Spring Onion value chain

Producers source spring onion seed selected for upright leaf habit, white shank length and mild flavour. High density sowing in beds with succession planting every two weeks ensures continuous supply of the uniform slim shanks demanded by retail and food service buyers.

Spring onions are cultivated year round in raised beds with overhead irrigation and fifty to seventy day crop cycles. Thrips management, clean white shank development through hilling and preventing premature bulbing through variety selection are the primary production priorities.

Plants are pulled or undercut, root trimmed, sorted by size and banded into bunches. Rapid handling and immediate placement in cold water maintains the turgidity and bright green leaf colour that consumers expect from fresh spring onions.

Bunches are washed, graded for uniformity and packed into sleeved bunches or banded bulk packs. Modified atmosphere packaging is being adopted by some suppliers to extend the short three to five day shelf life of fresh spring onions.

Spring onions are sliced, diced or cut into rings for food service pre preparation packs and fresh cut vegetable blends. Processing channels absorb cosmetically imperfect bunches and serve the growing demand for pre prepared ingredients in commercial kitchens.

Fresh spring onions are distributed through retail herb and vegetable sections, fresh produce markets and direct to restaurant delivery services. Consistent daily supply and uniform bunch quality differentiate reliable suppliers in this high turnover fresh produce category.