College Station, Texas
March 16, 2004
Texas' onion crop will soon be
available in the state's grocery stores, Texas Cooperative
Extension reports. According to Joe Pena of Uvalde, Extension
economist, the harvesting of spring onions has barely begun, but
already, producers are anticipating sweet rewards.
"The onion crop is making excellent progress. Early estimates
indicate that about 12,900 acres will be harvested in Texas this
spring and summer compared to 11,000 acres that was harvested
last year," Pena said. Approximately 390 million pounds of
onions will be harvested in Texas this season.
"There are three types of onions: spring onions, summer
storage/non-storage onions, and storage onions," Pena said.
In Texas, producers mainly grow spring onions, with only a few
summer storage onions grown in the High Plains. Texas annually
produces 35 percent to 40 percent of the nation's spring onions
harvested from April to July.
"Texas leads as the single highest onion-producing state," Pena
said.
According to Timoeto Betancourt of Weslaco, Extension associate,
competition from Mexico shouldn't affect Texas' onion crop
because of late planting dates.
"Producers weren't able to plant until October because of wet
fields or other problems," Betancourt said. "The general rule is
if you plant in September, you get onions in March; or if you
plant in October, you get onions in April."
"For the most part, everyone is sitting OK," Betancourt said.
"We should have a successful yield."
Pena said consumers should be able to tell the difference
between a storage onion and sweet onion. "A synonym for spring
onion is a sweet onion."
The difference between spring and summer onions is the amount of
solids they contain. "A larger concentration of solids in
storage onions means more pungency, aftertaste, and less water,"
said Pena. "Storage onions are great for cooking because they
have a stronger taste and have more solids, while sweet onions
are delicious fresh."
Tanya Fell, director of Public and Industry Relations for the
National Onion Association, said onions don't just play a key
role in diets and economies; they also supply antioxidants,
sulfur and quercetin. Antioxidants help fight disease and
destruction to cells in the body.
"The big thing drawing people to onions right now is the fact
they are low in carbohydrates," Fell said. "Approximately 10
percent of the US population is either on the Atkins or
Southbeach diet." One serving, or one-half cup, of onions has
only 7 grams of carbohydrates. "Even on a restrictive Atkins,
you can have 20 grams of carbohydrates. The fact that onions
give a lot of flavor with such a low amount of carbohydrates is
huge!"
To reduce the tear-inducing fumes, the National Onion
Association suggests cutting the onion towards the root.
According to Fell, eyes tear up when an onion is cut, because
cutting releases a strong sulfuric compound into the air, which
gets in the eyes. The highest concentration of sulfur is held in
the root.
"If you begin your slicing at the top of an onion, once you get
to the root, you're finished. You get to leave the sulfur
encased in the root." According to Betancourt, Texas' sweet
onions should be available by the second or third week of April. |