Hatch chile salsa. It’s like some of the produce department promotions stimulate consumers to seek that flavor in different parts of the store. Seasonal promotions also help create excitement in the store, especially when retailers get into the game. Just like creating Valentine’s Day gifts of chocolate-covered strawberries in-store, roasting peppers can go a long way to make the store trip fun and stimulate sales.”

When asked what makes Hatch chile peppers such a sensation, Bernadette Acosta, president of the Hatch Valley Chamber of Commerce says” “Our chiles are packed with flavor because of the sun, the water, the way the water comes in and the soil. It all makes a perfect combination to make our peppers extraordinary.”

Because the pepper is seasonal and only available for a short time, some consumers buy them by the case, either pre-roasted or to roast at home and freeze for use all year.

“I know of some families who come from Texas and California and will take home 50 to 100 pounds of chiles,” Acosta says. “They’ll take them home fresh and roast later, or if they’re roasted, they’ll put them in baggies in an ice chest and put them in the freezer as soon as they get home. There’s a reason we’ve called them ‘New Mexico gold.’”

The Hatch Valley Chamber of Commerce puts on the Hatch Chile Festival each Labor Day weekend.

(Photo courtesy of Hatch Valley Chamber of Commerce)

Hatch Chile Festival

Each year since 1972, the Hatch Chile Festival transforms the small New Mexico village into a celebration of culture, community and the chile pepper that put it on the map.

The Hatch Valley Chamber of Commerce puts on the Hatch Chile Festival each Labor Day weekend; this year’s event will be the 53^rd year celebrating chile peppers as well as its farmers, big and small, Acosta says.

“A lot of small farmers, with maybe one or two acres will plant chiles. They help supplement their income by selling the chiles.

The peppers bring in visitors year round to shop the stores for preserved or frozen chile pepper products, but the festival weekend sees the true surge, with about 15,000 or more people attending, Acosta says.

Hatch is a very small town, Acosta says, so the roasting events are more of a way that the celebration has branched across the U.S. at grocery stores. Still, there are chile stores that will set up roasting events non-stop from July through the end of September.

Robert Schueller, director of public relations for Melissa’s Produce, says of the Hatch Chile Festival: “Hatch, New Mexico is a growing region, but there’s like two blocks of infrastructure, shops, restaurants, hotels… So, where do these tens of thousands of visitors hang out? Visitors bring their RVs and tents, and it becomes a large camp for three days. It makes the Gilroy Garlic Festival look like a hangout in comparison.”

For those wanting to bring the heat to their home kitchens, chefs and bloggers such as Yvette Marquez-Sharpnack are teaching fans how to roast, store and savor Hatch chiles at home.

(Photo courtesy of Yvette Marquez-Sharpnack)

Roasting at retail

Retailers like Harmons , a grocer with 20 locations spanning from northern Utah to St. George, have turned green chile roasting (the grocer celebrates a variety of chiles, not just Hatch) into an anticipated event, drawing crowds eager to experience the aroma and flavor of freshly roasted green chiles.

This year’s event will be Harmons’ 18^th year of its Harmons Chile Roast, that even includes a one-day Taste of Chile Roast sampling event. The grocer says during chile roast season, a variety of chiles (including local) are available at Harmons stores. After selecting their chiles, customers can watch as skilled on-site roasters expertly fire-roast their peppers for free, according to a news release.

Roasting adds a smoky detail and also makes the chiles easier to peel, the grocer says.

A popular part of the Chile Roast event includes chile concoctions from the Harmons kitchen such as Hatch green chile pineapple salsa, chile mac and cheese, Harmons chile cheese brats and more.

“Our annual chile roast event is a highly anticipated tradition for Harmons and our customers, bringing the community together to celebrate the incredible flavors of Hatch chiles and other chile products,” says Lori Nigh, vice president of sales for Harmons. “Our A Taste of Chile roast event is offering a unique tasting and roasting experience for our customers to sample and discover new ways to enjoy these delicious chiles.”

From flame to fork

For those wanting to bring the heat to their home kitchens, chefs and bloggers such as Yvette Marquez-Sharpnack are teaching fans how to roast, store and savor Hatch chiles at home.

Marquez-Sharpnack is an award-winning food blogger, and author of “Muy Bueno, Latin Twist” and “Muy Bueno Fiestas.” She is the founder of MuyBuenoBlog.com, where she shares cherished Mexican family recipes, cultural traditions and travel stories.

“Hatch chile season is something I look forward to every year,” Marquez-Sharpnack says. “Growing up in El Paso, Texas, I was surrounded by the intoxicating aroma of roasting chiles — whether it was my grandma using a comal for her salsa casera, my mom roasting under the broiler, or now, me roasting Hatch and Pueblo chiles over an open flame right in my Colorado kitchen. That scent of popping, blistering chiles still brings back memories of home, family and tradition.”

Marquez-Sharpnack says she has watched the demand grow beyond the Southwest.

“It’s amazing to see how Hatch chiles have gone from being a regional treasure to a national obsession. Every August, I see grocery stores all over the U.S. advertising Hatch chile roasting events. I’ve even had followers as far as the East Coast asking me where they can get their hands on fresh Hatch chiles — and how to roast them at home!”

Marquez-Sharpnack says in Colorado, many stores now host outdoor chile roasts, complete with huge rotating drums and the irresistible scent of charred chile in the air.

“It’s not just a shopping trip — it’s an event. Families line up to get their freshly roasted chiles by the case,” she says.

Once home, consumers can choose from Marquez-Sharpnack’s recipes to create their own Hatch chile traditions.

Georgia spring and summer crops yield good news

Thu, 22 May 2025 21:08:01 GMT

More than 30 kinds of fruits and vegetables are produced in Georgia each year, and growers are sharing positive reports on the latest harvests.

“We are expecting a very good crop across all of our spring and summer fruits and vegetables,” said Matthew Kulinski, director of marketing for the Georgia Department of Agriculture. “Blueberries and peaches all look good in early spring, and we’re hoping for a great season with watermelons and sweet corn as well.”

Corbett Brothers Farms

Lake Park, Ga.-based Corbett Brothers Farms LLC offered watermelon and sweet corn for the first time last year and will bring them back this summer, said Justin Corbett, a partner in the company with his brother, Jared. Both products performed well, he said, and will start up for summer on May 20. They’ll be available until July 4.

The company has already started harvesting squash, cucumbers, bell pepper and specialty peppers and will launch an eggplant program on May 20. The summer season will end around the Fourth of July, and the fall season will kick off in early September with the same commodities.

This growing season in Georgia has been unusually dry, Corbett said.

“We haven’t had much measurable rain for the last month or so,” he said. But with drip irrigation, the company is able to manage its water successfully.

