Dehydration removes water from the onion while keeping its flavour, so the quality of the finished product depends on every step before and after the dryer. Here is the path a batch follows from the field to the carton.
1. Selecting the raw onion
Everything starts with sound, fresh onions, bought at harvest from farms in Gujarat’s onion belt. Our white, red and pink grades each begin with the matching onion variety, because colour and pungency cannot be added later.
2. Peeling and slicing
The onions are peeled and cleaned, then sliced to suit the final cut. Consistent slicing matters because even pieces dry at the same rate.
3. Low-temperature drying
The slices are hot-air dried at a controlled low temperature, which keeps their pungency, aroma and colour. Moisture is brought down to the specification for the product, which is 6% maximum for our onion flakes.
4. Sorting, sizing and milling
Optical sorting, sieves and magnets remove skins, roots and foreign matter. The dried pieces are then graded into flakes, chopped, minced and granules, or milled into powder. Each cut goes to the size range on its specification.
5. Testing and packing
Every lot is checked for moisture, ash and microbiology before packing. The product is packed in cartons with a double LDPE liner to protect it from moisture on the journey.
Dehydrated onion stores well because of the moisture removed in the dryer. Good packing keeps it that way until it reaches the buyer.
What buyers receive
A lab report and phytosanitary certificate go with every shipment, so you can check each lot against your specification when it arrives.