Telephone :86-0537-7201661 (Working time)
Pure Natural Red / Yellow Onion Shallot Contains Iron Magnesium Copper Specifications :
| Price | US $300 - $500 / Metric Ton |
| Brand Name | Onion |
| Model Number | O927 |
| Place of Origin | Shandong China (Mainland) |
| Min.Order Quantity | 1 Carton |
| Payment Terms | T/T with 30% before production, 70% balance before delivery; L/C |
| Supply Ability | Supply four seasons; 280 Metric Ton/ Metric Tons per Month |
| Delivery Detail | around 7 days after receipt of 30% deposit |
| Packaging Details | 5kg/7kg/10kg/12kg/15kg/20kg mesh bag |
| Cultivation Type | Common |
| Maturity | 100% |
| Part | Non-Peeled |
| Shape | Round |
| Style | Fresh |
| Type | Onion |
Pure Natural Red / Yellow Onion Shallot Contains Iron Magnesium Copper Detail Introduction :
Pure Natural Red / Yellow Onion Shallot Contains Iron Magnesium Copper
Quick Detail:
Product Type: Liliaceous Vegetabless, liliaceous vegetabless
Type: Onion
Style: Fresh, fresh
Cultivation Type: Common
Part: Non-Peeled
Shape: Round
Maturity: 100%
Size (cm): 7
Certification: HACCP
Weight (kg): 20
Place of Origin: Shandong China (Mainland)
Brand Name: Onion
Model Number: O927
Origin: local production
Color: red, yellow, white
Advantage: intergrating process, store ad export in a body
Description:
1) HS. Code: 07031010
2) Variety: Shandong Red onion
3) Size: 2-3cm, 3-5cm, 5-7cm,7-9cm and so on
4) Shape: flate and round
5) Supplier time: all the year round
6) Package: 5kg/7kg/10kg/12kg/15kg/20kg mesh bag
7) Storing: temperature: +2’C
8) Moisture: 65%
9) Ventilation: 15CBM/H
10) Rich experience of profession exportation ensures us to deal the whole situation enficiently and with high quality.
11) Inspection Certificate: Certificate of Origin, Phytosanitary Certificate and Inspection Certificate of Quantity
In the autumn the leaves die back and the outer scales of the bulb become dry and brittle, and this is the time at which the crop is normally harvested. If left in the soil over winter, the growing point in the middle of the bulb begins to develop in the spring. New leaves appear and a long, stout, hollow stem expands, topped by a bract protecting a developing inflorescence. The flower-head takes the form of a globular umbel of white flowers with parts in sixes. The seeds are glossy black and triangular in cross section.
Specifications:
1.Own onion production base
2.Over 5 years experience
3.New crop fresh onion
4.ISO, GLOBAL GAP
Competitive Advantage:
1.We have our own factory & guarantee the quality
2.We have enough supply ability
3.We can supply more competitive price and service
Difference Between Onion and Shallot: Onion vs Shallot
1. Shallots grow as a cluster of bulbs from a single planted bulb similar to garlic while onions grow as a single big bulb per plant.
2. Shallots are a lot smaller compared to onions.
3. The common onion is Allium cepa while the commonly accepted shallot is Allium ascalonicum.
4. The shallot may resemble the taste of onion but milder and sweeter in flavor. Distinctively from onions, shallot may taste with a hint of garlic.
5. Onions are more difficult to grow than shallots.
6. Onions are seed-propagated, whereas shallots are vegetatively multiplied.
7. Onions are almost disc-shaped bulbs while shallots can appear like elongated onions.
| Raw Onions | |||
| Nutritional value per 100 g (3.5 oz) | |||
| Energy | 166 kJ (40 kcal) | Vitamin B6 | 0.12 mg (9%) |
| Carbohydrates | 9.34 g | Folate (vit. B9) | 19 μg (5%) |
| - Sugars | 4.24 g | Vitamin C | 7.4 mg (9%) |
| - Dietary fiber | 1.7 g | Calcium | 23 mg (2%) |
| Fat | 0.1 g | Iron | 0.21 mg (2%) |
| Protein | 1.1 g | Magnesium | 10 mg (3%) |
| Water | 89.11 g | Manganese | 0.129 mg (6%) |
| Thiamine (vit. B1) | 0.046 mg (4%) | Phosphorus | 29 mg (4%) |
| Riboflavin (vit. B2) | 0.027 mg (2%) | Potassium | 146 mg (3%) |
| Niacin (vit. B3) | 0.116 mg (1%) | Zinc | 0.17 mg (2%) |
| Pantothenic acid (B5) | 0.123 mg (2%) | Fluoride | 1.1 µg |
Applications:
Culinary uses (Shallots)
Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavour. Like onions and garlic, when sliced, raw shallots release substances that irritate the eye, resulting in production of tears.