Temperatures have been moderate for the area, too.

“It’s about 85 degrees — perfect growing conditions right now,” Corbett said May 7.

“I’m expecting exceptional quality on everything,” he said, adding that volume should be normal this season.

Troy Bland, CEO of Glennville, Ga.-based Bland Farms, checks out some the company’s Vidalia sweet onions. Although there were a few chilly days and even a light snowfall during the winter, the Vidalia sweet onion crop bounced back, and the company ended up with a great harvest, he says.

(Photo courtesy of Bland Farms)

Bland Farms

Glennville, Ga.-based Bland Farms finished its Vidalia onion harvest in early May and was planting Sand Candy sweetpotatoes in Georgia and North Carolina, said CEO Troy Bland.

“We are pleased to be able to offer sweetpotatoes year round, especially as there has been a shortage,” he said.

Although there were a few chilly days and even a light snowfall this winter, the Vidalia sweet onion crop bounced back, and the company ended up with a great harvest, he said. The firm had a bumper crop last year, but this season will be more typical.

When the Vidalia sweet onion season ends in August, Bland Farms will transition to its Peru premium sweet onion program, which will last through February. Then, the sweet onion deal will move to Mexico.

The company also sources sweet onions from Nevada and California.

“We continue to offer promotable volumes of sweet onions year round,” Bland said.

Bland Farms offers organic as well as conventionally grown sweet onions and added a laser weeder to its organic Vidalia sweet onion fields, he said.

“We are testing out two units that help eliminate weeds faster, cut down on labor and promote faster growth,” Bland said. “It’s just another way we’re investing in sustainability, which is a core value for the company.”

As part of its Vidalia promotion, Bland Farms launched its Savor Summer’s Sweetest Moments campaign to build brand awareness and celebrate the season.

The company gave away VIP tickets to see country music singer Clint Black at the Vidalia Onion Festival and has even more in mind, including fresh summer recipes, a curated sweet summer playlist and engaging social media content, he said.

And to support its retail partners and their marketing efforts, Bland Farms developed a retail toolkit, complete with images and ready-to-use social media content.

“We’re continuing to expand and enhance this resource so they can easily incorporate it into their advertising and social channels,” Bland said.

Workers put up Vidalia sweet onions for Shuman Farms, Reidsville, Ga. The company will ship Vidalia onions in its RealSweet and Mr. Buck’s Farm Fresh bags through Labor Day, says John Shuman, president and CEO.

(Photo courtesy of Shuman Farms)

Shuman Farms

Reidsville, Ga.-based Shuman Farms, will ship Vidalia onions in its RealSweet and Mr. Buck’s Farm Fresh bags through Labor Day, said John Shuman, president and CEO.

“Despite weather challenges during the growing period, our crop looks good with good quality and size profiles,” Shuman said. “We are encouraging our retailer partners to support the season both bag and bulk promotions.”

Shuman Farms plans to continue to build on the momentum the company has created over the past four years through its Shuman Farms University initiative, Shuman said.

“Educating our retailer partners’ produce teams about Vidalia onions has been a priority for us, and this year we’re refreshing our digital content and resources to take that to the next level,” he said.

Educational-focused initiatives have included its lunch-and-learns, Vidalia 101 content and an interactive Vidalia quiz. All are designed to enhance produce team knowledge of the sweet onion category and Vidalia onions, Shuman said.

“Our refreshed program for 2025 takes edutainment to the next level by making the content more accessible, engaging and fun,” he added.

Shuman Farms also works closely
with its retail partners to develop customized marketing programs, in-store promotions and digital content that are intended to help drive category sales, according to Shuman.

“We’re also looking forward to leveraging our expanded infrastructure following our Generation Farms acquisition (in 2023), which has given us the ability to increase our storage, packing capacity and overall efficiency,” he said.

New-look approach to onion marketing has added layers

Wed, 21 May 2025 15:21:32 GMT

Onions were once considered a kitchen staple without much flair, but they are getting a fresh marketing makeover.

From bold packaging and convenience-driven messaging to strategic in-store promotions and digital outreach, the onion category is evolving to meet modern consumer expectations.

Spice World and the Texas International Produce Association are taking a proactive approach: educating shoppers, supporting growers and partnering with retailers to drive year-round demand and reinforce onions’ versatile role in today’s meals.

The onion growing season varies by region; Dante Galeazzi, president of the Texas International Produce Association and managing director of the South Texas Onion Committee, explained how the Texas growing season’s timing worked its way into marketing promotions.

“Growers start planting in September and usually wrap by Oct. 15 — which is how Texas 1015s got their name,” Galeazzi said.

“Just last year, STOC worked with the Weslaco Chamber of Commerce to officially proclaim that day as TX1015 Sweet Onion Day, encouraging the whole community to celebrate,” he added.

The Texas 1015 sweet onion season starts around March (typically around Saint Patrick’s Day) and ends around mid-July, Galeazzi said.

“There are two growing regions, including the Rio Grande Valley and Wintergarden regions,” he said. “With 22 authorized shippers across 35 counties, both areas work together to provide the crop all season long.”

While the onion is a versatile vegetable for many dishes, Spice World’s pre-chopped Easy Onion product offers a convenience option for consumers, says Pat McAndrew, chief marketing officer for the company.

(Photo courtesy of Spice World)

Connect in the produce aisle

Onion marketers are leaning into bold packaging, recipe inspiration and shopper education to drive sales.

“Onions have high household penetration, and consumers are always looking for new recipes and different ways to use onions,” said Pat McAndrew, chief marketing officer for Spice World. “We primarily use digital marketing to reach consumers with how-to videos and other recipe ideas. We also recently launched a new national campaign to support our Easy Onion franchise.”

McAndrew said the company capitalizes on seasonal marketing opportunities.

“Due to consumer awareness of the health benefits of onions, January has become an increasingly important month for promotions as consumers commit to healthier diets as part of New Year’s resolutions,” McAndrew said. “Onions are also great in the summer to bring along to picnics or barbecues, and Easy Onion is perfect for enjoying onions on the go.”

To overcome challenges in marketing onions — whether price pressure, competition or supply issues — Spice World is ready to adapt, said Mike Smith, senior vice president of sales and marketing for the company.

“Spice World has a dedicated team that stays in front of supply chain challenges,” he said. “Additionally, our close relationships with retailers and consumers ensure we are in tune with the marketplace and ready to take advantage of opportunities as they arise throughout the year. We strive never to be surprised.”

Smith said retailers are key in driving onion sales.

“Retailers are the closest to consumer trends and are the best source to identify what consumers are most interested in,” Smith explained. “All our in-store promotions are executed in partnership with our valued retailers.”

McAndrew said Spice World’s Easy Onion offers convenience for consumers.

