What are the most popular varieties of onion produced for export?

While there are various types of onions, they are mainly categorized into Yellow (Brown), Red (Purple), and White onions.

• The Yellow (Brown) onion is a dry onion variety with a strong flavor and tough outer skin. With a balance of astringency and sweetness, yellow onions are often the go-to variety for cooking and become sweeter the longer they are cooked.
• Red (Purple) onions are generally medium to large in size and are round to oval in shape, containing higher levels of flavonoids and fiber compared to their yellow and white counterparts.
• White onions are the least common types of onions, exhibiting very thin skin almost akin to paper. They are popularly used in Mexican cuisine and are more pungent than yellow onions.
• Sweet Onions are not as pungent, due to lower sulfur content and higher water content as the other varieties. Walla Walla and Vidalia are the most commonly known types of sweet onions.
• Shallots are generally smaller and exhibit purple flesh, with bulbs consisting of a structure similar to cloves on garlic. Not commonly used for consumption in the United States, shallots are frequently used in Southeast Asian dishes and are considered to be sweeter “regular'' onions.
• Green Onions often referred to as scallions, are onions that have not fully matured and formed bulbs, or varieties that do not actually form bulbs. They are long with a green upper part and a white stem at the bottom.