Vidalia Onion Committee's Bob Stafford Discusses Supply and Banner Year for Vidalias®

Vidalia Onion Committee's Bob Stafford Discusses Supply and Banner Year for Vidalias®



VIDALIA, GA - It’s been a banner year for Vidalia onions, with exceptional quality and yield to further enamor consumers with the unique variety. But sales inspired by Vidalia love isn’t over yet for retailers, the Vidalia Onion Committee (VOC) has announced that the memorable sweet onion will be available in strong supply throughout the Labor Day weekend.


The VOC’s Interim Executive Director Bob Stafford joined me to discuss the ongoing season, and what’s next for Vidalia lovers. 


Bob Stafford, Interim Executive Director, Vidalia Onion Committee“Quality has been excellent, the best we’ve had in years and possibly that we’ve ever had,” Bob says, the excitement from the fields coming through clear. “The yields have been good; we had near perfect weather for harvesting this year.” 


Bob expects that perfect weather to continue through to the end of the season. This will keep retailers in steady supply of the highly-demanded Vidalias just in time for holiday cookouts. 


Vidalia Onion retailers can stay in steady supply through the end of the season


More than just an excellent year for consumers buying Vidalias, this year marked the 25th anniversary of the Vidalia onion trademark. To celebrate, the VOC launched its new “Only Vidalia” campaign, to further highlight the heritage and exclusivity of the Vidalia onion.


The campaign celebrates 25 years of Georgia owning the Vidalia onion’s official trademark, which emphasizes the special nature of the variety that has been handcrafted by growers for more than 80 years. The campaign also serves to remind consumers that the Vidalia onion is truly unique. Only Vidalia is supported by advertising for consumers and retailers through social media content and blogger partnerships.  


VOC recently launched the "Only Vidalia" campaign


“We’re really excited for the future–we’re looking for big things and how to take Vidalias to the next level,” Bob continues. “Flavor and shelf-life have really benefited from our close work with the University of Georgia, and quality is on-point. Our next point of focus will be promoting more than ever.”


As Vidalias continue throughout the rest of the season, keep up with AndNowUKnow for the latest, and the next big things coming out of the Vidalia Onion Committee.


Vidalia Onion Committee


 
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