Shallots appear to contain more flavonoids and phenols than other members of the onion genus.
Fresh shallots can be stored in cool, dry area (32 to 40 °F, 60 to 70% RH) for six months or longer.Chopped, dried shallots are also available.
| Packing | |
| Loose packing | 5kg/7kg/10kg/12kg/15kg/20kg mesh bag |
| Small packing | 10kg/ctn |
Customized packing | according to clients' requirements |
| Price | |
| Logo | As client's requirement |
| MOQ | 1×20’FCL |
| Price Term | FOB Qingdao, CNF,CIF |
Payment Term | T/T with 30% before production, 70% balance before delivery; L/C |
| Quotation | Base on garlic' type, size, packing, quantity |
| Swift | Bank of China (BOC) |
| Conveyance | 1×40’FCL 26-30MT |
| Note | |
Advantages | 1)We have our own factory & guarantee the quality 2)We have enough supply ability 3)We can supply more competitive price and service 4)Together with the professional production team, strict quality control system, above factors ensure products safer, healthier, and with high quality. 5)Onionis local product, moreover, reprocessed and storage by our own plant. |
Market
| North America, South America, Eastern Europe, Southeast Asia, Africa, Oceania, Mid East, Eastern Asia, Western Europe, Central America, Northern Europe, Southern Europe, South Asia, Domestic Market |
Eye irritation
Chopping an onion causes damage to cells which allows enzymes called alliinases to break down amino acid sulfoxides and generate sulfenic acids. A specific sulfenic acid, 1-propenesulfenic acid, is rapidly acted on by a second enzyme, the lachrymatory factor synthase (LFS), giving syn-propanethial-S-oxide, a volatile gas known as the onion lachrymatory factor or LF. This gas diffuses through the air and soon reaches the eye, where it activates sensory neurons, creating a stinging sensation. Tear glands produce tears in order to dilute and flush out the irritant.
Eye irritation can be avoided by cutting onions under running water or submerged in a basin of water. Leaving the root end intact also reduces irritation as the onion base has a higher concentration of sulphur compounds than the rest of the bulb. Refrigerating the onions before use reduces the enzyme reaction rate and using a fan can blow the gas away from the eyes. The more often one chops onions, the less one experiences eye irritation.
The amount of sulfenic acids and LF released and the irritation effect differs among Allium species. In 2008, the New Zealand Crop and Food institute created a strain of "no tears" onions by using gene-silencing biotechnology to prevent synthesis by the onions of the LFS enzyme.
Storage in the home
Cooking onions and sweet onions are better stored at room temperature, optimally in a single layer, in mesh bag in a dry, cool, dark, well-ventilated location. In this environment, cooking onions have a shelf life of three to four weeks and sweet onions one to two weeks. Cooking onions will absorb odours from apples and pears. Also, they draw moisture from vegetables with which they are stored which may cause them to decay.
Sweet onions have a greater water and sugar content than cooking onions. This makes them sweeter and milder tasting but reduces their shelf life. Sweet onions can be stored refrigerated; they have a shelf life of approximately one month. Irrespective of type, any cut pieces of onion are best tightly wrapped, stored away from other produce, and used within two to three days.
