Onion (Allium cepa L.)

Growth of the onion A one year old onion, B older	different onion varieties

Distribution, Yield, Use:

Production (1000t) Yield (dt/ha)

Country	1979-81	1992	1979-81	1992
China	2650	4040	125	157
India	2550	3500	102	104
USA	1625	2460	344	435
ex-USSR	1940	2100	109	113
Turkey	1020	1700	142	186
UK	223	278	321	390
World	21330	2823	132	149

• Distribution:
  The onion is grown world-wide. Main production countries are China, India, USSR, USA, Turkey and Japan. Requires light and warmth, and rich, not too dry soil in the neutral to alkaline range.
• Use:
  Foodstuff
  - flavouring
  - vegetable, soups, cake
  Ripe onions contain 85-90% water, 7-10% carbohydrate, 1-2% protein, 0.25% fat; high vitamin content.

Region of origin: Region of cultivation:

• Cultivation and Breeding:
  The onion is a long-cultivated plant of the Steppes of the west to mid Asiatic area. The oldest report of the agricultural use of onions comes from Egypt. Onions and leeks formed an important part of the nutrition of the pyramid workers around 2800-2300 BC. The onion was spread through Europe with Roman culture. Instructions on onion cultivation exist from 15th century Holland. Many varieties have been bred which differ in shape, colour, size and taste. As flavouring, light yellow and brownish-yellow, round varieties are preferred. Larger, mild-tasting varieties are used as a vegetable. In cultivation a distinction is made between the sowing of summer and winter onions and planting-out bulbs.
• Breeding aims:
  The breeding aims include high yield, uniform ripening, consistency of shape and colour, stability, taste, disease resistance and suitability for certain environmental conditions.

Text by Dr. Wolfgang Schuchert
Adapted to HTML by R.Saedler