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›› Meeting
the Foodservice Industry Hands On
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Meeting the Foodservice Industry Hands On
Harvest Cut offers fresh-cut onions to the East Coast region.
Onion World
March/April 2004
By Carrie Kennington
Editor
ALBANY, N.Y.-Since beginning in 2000, Harvest Cut, Inc.,
officials have witnessed their business grow and grow. In fact, the company
has done so well, it is expanding its plant to nearly double-from 10,000
to almost 20,000 square feet, including a 7,500 square-foot processing
room which completes the implementation of the company's HACCP program.
How is this fresh-cut vegetable company accomplishing growth amidst a
slow economy? Among the answers is, Harvest Cut, which employs about 30
people, caters directly to their customers' needs.
"We want to meet the needs of the people in the local area. We pay
attention to their eating habits and work personally with chefs as needed.
It's more of a hands-on approach," says Sal Palmieri, vice president
at Harvest Cut. "Our big competitive advantage is that we are able
to receive orders in the morning and process and ship them the same day."
Palmieri and company president James Laiacona do pay attention to their
customers' needs. They notice exactly what fresh-cut items wholesalers
and chefs order. They attend International Fresh-cut Association meeting
seminars and see what's new at IFPA trade show booths, like packaging
and other technology.
"It's a great organization," Palmieri says of the IFPA. "They
offer a lot of training and a lot of ways to keep in touch with what's
going on." Palmieri appreciates IFPA's weekly newsletter, which helps
him keep up-to-date on which direction the industry is headed.
Another reason the company is keeping up in sales is that the fresh-cut
industry itself is profitable.
"It's the fastest growing sector in the market," Palmieri comments.
Harvest Cut produces fresh-cut potato, carrot, celery, onion, tomato,
squash and yam products.
Fresh-cut Onions
As for onions, Harvest Cut processes Spanish yellow and red onions into
peeled, sliced, diced, onion rings and onion slabs. It uses an Urshel
slicer and dicer to process its onion products. They consider the machine
to be very versatile.
"It has different blade combinations, so you can make the onions
different sizes depending on what the customer wants," he says. That
helps, because customers can be very specific when making size requests.
Booming foodservice sales is another factor that helps the fresh-cut processor.
More and more people are eating out. As demand increases, those in the
foodservice industry look for ways to speed production. Buying fresh-cut
vegetables is a natural answer.
"An institution or a chef at a restaurant will ask us to do something,
and we develop it-like stir fry blends and different kinds of vegetable
blends. And they will ask for a certain percentage of the product we need
to put in for their order," explains Palmieri.
Talking about onions specifically, Palmieri says there may be a future
in onion slabs, which are mainly used for sandwiches, hamburgers and salad
bars.
"I think that's a growing market," he says. "I'm getting
more calls on it from different suppliers."
Big national restaurant chains, he says, are using them, or chains use
a similar thick cut for their onion rings they can deep fry. The onion
slab market is growing so much, in fact, Palmieri says he is looking into
purchasing another machine with increased production capacity.
With the company since its inception, Palmieri has learned a lot about
fresh-cut onions and other vegetables over the last few years. He notices
the little things. That, coupled with the company's hands on approach,
has helped to make Harvest Cut what it is today.
"When my salad comes with my meal, I know the difference between
a salad mix that's prepared somewhere else as opposed to the chef doing
it in the kitchen. It just comes with experience," he says.
© 2004 Columbia Publishing
Innovations in Onion Processing
The latest technology from Gills, Rivergate.
Onion World
March/April 2004
Cutting Technology Increases Sliced Onion Shelf Life
"PrimeSlice™," a revolutionary new, patent-pending onion
slicing technology, has been introduced by Rivergate Farms, Portland,
Ore.
The PrimeSlice™ cutting process yields consistently perfect slices
superior to any sliced onion on the market today, according to Rivergate
officials.
