Latest news with #onions
Malay Mail
07-07-2025
- Business
- Malay Mail
How much onions do Malaysians eat and why is it biting into our national coffers?
KUALA LUMPUR, July 8 — Hardly any Malaysian cuisine can be cooked without onions, making the tubers one of the most expensive food items the country pays for. Federal Agricultural Marketing Authority (Fama) chairman Aminuddin Zulkipli said Malaysians consume close to 750,000 tonnes of onions a year, citing the recent Kajian Kepenggunaan Agro-Makanan Segar study. To put it visually, that's as heavy as seven fully loaded aircraft carriers! Last year, Agriculture and Food Security Minister Datuk Seri Mohamad Sabu told the Dewan Rakyat that Malaysia imported 687,000 metric tonnes of onions in 2022 — including 38,000 tonnes of shallots. Going by that figure, Mohamad Sabu said the average Malaysian eats about 1.2kg of shallots alone. 'The consumption of onions in Malaysia is growing rapidly especially after the Covid-19 pandemic. 'However, we expect the demand to grow steadily with no drastic spikes,' he told Malay Mail, when interviewed recently. Malaysia's onion imports — comprising big onions, garlic and shallots — crossed RM1 billion in 2023 and came close to RM1.5 billion in 2024. — Picture by Firdaus Latif So, how is our growing appetite for onions weighing on the national coffers? Malaysia's onion imports crossed RM1 billion in 2023 and came close to RM1.5 billion last year, according to figures published by the Department of Statistics Malaysia (DoSM). The imports comprise large onions, shallots and garlic. Aminuddin said the cost of onion imports jumped by 67 per cent in the last five years — from RM887.3 million for 479,746 metric tonnes of onions in 2020 to RM1,482.9 million in 2024. The cost of Fama's direct purchase of onions has also more than doubled between 2021 and 2024, he said. Locally-grown shallots harvested from a farm in Sepang in June 2025 on display during a promotional event at the Federal Agricultural Marketing Authority (Fama) headquarters in Selayang. — Picture by Raymond Manuel Where do our onions come from? China is the largest supplier of onions to Malaysia, accounting for 46.3 per cent of all onions imported by the country. India and Pakistan control around one-third of onions imported by Malaysia, contributing 19.2 per cent and 15.4 per cent respectively. The remaining sources include the Netherlands (five per cent), Myanmar (four per cent), Thailand (between four to five per cent) and several other countries. Why cultivating shallots locally is crucial Earlier this year, Mohamad Sabu said Malaysia could offset RM300 million — nearly a third of its overall RM1 billion onion import bill — if the country can produce 30 per cent of shallots locally. Echoing his optimism, Aminuddin said Fama will play a key role in the commercialisation phase of the shallot cultivation initiative, especially to reduce the production costs of shallots. 'Malaysia did not produce shallots locally in the past because importing was cheaper, but supply chain disruptions after the Covid-19 pandemic has made us rethink our approach. 'From Fama's perspective, we cannot just rely on conventional agriculture if we want to reduce the production cost of shallots. 'We should also consider alternative methods like organic regenerative agriculture so that we don't have to depend on pesticides too much. 'The prices of pesticides keep soaring every year, and by reducing the use of pesticides, we can surely bring down the production cost,' he said.
The Herald
03-07-2025
- Business
- The Herald
Durban has cheapest grocery basket — but families still can't afford to fill it
Nationally, food prices dipped slightly month-on-month, down R23.46 from May though households are still paying R190.36 more than in June 2024. The index said that foods that rose by 5% or more included onions which increased by 9% and beef, by 5%. The Absa Agri Trends report said the spike in onion prices followed export-driven demand and limited local supply earlier this year. 'Market analysts note that onion prices are expected to decline after record increases from March and April. Prices increased to record highs due to heightened onion demand, specifically exports, and lowered local supply,' said Absa. Beef prices are also climbing due to supply disruptions caused by a recent outbreak of foot-and-mouth disease at one of South Africa's largest cattle feedlots. Other items that recorded increases of 2% or more include: White sugar (+2%) Chicken gizzards (+4%) Chicken livers (+2%) Beef liver (+3%) Wors (+4%) Carrots (+2%) Tinned pilchards (+2%) Stock cubes (+2%) The index also showed a few fruit and vegetables, including potatoes, green peppers, butternut and bananas, registered a fall in prices. Staples such as rice, sugar beans and brown bread also became more affordable. Dairy and protein items like full cream milk, polony and fish recorded small declines. The rising cost of food continues to outpace the earnings of low-income households. The National Minimum Wage (NMW) is R28.79 per hour, which equates to R4,606.40 for a 20-day working month. However, most workers use their wages to support families, not just themselves. 'For black South African workers, one wage typically must support four people. Dispersed in a worker's family of four people, the NMW is R1,151.60 per person. This is below the upper-bound poverty line of R1,634 per person per month,' said the PMBEJD. In June, the average cost of a nutritionally adequate food basket for a family of four was R3,809.26, nearly 83% of the full monthly minimum wage. The report said it costs R970.89 per month to feed one child a basic nutritious diet. The Child Support Grant of R560 falls 30% below the food poverty line of R796 and 42% below the amount needed to feed a child adequately. 'Over the past month, the average cost to feed a child a basic nutritious diet decreased by R8.77. Year-on-year, the cost increased by R35.80,' said the index. In addition to food, households are feeling pressure from rising hygiene product prices. The Household Domestic and Personal Hygiene Index rose by R11.96 month-on-month and R11.81 year-on-year, bringing the average cost of basic hygiene products to R1,041.47 in June. TimesLIVE
