With its comprehensive reference source that looks at virtually every aspect of USA Onions’ Spanish Sweets, the Idaho-Eastern Oregon Onion Committee has provided buyers with an invaluable “tool kit” for the 2014-15 shipping season.

The publication, which was released in July prior to the onset of this year’s harvest, is a high-graphic, 44-page compilation of detailed sizing information, prep tips, yield charts and a complete list of IEOOC shippers.

And to emphasize the fact the onions are grown by dedicated farmers, most of whom till land that has been in their families for generations, the book includes a snapshot of family farming in the Treasure Valley.

Sherise Jones, marketing director for USA Onions and designer/photographer of the tool kit, told The Produce News, “We wanted to show our buyers that these onions are grown with love and respect for the land. These are real people who farm this area — real families with wonderful stories and incredible determination. It’s our hope that when someone buys a USA Onion, a Spanish Sweet grown in Idaho-Eastern Oregon, they’ll recognize it comes with a great story and a true story.”

In designing the tool kit book and a separate booklet of recipe cards, USA Onions considered all markets. For example, the sizing guide gives information specific to retail and foodservice, looking at yellow, white and red onions individually and determining if the size profile is a super colossal, colossal, jumbo, medium, pre-pack or boiler. Nutrition facts are included as well.

General storage hints and tips for commercial storage of bagged or boxed onions are followed by retail information specific to retail, including display care and handling, ideas for signage and information on obtaining point-of-sale material and even backroom receiving tips. Prep tips start with peeling and cutting for everything from slices to shoestrings, wedges, diced/chopped and minced, with prep times provided for each presentation.

The shippers guide is complete with contact names and numbers/email as well as brands each company handles. Exporters and those with specialized onion products are included.

The IEOOC’s contact information is also provided, along with a revamped website URL and social media login info. Facebook, the first generation of USA Onions’ social media outlets, has been in use since 2010 and has been the launch site for creative contests and giveaway promos. Using Facebook and working with Weber grilling products, USA Onions engaged consumers with the 2013 Grill-Off that took place on the campus of Boise State during home games.

Demo videos on Facebook include the YouTube presentation of chef-dietitian Michelle Dudash. Photo albums are updated regularly, and Facebook links visitors to the USAOnions.com full site and mobile app.

The committee has expanded its presence on Pinterest as well, with recipes, more prep tips, promos, cooking ideas and a board that is dedicated to “recipes we love.”

USA Onions is also active with Instagram and Twitter on the digital front, and Jones said the print guide cements the program as a “go-to tool kit for onion buyers.”

She said, “We are distributing them now to buyers and have them available on request all season.”