The process reduces cost by significantly improving product yield; allows
customers to maintain a fresh supply of quality sliced onions; perfects
shape and size consistency with square ends rather than pointed; eliminates
virtually all fines or slabs; and reduces onion cell disruption increasing
shelf life by 75 percent
Peeled, Ready-to-Use Onions Last Longer
Once the core is exposed, the onion begins to deteriorate. Rivergate Farms'
Ready-to-Use™ onions come washed and sanitarily packed, with the
paper skin removed and the top and bottom attached. This makes the onion
lasts longer - 20-30 days, if properly refrigerated.
The onions arrive ready to chop. With no dirty skins to discard, the workspace
remains clean, eliminating the chance of dirt or bacteria in the food
preparation area.
The onions come clean and fully peeled, tops and tails intact. They are
available in 2-pound (907 g) bags or 25-pound boxes. When properly refrigerated,
product shelf life is up to 30 days.
For more information about PrimeSlice™ cutting technology and Ready-to-Use™
onions, visit www.rivergatefarms.com, e-mail jwicks@rivergatefarms.com,
or call (503) 691-8049.
Gills Introduces Fresh-cut Line of Sweet Varieties
Gills Onions, Oxnard, Calif., the country's largest processor of fresh
red and yellow onions, is adding sweet onion varieties to its foodservice
line-up.
Availability of the sweet fresh-cut onions is April through October; Gills
is exploring the possibility of expanding this availability window with
additional sourcing from outside the country.
"We're excited to offer these sweet varieties so our customers can
continue to grow their fresh-cut onion business," says Steve Gill,
president. "We're very pleased with the quality, and while our goal
is to eventually source year-round, we don't want to sacrifice quality
for availability."
Nelia Alamo, Gills Onions director of sales and marketing, adds: "We
see the sweet onion line as something our customers can offer as a special
opportunity; to generate excitement in the category along with incremental
sales."
The sweet onion products join Gill's existing fresh-cut onion line featuring
whole peeled, sliced, diced, slivered and blooming onions. The new products
match the specifications of the current line and also have a shelf life
of 16 days.
For more information visit www.gillsonions.com.
© 2004 Columbia Publishing
Colorado Faces Possible Water Shortage
Onion World
March/April 2004
By Sandy Lindblad Lee
GREELEY, Colo.-Impending challenges with disease control,
water availability, and production costs were among the issues confronted
during the Colorado Onion Association annual meeting, held at the Oasis
Center in downtown Greeley on Jan. 28.
The event drew over 150 growers, shippers and suppliers who traveled from
throughout the state to hear updates on COA activities.
An optimistic spirit was evident among the attendees, as strong onion
market prices with good demand had prevailed thus far this winter. At
the same time, they faced the future possibility of battling for the rights
to pump their underground wells, along with dealing with potential reduced
supplies of surface water for irrigation.
Although the state has received some relief this season from the ongoing
drought conditions, snow pack levels in the mountains at the end of February
remained below average. According to John Fusaro of the U.S. Department
of Agriculture's Natural Resources Conservations Service, surveys of snow
pack in the northern mountains measured about 70 percent of the 30-year
average. The snow pack was in a similar condition last year until major
March storms reversed the situation.
The majority of the northern Colorado irrigation water supply comes from
the Poudre River and the reservoirs along the river as it flows through
Larimer and Weld County before joining with the South Platte River east
of Greeley. "We've got a little more water in our reservoirs this
year than we did last, so that will help," said Barry Anderson, president
of the Larimer and Weld Reservoir and Irrigation Co. in Eaton, Colo.,
when he was interviewed in late February.
In his address to attendees at the Colorado Onion Association annual meeting,
National Onion Association President Bob Sakata stressed, "The new
challenge facing us is availability of irrigation water. I urge you to
be involved with all entities that may guide the destiny of irrigation
waters"
Sakata's speech was one of the highlights of the event, as he outlined
some of his experiences farming in Colorado for 58 years. "The greatest
advancement has been the production increase," he noted, "from
300 bags per acre in the mid-40s, 50s, and 60s, to the potential 880 to
1,200 bags per acre today in Colorado."
Trade Challenge
Recent developments in the industry, which Sakata documented through various
statistics, center around "more imports and less exports. I'm afraid
this trend is not going to stop," he said.
