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.

How do sulphur levels in the soil affect the taste of onions?

What are the characteristics of the newly developed Super sweet onion?

What was the duration of the research project that led to the development of the Super sweet onion?

What potential market do growers foresee for the Super sweet onion?

What collaboration is taking place to help shoppers choose the strength of onion they want?