Onions in Europe have seen a rise in crop yield, but sales have declined due to lack of demand. This has created a shelf-life issue with an abundance of stock that is being stored too long. This in turn has caused some uncertainty regarding the quality of onions stored in warehouses.

Last year onion supply was heavily reliant on imports to meet demand, however this year we have produced more in Europe, but sales are down, causing an abundance of products and storage issues.

For Best results onions are best kept between 4c and 10c according to experts, to retain freshness and prolong shelf life, currently excess onion stock is stored in warehouses.

Calling all Onion and vegetable stockists, have you considered the benefits of temperature-controlled storage?