GreenOnions PDF
GreenOnions PDF
GreenOnions PDF
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GREEN ONIONS
This production summary provides an overview of green onion growing, harvesting, and post harvesting practices.
There are some common practices that many large commercial growers use when producing green onions, and though
there are variations in these practices, having an understanding of the most common methods used will be helpful
when carrying out regulatory activities.
Onions are produced in 170 countries varieties that are “day neutral” and form bulbs regardless of
INTRODUCTION
around the world. China is the leading the day length.
producer of all onions, followed by India,
the United States, Turkey, and Pakistan. Green onions are considered bulb varieties even though
they are not fully grown to the bulb stage. Green onions are
In the U.S., different types of onions are harvested before the bulb forms and while the tops are still
grown commercially in more than 20 states. Green onions tender and green. Because of this, short-day varieties are not
(Allium cepa) are gaining popularity in the U.S. market usually used for green onion production because they form
because of their mild flavor. This type of onion, also known bulbs too quickly. Long-day varieties such as Sweet Spanish
as salad onions, spring onions, or green bunch onions, is or Southport White Globe are more commonly harvested in
harvested in the immature stage before the bulb has fully the green onion stage. These varieties can be grown to the
developed. California leads the nation in green onion full bulb stage, but only in regions with long growing days.
production. They are grown mainly in Monterey, Riverside,
and Ventura Counties. Arizona, Georgia, Idaho, New The development of hybrid varieties of green onions is
Mexico, Oregon, Texas, and Washington are other states primarily the work of private companies because only a few
with sizable commercial green onion production (Fig 1). public onion breeding programs exist in the United States.
Imports from Mexico supply the U.S. market when U.S. Many hybrids have been developed by crossing Allium
production of green onions declines during winter and
early spring.
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cepa with A. fistulosum, the non-bulb-forming Japanese
bunching onion. This hybrid retains the characteristics that
are desirable for green onions and resists bulb development
even when grown in regions with long days. These hybrids
are most commonly grown during the long days of spring
and summer months.
Green onions are shallow-rooted and will grow in a wide sprinklers. Drip irrigation is not common in green onion
range of soil types. They grow best in well-drained soils production because of the close spacing of rows. Mild water
such as sandy loam, loam, and clay loam soils which tend to stress can reduce yield or cause uneven growth patterns in
retain moisture. Sandy soils tend to dry quickly and require the field. The amount and frequency of irrigation depends
frequent irrigation. on the soil type, weather conditions, and development stage
of the crop. The demand for water increases as the plants
increase in size.
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There are several bacterial and fungal diseases that can infect
green onion crops as well. To avoid severe outbreaks, most
commercial growers follow guidelines for sanitation, crop
rotation, use of resistant varieties, and frequent monitoring.
Having a basic understanding of the way green onions are grown, harvested, and cooled will
provide the basic background information that will be helpful to regulators when completing
CONCLUSION inspections or investigations in the field.
The agricultural practices described in this production summary are common on most large commercial
farms like those found in major green onion producing regions in the United States. There are undoubtedly
variations in these practices depending on the region, operation size, and individual grower preferences.
This is especially true of farms outside of the U.S.
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REFERENCES
Adam, Katherine. “Organic Allium Production.” ATTRA (2006): n. pag. 2006. Web. 23 June 2016.
Boyham, George E., Darbie M. Granberry, and W. Terry Kelley. “Green Onions: Commercial Vegetable Production.” N.p., 2011.
Web. 23 June 2016.
Burden, Dan, and Linda Naive. “Onion Profile.” Agricultural Marketing Research Center, July 2014. Web. 8 December 2014.
“How & Where Onions Are Grown.” Then National Onion Association, n.d. Web. 8 Dec. 2014.
Lucia, Gary. “Onions: The Sweet Smell of Success.” USDA Economic Research Service: Agricultural Outlook, Oct. 1998. Web. 28
June 2016.
Lucia, Gary, Being-Hwan Lin, and Jane Almshouse. “Factors Affecting Onion Consumption in the United States.” USDA
Economic Research Service: Vegetables and Specialties Situation and Outlook, Apr. 2001. Web. 08 Dec. 2014.
“Dry Bulb and Green Bunching Onion, Garlic, and Leek - Disease Control.” Midwest Vegetable Production Guide for Commercial
Growers, 2014. Web. 08 Dec. 2014.
Rowell, Brent, and Tim Cooling. “Onions.” University of Kentucky - College of Agriculture, 2013. Web. 28 June 2016.
Sanders, Douglas C. “Green Bunch Onion Production.” North Carolina Cooperative Extension Service, Jan. 2001. Web. 08 Dec.
2014.
Smith, Richard, Michael Cahn, Marita Cantwell, Steven Koke, Eric Gatwick, and Etaferahu Takele. “Green Onion Production In
California.” University of California Agriculture and Natural Resources - UC Davis, 2011. Web. 23 June 2016.
USDA. “National Agricultural Statistics Service, 2011-2013.” Crops Branch. N.p.: USDA-NASS, n.d. N. pag. Web. 17 Feb. 2014.
Funding for this presentation was made possible, in part, by the Food and Drug Administration through Cooperative Agreement 1U54FD004327. Views expressed in
this presentation do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial
practices, or organization imply endorsement by the United States Government.
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