Onion, the main hero of dishes, is one of the most necessary products in many cuisines. It is the jewel in the crown of the dishes, especially in Asian and Anatolian cuisines. There are many onion varieties such as red, white, and yellow. However, onion varieties differ in many countries. It is also a great source of antioxidants in terms of health. It facilitates digestion and strengthens immunity.
Onion, which is used as the main ingredient of dishes, can withstand up to -10 degrees Celsius during the cultivation process. Since it can withstand difficult weather conditions, cultivation studies are generally carried out by each country. Onions are one of the vegetables with the most re-sprouting. For this reason, onion planting is preferred in terms of product abundance. Although onion cultivation is carried out in almost every region of Turkey, the production takes place more in the central north part of Central Anatolia and the Central Black Sea region.