High-quality red onions on the cutting boards!
Red onion is an essential and indispensable ingredient of Hungarian cuisine. We will soon be able to chop high-quality red onions, as the opportunity to apply for this product range has also opened. Expectations are high this time as well. Size and growing conditions also matter.
![](https://trademagazin.cdn.webgarden.io/wp-content/uploads/2023/09/onion-bulbs-84722_640-300x200.jpg)
(Photo: Pixabay)
It’s good to have red onions in your bag, but it’s even better if these onions are of high quality! Red onions grown from the Allium cepa L. species with a diameter of at least 45 mm can bear the KMÉ trademark. They can be named according to size categories: 45-50 mm, 50-70 mm, 70-90 mm.
An excellent red onion must have additional special external characteristics
Such is the hard, compact texture and the color characteristic of the variety, closed, intact sheath. The trademarked red onion is visibly germ-free from the outside and no remains of the root system can be seen. In this product category as well, it is a basic requirement that the grower grows red onions with integrated cultivation technology and biological plant protection.
KMÉ
Related news
In 2023, the animals were fed mainly with fermented and fibrous bulk feed
In Hungary, 7,598,000 tons (100 percent coverage) of fodder were…
Read more >The agricultural council must show the main directions of the agricultural policy after 2027
The aim of the six-month Hungarian presidency of the Council…
Read more >Fresh Hungarian sweet corn is delicious both baked and boiled
Sweet corn is one of the hit vegetables of the…
Read more >Related news
Fidelity: Three themes shaping investments in Q3
Has the post-epidemic normalization that we have been waiting for…
Read more >Private brands make record gains in first half of year
Private label products reached new heights in the first half…
Read more >Müller updates packaging to increase accessibility for blind shoppers
Müller is updating the packaging of all branded products with…
Read more >