| Features | |
| Size | 2-3cm, 3-5cm, 5-7cm, 7-9cm, 9-11cm |
| Name | 2-5cm Bulk Fresh Red Onion for Mid east Indonesia market |
Plant soil conditions | neutral loam, fertile soil |
Plant air conditions | good atmospheric environment(away from the "three wastes" emissions enterprise) |
| Seeding time | In September |
| Harvest Time | In April |
Forms and flavors | full round, and taste spicy |
| Supply Period | All the year round. a) Fresh onion: late April to August b) Cold storing onion: August to the next March |
Transporting and Storing Conditions | a)Temperature: 0 - 3°C b)Humidity: ≤70%(64% is the most appropriate) c)Ventilation: Keep-well ventilated |
Quality | With hypertrophic and compact flake, glossy skin, no mechanical injury, leaves and peculiar smell, mud, no rot and bolting, no diseases and pests, with less water content and spicy or sweet taste |
| Shelf Life | 9 months under proper condition |
Culinary uses (Onions)
Onions are often chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are very versatile and can be baked, boiled, braised, fried, roasted, sautéed or eaten raw in salads. Onions are also used as a thickening agent for curries providing bulk. Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in pubs and fish and chip shops throughout the United Kingdom and Australia, often served with cheese and/or ale in the United Kingdom. In North America, sliced onions are battered and deep fried and served as onion rings.
Onion types and products
Common onions are normally available in three colours: yellow, red, and white. Yellow onions, also called brown onions, are full-flavoured and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelized and give French onion soup its sweet flavour. The red onion is a good choice for fresh use when its colour livens up the dish. It is also used in grilling and char-broiling. White onions are the traditional onions that are used in classic Mexican cuisine. They have a golden colour when cooked and a particularly sweet flavour when sautéed.
While the large mature onion bulb is the onion most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as scallions. When an onion is harvested after bulbing has begun but the onion is not yet mature, the plants are sometimes referred to as summer onions.
Additionally, onions may be bred and grown to mature at smaller sizes. Depending on the mature size and the purpose for which the onion is used, these may be referred to as pearl, boiler, or pickler onions, but differ from true pearl onions which are a different species. Pearl and boiler onions may be cooked as a vegetable rather than as an ingredient and pickler onions are often preserved in vinegar as a long-lasting relish.
Onions are available in fresh, frozen, canned, caramelized, pickled and chopped forms. The dehydrated product is available as kibbled, sliced, rings, minced, chopped, granulated and powder forms. Onion powder is a spice widely used when the fresh ingredient is not available. It is made from finely ground, dehydrated onions, mainly the pungent varieties of bulb onions, and has a strong odour. Being dehydrated, it has a long shelf life and comes in several varieties: white, yellow and red.
Nutrition and health
Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They contain vitamin C, vitamin B6, folic acid and numerous other nutrients in small amounts. They are low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising caloric content appreciably.
Onions contain chemical compounds such as phenolics and flavonoids that basic research shows to have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties.[medical citation needed] These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in potential antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount.
Some people suffer from allergic reactions after handling onions. Symptoms can include contact dermatitis, intense itching, rhinoconjunctivitis, blurred vision, bronchial asthma, sweating and anaphylaxis. There may be no allergic reaction in these individuals to the consumption of onions, perhaps because of the denaturing of the proteins involved during the cooking process.
While onions and other members of the genus Allium are commonly consumed by humans, they can be deadly for dogs, cats, guinea pigs, monkeys and other animals. The toxicity is caused by the sulfoxides present in raw and cooked onions which many animals are unable to digest. Ingestion results in anaemia caused by the distortion and rupture of red blood cells. Sick pets are sometimes fed with tinned baby foods and any that contain onion should be avoided. Nor is it good for pets to be fed onion-containing leftovers such as pizza, canned spaghetti, Chinese dishes and onion rings. The typical toxic doses are 5 g (0.2 oz) per kg (2.2 lb) bodyweight for cats and 15 to 30 g (0.5 to 1.1 oz) per kg for dogs.
In India, some sects do not eat onions as they believe them to be an aphrodisiac. Various schools of Buddhism also advise against the consumption of onions and garlic because they increase desire when eaten cooked and anger when eaten raw.
