Onions, Green

Commodity Overview

Green onions are a popular choice to add to salads, soups and other dishes. Their less pungent flavor makes them a go-to choice for shoppers looking for just a mild tang.

PLUs

4068 green (scallions)

Retail Price Data is based on USDA Specialty Crops Market News surveys. Data collection ends on the report date and encompasses ad pricing good from the Saturday before the report release date through the following Friday. Weekly data - from over 400 retailers, comprising more than 30,000 individual stores with online weekly advertised features - covers over 250 produce items. Registered (logged-in) users, can access weekly reports and additional market information.

USDA Specialty Crops Market News publishes FOB and Movement data on a daily and weekly basis. Pricing and volume information is aggregated by commodity and published weekly, subject to any source-data adjustments. Commodity data is further processed based on origin (domestic vs imports) and type (regular vs. organic). Registered (logged-in) users, can access weekly reports and additional market information.

Facts

Eating green onions can improve your health. Eating onions can help lower cholesterol and blood pressure. Green onions contain vitamin C, which boosts the immune system and helps prevent cancer. Vitamin K is found in green onions. Vitamin K is essential for maintaining strong bones. Green onions contain vitamin A, which promotes eye health.
The U.S. Food and Drug Administration has approved the following nutrient content descriptors for green onions: fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories and high in vitamin C.

Sales Strategies

Green onions are quite versatile so they offer many opportunities for cross-merchandising, including salad mixes, tomatoes, salsa ingredients and soup vegetables
Green onions are available year-round. Offer seasonal promotions to keep them moving.
Fall: Include green onions in football game-day promotions as part of a chips and dip sale. Green onions make a great flavoring for homemade dips
Winter: Make green onions a part of Chinese New Year promotions by pairing them with items like bok choy. Include them in winter soup displays.
Spring: Offer green onions as part of Cinco de Mayo promotions as they are often used in salsa.
Summer: Chopped green onions make a great topping for steak so include them in summertime grilling promotions

Dynamic Displays

Green onions need misting, which means they cannot be displayed with bulb onions. Place them with other vegetables that also need misting
Place green onions near lettuce or other greens as they are often used in salads, or place them near colored peppers to create a striking color contrast.
Take advantage of green onions’ vertical profile to create a display that offers interest for the eyes.

Food Service

Chopped green onions make a colorful plate garnish.
Add green onions to meat and seafood as a flavorful garnish.
Offer green onions to diners between courses as a palate cleanser.
Add green onions to salads and salad bars.
Green onions are a flavorful addition to omelets and soups.
Add green onions to Chinese and Mexican dishes to add flavor and color.

In the Backroom

Shipping
30-lb. cartons, loose 28-lb. cartons, bunches bulb-type 20-lb. cartons/crates, bunched 24-count, bulb-type 13-lb. cartons, bunched 48-count 11-lb. cartons, bunched 36-count 4 2-lb. bags, iceless 15 1-lb. bags, iceless 8 1-lb. bags, iceless 16 3-lb. bags, iceless 4 12-lb. bags, iceless 2 24-lb. bags, iceless RPC – 6411, 6413, 6416, 6419, 6420 Foodservice packs, whole or sliced 6-, 12- and 48-count boxes 4 1-dozen bags, cleaned and trimmed (Trimmed product without bulb or ice is also available.)

Grades
U.S. No. 1 U.S. No. 2

Handling
Temperature: 32°F, 0°C Relative humidity: 95-100% Mist: Lightly Typical shelf life: 7 to 10 days Odor-producer (Do not store or transport odor-sensitive items with commodities that produce odors. Green onions produce odors that will be absorbed by corn, figs, grapes, mushrooms and rhubarb.) Green onions are highly perishable. Necks should be medium-sized and well-blanched for 2 to 3 inches above the root.