Introducing the Super Sweet Onion: A Breakthrough in Onion Varieties

The video discusses the development of a milder onion by vegetable growers in England, which is low in the acid that causes eye irritation and strong taste. Research indicates that both the type of onion and the sulphur levels in the soil affect the onion's acidity. By selecting sweet onion types and growing them in low-sulphur soil, the Super Sweet Onion was developed. This project took three years and aims to make onions more palatable for raw consumption. With 300 tons ready for supermarkets in Britain, there is potential for a lucrative export market. Additionally, a grading system is being developed with Liverpool University to help consumers choose onion strength.

What problem do many people face when preparing onions?

• They are too expensive.

• They cause eye irritation.

• They spoil quickly.

• They are difficult to peel.

What factor, besides the type of onion, affects the levels of pyruvic acid?

• The amount of sunlight the onion receives.

• The sulphur levels in the soil.

• The amount of water used during growth.

• The temperature of the storage environment.

How long did the research project take to develop the Super sweet onion?

• Four years

• Two years

• Three years

• One year

What is the expected outcome if consumers like the sweet onions?

• They will be discontinued.

• They will be grown in every household.

• They will be exported internationally.

• They will be used only in restaurants.

Who are the growers collaborating with to develop a grading system for onions?

• Government agencies

• Liverpool University academics

• Supermarkets

• Local farmers