Onions from Peru, Chile and other international points cause a direct,
negative effect on the domestic product demand and prices. "And China
is one of the 'sleeping giants' we have to keep our eyes on," he
added.
The Brighton, Colo.,-based NOA president stressed the importance of monitoring
production costs. "Keep a detailed and accurate cost of each crop
you are growing, and establish your planting schedule according to the
potential market you have," he said, offering a final suggestion.
"Be heavily involved in commodity organizations like the COA and
NOA to keep abreast of the trends, including other organizations impacting
agriculture."
Iris Yellow Spot Virus
Another morning session at the gathering which drew high interest featured
talks from Dr. Howard Schwartz and graduate student David Gent of the
Department of Plant Pathology at Colorado State University. Their research
results in 2003 centered on future management of Iris Yellow Spot Virus
in Colorado. Gent noted that 70 percent of the onion fields in Weld County,
Colo., were infected with the virus in varying degrees in the summer of
2003. Transmitted by various species of thrips, the fast-spreading disease
was found in only four northern Colorado fields in 2002.
Symptoms include straw-color, dry, tan, spindle-or diamond-shaped lesions
on the leaves of onion plants.
Gent made several management recommendations, including eliminating alternate
hosts, culls and volunteers, planting varieties proven less susceptible
to Iris Yellow Spot Virus, planting as densely as possible and avoiding
application of excess nitrogen to the crop.
Don Ament, Colorado Commissioner of Agriculture, drew widespread attention
through his morning address when he attempted to encourage-but also caution-the
attendees.
"We're on the verge of a water war," he exclaimed. "As
these water discussions continue to go on, let's be a part of the process."
He said the realities relating to agricultural water use have been largely
ignored by the general public. "Facts," he added, "are
like the busboys at Hooters. They are essential to the process, but they
are often overlooked."
Ament continued, "Thirty years ago, consumers spent 21 percent of
their income on food. Today, that proportion is a little less the 10 percent.
They should be thankful for our increasing productivity and resulting
bargains on food."
Other reports during the annual event included the latest research on
weed control on onions, an update on the regulations and employee responsibility
regarding the Workers' Protection Standards outlined by the FDA and Colorado's
"Ag in the Classroom" educational program.
Following the annual COA lunch and membership meeting, a worker's compensation
safety seminar was held. Attendance at this seminar satisfied the annual
requirements needed to qualify for dividend payments through the COA workman's
compensation dividend program.
© 2004 Columbia Publishing
Inducted
into the Onion Hall of Fame
Long-time Idaho-Malheur County onion industry leaders honored.
Onion World
March/April 2004
Tony Miyasako was born in 1926 in Boise, Idaho. Raised in the Treasure
Valley, he graduated from Homedale High School in 1944. He began his farming
career after his discharge from the army in 1946. Although his father
started raising onions prior to 1946, it wasn't until after he left the
army and formed a partnership with his brother-in-law, Kay Inouye, that
the farm started to grow later acreages of onions.
After several years of farming, Tony formed an onion shipping company,
I.M.P., with Inouye and Phil Batt. Three years later, Batt formed Holiday
Pack, and Miyasako and Inouye, with their new partner, James Yamada, started
Allendale Produce.
The onion industry was rather sluggish. Onion consumption is the U.S.
was lower than in other countries, specifically the Pacific Rim. Recognizing
this, Miyasako began studying the possibility of opening new markets in
these Asian countries. He found hat good service and high quality onions
were the keep to the Asian markets, and by the 1980s the onion shipments
to the Pacific Rim exceeded record levels. Miyasako served on the export
committee from 1987 to 1993. He served on trade missions to Japan, Singapore,
Taiwan and Hong Kong, attending many trade shows and produce markets promoting
Idaho/Oregon onions. His commitment to quality product served as key to
opening new markets for the onion industry. Miyasako retired from farming
in 1986.
Paul Saito was born in Portland, Ore., in 1923.
In 1934, at the age of 11, he moved to Ontario, Ore., with his parents
and bothers, Joe and Abe. He served in the U.S. Army Counterintelligence
Unit during the occupation of Japan in 1946. After military service, he
attended Oregon State University for two years. In 1948, he married Sumi
Wada and returned to farming.