“Our pre-chopped Easy Onion products deliver a flavorful, yet convenient version of the traditional onion,” McAndrew said. “Taking the work out of preparing onions has increased consumer consumption and is a real differentiator in the overall onion landscape.”

Texas 1015 sweet onions are an ideal addition in fresh, flavorful meals for celebratory occasions during spring, such as multiple trending salad recipes, said Dante Galeazzi, president of the Texas International Produce Association and managing director of the South Texas Onion Committee.

(Photo courtesy of the Texas International Produce Association and South Texas Onion Committee)

Consumer preferences

All types of onions are popular and in demand with consumers, Smith said.

“Different onions have different core uses, yet all onion demand is increasing as consumers continue to experiment with various cuisines,” he said. “Additionally, consumers are increasingly aware of the many health benefits of onions.”

Galeazzi said shoppers will look for various bag sizes for family and holiday cooking occasions.

“Consumers are buying a mix of bag and bulk products to meet their needs,” Galeazzi said. “For small gatherings, 2-pound and 3-pound bags are perfect for adding a touch of sweetness to every bite. With inflation still a concern, consumers are being more mindful of their budgets — typically adding just one to two TX1015 sweet onions to their carts on average.”

Spring is a season full of celebrations with graduations, birthdays, Cinco De Mayo and Mother’s Day all calling for fresh, flavorful meals, said Galeazzi, who added that TX1015 sweet onions are an ideal addition to any plate.

“Favorite recipes including Greek cucumber onion salad, green goddess salad, and watermelon onion salad highlight the vibrant mix of fruit and vegetable combinations that have been trending over the last few months,” he said.

Warm salads have seen a resurgence.

“Unique onion combinations that are either caramelized or roasted add a crunchy kick and depth to salad bowls,” Galeazzi said. “Raw and thinly cut onions continue to find their way into simple and fresh classics. Dressings, with onion at the center, feature savory and bold flavors — a delightful complement to a side salad.”

Shoppers want to put a local twist in salads that feature regional ingredients, reflect seasonal availability and showcase flavors of homegrown produce, Galeazzi said.

“While the unbeatable flavor speaks for itself, the deeper story lies in the hands that make it possible. With 22 authorized shippers and over 6,000 acres in production, our growers are committed to delivering high-quality product that exceeds consumers’ expectations,” he said. “Through their efforts to achieve peak freshness and sweetness, shoppers can feel confident in creating salad bowls [and other meals] that are as nutritious as they are delicious.

G&R Farms promotion to benefit the next generation of ag

Mon, 05 May 2025 21:03:53 GMT

G&R Farms says its 2025 Growing America’s Farmers program will feature in-store Vidalia onion promotions to support the next generation of agricultural leaders.

The Glennville, Ga.-based, third-generation family farm specializing in sweet onions says the GAF program raises funds for grants and scholarships benefiting students pursuing careers in production agriculture. This year’s program includes a new look for all in-store materials, including redesigned full-size and secondary display bins, bags and POS, offering a high-visibility platform to share the program’s mission with shoppers while elevating product presence, the company says.

For participating retailers, G&R Farms dedicates a portion of proceeds from specially marked produce items to be donated to the National FFA Foundation that are then disbursed to the states where the product is sold, directly impact young agriculturalists who represent the future of the U.S. food supply, according to a news release.

Melissa’s Produce is a returning partner, and nine regional and national retail chains have also confirmed commitment to the program, says G&R Farms.

“This campaign is about more than sweet onions — it’s about investing in the lives and futures of the students who will carry agriculture forward,” Blake Dasher, CEO of G&R Farms, said in the release. “By working with our retail partners, we’re showing these young farmers that their goals are important and their future matters.”

Now entering its 10th year, the GAF program was developed by G&R Farms to invest in the future of farming by supporting FFA students and helping them achieve their educational goals. The program has raised nearly $450,000 to date for the National FFA and state FFA foundations across more than a dozen states, according to the release.

“We started Growing America’s Farmers with a simple belief — that by investing in today’s students, we’re planting the seeds for a stronger, more resilient agricultural future,” Dasher said. “These young leaders will tackle tomorrow’s challenges, and it’s our responsibility to help pave the way.”

G&R Farms says that with farms and experts in Peru during the Vidalia onion offseason, Growing America’s Farmers promotions can run anytime, year-round. As it celebrates its 80th year, G&R Farms says it aims to beat last year’s donation total to the GAF program.

More program information is available at growingamericasfarmers.com .

G&R Farms celebrates 80 years of sweet success

Thu, 17 Apr 2025 18:45:09 GMT

G&R Farms, a third-generation Vidalia and Peruvian sweet onion grower in southeast Georgia, announced its 80th anniversary.

The company honored eight decades of dedication to farming excellence, family values and community roots. The milestone was marked with a special celebration for employees, paying tribute to the people who have been the foundation of the farm’s enduring success according to the company.

Founded in 1945 by Walter Dasher, G&R Farms began as a modest family operation with a mission to grow the best-tasting onions possible. The farm grew steadily over the years becoming a trusted name in sweet onions today, it said. Under the leadership of third-generation CEO Blake Dasher, G&R Farms said it continues to be guided by the same principles that started it all: hard work, integrity and putting people first.

“Our longevity is a testament to staying true to our roots while always working to improve,” said Dasher in a news release. “We’re proud to still be family-owned and operated after all these years. Many of our employees have been with us for decades — they are more than team members, they are family. Celebrating this milestone together with them made it even more meaningful.”

The April 8 employee celebration event was a time of reflection, celebration and gratitude. In honor of the nostalgia invoked, the party decor reverted to past iterations of company branding. Employees gathered to share memories, recognize achievements and look ahead to the future. It served as a reminder that the success of G&R Farms is built not just on farming expertise but on strong relationships and a deep commitment to community, the company said.

In the midst of celebrating the past and its anniversary, G&R Farms said it also looks to the future. The company remains dedicated to continuous improvement through seed trials, sustainability efforts, innovative farming practices and supporting the next generation of agricultural leaders through its Growing America’s Farmers program.

“This isn’t just our history,” Dasher said. “It’s our future, too. We’re proud of what we’ve built, and we’re excited for what’s ahead.”

Vidalia onion season officially begins

Tue, 15 Apr 2025 18:36:49 GMT

The Glenville, Ga.-based Bland Farms said it has launched a “Savor Summer’s Sweetest Moments” campaign to promote Vidalia onions.

Bland Farms said April 15 marks the official start of Vidalia sweet onion season, according to the Georgia Department of Agriculture and the Vidalia Onion Committee.

The Georgia operation said it has completed its first round of harvesting and will begin shipping to retailers nationwide. Bland Farms says it represents about one-fourth of the total Vidalia sweet onion market.

