There are at least 70 species of onion native to North America. Some consider onions a sedative – perhaps because they keep people from venturing too close when one has eaten them recently.

Over the centuries the onion has retained its seed identity. This has been most fortunate for it has permitted geneticists to develop and improve specific strains for specific purposes. These special seed strains, particularly adapted to the West, have made possible the convenient, high quality, dehydrated onion products such as onion powder, onion salt, instant minced onions, and instant toasted onions.

In producing dehydrated onion products, quality control actually starts in the field. Before the onions are permitted to be sacked, preparatory to being hauled to the processing plant, they must pass stringent inspection on portable tables. When the onions reach the processing plant, they are carefully graded according to size. This operation insures that only sound, fully matured onions go into manufacturing.

From the graders, the onions are passed through a flame peeling device which removes the membranous skin without injuring the onion itself. After being peeled, they are rooted, topped, and thoroughly washed. Prior to drying, the Onions are sliced mechanically with rotary razor-sharp knives. After they have been dried, the onions are again inspected on conveyor belts. The inspected and approved material is then conveyed to the milling and screening equipment.

The great advantage in using dehydrated onion products is the constant uniform flavor. This, plus the convenience in using and storing, undoubtedly accounts for the popularity of these products.