He parents being row crop farmers, Saito has been involved with growing
onions for many years. Saito, along with his bothers, bucked onions together
in sacks, boxes and crates until he was 35 years old. He has scars on
his shins to prove it.
Perhaps because of the back-breaking work they endured, Saito and his
brothers were interested in the development of windrowing and bulk storage
of onions in the valley. To harvest without bruising and skinning and
to keep the onions dry in storage was the challenge.
Saito served the Idaho-Eastern Oregon Onion Association in several capacities.
In the early years, he traveled to New York with Phil Batt before Batt
became governor. Later he made several trips to Japan, Taiwan, Singapore
and Mexico for the export committee, which he served on from 1988 to 1998.
He has always been dedicated to agriculture, especially onions.
In 1978, Governor Atiyeh appointed Saito to the Oregon Board of Agriculture,
on which he served for eight years. Saito was on the Annex School Board
for over 20 years, Weiser Consumer's Co-op Board and the Malhuer County
Mental Health Board While on the Malheur County Weed Advisory Board, the
noxious weed program was activated. He was active in JACL and is an active
member of the Ontario Community Methodist Church. In 2000, Saito was honored
at OSU as a Diamond Pioneer. Now retired, Saito and his wife have five
children and 10 grandchildren.
Virgil Story was born July 9, 1929 in Randolph,
Neb. He moved to Roswell, Idaho, with his parents and siblings in 1937,
at the age of 8, and graduated from Parma High School in 1947. In 1948,
he married Virginia Cheney and started farming on his own in the Roswell
area. In 1958, he planted his first onion crop.
Story has served on several boards and committees, including the Parma
Farm Labor Association, Idaho Alfalfa Seed Commission, Idaho Onion Growers
Association (from the mid-1960s through 1988), Export Committee Administration,
Parma School District, Representative of Canyon County ASCS Committee,
and Onion Growers Representative to Food Producers.
Story was involved with the development of mechanical harvesting of onions.
In 1984, he developed an attachment for his sack harvesting machine that
eliminated the need for people pulling burlap sacks into the machine.
His device was pair of powered flaps that actually lifted and pulled the
sack into the machine, thus eliminating a difficult manual task. This
system was soon incorporated in the Parma Company sack loader.
Later, in 1987, Story and David Shuff began studying different methods
of mechanically topping onions. Several ideas were tested, some of which
were incorporated into Top Air machines. The first Top Air trials were
done on the Story farm in 1990. Story's suggestions and input greatly
contributed to this innovation, which has become a standard in mechanical
topping of field cured onions. Story retired from farming in 1997.
Chuck Stanger was born August 14, 1929. His ties
to agriculture began at an early age as he worked on his father's farm
in Burley, Idaho, learning the farm industry literally from the ground
up. He attended school in Burley, graduating from Burley High School in
1947. Throughout his academic and professional life, he has earned many
honors, including a Ph.D. from OSU in 1971; the Brisky Award for Faculty
Excellence, many society chairmanships and association service awards;
the Ontario Chamber of Commerce Citizen of the Year Award; and the Valley
Grower's Choice Award.
Stanger began his research work of onions, potatoes, alfalfa seed and
sugar beets at the Malheur Experiment Stateion in 1974. He was attentive
to growers' concerns and needs, spending time with them in their fields
as needed. He was dedicated and worked diligently at improving crop yields
and quality.
Stanger has been involved with many important projects, such as his work
with weed control in the fall and low/repeat application of herbicides.
Also, his work with onion varieties, which has greatly benefited the way
growers select, grow and store onions today.
With the work Stanger has accomplished during his career at the experiment
stateion, he has made a significant contribution to onion growers' livelihoods
and productivity. Stanger retired May 1, 1996.
Hiro Kido was born on Nov. 30, 1923, in Portland,
Ore. He was the second son of Yuhei and Tomoyo Kido. He graduated from
Gresham High School in 1941. He and his family moved to the Nyssa, Ore.,
area in 1943, working as general farm laborers.
