ONION HARVEST FOR EXPORT
Onion Harvest for Export continues to rise for Exporter to meet the requirement of global demand with countries like the UAE, EU nations, and Southeast Asia importing large quantities every year. However, exporting onions is not as simple as growing and shipping them. The success of an onion export order depends heavily on how well the harvesting process is carried out.
In this blog, we explore the complete onion harvest process for export — step by step — and highlight the best practices that ensure high quality, long shelf life, and compliance with international standards.
1. Knowing the Right Time to Onion Harvest for Export
Onion Harvest for Export at the correct time is essential. Onions are ready to be harvested when 70–80% of their green tops naturally fall over and start drying. This indicates full maturity, which is critical for developing proper bulb size and dry skin.
Harvesting too early results in small, immature bulbs, while delaying harvest can lead to sprouting or rotting. Both issues reduce the export value of the crop.
2. Preparing the Field and Tools Onion Harvest for Export
Onion Harvest for Export make sure the field is dry and clean. Avoid harvesting in wet conditions, as moisture can damage the onions and cause fungal diseases. Clean and sanitize all tools and equipment to maintain hygiene—especially important for meeting export standards like those of the European Union (EU) and Gulf Cooperation Council (GCC) countries.
3. Gentle and Careful Harvesting for Export
Onion Harvest for Export , Manual harvesting is often the best choice for onions meant for export. Carefully pull the bulbs from the soil without bruising or cutting them. Damaged onions are more likely to rot during transit and should be removed immediately. After harvesting, gently remove any excess soil but do not wash the onions, as moisture can reduce their shelf life.
4. Curing the Onions Properly – Onion Harvest for Export
Curing is a vital post-harvest step that prepares onions for long-distance shipping. It involves drying the bulbs in a shaded, well-ventilated area for 7–10 days. This allows the outer layers to harden into a protective skin, reducing moisture loss and preventing rot.
Curing also improves the appearance of the onions, making them more attractive to buyers in competitive markets like the UAE and EU.
5. Sorting and Grading for Export Standards –Onion Harvest for Export
Once cured, onions should be sorted by size, weight, color, and quality. Only firm, clean, and blemish-free onions should be packed for export. Different countries have specific grading standards. For example:
- The UAE often prefers medium to large-sized red onions.
- The EU may require precise sizing, clean skins, and traceable packaging.
Meeting these standards helps increase the chances of repeat orders and builds trust with international buyers.
6. Packing and Labeling – Onion Harvest for Export
Use ventilated mesh or jute bags to pack the onions. These materials allow airflow, helping to maintain freshness during storage and shipping. Bags are usually packed in sizes of 5kg, 10kg, or 25kg, depending on buyer requirements.
Every bag should be clearly labeled with:
- Product name and variety
- Country of origin
- Net weight
- Packing date
- Exporter details
Proper labeling is crucial for compliance, especially in EU countries where traceability is strictly regulated.
7. Storage and Transport
After packing, store onions in a cool, dry, and ventilated space. Do not stack bags too high, and always use wooden pallets to keep them off the ground. When transporting onions over long distances, it’s important to use trucks or containers with good ventilation and temperature control.
Also, ensure all necessary phytosanitary certificates and export documentation are prepared in advance to avoid delays at customs.
Conclusion
Successfully exporting onions begins with a well-planned and carefully executed harvest process. From proper timing and curing to packing and documentation, each step plays a critical role in delivering high-quality onions to international markets like the UAE and EU.
By following these best practices, onion exporters can reduce post-harvest losses, meet buyer expectations, and build a strong reputation in the global market.
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