ONIONS:
Good: Firm, well ripened bulbs with thin necks, unbroken skin, free of pests, Disease or other damage, intact root plate
Poor: Small bulbs, misshapen, lopsided or blemished, soft or thick necks
Dressing an onion: This is process of using Rafia to make the onions look neat. The onion set is washed. Before the tops are tied with raffia. Some soak the bulb for approximately 5 minutes in very warm water around the neck and shoulders, any excess water is dried off with a towel, this will ensure a soft skin for tying. Tie all the bulbs to approximately the same level and trim the tops above the tie.
Advice regarding marking
Large exhibition Onions Smaller onions Green Salad/Spring Onions
Condition - 6 Points. 5 Points 3 Points
Uniformity - 4 points 3 points 3 points
Size - 5 points 2 points 2 points
Shape - 3 points 3 points 2 points
Colour - 2 points 2 points 2 points
Total 20 points 15 points 12 points
Good: Firm, well ripened bulbs with thin necks, unbroken skin, free of pests, Disease or other damage, intact root plate
Poor: Small bulbs, misshapen, lopsided or blemished, soft or thick necks
Dressing an onion: This is process of using Rafia to make the onions look neat. The onion set is washed. Before the tops are tied with raffia. Some soak the bulb for approximately 5 minutes in very warm water around the neck and shoulders, any excess water is dried off with a towel, this will ensure a soft skin for tying. Tie all the bulbs to approximately the same level and trim the tops above the tie.
Advice regarding marking
Large exhibition Onions Smaller onions Green Salad/Spring Onions
Condition - 6 Points. 5 Points 3 Points
Uniformity - 4 points 3 points 3 points
Size - 5 points 2 points 2 points
Shape - 3 points 3 points 2 points
Colour - 2 points 2 points 2 points
Total 20 points 15 points 12 points