In 1946, Kido, with his brothers Mas and Bob, started their own farming
operation, working many days from sunrise to sunset. In 1969 Kido quit
farming, in part due to sever allergies. After his farming career, Kido
decided to stay involved with the onion industry by starting an international
export and import business, specializing in onions.
Yido felt that the large, delicious Spanish Sweet onions that were produced
in the Treasure Valley would be a success in marketing to Japan. Soon
after, Kido Brothers International Sales Corporation was formed. They
shipped their first load of onions to Japan.
Unfortunately, the first load was not successful, rotting on the ship
before arriving in Japan. Yido worked hard to overcome this problem by
improving ventilation in the shipping containers, moving the containers
to a better location on the ships and changing the varieties to a more
suitable onion that could make the long journey.
For 35 years, Yido exported many onions and onion products produced in
the U.S., to many Pacific Rim countries.
In 2001, Yido retired. He now enjoys spending time with his wife of over
50 years, Miki, his grandchildren, golfing and gardening.
© 2004 Columbia Publishing
New York Bold Wins for
Quality and Packaging
Onion World
March/April 2004
OSWEGO, N.Y.-New York Bold, the ultra-pungent
"Onion With Attitude,"won a blue ribbon for superior quality
and packaging from the New York State Department of Agriculture and Markets'
annual consumer package contest.
The award was based upon uniformity of size, appearance (clean and bright,
shape, tight skins) and packaging.
New York Bold features a new "Euro style" packaging design aimed
to help consumers best use the onions in various dishes. The new packages
feature four different recipes and illustrative photography.
"We provide added value to the consumer by putting great recipes
conveniently on the bags," said brand manager Judith Queale-Dunsmoor.
"We feel that New York Bold is the best cooking onion you can buy
and by following these great recipes, our customers will have the best
possible experience with our product."
"We're grateful that this award has recognized our packaging efforts
andour commitment to providing the consumer with premium quality product,"
she said.
The onions are available in 2 lb. and 3 lb. packages. New York Bold onions,
grown by a consortium of 14 farmers in Oswego County, N.Y., have 50 percent
more sugar content than conventional onions and explode with flavor when
cooked, enhancing any dish.
The state agriculture department, along with the New York State Vegetable
Growers Association, every year sponsors the Consumer Package Contest
to create awareness of packaging standards and to recognize quality in
New York's vast produce industry.
The contest winners were announced during the New York State Vegetable
Growers Conference held in Rochester, N.Y. on Feb. 10-12. The award is
designed to recognize superior quality onions and potatoes at retail level,
the state said. All entries must be produced, packed and marketed at the
retail level in New York state.
New York Bold onions are available at all Tops Friendly Markets, Price
Chopper Stores, Peter's Stores in Syracuse, Paul's Big M in Oswego and
Ontario Orchards in Oswego.
© 2004 Columbia Publishing
Get Paid for Your Crop!
The Perishable Agricultural Commodities Act explained during the New
York vegetable conference onion session.
Onion World
March/April 2004
ROCHESTER, N.Y.-Industry representatives gathered for a full day of onion
talks during the 2004 Empire State Fruit and Vegetable Expo held Feb.
11 in Rochester, N.Y. The newly enhanced show combined special meetings
of the Empire State Potato Growers, the New York Vegetable Growers Association,
the New York State Horticulture Society and the New York Crop Research
Association as well as an expo.
As part of the onion session, Carolyn L. Shelby, senior marketing specialist
with the United States Department of Agriculture, spoke to onion growers
and industry representatives about how producers can make sure they get
paid for their product through the Perishable Agricultural Commodities
Act (PACA).
PACA of 1930, she explained, promotes fair trading in the fruit and vegetable
industries by establishing a code of conduct and an enforcement mechanism,
and it provides a forum for dealers to resolve their contractual disputes.
Wholesale dealers, shippers, grower agents, independent sales agents,
commission merchants, some processors, distributors, some truckers, large
retailers and some growers are covered by PACA.
With the USDA for 17 years, Shelby spent 15 of those years working with
PACA itself. Enforcement and resolving of contractual disputes are most
of what she does.
