| BULB VEGETABLES (2 of 11) |
Hospitality
and Catering |
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| Onions should have dry crisp outer skin, which is unbroken with no signs of sprouting. |
| Onions should be even in size and firm when pressed, softness and moisture are signs of decay and age. |
| Most of the onions we use are home grown but we do import them from Spain and France in particular. |
| Used probably more than any other vegetables for a wide range of dishes and products. |
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