TIPA's Dante Galeazzi Discusses Texas Onion Market and Texas 1015 Season
TEXAS - It’s that time of year again. Not the time of year where I break a New Year’s resolution—sorry, no caffeine pact—but the one in which I get pumped on the upcoming Texas 1015 season. To help me fill in the gaps, I spoke with Dante Galeazzi, President and CEO of the Texas International Produce Association.
“The Texas 1015 has been enjoyed by American consumers for generations,” Dante began. “Since our regional growers plant during the winter, the Texas onions are the first domestically grown onions available in the new year. Our season runs from March into early July. But it’s not just the 1015s that buyers should be looking out for. Texas onion producers grow the whole gambit of yellows, reds, and whites—all of which enjoy a mild flavor profile along with a range of specialty varieties like flat yellow and Italian reds.”
Dante noted that by purchasing onions in Texas, buyers can pair their onion orders with a wide assortment of other Texas-grown items, such as cabbage, cilantro, watermelons, and citrus.
As the industry preps for these sweet onions to hit retail, I ask Dante what retailers should do to merchandise them.
“Highlight their FRESH aspect! The mild/sweet flavor of Texas onions are at their best when enjoyed fresh. Harvested, packed, and shipped within days, these onions bring consumers back to store shelves all spring long,” he explained. “And the flavor profile means shoppers can enjoy them in a much wider range of cuisines than many people typically consider. Grilled with a little seasoning salt and Worcestershire sauce at a BBQ, baked with a little butter and bacon bits (add some jalapeño for the spice connoisseurs), or even simply used fresh for sandwiches and salads, the Texas onions fit everyone's menu as a standalone dish or as the traditional onion ingredient.”
With the season and quality shaping up well, it’s time to hop onto the Texas 1015 train!
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