U.S. farmers plant approximately 125,000 acres of onions each year and produce about 6.2 billion pounds a year. This includes organic production, but excludes bulb onions for dehydration.
A domestic supply of yellow, red, and white onions is available year-round ranging in size from less than one-inch in diameter to more than 4.5 inches in diameter.
Onions from the U.S. can be divided into two categories based on when they are harvested.
For U.S. onion production, consumption, history, nutrition, or health information go to All About Onions
In 2010, the U.S. onion industry developed voluntary commodity specific food safety guidelines for the dry bulb onion supply chain. This document serves as guidance for growers and shippers to adhere to best practices [i.e. Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs)] and regulations governing safe vegetable production. Many suppliers regularly test and monitor aspects of their growing and distribution cycles and maintain records of those results for filing with the appropriate auditing agencies. The industry supports government efforts to provide a strong food safety regulatory framework. This assures the public appropriate standards are in place and being met by the dry bulb onion supply chain.
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