"How many people here sell and know with surety that their customers hold PACA licenses?" she asked. "Always know who you're dealing with. That can be as simple as calling the PACA office and asking whether or not that particular firm has a valid PACA license. This is especially important if you're dealing with someone you haven't dealt with before."
Major problems in the trade include arbitrary
rejections, market decline, overstocks, failure to ship when market advances,
misbranding, bankruptcies and dealers refusing payment or clipping the
bill. In any of these instances, (INFO BOX HERE) call one of the five
regional PACA offices.
"I'm sure there are people who have shipped 10 loads of onions to
a customer who has ordered them, and the customer sends eight of the loads
back because of overstock or market prices. That is a violation of PACA.
They purchased them; they should be taking them; you should be paid for
them," she said.
Shelby asked an audience member what happened when his payment was clipped
$100 by the customer and listed as a loading fee. According to PACA, the
customer was responsible for those loading costs because the grower had
not agreed to pay them beforehand.
"It's a cost of doing business of the
receiver, and if you file a complaint, you're going to get loading fees
back," she said. "Most people think $100 isn't a lot, but if
you sell 10 loads of onions to somebody, and they're clipping that much
from each load, that's $1,000 going into their pocket and not yours."
Selected talks during the conference onion session included:
Weed Control in Onions: a Quebec Perspective, Diane Lyse Benoit, Agriculture
and Agri-food, Canada.
Benoit talked about the Horticulture Research and Development Centre at
Saint-Jean-sur-Richelieu, which conducts research in production, protection
and conservation of horticultural commodities. In its Weed Lab, researchers
venture to improve ecology-based weed control systems. Recent research
has focused on the life cycle of yellow nutsedge in organic soil and the
development of an integrated weed management approach. Yellow nutsedge
is a perennial weed that is a major impediment of economical onion production
in muck soil. The effect of delayed emergence and interrupted growth on
tuber production and the influence of fall soil preparation on tuber winter
mortality were all assessed. Consequently, none of the fall tillage treatments
had serious impact on increasing tuber winter mortality.
"Yellow nutsedge requires constant attention, and its presence cannot
be ignored or considered under control because of the immense reproductive
potential of this species by tuber production and survival," she
said. Seasonal Effects on Thrips Control and Resistance Management: How
You Can Get on Top! Tony Shelton, Cornell University.
In a recent strategic planning session, New York state onion growers identified
onion thrips as their most serious pest. Thrips feed on leaves and kill
young plants, but most often their injury results in reduced onion yield
and bulb size. In New York, it's common for 100 percent of onion fields
to become infested with onion thrips.
In a 2001-2002 study, results indicated that thrips showed high levels
of resistance to Warrior, but resistance occurred on a field-to-field
basis and can change within a field in a single season.
"So how should one manage thrips populations in onions without the
rapid development of resistance?" the researcher asked. "The
best strategy would be to rotate classes of insecticides so that a single
generation of thrips is exposed to only a single class of insecticide."
Warrior is a member of the pyrethroid class, while Lannate and Penncap-M
are in the carbamate and organophosphate classes, respectively; however,
these classes have a similar mode of action so can almost be considered
the same class. Other classes of insecticides are needed. SpinTor and
Assail represent two novel classes of insecticides. If they become registered,
it would be advisable to rotate the insecticides on a two- to three-week
basis.
Onion Maggot Behavior and Opportunities for Alternative Management,
Brian Nault, Cornell.
Control of onion maggot relies on insecticide use, but some populations
have developed resistance. To determine alternative methods for control,
research was done to understand the ecology and behavior of onion maggots.
Studying adult maggot activity in onion fields, research showed that more
maggot flies are found more often in fields that border woods, and more
flies are found near field edges. Early in the season, flies may seek
shelter in the vegetation surrounding fields to escape harsh day-time
conditions. However, the number of eggs laid on the borders and in the
middle of fields did not differ significantly.
Spot spraying could potentially be effective for control of adult maggots,
but not for eggs. More research is required to determine effective measures.
Nematode Control: A Method for Determining the Need to Treat and Potential
New Products, George Abawi, Cornell.