Yahoo
21-06-2025
- Business
- Yahoo
The Country That Produces The Most Onions In The World
Onions might not seem like a hot commodity, but they're one of the most essential ingredients in kitchens around the world. Stir-fries, curries, stews, sauces — you name it, and onions are probably in it. So it makes sense that several countries grow them in massive quantities to meet nonstop demand. But here's the twist: The country that produces the most onions in the world isn't the United States, and it's not China either. It's India. According to World Population Review, India grew 37.1 million metric tons of onions in 2022 — more than any other nation on Earth. For scale, that's nearly 82 billion pounds of onions. That's a staggering figure, and while some of those onions are exported, most stay right at home. In a country of over a billion people, where onions form the base of everything from chana masala to crispy onion bhajis, it's easy to see why demand is sky-high. To meet that kind of year-round need, onions in India are grown in three waves — with the spring harvest, known as the Rabi crop, being the most important. These onions are stored and gradually sold to keep supply stable, especially during months when fresh harvests aren't available. It's a delicate system, and when it runs smoothly, onions stay affordable. But when it doesn't, prices can spiral out of control quickly. Read more: 13 International Dining Etiquette Rules We Should All Be Following India's title as the world's largest onion producer wouldn't be possible without two key states: Maharashtra and Madhya Pradesh. Located in central and western India, they account for over half of the country's total onion output. Maharashtra, in particular, is home to Lasalgaon, Asia's largest onion market — a place where prices don't just reflect supply and demand, but often set the tone for the entire nation. But large harvests don't always guarantee stability. Despite strong yields, onion prices in India often swing sharply due to weather, storage issues, or shifts in supply. And because onions are deeply woven into Indian culture — from rural farms to urban kitchens — price spikes are more than just an inconvenience. They hit millions of households where it hurts, making onion prices a political issue. A failed crop or poor storage season can spark protests, backlash, and even shifts in government policy. In recent years, the central government has imposed export bans to protect domestic supply and released emergency stocks from buffer reserves — a move typically reserved for essentials like rice or wheat. In India, onions don't just flavor the food — they shape public sentiment. When the onion market sneezes, the whole country catches a cold. And that's exactly what makes being the world's top producer not just a point of pride, but also a heavy responsibility. Read the original article on Tasting Table.
Daily Mail
24-05-2025
- Science
- Daily Mail
You're chopping onions wrong! Scientists reveal how to cut the vegetable without crying - and their method is surprisingly simple
From Italian pasta sauces to Indian curries, dishes from around the world all feature one key ingredient - the humble onion. While they're undoubtedly delicious, onions can be a nightmare to chop. Thankfully, the days of reaching for the tissues or succumbing to the swimming goggles are a thing of the past. Scientists have revealed how to cut onions without crying - and their method is surprisingly simple. According to a team at Cornell University, the secret to tear-free onion cutting is simply a sharp knife and a slow cut. This method reduces the amount of onion juice that sprays into the air and gets into your eyes. 'Our findings demonstrate that blunter blades increase both the speed and number of ejected droplets,' the team explained. '[This provides] experimental validation for the widely held belief that sharpening knives reduces onion-induced tearing.' Previous studies have shown that onions cause eye irritation due to the release of a chemical called syn-propanethial-S-oxide. However, until now, the best tactic to reduce the amount of this chemical spewed into the air during slicing has remained a mystery. To answer this question once and for all, the team set up a special guillotine which could be fitted with different types of blades. During their trials, they sliced onions with varying knife sizes, sharpness, and cutting speed. As they cut the onions, the researchers filmed the setup to assess exactly how much juice was being ejected into the air. Their results revealed that the amount of spray came down to two key factors. Firstly, the sharpness of the knife - with sharp blades resulting in less spray. 'Duller knives tended to push down on the onion, forcing its layers to bend inward,' the experts explained in a statement. 