Australia's key growing regions of South Australia and Tasmania (Producing over 160,000MT) has developed and perfected harvest and curing technologies that produce a superior quality brown onion for international markets. The innovative techniques, not used anywhere else in Australia, provide more reliable growing and curing conditions that enhance the flavour and bite of the Tasmanian onion while improving the skin colour, skin retention and shelf life. Curing the onions indoors in computer-controlled atmospheric conditions allows a consistent, year-round supply of the highest quality brown onions available.
Brown onions have brown or almost yellow skin and creamy flesh. They have a strong flavour and are excellent for cooking, which is why they are the most widely used onion. With a pungent aroma and strong flavour, it’s an excellent all-around onion.
10kg / 20kg net bag 10kg carton 1/2 to 1 ton fabric bulk bins
Shipping Method
Sea Freight Reefer Container 20" or 40"
Storage Condition
Stacked onto a stabilised pallet. Pulp Temperature 10 - 20 °C.
Certification
"HCAPP, All chemicals used pre/postharvest must be registered and approved for use in accordance with the requirements of the APVMA regulatory system. Residues, Contaminants and Heavy Metals to comply with the FSANZ Food Standards Code MRL’s and ML’s"
Our Process and Product
Farm
Processing
Packaging
Certifications
Top 5 Export Markets
Our Representative in Australia
CJ Choi
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