A simple bioassay was developed to determine which root-knot nematode
infected fields need to be sprayed with Vydate. Interested onion growers
could bring in four soil samples which were mixed and placed in pots with
drainage holes. Each pot had a plant seedling planted and was maintained
in a greenhouse for four to six weeks. The plant was removed and the roots
were scored for diagnostic root galls.
Vydate is the most used control for the pests in New York. Researchers
have been evaluating potential back-ups to this nematicide in case of
pest resistance. Basamid and Fosthiazate were effective in reducing root-galling
severity. However, they reduced the stand count of onion plants, though
this may be due to planting soon after soil treatments. The trial will
be repeated this year, except onions will be planted a little later.
Onion Diseases in New York and Their Management, James Lorbeer, Cornell.
Burkholderia cepacia is a soilborne bacterium that is pathogenic in onions,
causing bacterial canker on growing plants and sour skin on bulbs in storage.
Plants can be infected through wounded leaves or the leaf axil, deposited
by windblown soil particles or by rain splash, and it has been found to
overwinter. Some growers using crop rotations have experienced reduced
levels of bacteria levels in their field soils. In an effort to identify
rotation crops which might further suppress levels, researchers studied
species that could be used as winter cover crop of onions. They looked
at barley, buckwheat, red clover, yellow mustard, field pea and hairy
vetch.
The plots where buckwheat and hairy vetch has been planted showed the
lowest population of B. cepacia, and fields with field pea or left fallow
had the highest populations.
© 2004 Columbia Publishing
Keeping
Onions Mold-free During Shipping
Onion World
March/April 2004
BELEN, New Mexico-During their journeys from one port to another, perishable
goods experience quite a ride. From extreme climate changes to unexpected
delays and holdups, perishable goods face numerous difficulties that cause
them to perish.
One of the biggest problems perishables face, especially on maritime shipments,
is the inevitable presence of moisture, both due to their surrounding
sea environment and the temperature changes through which they move. For
perishable, hygroscopic goods like onions, moisture and humidity can be
mortal enemies. Mold, sprouting and spoilage can cause entire shipments
to be returned, costing thousands in unusable product, as well as wasted
shipping costs.
Container Dri® II from Süd-Chemie Performance Packaging helps
protect perishables from the damaging effects of moisture during their
journeys overseas. Through a special formula, Container Dri II removes
moisture from the air, thereby decreasing dew point temperature or the
temperature at which condensation begins to form, causing "container
rain." The lack of humidity and condensation means goods can stay
fresher, safer, longer-without becoming dried-out themselves.
Container Dri II protects goods for up to 90 days, enough time for the
shipment to reach its destination, even if it encounters unexpected delays
along the way. Increased security and stoppages resulting from the events
of Sept. 11, 2001, have already caused journey times to grow. Combined
with increasing world container demand, which is expected to double by
2015, as well as unforeseen events like health-related quarantines or
labor strikes, the amount of traffic, backups and delays can only worsen.
Perishable goods lacking the appropriate moisture protection will be at
even greater risk of mold and spoilage.
The only bagged container desiccant on the market available with an adhesive
backing, Container Dri II can absorb nearly 300 percent of its weight
in water, trapping it as a no-spill gel. Süd-Chemie's new, even stronger
adhesive allows Container Dri II Strip to fit perfectly between the corrugated
grooves of shipping containers, safe from cargo and forklifts.
Container Dri II has the ability to protect shipments from start to finish,
through all temperature changes and relative humidity variances. It is
made from completely safe, non-toxic materials and can be disposed of
as regular waste.
For more information or samples, contact Jessica Stalnaker at 1-800-989-3374
or visit www.s-cpp.com.
© 2004 Columbia Publishing
Utah Growers
Optimistic
Weathering another year after good storage onions come through.
Onion World
March/April 2004
OGDEN, Utah-Saline soils, onion varieties and pest management were just
a few of the topics covered at this year's Utah Onion Association winter
meetings held on Feb. 17. Growers were optimistic after a better production
year in 2003 and most enjoyed average yields but good storage quality.
They continue to look for cropping alternatives but feel they can weather
another year after making a little money in 2003.