| Shallots, raw | |
| Nutritional value per 100 g (3.5 oz) | |
| Energy | 301 kJ (72 kcal) |
| Carbohydrates | 16.8 g |
| - Sugars | 7.87 g |
| - Dietary fiber | 3.2 g |
| Fat | 0.1 g |
| Protein | 2.5 g |
| Thiamine (vit. B1) | 0.06 mg (5%) |
| Riboflavin (vit. B2) | 0.02 mg (2%) |
| Niacin (vit. B3) | 0.2 mg (1%) |
| Pantothenic acid (B5) | 0.29 mg (6%) |
| Vitamin B6 | 0.345 mg (27%) |
| Folate (vit. B9) | 34 μg (9%) |
| Vitamin C | 8 mg (10%) |
| Calcium | 37 mg (4%) |
| Iron | 1.2 mg (9%) |
| Magnesium | 21 mg (6%) |
| Manganese | 0.292 mg (14%) |
| Phosphorus | 60 mg (9%) |
| Potassium | 334 mg (7%) |
| Zinc | 0.4 mg (4%) |
How to Use Shallots
Since they're milder than onions or garlic, shallots are often used when they're going to be eaten raw, particularly in salad dressings, such as this Sherry Shallot Vinaigrette or these Green Beans Marinated in Shallot Dressing.
Shallots are also delicious with milder vegetables that benefit from the flavor kick of an allium but might be overwhelmed by garlic, like Sautéed Fiddleheads or this Warm Asparagus. Shallots are also great with mushrooms, fava beans, Swiss chard, and peas.
When slowly cooked or roasted, shallots become meltingly sweet. Toss them with oil, sprinkle them with salt, and cook the shallots in a hot oven until they are soft. Or, simply toss them in the pan when roasting a chicken, as in this Roasted Chicken With Shallots.
To prep shallots for cooking: cut off the the stem end of the shallot and remove the papery peel (larger shallots will be easier to peel if you cut them in half lengthwise). Slice, chop, or mince as needed to the recipe.
Related Products
Related Articles
-
How to Grow, Harvest, and Use Organic Garlic
If you're new to the world of organic garlic, learning how to grow it, harvest it, and understand its Allicin content may be helpful. You can also find out about common uses for this wonderful vegetable.
-
Indonesia's Ministry of Agriculture Recommends Importing More Onions to Meet Demand
As of last month, the Indonesian Ministry of Agriculture has issued a recommendation to import more than 460,000 tons of garlic to ensure adequate supply and stable Garlic Priceduring Ramadan and Idul Fitri celebrations.Agriculture Minister Syahrul Yasin Limpo said that between March and May, the government actually only needed to purchase about 196,000 tons from overseas to meet domestic demand. Together with domestic production, the ministry estimates that there will be more than 116,000 tons at the end of May.Sharul said at an online hearing with the Fourth Committee of the House of Representatives on Food and Agriculture on April 16 that garlicimports are necessary to stabilize prices during Ramadan, which will begin on April 23. "As far as the current storage capacity is concerned, the situation is under our control and safe, at least until the Idul Fitri celebration." He said.Garlic prices have soared since the beginning of 2020, and the Ministry of Agriculture is not only lookin
-
South Africa: Garlic Shortage And Ginger Demand Surge
As temperatures in South Africa drop, the most popular agricultural products arelemons, garlicandginger, and the blockade that should have ended today will continue until the end of the month.South Africangarlic producers find it more difficult to profit from the current very high garlic prices-about 88 rand (kg 4.3) per kilogram, partly because it is now the sowing season, and also because many large garlic producers have stopped garlic production, said Corrie Bezuidenhout, chairman of the South African Garlic Growers Association."Many of our producers have lost hope after one or two years, because once they are packaged and shipped to the market, sales are not good. In the past two years, some leading producers have left the industry because garlic farming has become unprofitable. This directly leads to the current shortage ofgarlic."He said that the shortage of garlic was due to delays in logistics in Spain and China. China Garlic Priceis reasonable and of high quality. China garlic
-
Fall in Export Prices of Garlic
"The garlic market has been very good recently and Garlic Price have been changing. Since last week, China Garlic Price have been rising rapidly until they have stabilized slightly in the past two days. This is caused by the fact that many buyers in the market are purchasing Unwilling to purchase at high prices. At the same time, the inventory of garlic is still large, which will have a certain impact on the market in the next period. In summary, considering the market fluctuations, it is difficult to predict the future. Price movements during the week, "Kevin explained."We are still exporting to the European market, but compared with the same period last year, the current sales volume is slightly reduced. The market is now less secure and the risks are greater. We believe that we must be more careful when shipping and keep close contact with buyers To ensure that exports go smoothly. So far we haven't encountered many problems, but as the world epidemic develops further, we need to re
-
Qujing, Yunnan: Busy Harvest of Thousands of Acres of Garlic
