|
Onion
World Sept/Oct 2004
›› Georgia
Onion Farmer Emerges from Banruptcy
|
Georgia Onion Farmer Emerges From Bankruptcy
In-depth analysis by turnaround company leads to successful
business reorganization.
Onion World
September/October 2004
By Carrie K. Snider
Editor
It seemed a hopeless cause. In debt up to its ears, Bland Farms of Reidsville,
Ga., began downsizing in order to make loan payments. Finally resorting
to bankruptcy, owner Delbert Bland didn't completely give up hope. The
onion business had been large and successful-up to 2,500 acres of Vidalia
onions at its highest point-for a reason. Bland Farms knew its onions.
Unfortunately, managing growth was a big weakness.
Overwhelming Growth
Starting with just five acres in 1982, over the following 20 years Bland
Farms reached 2,500 acres, an average growth of 125 acres per year. The
company added a frozen food side of the business, which grew as its owners
sold Vidalia onion rings all over the country. In addition, the company
had a large mail-order division, sending out 5 million catalogs a year.
At one point, the number of employees exceeded 1,000. Twenty-two people
were answering telephones for the 800 Vidalia number, and Bland Farms
even had a bit and dicer plant for a time.
"We got up to almost $30 million one year in revenue," Delbert
explained.
Unfortunately, the growth was too fast; it was too much for the company
to handle.
"We had too many people, too much debt and too much going on,"
said Bland. "We got overwhelmed."
To complicate things more, in 1998 Bland Farms took out a $17.7 million
term loan from the USDA loan guarantee program. "That was one of
the biggest mistakes we ever made," Bland explained, "because
they (the USDA) took every bit of my collateral. We couldn't get any operating
money and couldn't borrow any additional funds."
The company downsized in order to get back on track and make its loan
payments. Bland closed the catalog and onion ring portions of the business,
but that still wasn't enough to keep its head above water. In 2001, the
company filed chapter 11 bankruptcy in order to obtain operating money.
A judge approved Bland Farms to get money through Farm Credit; the total
crop loan was $4.5 million. Part of that was to repay the preceding year's
crop loan, and the balance was used to fund operations for the 2002 crop.
Back on Track
Bland, unwilling to give up, realized he needed outside help in order
to manage money, employees and operations. In the spring of 2002, he hired
Michael Hively as the new managing director. Bland had also heard from
a friend about Aurora Management Partners, a turnaround company in Atlanta
that could help Bland get back on his feet. He decided to hire them as
well.
"That combination is what brought us from virtually dissolving to
where we're at now," said Bland. The move to hire Hively and Aurora
changed the course of the company's history. In only two years time, Bland
Farms has gone from bankruptcy to profitability. The turnaround was so
rapid and successful, Aurora won the "Small Company Turnaround of
the Year" award from the Atlanta Chapter of the Turnaround Management
Association.
Aurora worked with Bland Farm's management to conduct a detailed analysis
of all aspects of farming and packing shed operations. Diedrich Von Soosten
of Aurora was one of the key team members on the project.
"When we first arrived," Von Soosten said, "the company
was nearly out of cash again, having used most of nearly all of the loan
it had acquired in November (2003). We went through a very intensive exercise
to get control of cash in order to monitor cash flow on a daily basis."
Aurora implemented a detailed computerized cash managing system that is
still being used by Bland Farms. Just that one change has made a huge
impact on the company, officials said.
"It helps us to know exactly when we can pay creditors," said
Hively. "If we're buying onion seed, then we know how much money
is going out that week. It shows us customer payment history, so it helps
us with cash collections, too. It also shows what profits will be at the
end of the year. If there is a change in the market, that can be factored
in and end-of-the-year profits can be readjusted."
"Before, I was shooting from the hip," Bland said. "I've
never been known for being organized; I just sell onions." With help
from Aurora, he believes he can sell onions the way he always has, but
even more effectively.
In addition, Aurora also looked at how business operations affected the
company's output. "We spent a great deal of time really drilling
down into the business itself to understand how it operated, and, using
that knowledge, we prepared a very detailed set of projections for the
business," said Von Soosten. "We learned what the critical areas
were."
Aurora determined that the pack-out yield-how the onions were handled
from the field to the packing shed-affected the quality of the onions.
