Cooperative
Extension Service
College of Agricultural and Environmental Sciences
The University of Georgia
George
Boyhan, Extension Horticulturist-Vegetables
East Georgia Extension Center
Rosenwald Building, Third Floor
PO Box 8112
Georgia Southern University
Statesboro, GA 30460
912-681-5639 | 912-681-0376, Fax | 912-682-3481,
mobile
The Alliums 2000 meeting was hosted by Bill Randle and the University of Georgia in Athens last week (October 29-November 4, 2000). Sessions were held that addressed a wide range of research areas with Alliums. Among the presentations were talks on genetics and breeding, garlic, flavor, plant pathology, physiology and post harvest, production and even a session on Alliums and health.
Attendees came from six different continents with strong representation from Allium production areas around the world. There was also a poster session with more than 60 posters presented. The end of the week was capped off with a tour to the Vidalia onion growing region. Unfortunately, due to the late arrival of teh buses in Vidalia, the group was not able to visit the Vidalia Onion and Vegetable Research Center. They did, however, continue on to the Bland Farm and toured that facility.
On September 21, 2000, the Vidalia Onion Committee met to elect new members. Several members and their alternates' terms had expired. A nominating subcommittee presented a list of proposed new members and alternates. The proposed new members were Mike McKinley, Delbert Bland, Anthony Cowart and Bo Herndon. The new alternates proposed included Alan Sikes, Brian Stanley, Mike Hivley and Jason Herndon.
The floor was opened for nominations and several names were proposed for both members and alternates. They included Ralph Cavender, Clarke Yearous, Danny Ray, Ronnie McLeod and Rick Berry.
The vote resulted in the following elected as members for 2001: Ralph Cavender, Delbert Bland, Anthony Cowart and Danny Ray. The alternates elected included Alan Sikes, Clarke Yearous, Mike Hivley and Ronnie McLeod.
The Vidalia Onion Committee members and alternates (member/alternate) for the remainder of 2000 are:
Mike McKinley/Alan Sikes
Robert Dasher/Delbert Bland
Anthony Cowart/Brian Stanley
Bo Herndon/Jason Herndon
Wayne Douberly/David Jariell
Ronny Collins/Billy Smith
R.T. Stanley (Chairman)/Jimmy Cowart
Kevin Hendrix/Vacant
For 2001:
Ralph Cavender/Alan Sikes
Delbert Bland/Clarke Yearous
Anthony Cowart/Mike Hivley
Danny Ray/Ronny McLeod
Wayne Douberly/David Jariell
Ronny Collins/Billy Smith
R.T. Stanley/Jimmy Cowart
Kevin Hendrix/Vacant
The chairman for 2001 will be elected when the new committee meets.
Vidalia onions are best known for their mild flavor, which makes them ideal for fresh consumption. Although this is the main use of Vidalia onions, they are used extensively in processing. Onions used in processing may require different criteria for variety selection than those used for fresh market.
For example, it is no secret that the mild flavor of Vidalia onions may be lost in cooking. A stronger flavor will hold up better under these conditions. Even so, products that list Vidalia onions as an ingredient must meet standards to use this registered trademark. To use the Vidalia name requires registration with the Georgia Department of Agriculture and payment of royalties. All the onions used in the product must be Vidalia onions to use the name, and the amount of Vidalia onion must be listed as a percentage by weight on the label. In addition, the use of the Vidalia name must be renewed annually.
Vidalia onions are also processed into onion rings. One of the key things processors look for is a round onion. This allows the maximum number of onion rings to be processed and handled. The stem and basal ends are removed prior to making the onion rings. This presents a particular challenge for Vidalia onions, because they tend to be somewhat flattened. In short, they have the characteristic Granex shape. One of the characteristics we measured in last year's variety trial was onion shape. Several varieties -- particularly some of the newer entries -- have a shape that would be suitable for processing. Below is a table of these results. A width/height ratio less than 1 indicates a top shaped or 'torpedo' onion. Numbers much greater than 1 are extremely flattened. The best varieties for this purpose in last year's trial include 'Sweet Sun,' '1015Y,' 'RCS 1919,' 'Granex 1035' and 'Nikita,' which all had width/height ratios of 1.0-1.1. Two of these varieties -- '1015Y' and 'Nikita' -- are Grano types.
| Vidalia Onion Variety Trial -- VOVRC 2000 | |||
| Data | |||
| Entry | Width | Height | Bulb Width/Height Ratio |
| Sweet Sun | 3.6 | 3.5 | 1.0 |
| 1015Y | 3.8 | 3.6 | 1.1 |
| WI-3115 | 3.1 | 2.9 | 1.1 |
| RCS 1919 | 3.3 | 3.0 | 1.1 |
| Granex 1035 | 3.4 | 3.0 | 1.1 |
| Nikita | 4.0 | 3.5 | 1.1 |
| PS 7092 | 3.1 | 2.6 | 1.2 |
| SSC 6371 | 3.1 | 2.6 | 1.2 |
| Evita | 3.8 | 3.1 | 1.2 |
| DPS 1032 | 3.6 | 2.9 | 1.2 |
| DPS 1058 | 3.2 | 2.5 | 1.3 |
| SSC 6436 | 3.4 | 2.6 | 1.3 |
| SSC 6372 | 3.1 | 2.3 | 1.3 |
| Sweet Vidalia | 3.3 | 2.5 | 1.4 |
| Y33 | 4.0 | 2.9 | 1.4 |
| WI-609 | 3.6 | 2.7 | 1.4 |
| DPS 1039 | 3.5 | 2.5 | 1.4 |
| XP6995 | 4.1 | 2.9 | 1.4 |
| Sweet Success | 4.2 | 3.0 | 1.4 |
| Sweet Melody | 3.4 | 2.4 | 1.4 |
| SXO 1519 | 3.3 | 2.3 | 1.4 |
| Savannah Sweet | 4.2 | 2.9 | 1.4 |
| DPS 1033 | 3.9 | 2.7 | 1.4 |
| Pegasus | 4.2 | 2.7 | 1.6 |
| Yellow Granex Imp. | 3.6 | 2.2 | 1.6 |
| Ga Pride | 3.5 | 2.1 | 1.6 |
From My DeskWe have great plans for onion work this year at the Vidalia Farm. We plan on transplanting onions beginning the day after the Thanksgiving holiday. We will have more than 5 acres of onions in a variety of experiments when the transplanting is finished. We are also conducting work with direct-seeded onions, which are already in the ground. I will continue to look at softneck garlic varieties for south Georgia and have put in a planting of leek. I even have a few artichoke planted. If you're planning on being in the Toombs County area or would like to visit the farm, please contact Randy Hill, the farm superintendent. Visitors are always welcome.