Onions in Colorado
"Onion production in Colorado is not that different from Utah"
said Mike Bartolo, Colorado State University, at the Utah meeting. "We
battle thrips, fight weeds, and wrestle with soil issues that cause problems
with stand establishment and productivity levels just like Utah growers
do. Planted onion acres declined during late 1990's but appear to be leveling
off," he said. Approximately 20-30 percent of the Colorado crop is
transplanted, and the remainder is direct seeded in late March and early
April. Iris Yellow Spot Virus is a big problem in Colorado, said Bartolo,
therefore, growers will need to become better educated and really manage
thrips populations. He recommended that they visit the CSUag.com Web site
to view the latest information about this potentially devastating disease.
Colorado growers must manage soil salt levels in the Arkansas River Valley,
one of America's more saline rivers, Bartolo said. To do this successfully,
they must know more about irrigation methods and which onion varieties
respond to harsh conditions. Studies Bartolo conducted at CSU's Arkansas
Valley Research Center focused on the response of onion varieties to soils
that were treated with three different rates of magnesium sulfate. A second
study evaluated the effect of irrigation system (drip vs. furrow) on onion
yield and salt distribution in the onion beds.
As expected, as the rate of salt application increased, the yield of onions
tended to decrease regardless of the variety tested. There were stronger
differences in how the varieties responded to increasing soil salt levels.
Colorado 6 and Vision had the highest yield while Daytona and Redwing
had the lowest yield of marketable bulbs in the 2001 trial.
In the irrigation trial, there was no difference in productivity between
the furrow-irrigated and drip-irrigated systems either year. However,
the two irrigation systems had very different salt distribution pattern
throughout the soil profile. Generally, the electrical conductivity was
higher in the furrow and lower in the center of the bed for the drip-irrigated
onion. Furrow irrigation resulted in higher electrical conductivity measurements
in the center of the beds and lower levels in the furrows.
Managing Onion Pests
Jim Vandecovering of BASF outlined some of the disease and weed management
material available for onion growers. Prowl H2O herbicide, a reformulated
water-based version of Prowl, will be available next year. Prowl H2O is
non-staining, has low odor, mixes better in tanks, has less soil binding
and does not need incorporation. Growers will find Prowl H2O in short
supplies as the company ramps up production. For onion diseases such as
downy mildew, purple blotch, and Botrytis, Vandecovering said that newer
chemicals such as Acrobat, F500, Cabrio, Endura and Pristine offer growers
different chemistries for disease resistance management. Growers need
to identify the disease before selecting a control option.
Onion thrip management issues were covered by Joe Layton, Diatect International,
Heber City, Utah. In addition to outlining thrips growth and general control
practices, Layton introduced the growers to Diatect's broad spectrum,
multipurpose pyrethrin insecticides. These materials offer organic onion
producers some additional thrip control options. Layton stressed that
pyrethrins have excellent safety, a short re-entry period, and zero PHI
can be used in rotation with other thrips insecticides. He stressed, however,
that they work best when applied with high water volumes, at high spray
pressures and with some type of spreader-sticker added to the tank mix.
Onion Variety Evaluations
Reporting on last year's Utah State University onion trials, Dan Drost,
USU vegetable specialist, noted that seven companies participated. Onions
were planted in mid-March on the Blake Norman and Val Call farms in Box
Elder County and were harvested in mid-September.
Onion variety trials are regularly conducted to make sure growers are
exposed to new and promising cultivars that are adapted to local production
areas. Drost reported that conditions during plant establishment were
excellent in the spring of 2003. Moderate temperatures and adequate moisture
resulted in excellent plant stands and good early season growth.
Summer weather conditions (late July and early August) were very hot and
dry. Combined with forecasts for less available irrigation water caused
some worry for the growers. While water shortages were generally avoided,
growers at times were not able to meet the plants' water needs during
the hot period. This resulted in drier than ideal soil conditions that
contributed to less than ideal bulb sizing. As a result, colossal and
jumbo bulbs accounted for only 50-60 percent of the total marketable yield
with the remainder consisting of medium-sized bulbs.
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