To improve pack-out yield, Aurora recommended a number of modifications
in packing shed operations, which included the handling of the onions
from field to shed, management and staffing of grading and packing lines
and reduction in the number of onions placed in storage. If onions are
placed into storage, for example, there is a charge for additional spoilage.
Then, when bringing them back out, there are additional costs for grading.
Taking the potential costs into consideration, Bland Farms can better
plan how those costs will affect them.
"As a result of instituting these changes, the pack-out yield increased
to 82 percent in 2003, in spite of one of the worst harvest yields in
years," said Von Soosten.
Increased pack-out yield contributed to an amazing profit of approximately
$2.7 million in 2003; 2004 profits are on track and estimated to be approximately
$3.4 million by December 2004.
© 2004 Columbia Publishing
Working to Achieve Clean Water
Onion World
September/October 2004
By Carrie K. Snider
Editor
For growers, the thought of working with environmental
agencies can conjure up feelings of restrictions. But, rather than sitting
on the fence, those in the onion industry should take an active role in
helping to set environmental regulations, according to Robert T. Sakata,
president of the Colorado Onion Association.
"It's important to work with local environmental agencies,"
Sakata said at the National Onion Association Summer Meeting held in July
in Denver, Colo. "Even though they can be seen as the 'bad guy,'
it is important to work with them in setting standards. With region 8
EPA we've developed a pretty successful working relationship in setting
standards." Sakata is also on the State of Colorado Water Quality
Control Commission.
Sakata urged growers and others in attendance to get involved in local
water issues, which can have a big impact on agriculture. The Clean Water
Act, in effect since the 1970s, has improved water quality levels around
the country, he explained. Continuing those efforts, the EPA has additional
plans in place to help U.S. streams and rivers comply with the Act, including
keeping pollutants from agriculture lands from seeping into the groundwater.
"The EPA is focusing on agriculture and its impacts on waterways,"
Sakata said. "Part of the reason they're doing that is because of
the Clean Water Act section 303(d), which requires the listing of all
the impaired waters (those not meeting the standards or protective of
designated uses) of the U.S.. Right now, one of the major impacts on rivers
and streams across the U.S. is nutrients, and they're looking at agriculture
as a potential source to that contamination.
"We need to be involved with how each state is identifying which
rivers are impaired," he continued. Sakata explained this process.
States are required to form the impaired rivers list, Sakata told the
group. Then, every two years, states submit the list to the EPA, and the
EPA combines this into a report that they submit to congress. States then
develop Total Maximum Daily Loads (TMDLs), where states look at all of
the potential sources of the contaminant in question. In the case of a
stream being listed for impairment due to exceedences of a nutrient standard
they then monitor those sources to see how much is coming from all sources.
The next step is to allocate a certain amount of nutrient allowed to enter
the stream from each source including nonpoint sources such as run off
from agricultural lands. Growers need to be involved in this process to
help set these standards because not everything is cut and dry, Sakata
urged.
"For example, in Colorado, we're finding out in the mountain communities
where we have problems with acid-mine drainage, a lot of the streams are
ladened with metals. In reality, mines were created because evidence of
metals already existed in the stream. So what should be the standards
for that stream? Should it be on the impaired list or not? That's where
the public comes in," he said. "We have to look for opportunities."
Sakata suggested growers keep an eye on a number of environmental issues
four of which include: 1) EPA criteria for bacterial contamination - researchers
are developing genetic libraries for the different the sources of fecal
contamination so that they can be identified using DNA mapping procedures
from water samples. 2) Mercury and Selenium standards based on accumulation
measured in fish tissues - it has become more complex in that the fish
is tested for levels of mercury or selenium rather than the water. 3)
Nutrient criteria development - nutrient levels flowing down the Mississippi
River are thought to kill plant and animal life as it reaches the Gulf
of Mexico. 4) Pollutant Trading Program - These programs are being developed
to find alternative methods to reduce the total amount of pollutants being
released by allowing for the trading of allocation credits between identified
sources as long as net reductions of pollutant loading is achieved.
"We need to keep doing what we are doing and continually strive to
do a better job," Sakata concluded. "We need to keep working
in our own back yards, and we need to get the message across what a good
environmental steward each one of you are. I don't think we get that message
out enough."
