Red Onions

Red onions are a smaller but growing Egyptian export line, driven by retail demand for colour in salads and food service. The bulbs are flatter than yellow onions, with glossy purple-red skin and white, crisp flesh that keeps its colour when sliced.

The crop follows the same curing discipline as yellow onions: 10–14 days in ventilated stores, then topping and grading. Because red skin shows every scuff, we pack into cartons for retail programmes rather than loose mesh, and we hand-check for sunburn and doubles. Shelf life is slightly shorter than yellow, so we plan shipments against the buyer's sell-through rather than pushing the maximum load.