From giant rings to beautiful blooms, Idaho-Eastern Oregon onions are always the start of big product ideas. Fully 65% of our crop (the largest in America) measures 3” or larger, offering you an unmatched supply for use in premium sides, snacks and appetizers. And because of our huge investment to meet HACCP standards, our onions fit seemlessly into your own food safety program.

HACCP compliance and third-party auditing.
Reflecting their industry leadership, Idaho-Eastern Oregon onion shippers helped create the Hazard Analysis and Critical Control Point (HACCP) guidelines that govern our industry. Most sheds voluntarily have their facilities tested by third-party auditors for compliance with these guidelines and Good Manufacturing Practices (GMP) This ensures food safety and provides trace-ability of our onions, all the way back to the field where they were grown.

Deliciously mild onion flavor, cooked or uncooked.
Processors prize our yellow, red and white onions for their higher yields, mild flavor, firm texture and high percentage of single centers. Contrary to popular belief, our onions actually have more sugar than "sweet" onions, as well as more solids and less water. When cooked, this sweetness becomes pronounced and beautifully complements other ingredients without overpowering their flavors. They also retain their shape and texture for better piece identity.

Federal/State-inspected for consistent size and quality.
Idaho-Eastern Oregon is the only storage onion growing region governed by a USDA Federal Marketing Order (#958). Inspected daily by Federal/State agents, only onions that meet strict requirements exceeding for size, shape and quality are permitted to carry the Idaho-Eastern Oregon label.

Long storage life boosts profitability.
With good storage and handling practices, Idaho-Eastern Oregon onions retain their freshness and texture for up to nine months, reducing shrink and boosting your profitability.

Reliable supply from August to April.
Each year we ship over 24,000 carlots (40,000 pound loads) to destinations across America and around the world. Idaho-Eastern Oregon growers plant about 21,000 acres, producing nearly 1 billion pounds of high-quality yellow, red and white Spanish onions (65% over 3” diam.)—35% of all the bulbs consumed in the U.S. between August and April.


Idaho-Eastern Oregon onions. The bigger. The better.