Dehydrated Onion Chopped Suppliers Guarantee The Widest Range and Continuous Supply

Preserving onions by dehydrating them not only saves them from spoilage but also gets value addition. In some cuisines dried onions are found to be better and packaged food manufacturers use the dessicated varieties in ready to make soups and such preparations. Dried foods have a longer shelf life and when processed right, are less susceptible to pests, moulds and bacteria.

The simplest method of drying is to chop vegetables or onions into small pieces and let them dry in the sun. However, this is a small process and sunlight always produces discoloration. A better way, used by industrial producers of dehydrated foods is the use of automatic drying equipments. These may be electric or steam operated and advanced manufacturers use vacuum drying. Vacuum drying is better since it requires less energy and the product retains its basic properties as regards flavor, color and texture, important in onions as in any other food product. Dehydrated onion chopped suppliers offer a range of varieties such as the kibbled onion, chopped in size ranging from 6 to 25 mm, minced onion in 3 to 5 mm size, powder and granules in different mesh sizes.

There are three different varieties of this bulb. One has orange pink shade, another is pink and the third is the white variety. The level of pungency and sweetness varies. The Orange is highly pungent, the pink is sweeter and the white is considered to be mild. There are different preferences in various areas of the world and a supplier must have all types of dried onion readily available to satisfy customer expectations.

There is still another way to preserve onions and this is to slice them evenly and deep fry in oil until they become crisp and brown, a popular addition to Mughlai cuisine such as pulaos and biryanis. However, the maximum demand is for the dehydrated chopped variety that finds applications in packaged foods. Even the hospitality industry can benefit from use of dehydrated foods since they reduce cooking time and are fuel efficient.

The best source is naturally a grower-manufacturer who has farms on which he produces these products using organic farming methods. The processing plant is in close proximity and produce can be processed within a short time of harvesting, further helping to retain the basic properties. In comparison to local markets where quantity requirement is low, the international market is huge and a supplier can easily dispose off over 100 tons each month to buyers across the world, assuring bulk, consistent and reliable supplies at the best prices.