Vidalias Back to List
The most popular of the sweet onions was a fluke of nature discovered by Mose Coleman near Vidalia Georgia in 1931. At first Mr. Coleman was concerned that his very different onion would be difficult to sell. He quickly learned though that people were very delighted by his unique onions. Word spread of the "sweet onions of Vidalia" and thus the name was assigned by the public, the Vidalia onion. By the 1970's there were 600 acres in production and today there are over 15,000 acres.

Vidalias are the sweetest of all onions and are grown only in southeast Georgia. They are rounded on the bottom and somewhat flat on the top or stem end.

Vidalias are harvested in late April through mid June; much of the crop is put into controlled atmosphere storage so they can be enjoyed into the winter months.

Vidalias come in many loose and bag packs, when we offer them we usually carry 25 lb and or 50 lb boxes.

Vidalias are best stored at 45 F to 55F, with 70 to 75 % humidity and good air circulation. Because of their particularly high water content they need to be handled gently or they will bruise.
Handling / Storage
Temperature: 40 -60 F, 4.4 - 15.6 C
Mist: No
Typical shelf life: 30 - 180 days
Odor producer
Odor-sensitive
Moderately sensitive to freezing injury

For the short time they are held at retail, onions usually are not refrigerated.
They need a dry atmosphere; too much humidity induces decay.
Stack onions to provide good air circulation. If in bags, stack in a criss-cross manner, leaving air space across the middle. Cartons also should be stacked.

Onions draw moisture from vegetables they are stored with, which may cause decay.
Packaging
Common PLU's
4159 - Vidalia
Common Varieties
     
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