Allium cepa
Polatlı and Amasya yellow, cured and stored — August lift, supply to May.
Vegetables
Onion is a storage crop and a low-humidity one, which makes it the odd product in our range. Everything else here wants 90 % RH; onion wants 65 to 70 % and will rot at anything higher.
The crop is lifted in August, field-cured for ten to fourteen days until the necks are tight and the skins rustle, then moved into ventilated store at 0 to +2 °C. Cured properly it holds to May. Cured badly it sprouts in January, and there is no fixing it downstream.
Polatlı in Ankara province and Amasya are the two main districts. Yellow is the volume; red is a smaller programme into the Balkans and the Gulf; fresh spring onion is a short April-to-June line that ships green-topped and refrigerated, and behaves nothing like the dry crop.
Wording follows EU Regulation 1924/2006. Confirm permitted claims for your destination market.
4 varieties
Open a variety for full detail
The volume onion: globe-shaped, 60 to 90 mm, with firm bronze-gold skin over white flesh and a pungent, high-dry-matter character. Lifted in August, field-cured, and it holds in ventilated store through to May.
Flattened globe at 55 to 85 mm with deep purple-red skin and white flesh ringed red. Milder and higher in sugar than yellow, with lower dry matter, which means it stores less well — through to March rather than May.
Globe onion at 60 to 90 mm with papery white skin and white flesh, mild and sweet with markedly low pyruvate. Grown for food service and salad use. Low dry matter means it is the shortest-storing of the dry types.
Green-topped bunching onion with a small white bulb at 10 to 20 mm, sold in bunches of 8 to 12. A short April-to-June line that ships refrigerated and hydrated — it is a fresh vegetable and shares none of the dry crop's storage behaviour.
Calendar
| Product | JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT | NOV | DEC |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Yellow (dry)Vegetables | ||||||||||||
| RedVegetables | ||||||||||||
| Sweet whiteVegetables | ||||||||||||
| Fresh spring onionVegetables |
Origin
Sizes
Grading follows UNECE standards. Other calibers on request.
| Sizes | Ø mm | Count |
|---|---|---|
| 70/90 | 70–90 | extra large |
| 60/80 | 60–80 | large |
| 50/70 | 50–70 | medium — export standard |
| 40/60 | 40–60 | small |
| 30/50 | 30–50 | pickling |
Storage
Recommended regime from our cold rooms to your door.
Ventilated container or reefer at 0 °C with high air exchange. LOW humidity — 65–70 % RH. Above 75 % the crop rots. Field-cure 10–14 days before store.
Indicative reference values. Not a substitute for a certificate of analysis.
Packaging
Every option below ships on standard pallets. Net weight per container is computed from the pallet configuration.
| Type | Net kg | Dimensions mm | Per pallet | Pallets / 40′ | Net / 40′ kg |
|---|---|---|---|---|---|
| Mesh bag | 25 | 500 × 350 bag | 40 | 20 | 20,000 |
| Mesh bag | 10 | 400 × 300 bag | 96 | 20 | 19,200 |
| Carton, 10 × 1 kg net | 10 | 600 × 400 × 180 | 60 | 20 | 12,000 |
| Big bag | 800 | 1000 × 1000 × 1100 | 1 | 20 | 16,000 |
Select a packing option to see pallet configuration and net load for onion.
Figures are for a standard 40′ high-cube reefer, single-stacked. Actual load varies with pallet type, chilling regime and destination weight limits — confirm on the quotation.
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Send us the products, months and destination — we come back with a quotation, not a brochure.