© 2004 Columbia Publishing
Mininger Report: Frivolous
Food Legislation
Onion World
September/October 2004
By Wayne Mininger
Executive Vice President
National Onion Association
Why is the United States the richest nation in history? What is the secret
of its success? I believe that a person's economic activity begins with
their relationship with food. After obtaining food, everything you do
with your leftover time and money measures affluence. Affluence is regarded
by things such as education, property ownership, recreation and travel.
Americans spend about 10 percent of their disposable income on food. They
obtain about half of their food from foodservice sources. Foodservice
adds value, convenience, and profit points along the way. When you consider
those factors, it is even more remarkable that food is such a bargain
in this country. The easier it is to obtain food, the more wealth and
affluence a culture, a family, or an individual may accumulate. That is
why America leads. I think food has a profound effect on our country and
its position in the world.
With personal choice comes personal responsibility. I think many people
in the agriculture community resonate with that opinion. On the other
hand, I'd like to illustrate a trend that is very troubling for the food
production and retailing industries.
The Blame Game
The food industry is being blamed on several fronts. For instance, fast
food is being blamed for causing obesity. Consumers have many, many options
when it comes to food. The idea of holding restaurants and food companies
responsible for consumer choices is absurd.
Professor John Banzhaf at George Washington University's law school is
at one end of the obesity issue spectrum. He bears the nicknames "the
Ralph Nader of the tobacco industry" and "the father of potty
parity." As a legal activist against the problems of obesity, Banzhaf
does not see the problem as a personal responsibility issue. He believes
it is a "public interest" issue and that the food companies
are responsible for the obesity epidemic that has occurred in this country.
On his side of the issue, fast food restaurants like McDonald's, KFC and
Burger King are the obesity culprits. In fact, Banzhaf claims that the
proliferation of fast food restaurants is responsible for over 65 percent
of the current epidemic of obesity in this country.
Surveys say that potential jurors would likely vote for plaintiffs in
obesity lawsuits. This is fascinating. It's amazing to me that potential
jurors are as likely to vote for plaintiffs in obesity lawsuits as they
are in supporting smokers in suing tobacco companies. And, that is before
hearing any evidence or court ordered discovery.
Banzhaf also claims there are scientific studies that prove that frequent
eating of fast food can produce addictive-like effects similar to those
of nicotine or even heroine. He claims to have testimony that would verify
that fast food chains deliberately alter food to increase the amount of
fat, saturated fat, and calories to a dangerous amount far higher than
most consumers realize. He cites that chicken nuggets generally have twice
the fat as hamburgers with condiments and yet they are consistently a
product that fast food restaurants push heavily in advertising to children.
Whose Responsibility?
The economic evidence points out that obesity costs the American public
more than $115 billion per year. Much of that is paid for by people like
most potential jurors who are not obese. It is paid in the form of higher
taxes and inflated health premiums.
Representative Rich Keller (R-FL), is the chief sponsor of the Personal
Responsibility in Food Consumption Act. He is a robust and fairly rotund
man himself. But, he gets it! His weight issues, he asserts, are due to
the choices he makes when he's eating, not the people producing, cooking,
and selling food. The act passed the House by a wide margin in 2004. This
legislation seeks to prevent frivolous legal attacks against manufacturers,
distributors, and sellers of food who have complied with rules and regulations.
Senator Mitch McConnell (R-KY), is sponsoring a companion bill that hasn't
been considered yet but would likely face very stiff opposition. Why?
Because trial and court lawyers have a much stronger grip on the U.S.
Senate than the House.
Everyone in the food production chain with deep pockets and anyone with
assets is vulnerable if the effects of a lifetime of ill advised habits
can be blamed on the producer and those that add value to food along the
way. Wherever an individual may stand in relation to using or misusing
a potentially harmful product, it is still not appropriate to assign blame
to those who produce and distribute food.
© 2004 Columbia Publishing
Managing Onions in Storage
Using Ozone
Onion World
September/October 2004
Since storing a good onion crop is dependant on so many factors, how do
you know if one product is helping or hindering the quality? For Steve
Smith, it means trial and error. Smith manages seven onion sheds at Carr
Farms, Pasco, Wash.
