new video clip: unique freshness

The process of curing, loading and storing of the new Holland Onions for the season 2017-2018 is in full swing. It isn’t always easy, considering the enormous amounts of water that fall from the Dutch skies this early autumn. After all, the wetter the windrow, the greater the challenge when it comes to that particularly important phase of curing and storage loading. But as Dutchmen we know exactly how to handle this and we can guarantee you a Holland Onion of perfect quality thanks to our excellent storage facilities and decades of experience.

To be able to obtain the unique freshness of the Dutch onions, the process of curing and storing is very important. The first step is to harvest the Dutch onions when 50 to 60% of the foliage has died off. This makes it possible for the crop to retain enough green mass to reduce premature skin discoloration as much as possible and prevent diseases from penetrating the flesh of the onion via a fully ripened neck. More and more the Dutch producers are reducing the period of time in which the onions stay in their windrow to cure in order to increase the storage quality.

Due to weather conditions that are becoming more and more extreme, Dutch producers are increasingly opting to load the onions directly from the windrow into special wooden boxes, in which the product does not become moldy. This also increases better-possibility of creating a homogeneous temperature for the individual onions before specially constructed dryer walls.

Click this link to see the entire process of storage loading of the Holland Onions. If you would like to receive our newest videos automatically, you can subscribe to our own HOA YouTube channel here.