Storage

Field Fresh Tasmania onions are generally field cured for approximately 21 days prior to harvest after which the onions are brought in from the field and held in storage for minimum of 5 days to stabilize the product before the packing.

If field curing has not been adequate the onions may be stored in facilities with ventilation and heating capabilities to complete the curing process.

There is approximately 18,500 tonnes of storage consisting of;

  • 1 tonne bins
  • Fantainers
  • Bulk

    • Whilst in storage the onions are monitored and assessed for quality prior to packing.