The cold weather in April caused a slight delay in the harvesting of the Italian yellow onion, which started last week. It is a niche production, with less than 300 hectares throughout northern Italy, 80% of which between Veneto and Emilia Romagna.
Freshly picked Sonic F1 yellow onion
"This harvest is struggling to take off and to be valued in the right way on the markets and in large-scale retail chains. The main problem is linked to the texture and color, which is unappealing, even if the bulb is of high quality. It would be useful to have a more open mindset, in line with that of the consumer, also because communication supports the sale of products".
These spring onions are distinguished for their great organoleptic quality, they are sweet, with very little piquancy and suitable for raw consumption.
"These crops had perfect timing. Stocks of Italian products stored in cold cells are running out and this harvest can easily fill the gap until the end of July, when the harvest of spring onions will begin," added the operator.
Yellow onions planted in autumn can be safely stored until November. This allows a sweet product to be sold on the market for a fairly long period of time.