Bland Farms said it has launched a new consumer campaign, “Savor Summer’s Sweetest Moments.” The campaign will feature Vidalia-based recipes, seasonal giveaways, engaging social media content and branded in-store merchandising designed to increase awareness and drive sales throughout the season.

Bland Farms said that while overall volume is expected to be lower than last year’s unusually large harvest, the 2025 season is projected to follow a more typical cycle and continue through early September. And, despite cooler and wetter growing conditions, Bland Farms reports that this year’s crop is showing strong quality and consistent flavor.

“This year’s crop may be slightly lighter in volume, but the quality is excellent,” Troy Bland, CEO of Bland Farms, said in a news release. “We’re seeing great flavor and uniformity across the fields, and our team is fully prepared to meet demand throughout the summer.”

The company said it also operates the largest controlled-environment storage facility in the category and has recently introduced laser weeders in its organic Vidalia fields, to reduce the use of chemical herbicides and labor and promote faster and healthier growth. Bland Farms operates more than 100 acres of organic Vidalia production, with plans to expand.

“We’ve always believed that farming should be as responsible as it is productive,” Delbert Bland, owner of Bland Farms, said in a release. “Our team continues to invest in innovation while staying rooted in the values that built this company — quality, transparency and care for the land.”

Bland Farms said it also doubled its bagged onion production in the past five years to capitalize on consumer interest. The company said it now operates eight full-time bagging lines.

“Keeping our retailers and consumers happy is our top priority,” said Sloan Lott, director of sales at Bland Farms, in the release. “We pivot based on market trends and are always looking for meaningful ways to engage consumers — which, in turn, drives value for our retail partners. This season, we’re focusing on families and encouraging everyone to slow down and savor the simple pleasures of summer.”

Blue Sky invests in fully-automated electronic grader

Thu, 10 Apr 2025 18:05:47 GMT

Royal City, Wash.-based Blue Sky Onions now features the first fully-automated electronic grader from Eqraft — the Eqrader line — on the West Coast, according to the company. Additionally, Blue Sky is the first to adopt the European method of grading and packing onions.

What started out as a simple order for an electronic grader turned into one of Eqraft’s largest recent collaborations. The family behind Blue Sky took a leap of faith when they decided to invest in automation across the board. Opting for a new onion grader as well as a newly-built packing shed with several weighing and packing machines, Blue Sky is now one of Eqraft’s exemplary projects on the West Coast.

A Netherlands connection and a clear vision

Blue Sky grows, packs and ships onions to clients in the retail grocery and foodservice industry. The company is a family business and was founded in the 1970s by Jake Wardenaar’s parents, who both have Dutch heritage. Wardenaar, now owner, is responsible for the onions, from grading to packing and selling for Blue Sky.

“That also includes making strategic decisions such as investing in new equipment,” he said in a news release.

Jake Wardenaar and Jose Madrigal from Blue Sky Onions standing in front of their Eqrader optical onion grading line.

(Photo courtesy of Eqraft)

The decision to go for Eqraft’s electronic grader was years in the making, according to Wardenaar. Having a personal connection to the Netherlands, he has visited the country for years for both pleasure and business. Around seven years ago, Eqraft invited him to the first demonstration of the Eqrader optical onion sorting machine in the Netherlands.

“I went and spoke to Eqraft about what I thought had to be done to make the technology work for our U.S. onions as well,” Wardenaar said, referring to the difference in onion size between European onions and the much larger ones grown in the U.S. West Coast.

After that first demonstration and conversation, Wardenaar kept up with the grader’s development, including visiting several other reference projects in the Netherlands.

“During those trips, I got a good sense of what the Eqrader could do and how I wished to implement it in my own business,” he said. “When the time came to invest, I already had a clear vision on how we would do things, so the decisions were made fairly fast.”

Grading against the grain

Besides investing in an optical grader, Blue Sky also decided to build a brand-new shed for its new Eqraft packing line, making it the first North American factory to adopt the European packing standard. This involves storing graded onions before they’re packed, instead of packing them immediately after grading as is common in the U.S.

Evenflow to feed the Eqrader optical onion grader.

(Photo courtesy of Eqraft)

Mike Kooijman, technical sales executive at Eqraft, argued that it’s better to wait to pack onions, however.

“By putting the onions in bins and leaving them in storage for a little while, they are given time to heal before being packed and transported,” he said.

Kooijman also pointed out that storing onions before packing can be more efficient and flexible to client needs.

“Before grading the onions, you don’t know exactly what you’re going to get out of a batch. You might need category A onions but end up with predominantly category B,” he said. “By packing a batch of onions you haven’t sold yet, you risk having to pack the batch again because the client prefers a different type of bag.”

Eqrader optical onion grader exits into gentle bin fillers.

(Photo courtesy of Eqraft)

That increased flexibility makes a difference on the factory floor, according to Wardenaar.

“We’re really happy with how quickly we are able to react to client orders now,” he said.

More to be happy about

Wardenaar’s new lines were up and running just before Christmas 2023. While the first year was challenging, he said he’s glad he did it.

“We had to build the new packing shed, take care of the permitting process, install the new lines, get everything up and running, and learn how to work with the new equipment,” he said. “With the Eqrader, we’ve added 50% more capacity compared to the previous situation. We’re very pleased with it, as we can now do a much better job in sorting out onions with skin discoloration and internal rot and grade them accurately based on sizing.”

Exigo Combinations Scale + Baxmatic + Sewing Lane.

(Photo courtesy of Eqraft)

Wardenaar’s team is also happy with the new setup, he said.

“Thanks to the level of automation, there are no jobs that require heavy lifting anymore,” he said. “What’s left is just some light manual work, such as hanging bags onto the Baxmatic bagging machine. It’s a nice working environment for our crew.”

Ultimately, Wardenaar is glad he opted for a complete new grading and packing line, investing in a new building as well as several machines that will help him face daily challenges for the years to come.

“It was a risky endeavor because a large sum of money was involved,” he admitted, “but I think these types of long-term investments ultimately pay off.”

Like Eqraft, Wardenaar believes in looking ahead and securing future-proof equipment for the coming decades.

“Instead of trying to solve an individual problem we’re facing today, I try to anticipate the problems we will encounter further down the line, investing in comprehensive solutions that will set us up for long-term success,” he said.

Vidalia onions headed for shelves April 15

Wed, 26 Mar 2025 17:10:45 GMT

The Vidalia onion season is set to begin, as Georgia’s agriculture commissioner and the Vidalia Onion Committee say the sweet onions will start shipping to grocery stores April 15.