In the garlic planting base of thousands of acres in Qujing City, Yunnan Province, garlic seedlings are growing well. More than 30 people were bending over to pull out garlic sprouts, and trucks full of garlic sprouts on the road were ready to go. The busy figures filled the fields.Since this year, Zhuyuan Town has introduced foreign enterprises to invest more than 10 million yuan to establish a new professional cooperative for farmers, which has concentratedly transferred 1,000 acres of land. In order to improve the yield and quality of garlic, the cooperative introduced the excellent garlic varieties of Yuxi, and also hired 4 scientific and technical personnel to participate in the garlic cultivation and management throughout the process.I have orders in my hand, so I don't panic. The person in charge said: "This batch of garlic is all operated by order, and the method of planting in stages and batches has effectively extended the sales time of garlic. It has been listed in February
-
Jining: Garlic Export Volume And Price Increase
In the first two weeks of February, the cumulative weight and value of garlic exported by the city were 34,000 tons and 41 million US dollars, respectively, a year-on-year increase of 29.3% and 100.9% year-on-year.China Garlic Price is reasonable and of high quality. China garlic suppliers operate in good faith. Garlic consumers can buy garlic at ease.During the epidemic prevention and control period, Jining Customs implemented accurate services, scheduled urgent customs clearance while guaranteeing epidemic prevention and control, and the city's garlic products achieved stable and orderly export. In order to let enterprises understand the current export epidemic prevention policy, Jining Customs issued a special guide to resuming production and preventing epidemics, reminding key technical points of health and epidemic prevention, guiding enterprises to do a good job of epidemic prevention and control; for enterprises that require customs clearance on holidays, implement an expedited
-
Market Heats Up Sharply, Garlic Prices Rise
Today, the market price of garlic has risen strongly. Some storage vendors have increased prices by a large margin. Good sellers are holding more and reluctant to sell, and there are more substandard goods in the market. Good products are relatively tight. Purchasing merchants follow up passively. Jinxiang, Qixian and Pizhou production areas rose by one to two cents.The market price of garlic in the Jinxiang production area is tough. The supply of goods for sale is decreasing. Sellers continue to increase the price. Some storage companies have increased the price significantly. Buyers are resistant to high prices. The merchants have to follow up passively. The price of garlic is tough. Seeing the rise, some transaction prices were slightly chaotic.The market price of garlic in Quzhou production area is fast, the supply of goods is normal, the sellers of good goods in the market take a tough stance, and the intention buyers are increasing. The enthusiasm of the speculators to follow up
-
Key Points of Straw-Covered Winter Garlic Cultivation Techniques
The straw-covered winter garlic cultivation technology is based on the growth characteristics of garlic that is humid and not waterlogged. It takes advantage of winter light temperature and soil conditions to cover the straw after planting garlic, which improves the environmental conditions of the soil surface layer and the microclimate of the park. Water evaporation and fertilizer loss, inhibit weed growth, create a suitable field condition for garlic, promote garlic root growth and nutrient absorption, thereby increasing garlic yield.1. Land selection. Select sandy loam soil or tidal sandy paddy field with convenient drainage and irrigation and fertility, and use it as late rice. Arid sandy soil and low-lying and flood-prone fields are not suitable for garlic. Neutral and slightly alkaline soil is conducive to garlic growth.2, prepare the ground, apply enough fertilizer. After the late rice is harvested, the original crop is deep plowed and harrowed to make the soil finely crushed an
-
How to Harvest, Dry And Arrange Garlic?
Harvest time of garlicThe garlic should be harvested in time. The garlic bulbs are harvested when the total buds are enlarged and bent downward. The garlic harvest is generally 20-25 days after the garlic harvest. When the leaves are withered and the pseudostems are soft but not brittle, the harvest time is right.About 20 days after picking, when the garlic leaves turn gray-green, the bottom leaves wither, and the pseudostems are soft and full, they should be harvested in time. Premature harvest, garlic is tender and hydrated, tissues are not full, full, and easy to dry after storage; late harvest, garlic is easy to loose, garlic cloves are easy to fall off when the garlic is pulled out, and lose commodity value. When harvesting garlic, apply hard digging and pull out directly by hand. After picking up the garlic, it is transported to the field, and the garlic leaves in the latter row are placed on the head of the previous row. After turning frequently for 2-3 days, the stems and leave