"It's getting to be a full-time job," he said. "We used
to bag onions in the field, but now we dry some in storage before processing."
When storage-time comes, Smith constantly checks storage shed humidity
and temperature. "When it's hot, I'll probably have to go to the
shed four to five times a day," he said.
Making sure the onions stay free from disease and other problems is always
on his mind. So, Smith decided to try ozone, a storage treatment traditionally
used on potatoes as they enter storage and again during the storage season
to keep problems from sprouting. After some trial and error, Smith now
uses it every year to help keep onions going into storage as high quality
as possible.
"We had some onions that were getting mold and we tried it,"
he explained. "Over the years we gradually tried a little bit more.
It does work if you use enough. It's not a cure-all, but if you have some
bad onions, it helps." In the fall, Smith runs onions across tables
into storage; one table is reserved for the ozone tunnel, which applies
the product to the onion.
Ozone is an unstable form of oxygen, made up of three atoms of oxygen-one
more atom of oxygen than the air we breathe. Produced after a thunderstorm,
ozone causes the smell in the air. It can also be man-made. Once ozone
is created-for application on onions, for example-the O3 attaches itself
to other carbon molecules such as bacteria and viruses, releasing it as
CO2 (carbon dioxide). As a result, it leaves no chemical residue on the
onion. Ozone itself can't be stored and has a short half-life, so it must
be created and used on site.
A limited amount of university research has been conducted on the effects
of ozone on onions. Other crops have been tested more thoroughly, however.
At Purdue University researchers have found that ozone kills grain-damaging
bugs without harming grain quality or the environment (See the January
2003 issue of the Journal of Stored Products Research for more information).
Even so, some in the onion industry, like Smith, have started to pick
up on the idea of ozone. "In the last three years, it's just started
to take off," explained Phil Simpson CEO of O3Co, a Idaho Falls,
Idaho-based company that sells the product to Smith. "People are
starting to understand it." O3Co has been researching the effect
of ozone on potatoes for the past 10 years and recently it has been looking
at its effect on onions.
The company's findings have caused it to apply ozone at higher rates,
which the company believes is the trick to getting the full benefit of
ozone. O3Co's ozone is generated with outside air and is dried prior to
sending it to their corona discharge chambers, which applies the ozone
to onions going into storage. An additional application is sent through
a storage ventilation system hook-up.
For more information on ozone, visit www.o3co.com or visit the agriculture
portion of Purdue University's website.
© 2004 Columbia Publishing
Understanding the Onion Storage Ventilation System
Onion World
September/October 2004
By Nathan Oberg
The Gellert Company
For many people involved in the onion industry, the complexity
associated with properly storing onions is often overlooked. The fact
that we can store onions from one harvest to the next and maintain outstanding
quality is taken for granted. The reality is that our ability to hold
onions in long-term storage and deliver quality product months after harvest
is directly related to advances in ventilation system design and management.
The ventilation system is really the key to maximizing profits from storage.
Once the onions are harvested and placed in storage, the ventilation system
is the only tool we have to interact with the crop. Anything that we do
to the onions will occur using the ventilation system. For example, the
processes of curing, cooling to holding temperature and dehumidification
are all driven by the ventilation system and its components. In short,
the ventilation system is our life-line to the onions.
Ventilation System Design
The ventilation system can be thought of like an irrigation system in
that it is composed of many components, each one with a specific job.
Also like an irrigation system, each component must be the right size
and the right part or the system will not function properly. Modern onion
ventilation systems are complex and composed of a variety of different
components. These commonly include fans, fresh air doors, refrigeration
equipment, burner systems, de-humidification equipment and control systems.
In order for the ventilation system to operate effectively and promote
onion quality, it must be properly designed, properly installed and properly
controlled.
Proper ventilation system design is the foundation for the success of
all onion storage efforts. In order for a ventilation system to function
as desired, it must be properly designed, and each component must be correctly
specified and sized. This is concept is the driving force behind the Gellert
Certified Systems™ program. Certified Systems™ are engineered
and designed to conform to specific standards for airflow rate, fan selection,
fresh air door sizing, plenum sizing, duct sizing and configuration, exhaust
sizing, refrigeration system capacity, burner system capacity and controls.