“I’m excited to announce, in coordination with the Vidalia Onion Committee, that April 15 is the official pack date for this year’s Vidalia onion season,” Georgia Agriculture Commissioner Tyler Harper said in a news release. “Georgia’s world-famous Vidalia onions are coming to a store near you very soon, and we are thrilled that professional chefs, home cooks and consumers across the globe will soon be enjoying the incredible, sweet flavor of our Georgia Grown Vidalia onions.”

Vidalia onions, prized for their sweetness and versatility, are available for a limited time each year from April through early September. Consumers eagerly anticipate the arrival of these seasonal favorites, which have become a staple in kitchens throughout the U.S., the release said. The annual pack date is carefully determined based on soil and weather conditions during the growing season, ensuring that only the highest-quality onions reach consumers.

This year, the Vidalia Onion Advisory Panel conducted an in-depth review before recommending the pack date that Harper subsequently approved.

Vidalia onions thrive in a unique growing region spanning 20 counties in south Georgia. Their sought-after flavor results from a delicate balance of specific weather patterns and soil conditions found exclusively in this area, creating an optimal environment for their growth.

“For the upcoming 2025 season, we have 10,000 acres of Vidalia onions planted in the production region,” said Vidalia Onion Committee Chairman Cliff Riner. “Our farmers are dedicated to sustaining this tradition, and it’s evident that consumer demand for Vidalia onions remains strong. We look forward to another successful season defined by quality and flavor.”

Farmers hand-plant, harvest and cure Vidalia onions with care to ensure each onion meets stringent quality standards, the release said. The Vidalia Onion Act of 1986 established the official growing region and trademarked the term Vidalia onion, ensuring that only onions grown within this designated area can bear the name. Each year, Vidalia onions are harvested and packed for sale only after the official pack date for peak freshness.

Vidalia onion growers have worked to ensure a successful season, even after facing numerous weather challenges throughout the growing period, the release said.

“It was unexpected that our crop would endure a tropical storm, a hurricane, floods and even 6 inches of snow — but that is exactly what happened,” said VOC Executive Director Shane Curry. “Despite these unpredictable conditions, our crop has managed to withstand the challenges with only minor damage. We are eager to provide our consumers with the high-quality Vidalia onions they look forward to each year.”

As the countdown begins, consumers and retailers alike can prepare for the arrival of Vidalia onions, an ingredient that embodies the spirit of Georgia and elevates culinary experiences across the country, the release said. Whether sliced in salads, grilled as a side dish or caramelized for a savory topping, Vidalia onions can add a touch of sweetness to meals all season long.

Your next read: Onion outlook — Growers share insights on Vidalia crop

Onion outlook: Growers share insights on Vidalia crop

Wed, 26 Mar 2025 11:53:29 GMT

Vidalia onion acreage should remain steady this year with nearly 10,000 acres in production, according to the Vidalia, Ga.-based Vidalia Onion Committee.

“The crop has faced some weather-related issues, such as Hurricane Helene, and we had between 5 and 6 inches of snowfall, which is not typical for our area,” said Chelsea Blaxton, VOC office manager. “However, growers report that the onions are improving daily, and expectations remain optimistic for an average season in terms of both yield and quality.”

In 2024, 6.5 million 40-pound boxes were collected thanks to optimal weather and exceptional yields, VOC reported. That was up from 4.3 million boxes in 2023, when the onions endured freezing temperatures and reduced acreage.

Glennville, Ga.-based Bland Farms is ready to start shipping Vidalia onions as soon as the official pack date is announced by the Vidalia Onion Advisory Panel, said Sloan Lott, director of sales. ( On March 26, the pack date was announced as being April 15 .)

“This year’s crop will be a bit smaller in size and volume due to some colder, rainy weather during the growing season,” he said. “However, it’s shaping up to be a solid crop nonetheless and will be in line with a typical season.”

Growers generally ship Vidalias through Labor Day.

Lott said he expected prices to remain similar to last year.

“With a more typical crop size and steady demand, pricing should remain stable, ensuring consistency for both retailers and consumers,” he said.

Glennville, Ga.-based Bland Farms has doubled its bagged onion production over the past five years, says Sloan Lott, director of sales.

(Photo courtesy of Bland Farms)

Glenville-based G&R Farms will be ready to start shipping Vidalia onions in mid-April, said CEO Blake Dasher.

“The crop is progressing well, and everything is lining up for a smooth launch,” he said in mid-March. “Due to careful field management, we expect to have plenty of high-quality Vidalias ready for the market, right on time.”

The size and quality of this year’s Vidalia onion crop are looking excellent, he added.

“Jumbo Vidalias remain the most popular size, and approximately 75% of our inventory is expected to fall into this category.”

Medium-sized Vidalias will be the primary focus for packaged Vidalias.

G&R was able to cope with weather challenges, including Hurricane Helene and freezing temperatures, Dasher said.

“Through strategic field management, we were able to minimize weather-related damage,” he said. “In areas affected by early-season setbacks, we took proactive measures to reseed, allowing for a successful recovery.”

Glenville, Ga.-based G&R Farms will be ready to start shipping Vidalia onions in mid-April, says CEO Blake Dasher. “The crop is progressing well, and everything is lining up for a smooth launch,” he said in mid-March. The size and quality of this year’s Vidalia onion crop are looking excellent, he adds.

(Photo courtesy of G&R Farms)

Reidsville, Ga.-based Shuman Farms will continue to invest in its infrastructure, marketing and sustainability efforts during 2025, said John Shuman, president and CEO.

“With the expansion of our operations following the Generation Farms acquisition, we are now better positioned than ever to serve our customers with quality, consistency and reliability,” he said.

The acquisition in 2024 has given the company the ability to increase its storage, packing capacity and overall efficiency, he said.

Shuman Farms also aims to educate retailers and consumers about Vidalia onions through its Shuman Farms University initiative.

“This year we’re refreshing our digital content and resources to take that to the next level,” he said.

Shoppers love Vidalia onions, but they need to know when they’re in season and how to use them, Shuman said.

“That’s why we’re continuing to invest in digital content, recipe development and in-store signage that makes it easier for consumers to incorporate Vidalia onions into their meals,” he said.

Expanding retail promotions, secondary display, and cross-merchandising strategies also presents an opportunity to increase basket size and drive repeat purchases, Shuman added.

When it comes to packaging, many grower-shippers have seen a shift in consumer preference for bagged onions versus bulk.

In fact, Bland Farms has doubled its bagged onion production over the past five years, Lott said.

“Bland Farms is well equipped to deliver exactly what today’s consumers want,” he said. “What used to be four baggers under the grader is now eight, running full throttle.”

G&R Farms offers a variety of consumer packaging options to meet the needs of both retailers and shoppers, Dasher said.

“For retailers, we provide bags, cartons and bins, offering flexibility in how Vidalia onions are displayed and sold,” he said. “For consumers, Vidalias are available in both bulk and bagged options.”

