Lasalgaon onion
From Wikipedia, the free encyclopedia
| Lasalgaon onion (लासलगाव कांदा) | |
|---|---|
| Geographical indication | |
 Lasalgaon Manganga Gulabi Onions freshly plucked from a field | |
| Alternative names | Niphad red, Nashik red, Lasalgaon Light Red |
| Description | Lasalgaon onion is a red onion variety in Maharashtra |
| Type | onion |
| Area | Lasalgaon |
| Country | India |
| Registered | 31 March 2016 |
| Official website | ipindia.gov.in |
Lasalgaon onion is a variety of red onion grown in the Indian state of Maharashtra.[1] It is a common and widely cultivated crop in Lasalgaon located in the Niphad taluka of the Nashik district.[2] Lasalgaon has the largest onion market in India and the Asian continent.[3][4][5][6] Significantly, the Lasalgaon onion market rate serves as a benchmark, influencing onion prices across the Asian market.[7]
Under its Geographical Indication tag, it is referred to as "Lasalgaon onion".[8]
Local name
Lasalgaon is a prominent hub for onion cultivation and thus the onion's name is derived from this town, with 99% of its agricultural area dedicated to this crop, engaging over 1,000 farmers. The region's onion market is equally impressive, handling approximately 2.5 lakh tonnes of onions annually. This variety is also known by other names, including Niphad red and Nashik red.[9]
It is known locally as "Lasalgaon Kanda" (लासलगाव कांदा). The word "Kanda" means onion in the local state language of Marathi.[10]
Description
List of characteristics and facts about Lasalgaon onion:[11]
Characteristics
- Light red color with strong pungent taste
- High percentage of Sulphur in the soil[12]
- Larger bulb size (4–6 cm diameter)[13] with 16-17 layers of outer dried intact scales
- High total soluble sugar content (13°Brix) and high dry matter content (17.67-17.27%)
- Long storage life (8–9 months)
Uses
- Used in direct consumption or mixed with other vegetables and soups
- Used as a condiment and flavoring agent
- Made into sauce, ketchup, and chutney
- Exported as dried onion chips and powder
- Rich in vitamins B and C, and minerals Ca and Fe
- Medicinal properties for treating ear aches, colic pain, and more[14]
Cultivation
- Onion production typically occurs in three seasons: Kharif (May–July to Oct-Dec.), Late-Kharif (Aug-Sep. to Jan-Mar), and Rabi (Oct-Nov. to April–June).[4][15][16]
- The Lasalgaon Light Red variety is specifically cultivated during the Rabi season, which spans from October to March.
- Lasalgaon has a well-established market with many traders and a railway station, facilitating efficient marketing.[17] The region's traditional method of onion storage (chawl) and cultivation practices have been passed down through generations.
Soil and Climate
- The black soil of Lasalgaon has a unique composition, with high alumina, carbonates of calcium and magnesium, and variable amounts of potash. The soil pH ranges from 6–8, making it mildly to moderately alkaline. The high sulphur content in the soil contributes to the onion's pungent taste.
Storage facilities
- The Bhabha Atomic Research Centre (BARC) has established a specialized cold storage facility for onions at Krushak, the irradiation centre in Lasalgaon, Nashik in December 2023. This facility boasts a storage capacity of 250 tonnes.[18]
Exports
- The export of Lasalgaon onions is driven by strong demand from countries such as Singapore, The United Arab Emirates (UAE), Sri Lanka, Maldives and Bangladesh.[19]
Photo Gallery
Closeup of the onion cultivation in a field crop
Onion cultivation in a field
Landscape view of onion cultivation at Lasalgaon
Closeup view of onion collection
