A combination of biochemical and technological parameters of raw material that determines the yield and quality of the finished product during industrial drying or canning.
In the reference
125
varieties
crop Onion,
where this is mentioned in the description.
The key criterion for onion suitability is the dry matter content, which directly affects production cost-effectiveness. There is a direct correlation between sugar levels and total dry matter, which determines the organoleptic properties and taste of the final product.
Technological assessment includes calculating the consumption coefficient of fresh raw material per unit of finished product, where for highly efficient varieties, the figures range from 7.1 to 8.2 kg of raw material per 1 kg of dried product. The weight of the bulbs and their physiological condition are of great importance: the presence of a mature, well-dried neck is a necessary requirement for industrial use.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.