Peruvian sweets looking divine for Oso Sweet
Peruvian sweets looking divine for Oso Sweet
Although weather has presented its own set of challenges for growers of Peruvian sweet onions, Oso Sweet Onions is cautiously optimistic that the 2012 season will be a good one. “God willing, our volume will increase,” said President Brian Kastick. “We can control 80 percent. But 20 percent is in God’s hands.” The company, headquartered in Charleston, WV, is in its fourth season as a year-round marketer of sweet onions.
“We will be among the top [importers] this year,” he said of the Peruvian onion crop. In addition to Peru, Oso Sweet moves sweet onions from Chile, Texas, California and 
Brian KastickNew Mexico.
“The weather conditions have been challenging in onion-growing regions around the world,” Mr. Kastick said. “We have had unusual transitions between winter and spring.” The dew point in Peru was higher than normal in August. “We like to see moisture controlled,” he commented. Although there was some increased pest pressures for the onion stands, Mr. Kastick said growing temperatures have been ideal.
The season is shaping up nicely. “My acreage in Peru has expanded 30 percent,” he stated. The current season ramped up on July 25, three weeks ahead of last year’s timetable. By early August, Mr. Kastick said approximately 10 percent of his crop had already been moved. Because Georgia’s Vidalia onion crop was short, Mr. Kastick said customers were looking for Peruvian supplies to fill the gap.
Peruvian sweet onions are being received at the ports of Savannah, GA, Philadelphia and Los Angeles. Use of these three ports enables Oso Sweet to maintain the highest possible quality control. “We market from Maine to Miami,” Mr. Kastick stated. Onions are marketed under the “Oso Sweet” label, primarily to retail customers.
Food safety continues to be a high priority at Oso Sweet Onions. “We have fewer growers, so we can have control from one end of the spectrum to the other,” he said. Training provided to employees ensures the highest food-safety protocols are successfully met.
