Preventing onions from frying in the heat
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CTA. 1996. Preventing onions from frying in the heat. Spore 64. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/47391
In the scorching heat of east and central Burkina Faso, specialist constructed stores are being used to keep onions fresh formuch longer than ever before. Onions stored in these tin-roofed structures, which have a chimney and opening along the...
In the scorching heat of east and central Burkina Faso, specialist constructed stores are being used to keep onions fresh for much longer than ever before. Onions stored in these tin-roofed structures, which have a chimney and opening along the length of the walls to allow air to circulate, keep as well as onions kept in a cold store. Inside, the onions are placed 011 woven screens and mats are fixed below them to keep out insects and rats. And, because the light is excluded, the onions are less likely to sprout in the rainy season In Burkina Faso the onion growing season lasts from December to April, a period during which the market is flooded and prices are low. But six months later, when there is a shortage, the price of onions increases tenfold. Onions are then imported from Niger, the Netherlands and from France. A combination of the very great heat, poor cultural practices, erratic harvest and Inappropriate storage, usually result in storage losses of 50% within three months. It was for this reason that the Institut Burkinabe de l'Energie (IBE) has perfected the new storage buildings. Providing that certain precautions a followed, post harvest losses of Onions kept in these buildings are no more than 10%, even after eight or nine months in store. Time will show how reliable the storage technique is. The relatively high price of some models IS at present limiting distribution to a few village co-operatives, women's groups and NGOs. Institut Burkinabe de l Ž Energie 01 BP 644 Ouogadougou 0 1 BURKINA FASO
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)