How do we store onions?

There are mainly three factors that lead to good storage of onions for a long period (6 to 8 months): the farming techniques, the storage facilities and their management.

The agro-ecological techniques that we offer to our partner producers make it possible to produce onions with a low water content. It is also important to ensure that harvesting and transport are careful, to limit damage to the bulbs. This makes the onions firm, rot less easily, and lose less weight and volume during storage.

For successful preservation, before storage, the onions must be spread out in the open air in the shade for a few days in order to reduce their humidity on the surface. Then, after a first sorting, they are stored in the warehouses. Warehouses must provide good airflow and be able to maintain a relatively low temperature. For this purpose, our warehouses are equipped with slits allowing air to enter, and an opening on the top of the roof through from which the warmer air exits. The roof is made of straw and helps to reduce the inside temperature. It is important to carry out a regular sorting to eliminate the bulbs that begin to deteriorate.