The fact is that each component within the system will impact all of the
others and must be selected correctly. For example, an undersized fresh
air door area will increase inlet air velocity and total system static
pressure as well as reduce overall system airflow and performance. By
specifying and sizing each component based upon a wealth of practical
experience, as well as the most advanced engineering techniques, the grower
and storage manager can be assured of optimized system performance, maximized
energy efficiency and the best onion quality possible from a Gellert Certified
System™.
Ventilation System Operation
Onion quality and storage profitability are maximized when the ventilation
system is both properly deigned and managed. Specific storage management
practices vary with geographic location, status of the onion at harvest,
ambient weather conditions and intended end-use of the crop. Several fundamental
concepts, however, apply to every situation. First, it is critical that
storage management decisions are based on the actual condition of the
crop at harvest. Second, you must have the ability to control and modify
the storage environment to precisely meet the needs of the onions. This
means you must be able to accurately control airflow, plenum temperature,
plenum humidity and return air temperature and humidity.
To ensure accurate control of all system parameters, you should have a
control panel that continually monitors these key factors and maintains
the desired environmental conditions using an advanced, integrated control
strategy. The Gellert Galaxy™ control panel provides such advanced
control capability, coupled with user-friendly programming. It continually
monitors all environmental parameters and automatically controls all system
functions, including refrigeration, burner systems, de-humidification
equipment and airflow, to an ideal storage environment. Using advanced
control logic, the Galaxy is as easy to use as simply selecting the desired
operating mode and entering key set-point values.
Storage is the culmination of the enormous amounts of time, effort and
money required to produce the crop. Although it is tempting to view storage
as simply piling onions in the building and turning on the control panel,
it is really much more complex and important. The design, installation
and management of the ventilation system are the most critical components
to successful storage. Remember, once the onions are in the building the
ventilation system is your only line of contact and defense. Growers and
storage managers who take the time to analyze their storages and implement
the changes required to maximize onion quality and ventilation system
performance will reap the rewards of improved profitability.
For more information contact the author, 1-888-GELLERT or nathan@gellert.com,
or your local Gellert Dealer.
© 2004 Columbia Publishing
Vigorous Promotion Efforts Paying Off
Onion World
September/October 2004
By Tanya Fell
Director of Public & Industry Relations
National Onion Association
The vigorous publicity efforts this year by the National
Onion Association have brought some outstanding results. The following
accomplishments have been made possible due to the invaluable support
from growers, shippers and suppliers from across the nation.
A black and white mat release is currently available to the media. Essentially,
a black and white mat release is a camera-ready article available to editors
of more than 10,000 community newspapers nationwide. The spring article
"Know Your Onions" focused on the handling and storage of spring
onions and included a recipe for a Grilled Onion Bloom. Based on the latest
circulation report, the article has generated over 344 newspaper articles
with a readership of over 16 million. If the National Onion Association
were to pay for the newspaper placements individually the cost would be
nearly $30,000.
The numbers are still climbing at this time, so be sure to watch your
local newspapers for these articles. A fall release is currently in production.
This release will discuss the availability of storage onions, their many
uses and will include a recipe focusing on the use of convenience products
to make a simple dinner.
Spring and summer onion publicity has been receiving an enormous amount
of publicity this year. The NOA mailed photo/recipe CDs to over 1300 national
newspapers food writers, freelance food writers, syndicated food writers,
and magazine food writers. The CD includes 89 consumer and foodservice
recipes, 42 color images, onion nutrition and health information, onion
facts and figures, and PDFs. The method that the NOA uses to track the
use of its materials is by a free recipe brochure offer. Currently the
NOA has received thousands of self addressed-stamped envelopes with more
being received each day.
The National Onion Association attended and exhibited at the International
Association of Culinary Professionals (IACP) conference in Baltimore,
April 21-24. The NOA focused on the new health benefits of onions and
distributed samples of onion chutneys as well as the updated onion health
compendium. Following this conference the NOA was contacted by a number
of food writers for future onion articles. One of the upcoming will be
in the Old Farmers' Almanac.
