Experience the key to Champion’s onion success
Experience the key to Champion’s onion success
Onions have factored into the lives of Champion Produce Sales’ staffers for years and in some cases generations, as John Wong, president of the operation, noted in early November when the 2014 crop was seeing good movement out of the Parma, ID, facility as well as another facility in neighboring Utah.
“Our family farms have grown delicious Spanish Sweet onions for more than 60 years,” Wong said, adding that Champion prides itself on providing “such a nutritious food for healthy lifestyles.”
Champion Produce Sales staffers DeDe Fogg, Brad Dines, Ross Sevy, John Wong, Dwayne Fisher, Cheryl Leavitt and Monica Gibbens. (Photo courtesy of Champion Produce Sales)He said, “We are now shipping over 100 loads of onions weekly from our Idaho and Utah facilities. On-time deliveries — and thus transportation — are very important components of our success, and whether it’s by truck or rail, we can deliver.”
Providing product to retail and foodservice, Champion has all pack options available.
“The operations offer a wide diversity of packing, from two-pound mesh bags to 2,000-pound totes of yellow, red and white onions,” Wong noted.
Earlier in the season the onion veteran had predicted good volume and quality, and after getting all the onions into storage, he was able to confirm.
“The growing season was complemented by great harvest weather for field curing,” he said. “The quality of our onions is outstanding, and we have exceptional sizing. And with the technology of refrigerated storages, we will have onions available through April 2015.”
Upgrades are made regularly at the storage facilities, including the recent advancements of temperature transfer system along with high-efficiency fan and lighting systems. Onions are tested by Certified Onions Inc. for chemical residue and pathogens, and food-safety certifications include Primus, GFSI and USDA GAP and GHP.
Spanish Sweets are recognized for their versatility and savory sweetness, and they are “the perfect addition for many dishes,” Wong said. “They can be eaten raw or cooked — fried, dried or roasted. We eat them ourselves, and from our family farms to consumer families’ tables, we invite everyone to taste what we call the ‘perfection of onionlicious.’“