There also is a demand for organic Vidalia onions and grower-shippers are filling that consumer need.

“Consumers are increasingly conscious about their food, seeking information on sourcing and pesticide use,” Lott said. “We’ve always made it our goal to deliver what the customers want and keep up with that demand, so as a company we are committed to continuing to offer organics and grow our production as needed.”

The company has about 120 acres dedicated to organic Vidalia sweet onions that are packed in Bland Farms Organic Vidalia Sweet Onions bags, boxes and bins, he said.

Organic onions account for about 10% of the overall business at G&R Farms, Dasher said.

“While organic Vidalias remain a smaller segment of our total production, we are seeing steady but modest growth in this category,” he said.

Your next read: Vidalia Onions headed for shelves April 15

Eqraft devises sorter made specifically for onions

Wed, 26 Mar 2025 23:05:18 GMT

Eqraft, an agricultural machinery manufacturer based in the Netherlands and Richland, Wash., has developed a solution to sort and grade onions efficiently and cost effectively, said Mike Kooijman, the company’s technical sales executive who covers the U.S.

Since 1984, when the Dutch tech company was still called ERC, Eqraft has been designing, building and maintaining innovative solutions for smart agri factories worldwide, Kooijman said.

The company made its name with the onion topper, but over the years shifted from mechanical solutions to overarching high-tech systems, he said.

“We serve a broad network of customers who are active in the onion and potato industry worldwide, and we offer all equipment for cleaning, topping, grading, packing and automated bin handling and storage,” he said.

Eqraft’s Eqrader optical onion grader uses a series of internal and external checks to sort onions at high speed by quality, size, weight, shape and color. The machine is unique in that it’s made specifically for onions, even for Vidalia onions that require careful handling.

“One of the aspects that stands out is the two-camera setup where the top of the onion is scanned with the first set of cameras, after which the onion is tipped 180 degrees, and the second set of cameras scans the bottom of the product,” he said. “This is much gentler than rolling the onion, for example.”

Internal and external scanners examine the entire onion from the top layer into the middle for deficiencies like soft layers or decay, after which the exact weight is taken by loadcells.

Once the onion has passed through all the stations, data is analyzed by artificial intelligence. Sorting grids are created to categorize the onions by criteria such as size, quality or weight, and they are then sent to a specific outlet.

The capacity of the machine is determined by the number of lanes; two lanes can handle 15 to 20 tons per hour.

“The Eqrader can save a lot of money,” Kooijman said.

“When onions are sorted manually, any substandard onions are thrown out,” he said. “It is not possible to properly assess the internal quality of the onion.”

But with the Eqrader, each onion is judged on its qualities and can be sent to a specific exit.

“Extra value is added by being able to grade specific qualities per exit,” he said. “A good internal onion without skin can, for example, be sold to a processing facility.”

The heavy-duty build ensures a long service life, low maintenance and little downtime, Kooijman added.

Eqraft has numerous projects in operation in the U.S. and is expanding rapidly, he said.

Vidalia Onion Committee launching new website

Fri, 21 Mar 2025 19:04:34 GMT

The Vidalia, Ga.-based Vidalia Onion Committee is launching a new, user-friendly website at vidaliaonion.org dedicated to providing consumers with valuable information about Vidalia onions, said Chelsea Blaxton, office manager.

The website will include recipes, storage and handling tips, nutritional information and insights into the history and production of Vidalia onions.

The committee also is expanding its digital presence with a behind-the-scenes look at the Vidalia onion industry that will include interviews with Vidalia onion growers and provide “a transparent and engaging look into the industry,” Blaxton said.

A retail and foodservice kit is in the works that will provide insights on handling, storage and menu applications to maximize Vidalia onions’ use in retail and foodservice settings, she said.

Onion consumer packs continue upward trend

Tue, 11 Mar 2025 18:02:05 GMT

Unlike potatoes, most onions are sold in bulk rather than bags or clamshell containers. However, sales of onion consumer packs have skyrocketed since the COVID-19 pandemic hit.

During the pandemic, “consumer packs exploded,” said Jeff Brechler, salesman for Little Bear Produce, Edinburg, Texas. “It was a grab-and-go situation.”

Prior to COVID-19, about 15% of the company’s onions were packaged, now that figure is about 30%, he said.

Consumer packs offer convenience for shoppers who don’t want to pore over a large display to find the onions they want, and UPC codes ensure the correct ring at checkout, especially for premium sweet varieties.

Consumers also realize that the smaller onions that go into consumer-size packs are more recipe friendly, Brechler said.

“With folks concerned more about food waste, I think it’s resonating more that medium or small jumbos are where it’s at is as far as cooking,” he said.

Besides adding convenience for shoppers, consumer packs help extend shelf life, said Jed Murray, director of government relations for the Mission-based Texas International Produce Association.

“These smaller, prepackaged onions are attractive to shoppers who want an easy-to-use and hygienic option at the grocery store,” he said.

The situation is different for foodservice, though.

“While consumer packs are gaining popularity in retail, bulk onions remain essential for foodservice customers, such as restaurants and commercial kitchens,” Murray said.

Most of the onions from The Onion House LLC, Weslaco, Texas, are sold in 50- and 25-pound bags, said owner Lance Neuhaus. But the company has been selling more 2-, 3- and 5-pound consumer packs since the pandemic hit.

The Onion House has switched to automatic weighing and bagging machines for large-size bags as well as consumer packs, he said, all of which are recyclable.

“The new equipment enables us to be more efficient and to handle more volume,” Neuhaus said.

Yakima, Wash.-based Kwik Lok Corp. encourages the onion and potato industries to take advantage of closure labels for their consumer bags.

Closure labels can help packers comply with government tracking requirements that can help ensure food safety, and they can serve as an effective marketing tool, said Karen Reed, global marketing director.

“Growers and packers can create highly tailored customer experiences sharing unique information that they want the customer to know about their product and brand, such as where the product was grown, information about the farmer and recipe ideas for how to use potatoes or onions,” she said.

There’s a lot of talk about sustainability among retailers and consumers when it comes to packaging, said Brechler of Little Bear Produce. But that talk doesn’t always result in action.

“I don’t think they’re ready for the price tag that comes along with the demand,” he said.

Sustainable packaging is much more expensive than conventional materials, he said. However, demand has been increasing for reusable plastic containers.

“They’re considered to be more on the sustainable side,” Brechler said.

Texas onion industry highlights season wins

Tue, 30 Jul 2024 17:53:17 GMT

The Texas onion industry is touting a successful season for TX1015 sweet onions due to marketing activities that drew a larger audience empowering people to support local foods, according to a news release. These include an online social influencer program, sweepstakes, restaurant week promotion, KSAT TV partnership and more.

