The cultivation acreage for onions, spring onions and shallots on the Spanish-Portuguese peninsula grew significantly in 2014. In this article, breeding company De Groot en Slot takes a closer look at the cultivation in these two Southern European countries.
On average, the acreage increased by more than 15% in 2014. Remarkable, since the two previous seasons saw a gradual decline. It signified the first recovery after the disastrous 2010-2011 cultivation year, when a large part of the stored onions had to be destroyed. In this article, the main onion groups are highlighted. Early onions and mid-early to late onions. Together, these groups of onions account for 80% of the onion production.
The early onions
The group of early onions is comprised of:
- Japonesa: a Japanese onion with the earliest harvests of the year
- Babosa: is harvested in May and early June
In total, this group accounts for about 5,000 hectares in Spain, and another 3,000 in Portugal. The main cultivation areas in Spain are located along the Mediterranean coast, in Catalonia and Andalusia. In Portugal, that's in Setúbal and in Leiria. The early onions have a shelf life of about two months, but are usually sold directly after the harvest.
The mid-early to late onions
This group of onions includes:
- Liria: is harvested in July
- Early Recas: for direct consumption, harvested in July and early August
- Recas: for storage, is harvested starting mid-August
This group accounts for around 14,000 hectares in Spain, and 3,000 in Portugal. The main cultivation areas in Spain are in Andalusia, Aragon, Castilla-La Mancha and Castilla-León. In Portugal, that's Ribatejo, Setúbal and Beja. The mid-early Liria onions have a shelf life of around three months. The varieties of the early Recas can be kept up to five or six months, but due to high temperatures and the easily spread aspergillus fungus, it is recommended not to keep it in storage for more than three months. With a shelf life of more than six months, the Recas is very suitable for storage, especially if an anti-sprouting agent is used, and storage takes place in cold rooms. The ripening should of course occur at moderate minimum and maximum temperatures, especially when the autumn is about to start.
Specialities
In Spain and Portugal, specialities certainly have a right to exist. These are often local varieties with a high added value. The most important characteristics are: white and sweet, red and flat. Spring onions, shallots and chives are also cultivated as specialities. Together, these varieties account for 2,500 hectares. Because the consumption of raw onion is very popular, there is a lot of demand for onions with thick, crunchy and juicy rings and a sweet flavour, independent of the sharpness. For that reason, the traditional early onion varieties are joined by other, sweet varieties (such as the white Blanca Dulce de Fuentes) and hybrid types that have been adapted to the latitude and the climate conditions in Spain and Portugal.
Differences
Differences in cultivation and yields arise, apart from genetic differences, mainly from different weather conditions in summer, with some weeks in 2014 being extremely hot, and other weeks having temperatures below 30 ºC. Lower yields occurred due to storm and hail damage, further concentrating in higher regions, where the minimum temperatures in June and July stayed too low for a good development of leaf and bulb.
The cultivation
Onions are grown in Spain and Portugal through direct sowing, replanted onions (also called transplant), or through first-year onion sets. For direct sowing, between 450,000 and 650,000 seeds are used per hectare, depending on the type and the desired bulb size. Replanting (usually with root crown) occurs manually or mechanically, with a plant density of 250,000 to 400,000 plants per hectare. The use of first-year onion sets is popular in autumn for the production of spring onions, mostly along the Mediterranean coast. So far, replanting is preferred.
Agronomic issues
The main agronomic issues in the onion cultivation are the following:
- soil diseases: pinkroot and fusarium
- crop diseases: downy mildew, stemphylium, purple spot and leaf spot disease
- bulb diseases: aspergillus and root rot
- trips (play a part in secondary infections and transmitting viruses)
- onion fly (damage during sprouting, during crop development and in the bulb due to secondary infections)
- bacterial diseases
- sunburn (deformation of the bulb, increasing the chance of secondary infections)
Between April and September 2014, the prices varied from 10 to 20 Euro cents per kg. In October, the price for a quality onion with a size of 60/90 mm was hardly more than € 0.01 per kilo. When the bulb size exceeds 100 mm, the product can hardly be sold for more than € 0.05. The sizes over 100 mm are only sold for the processing industry.
The production costs for one hectare of onions are between 7,500 and 8,250 Euro in Spain (depending on the planting method used: direct sowing or replanting). The yields vary between 40 and 150 tonnes per ha. On average, the yield for the largest group is around 60 to 70 tonnes per ha. The highest costs are the lease and the irrigation. The increase in recent years was mainly due to the higher energy costs for both electricity and diesel.
The sales
Globally, 60% of production is destined for the consumer market: wholesale markets and super or hyper market chains, companies that peel, freeze or dry, and hospitality. Between 30 and 40% of the onions is meant for export. The sector has traditionally focused on the European market, but with the arrival of new varieties that have a higher resilience and an improved shelf life, the export is now also looking at countries outside Europe. In addition, it means that the export can take place year-round, regardless of available qualities and quantities. In view of these new opportunities, companies in the sector heavily invest in modernizing and improving systems and facilities.
Source: De Groot en Slot