'As the cut ensued, the layers sprang back, forcing juice out into the air.' Secondly, the speed of the cut was found to affect the amount of juice released. While you might think that a quick cut would result in less spray, surprisingly this wasn't the case. 'Faster cutting also resulted in more juice generation, and thus more mist to irritate the eyes,' the team explained. Based on the findings, if you want to cut your onions with minimal tears, it's best to opt for a sharp knife and a slow cut. 'Beyond comfort, this practice also plays a critical role in minimizing the spread of airborne pathogens in kitchens, particularly when cutting vegetables with tough outer layers capable of storing significant elastic energy prior to rupture,' the experts added in their study, published in arXiv. CAUSES OF BAD BREATH (HALITOSIS) There are a number of possible causes of halitosis: Poor oral hygiene This is the most common cause. Bacteria that build up on your teeth – particularly between them – as well as your tongue and gums, can produce unpleasant-smelling gases. These bacteria are also responsible for gum disease and tooth decay. Food and drink Eating strongly flavoured foods, such as garlic, onions and spices, is likely to make your breath smell. Strong-smelling drinks, such as coffee and alcohol, can also cause bad breath. Bad breath caused by food and drink is usually temporary. Good dental hygiene will also help. Smoking As well as making your breath smell, smoking stains your teeth, irritates your gums, and reduces your sense of taste. It can also significantly affect the development of gum disease, another major cause of bad breath. Crash dieting Crash dieting, fasting, and low-carbohydrate diets are another possible cause of bad breath. They cause the body to break down fat, which produces chemicals called ketones that can be smelled on your breath. Medication These include: nitrates – these are sometimes used to treat angina; some chemotherapy medication; and tranquillisers (phenothiazines). If the medication you're taking is causing bad breath, your GP may be able to recommend an alternative. Medical conditions In rare cases, bad breath can be caused by certain medical conditions. In dry mouth (xerostomia), the flow and composition of saliva may be affected. Dry mouth can sometimes be caused by a problem in the salivary glands or by breathing through your mouth instead of your nose. In some cases, gastrointestinal conditions can also cause bad breath. For example, a bacterial infection of the stomach lining and small intestine (H. pylori infection) and gastro-oesophageal reflux disease (GORD) have been linked to bad breath. Other medical conditions that can cause bad breath include diabetes and lung, throat, or nose infections – for example, bronchiectasis, bronchitis, tonsillitis, and sinusitis.
The Guardian
17-05-2025
- General
- The Guardian
Meera Sodha's vegan recipe for crispy black bean burgers
This is exactly my kind of recipe. It's easy, flavourful and, as a bonus, it's crisp, too. In fact, it's so simple, you could make the mixture with your eyes closed or, better still, give it to a six-year-old to do (they could also make it with their eyes closed). The key is the black beans, because they crisp up perfectly, and the condiments, which supercharge the flavour. There is one small catch, though: the onions need caramelising until they're jammy, and ready to top the patty. You don't have to do this, but I'm here to tell you that it is worthwhile (especially if there's a six-year-old already making the burgers). If you like, prep the patties a day in advance and chill until needed. Prep 10 min Cook 30 min Serves 4 Prep 10 min Cook 30 min Serves 4 Olive oil 2 large onions, peeled and thinly sliced1 tsp salt 400g tin black beans, not drained80g dried breadcrumbs 1 tsp dried garlic granules 1 tsp dried onion granules 1 tbsp chipotle paste 2 tsp dijon mustard 1 tbsp tomato ketchup To serve4 burger buns Vegan mayonnaise Iceberg lettuce Finely sliced tomato Put three tablespoons of olive oil in a medium frying pan set over a medium heat and, once it's hot, add the onion and a half-teaspoon of salt, and cook, stirring often, for 20 minutes, until quite reduced and frazzled. Take off the heat. Meanwhile, spoon a couple of tablespoons of the liquid (aquafaba) from the tin of beans into a small bowl or mug and set aside. Drain and rinse the beans, tip into a large bowl and roughly mash; leave a few whole or in big chunks. Stir in the breadcrumbs, garlic granules, onion granules, chipotle paste, mustard, ketchup and a half-teaspoon of salt, then use your hands to mix until well combined; if need be, add some or all of the reserved aquafaba. Divide the bean mix evenly into four, roll each piece into a ball, then put them one by one between two sheets of baking paper and press out to roughly 10cm- to 12cm-wide patties (I tend to make mine a wee bit bigger than the burger buns). To cook the patties, put two tablespoons of olive oil in a medium frying pan, then fry two of the burgers for about six minutes in total, turning them once halfway, or when the base is crisp and golden. Remove and set aside, add another two tablespoons of oil, then repeat with the other two patties. To serve, split and toast the buns, spread a generous dollop of mayo over the cut side of the bases and top with a leaf or two of iceberg lettuce. Add a bean patty and a couple of thin slices of tomato, and finish with a quarter of the caramelised onions. On with the lids and eat immediately.