As digital marketing drives grocery sales, enacting a strong influencer program was key to reaching millennial and younger age brackets, the release said. The creators included recipe developers, authors and bloggers passionate about creating stunning meals — with local ingredients at the heart of their cooking. The total number of reactions including views, likes, comments, shares and engagement was 343,165.

The Third Annual Restaurant Week returned to the Rio Grande Valley with 17 food trucks and restaurants that created dishes using the TX1015 sweet onion, the release said. The campaign encouraged establishments to take their cooking skills to new heights by making creative recipes while staying true to their cooking style.

This year a finale event was held at the McAllen Food Truck Park where attendees gathered to celebrate local food, music and arts and had the opportunity to taste the sweet creations for themselves. Online promotions for the event and public voting garnered a 2,200% increase in brand awareness, the release said.

“Our marketing activities are created to spark a connection between the product and the consumer,” Texas International Produce Association President Dante Galeazzi said in the release. “It is imperative to tell the story of our state vegetable, and by enacting a range of well-developed and specifically targeted tactics, we are expanding the sweet onion category one layer at a time.”

The team also released “Sweet Flavors of The Lone Star State: A TX1015 Cookbook,” highlighting trending recipes, fun facts and educational tidbits. The book intends to provide the average shopper the tools to find their inner chef, the release aid. From main dishes to enticing snacks, the recipe collection showcases the nutritious and delicious attributes the TX1015 offers and the diversity of its use.

For the second year in a row, David Elder, host of “Texas Eats,” created an on-air segment along with social posts highlighting the TX1015 sweet onion, the release said. Historical facts, a raw onion taste test and a new recipe were just a few examples of the content Edler posted. The partnership reached current and future Texas shoppers looking for new items to add to their grocery list. The total social reactions were 52,169.

“On behalf of the Texas Onion Industry, we are proud of the accomplishments we saw from this year’s campaign,” Galeazzi said. “Texas grows by more than 850 citizens per day, which is a lot of new people to introduce the TX1015 sweet onion to. By establishing stronger connections within major Texas and national markets, we continue to increase recognition and consumer preference, putting Texas onions in a great position for next season.”

This work was funded, in whole or in part, by the USDA Agriculture Marketing Service under the Specialty Crop Block Grant administered by the Texas Department of Agriculture.

For more information, crop reports, updates, marketing tools, videos, recipes and everything TX1015 sweet onions, visit tx1015.com .

Consumer packs gain traction for onions

Tue, 30 Jul 2024 17:03:15 GMT

Bulk onions marketed by grower-shippers in Washington and Oregon typically outsell packaged product, but they say consumer packs have been steadily gaining traction.

“Consumers love the convenience of prepackaged onions,” said Joe Ange, director of onion sales for Eagle Eye Produce, Idaho Falls, Idaho.

“It saves them the hassle of selecting and measuring quantities, making shopping quicker and easier,” he said. “They also appreciate the familiarity and trust that comes with seeing a consistent, branded label in stores.”

Retailers find packaged onions easier to merchandise than bulk onions, Ange said.

“The uniform packaging makes for attractive, organized displays that are easy to restock,” he said.

Consistent labeling also speeds up the checkout process, helps maintain brand recognition and simplifies inventory management, he added.

Eagle Eye Produce offers a range of packaging options for its onions, from 1-pound bags for individual consumers to 50-pound sacks designed for bulk buyers and foodservice providers.

“Our 3- and 5-pound midsized bags are particularly popular for their convenience and consistent quality,” Ange said.

Some supermarkets have found that they can use the “charisma of having a bunch of colossals or jumbos” in a bulk display to spur purchases of consumer packs, said Bill Bloxom, an owner of Seattle-based F.C. Bloxom.

Larger onions attract shoppers’ attention in a merchandising bin, he said.

“As people get closer, and they’re in a hurry, they just grab a bag,” he said.

The company offers 40-pound cartons, master bags of 16 3-pound consumer packs, 10 5-pound consumer packs and reusable plastic containers. About 70% of its onions are sold in bulk cartons, and 30% go into consumer packs.

Demand for onion consumer packs actually began to increase prior to the pandemic, but it has continued during the post-pandemic period, said Molly Connors, vice president of sales and marketing for Basin Gold Cooperative, Pasco, Wash.

Basin Gold offers 50- and 25-pound units as well as 2-, 3-, 5 and 10-pound consumer packs, RPCs and Euro cartons.

“There’s not much we can’t do,” Connors said.

The co-op uses high-graphic packaging as a marketing tool on some of its smaller, high-end bags, she said.

All of the onions sold by Castoldi Family Farm, Walla Walla, Wash., are sold in bags, said Nathan Castoldi, an owner and operator. Sizes include 5-, 10-, 25 and 50-pounds.

Some sellers break up the 50-pound bags and merchandise the contents as bulk onions, he said. But many also are purchased by consumers who might share them with friends and neighbors or sometimes keep them all for themselves.

“If you can keep onions in a cool, dry place and out of the sun and get them out of the bag, you can make them last for a decent amount of time,” Castoldi said.

Sustainability focus

Sustainability is of growing concern when it comes to packaging.

Eagle Eye Produce has felt an increase in pressure from consumers and retailers for sustainable packaging solutions, Ange said.

“The pandemic highlighted the importance of packaged produce, and now there is a strong push toward making those options more environmentally friendly,” he said. “We are actively exploring more sustainable packaging materials to meet those demands.”

F.C. Bloxom’s packaging material is PET 1 recyclable, Bloxom said.

“But it’s a question of what people do with it,” he said.

Recycling must be convenient for consumers if it’s going to be effective, he said.

Bloxom estimated that less than 10% of the company’s recyclable “bowling ball bags” are recycled by consumers.

Recyclable packages aren’t as strong as conventional packaging, so they’re subject to more damage as they’re moved around, said Steve Brennan, salesman at F.C. Bloxom.

Food safety and traceability often are more important to retailers than recyclability, he added.

“Traceability is big,” he said. “They want to make sure everything is traceable to its origin in case there’s a food safety issue.”

Basin Gold Cooperative has done some investigating into recyclable packaging, but there is a higher cost associated with it, which consumers and retailers are often reluctant to pay, Connors said.

“It’s a matter of getting the marketer, packer and consumer on the same page,” she said.

Castoldi Family Farm doesn’t receive many inquiries about the sustainability of its packaging, Castoldi said. But he added that sometimes consumers return the 50-pound bags for reuse.

Washington, Oregon growers benefit from heavy onion demand

Tue, 30 Jul 2024 12:21:40 GMT

Growers in Washington and Oregon are hoping for continued heavy demand as the 2024 onion harvest gets underway.

