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.