Onion Dealers in Pune

India is the second largest onion growing country in the world. Indian onions are famous for their pungency and are available round the year. Indian onions have two crop cycles, first harvesting starts in November to January and the second harvesting from January to May. The leading Onion producing state is Maharashtra & Maharashtra ranks first in Onion production with a share of 27.72% There is a lot of demand of Indian Onion in the world, the country has exported 12,01,245.29 MT of fresh onion to the world for the worth of Rs. 2,747.41 crores during the year 2015-16. Mode pack houses for sorting, grading and packing of the quality onions are available at production zones. Guidelines have been framed to determine the compliance with maximum residue levels (MRLs) for the identified pesticides. Grade designation and quality development parameters has also been set up. We export fresh red onion that is widely used in various cuisines across the globe. The use of red onion in dishes helps in enhancing the taste and provides pungent aroma. Fresh Red Onions are widely consumed due to their health benefits.Details : Available in medium to large sizes, Having mild to sweet flavor, Available throughout the year, High in flavonoids, Light sweeter taste, Free from infections.

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, shallot, leek, chive and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. ×proliferum), and the Canada onion (Allium canadense). The name "wild onion" is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions.[4] The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. The onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale (leaves) that envelop a central bud at the tip of the stem. In the autumn (or in spring, in the case of overwintering onions), the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi cause rotting. Some varieties of A. cepa, such as shallots and potato onions, produce multiple bulbs. Onions are cultivated and used around the world. As a food item, they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys.   They are pungent when chopped and contain certain chemical substances which irritate the eyes.