The National Onion Association updated its compendium on the Phytochemcial
and Health Properties of Onions. The NOA consulted with Dr. Irwin Goldman
for updated materials and research. The revised compendium was distributed
at the IACP conference and will be mailed to health editors of major newspapers
and magazines, freelance writers and syndicated writers for fall pick-up.
The NOA is currently completing a color feature page. A color feature
page is a full-page consisting of 4-color photography, recipes and onion
tips and information. It has been created for use by editors as the front
page of newspaper food sections across the country. Each feature is custom-designed
and then distributed to editors nationally. It is anticipated to reach
consumers with valuable information addressing their food lifestyle needs.
The partnership is with Honeysuckle White turkey products. The page focuses
on recreating your menu using convenience products to make traditional,
comfort-type foods.
Foodservice publicity has also been a key to promoting onion usage to
chefs, restaurant operators and commercial operators. Currently the NOA
has received 30 placements in a variety of publications with an estimated
value of nearly $90,000. The NOA works directly with chefs for recipes
and new onion trends and uses which are supplied to the foodservice industry
media.
Currently, there are a number of projects in the works. Some projects
that were not mentioned above include a visit to New York food writers
and editors to promote the onion health message and to encourage additional
onion consumption, foodservice chain publicity with one or more restaurant
chains and numerous additional placements in foodservice publications.
It is always important to be optimistic. It is anticipated that through
our member's generosity we will be able to initiate some additional projects.
However, it is up to you and your company to assure that additional projects
will be executed this year.
The NOA needs your assistance to help with additional promotional projects
for the remainder of the year. The association continues to encourage
contributions at a rate of ½¢ per bag. Individual and company
contributions from handlers and allied suppliers are also encouraged.
Any amount that you are able to provide will be greatly appreciated and
put to good use. As you know, promotion efforts are essential to maintain
consumption rates and to increase onion usage. Without public relations
and educational efforts, onion market share could stagnate or even diminish.
If you are currently supporting the NOA promotion efforts, we would like
to thank you for your assistance. Your generosity is invaluable to the
promotion committee and the association, which serves the onion industry.
© 2004 Columbia Publishing
Onion Ice Cream a Hit at Onion Festival
Onion World
September/October 2004
Curious festival-goers couldn't pass up the chance to try Onion Ice Cream,
one of many entries at the Idaho-Eastern Oregon Onion Festival held in
August during the Malheur County Fair in Ontario, Ore. After judges taste
the onion-laden dishes, the public was invited to try the entries as well.
"It was something I had never tried, but I had heard about it,"
said Gaylene Ellsworth of Adrian, Ore., who placed the Onion Ice Cream
entry. The morning of the festival was busy as she helped her children
with 4-H animal projects.
"I brought my ice cream maker with me and we ran to the store and
bought the ingredients," she said. Recalling basic a vanilla ice
cream from memory, she also added a chopped Spanish onion she microwaved.
The concoction won Ellsworth second place in the "other" category
of adult cooking.
Festival officials were also pleased with this year's entries for the
Big Onion Contest, as the growing season has lent itself to big, quality
onions.
"We have people harvesting onions right now; they are an early variety,"
said Kit Kamo, festival co-ordinator. The Onion Decorating category continues
to grow in popularity, with onions dressed up as anything from a pirate
to a fruit basket to a Christmas tree.
Drawing more than just locals, the Closest to the Pin and Onion Ring Eating
Contests brings crowds in droves. Chipping in another year as the adult
winner of Closest to the Pin was 90-year-old Kay Teramura. "It goes
to show you're never too old to hit an onion," Kamo said.
"It's fun to bring the farm and town together," she continued.
"Everyone has so much fun. We get feedback from all over: one man
from Detroit was visiting Oregon and called and we even made the Seattle
news. It's great to see that people have an interest in onions and the
products that are made locally."
The 2004 Idaho-Eastern Oregon Onion Festival Winners are:
Onion Cooking-youth 17 and under: 1st Place - Chalaine Reger, Ontario,
Ore. - BBQ Meatballs; 2nd Place - Samantha Molt, Adrian, Ore. - Loggers
Breakfast; 3rd Place - Jesse Lassiter, Nyssa, Ore. - Pineapple Apricot
Chicken.