In 2023, onion utilized production in the Pacific Northwest was up 6% from the previous year, according to the USDA’s National Agricultural Statistics Service. However, the value of utilized production in Oregon was down 24% from the previous year to $171 million. Washington’s value also was down 24% from 2022 to $384 million.

Washington, Oregon and Idaho accounted for 58% of the national utilized onion production.

Washington and Oregon grower-shippers offer a wide selection of onions starting in summer and often continuing until spring or beyond.

Seattle-based F.C. Bloxom Co. will offer Walla Walla sweet onions until Aug. 15 or Aug. 20, said Bryon Magnaghi, who manages the firm’s Walla Walla, Wash., office.

In September, the company will transition to its new crop of yellow, red, white and Washington sweet onions.

“Walla Walla sweets will end, and Washington sweets will begin,” said sales representative Steve Brannan.

Early varieties will be shipped out of the field, but most will go into storage and ship as late as mid-June.

In the past, storage onions would barely last until April, said Bill Bloxom, an owner of the company. New technology and improved seed types have boosted the storage period by about six weeks.

Shown from left, Joseph Stilnovich, Humphrey Egwuenu, Filogonio Jimenez Cruz and Jack Irwin, team members at Seattle-based F.C. Bloxom Co., are in the midst of a busy Walla Walla sweet onion season, which will be followed in August by a new crop of yellow, red, white and Washington sweet onions, says Bryon Magnaghi, who manages the firm’s Walla Walla, Wash., office.

(Photo courtesy of F.C. Bloxom Co.)

Volume of Walla Walla sweet onions, which are not shipped from storage, likely will be a bit higher this year compared to last year, Bloxom said.

“We’ve got a good-looking crop,” he said.

Prices have been good, too.

“The Walla Walla sweet onion is sort of a limited specialty crop, so overall, we’re able to hold a better price than general sweet onion prices,” he said.

Walla Walla-based Castoldi Family Farm, which will mark its 100th anniversary next year, offers Walla Walla sweet onions, limited volume of red onions and, starting Aug. 15, Candy Winter Sweets, said Nathan Castoldi, a fourth-generation owner and operator of the company.

Candy Winter Sweets are a hybrid Washington sweet onion that comes on when Walla Walla sweet onions end, he said.

The Walla Walla sweets harvest began the first week of June this year, a couple of weeks sooner than usual because of a number of warm days that pushed the onions to get them done a bit earlier, he said.

“Quality has been really good this year,” he added.

Idaho Falls, Idaho-based Eagle Eye Produce has undergone some significant changes to help the firm to better serve its customers, said Joe Ange, director of onion sales.

“We have hired more industry veterans onto our sales team,” he said, including Dillon Duncan, most recently with Owyhee Produce, Parma, Idaho.

Eagle Eye Produce has invested in a state-of-the-art storage facility in Nyssa, Ore., which improves its ability to maintain the quality of its onions for longer periods, he said.

“We have also expanded our production capabilities by partnering with more warehouses,” Ange said. “These strategic partnerships ensure a consistent, year-round supply of onions, enabling us to the meet the increasing demand from our customers.”

The company offers yellow, red and white onions year-round in all pack sizes under its Harvest Select brand.

“We recently started offering shallots, sourced direct from family farms in Eastern Oregon,” he said.

The company will ship its onions out of storage in the Northwest until the beginning of May.

“For the remainder of the season, we rotate through Southern states to ensure a continuous year-round supply for our customers,” Ange said.

Idaho Falls, Idaho-based Eagle Eye Produce has expanded its production capabilities and made other improvements to help the firm better serve its customers this season, says Joe Ange, director of onion sales. Eagle Eye offers yellow onions, shown here, as well as red and white onions under the Harvest Select brand and recently added shallots, Ange says.

(Photo courtesy of Eagle Eye Produce)

Pasco, Wash.-based Basin Gold Cooperative’s harvest of red and yellow onions will start in late July, said Molly Connors, vice president sales and marketing. White onions will start later.

Growing conditions this summer have been similar to last year, she said — a two-to-three-week hot spell hit with temperatures over 100 degrees. Hot weather can affect onion size, yields and harvest date, she said.

Basin Gold will ship onions from early August until mid-to-late May.

“We will ship onions direct from the field as well as send some to storage,” Connors said. “Volume looks to be average, but that could change depending on the duration of the heatwave.”

Onion prices are up from last year, but onion growers still face financial challenges.

Even if growers can charge more for their onions than last year, Castoldi said, “We could always use more with all the price increases.”

Inflation raised prices on a number of inputs as well as the cost of labor, he said. Grower-shippers must pass along those increases, and that’s had an impact on consumers.

“People are still buying onions,” Castoldi said. “They’re just not buying as many at a time.”

Eagle Eye Produce also is dealing with rising labor costs and other price increases, Ange said.

“Inflation continues to pose a challenge, leading to higher production costs,” he said. “We are adapting by looking for efficiencies wherever possible.”

Fuel prices are down this year at F.C. Bloxom, Magnaghi said, but prices of fertilizer, seed and other inputs have increased,

“The cost of labor goes up every year,” he said.

New Mexico is a summer onion powerhouse

Thu, 25 Jul 2024 20:16:48 GMT

New Mexico is onion central in June and July.

Last year, the USDA reported that New Mexico accounted for 46% of domestic-grown onion truck shipments in June, 51% in July and 21% in August.

Average monthly per-carton shipping point prices for New Mexico onions during 2023 were $17.29 in June, $16.21 in July and $15.28 in August. Those price points were down slightly from 2022, when average per-carton prices for New Mexico onions were $17.78 in June, $20.23 in July, and $20.31 in August.

According to New Mexico State University, the state typically grows 7,000 to 8,000 acres of onions, producing 160,000 to 180,000 tons at a value of $40 million to $55 million. According to university specialists , the per-acre yield averages 920 50-pound sacks per acre.

Growers in New Mexico harvest onions from May 20 to Sept. 15, according to the New Mexico State University onion website.

University onion specialists say New Mexico grows three separate onion crops: fall-seeded, transplanted and spring-seeded.

The fall-seeded crop is planted from Sept.15 to Oct. 15 and harvested May 15 to June 20.

The transplanted crop is seeded from Oct. 1-20 in southern New Mexico and from Nov. 15-30 in Arizona or South Texas. Transplants are placed from Feb,1 to March 1 and harvested from June 20 to July 10.

The spring-seeded crop is planted from Jan. 15 to March 1 and harvested from July 5 to Aug. 15, according to university specialists.

In 2023, the USDA reported that truck shipments of New Mexico onions totaled 9.5 million 40-pound cartons, up from 8.165 million 40-pound carton equivalents in 2022.