Onion Cooking-adults appetizers, salads & relishes: 1st Place - Nell
Cruse, Ontario - Marinated veggies; 2nd Place - Patty Benson, Ontario
- Onion Pepper Relish; 3rd Place - Erlene Reger, Ontario - French Onion
Soup.
Onion Cooking-adults main dishes: 1st Place - Nell Cruse, Ontario - Onion
Swiss Steak; 2nd Place - Earl Reger, Ontario - Onion Quiche; 3rd Place
- Juanita Lassiter, Nyssa - Sweet Onion Marmalade Orange Ribs.
Onion Cooking-adults breads: 1st Place - Nell Cruse, Ontario - Filled
Onion Rolls; 2nd Place - Erlene Reger, Ontario, OR - Sourdough Onion Rolls;
3rd Place - Sherry Molt, Adrian - Golden Cheddar Bread.
Onion Cooking-adults other: 1st Place - Nell Cruse, Ontario - Gourmet
onions; 2nd Place - Gaylene Ellsworth, Adrian - Onion Ice Cream; 3rd Place
- Erlene Reger, Ontario - Copper Pennies with Onions.
Onion Decorating-age 7 and under: 1st Place - Emmanuel Navarrete, Ontario;
2nd Place - Tyler Snyder, Ontario; 3rd Place - Victoria Parras, Ontario;
3rd Place - Sarah Esteves, Orem, Utah.
Onion Decorating-ages 8 through 13: 1st Place - Henry Tuckness, Ontario;
2nd Place - Chalaine Reger, Ontario; 3rd Place - Tessia Steele, Middleton,
Idaho.
Onion Decorating-ages 14 through 17: 1st Place - Brianna Reger, Ontario;
2nd Place - Isaac Martinez, Nyssa; 3rd Place - Eric Perkins, New Plymouth,
Idaho.
Onion Decorating-adult: 1st Place - Lindsay Hendricks, Meridian, Idaho;
2nd Place - Janet Koda, Vale, Ore.; 3rd Place - Kathy Tuckness, Ontario.
Onion Decorating-senior: 1st Place - Eleanor Short, Vale; 2nd Place -
Erma Tschida, Ontario.
Big Onion-farmer: 1st Place - Ricky Navarrete, Ontario; 2nd Place - Chris
Navarrete, Ontario; 3rd Place - Paul Navarrete, Ontario.
Big Onion-gardener: 1st Place - Patrick Barfield, Ontario.
Onion Golf-youth: 1st Place - Jesse Reno, South Jordan, Utah; 2nd Place
- Jackson Stipe, Nyssa; 3rd Place - Tim Davis, Adrian.
Onion Golf-adult: 1st Place - Kay Teramura, Ontario; 2nd Place - Waltham
Page; 3rd Place - Danny Navarrete, Ontario.
Onion Ring Eating-three person teams: 1st Place - The Lords of the Rings,
Tim Davis, Jason Brown and Buck Witcraft from Nyssa and Adrian; 2nd Place
- The Guys, Oliver, Mark and Ben from Vale; 3rd Place - Quick Silver,
Jared B., Frank S. and Smitty H. from Nyssa.
© 2004 Columbia Publishing
Fire Destroys Last Manitoba Onion Picking Operation
Onion World
September/October 2004
By Myron Love
A suspicious fire that struck late in the evening on
July 17 has put Manitoba's last remaining onion pickling operation out
of business. The fire destroyed three storage sheds holding all of Doug
Jordan's onion harvesting machinery as well as other agricultural equipment.
The Jordan Family farm is located near Portage la Prairie in central southern
Manitoba. (Manitoba is the Canadian province bordering North Dakota.)
Jordan farms about 1,200 acres. He has been growing onions on eight to
10 acres for almost 20 years. Pickling onions are not that much in demand
in this region, he notes.
"There used to be two or three other growers, but they discontinued
growing the onions six or seven years ago," he says.
A neighboring onion farmer helped Jordan with this year's harvest. "We've
been able to harvest some of the crop, but we only have a three week window
and we have been further hampered by wet weather."
Jordan isn't sure what he is going to do next year. He notes that the
equipment that was destroyed in the fire is expensive and hard to find.
© 2004 Columbia Publishing
© 2005 Columbia Publishing & Design
| 1-800-900-2452
www.onionworld.net