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MD Agro

GST : 27BMPPD5555F1ZV

Pink Onion
Pink Onion
Pink Onion
Pink Onion
Pink Onion
Pink Onion
Pink Onion
Pink Onion
Pink Onion
Pink Onion

Pink Onion

Price 17.0 INR/ Kilograms

MOQ : 100 Kilograms

Pink Onion Specification

  • Size
  • Medium, Large
  • Storage Temperature
  • 0-4C
  • Cultivation Type
  • Organic
  • Style
  • Fresh
  • Variety
  • Pink Onion
  • Shape
  • Round
  • Moisture (%)
  • 80-85%
  • Processing Form
  • Raw
  • Preserving Compound
  • Natural
  • Shelf Life
  • 3-4 Months
  • Packaging Size
  • 25 Kg, 50 Kg
  • Maturity
  • 100% Matured
  • Color
  • Pink
  • Harvesting Season
  • Rabi, Kharif
  • Skin Type
  • Thin Dry Skin
  • Usage
  • Cooking, Salads, Pickle
  • Onion Type
  • Bulb
  • Chemical Free
  • Yes
  • Quality
  • Export Grade
  • Taste
  • Pungent
 

Pink Onion Trade Information

  • Minimum Order Quantity
  • 100 Kilograms
  • Payment Terms
  • Cash Against Delivery (CAD), Cash on Delivery (COD), Cash in Advance (CID)
  • Supply Ability
  • 1000 Kilograms Per Month
  • Delivery Time
  • 7-14 Days
  • Main Domestic Market
  • All India
 

About Pink Onion



Capitalise on the sought-after Pink Onion, known for its marvelous pink hue and pungent flavor. Grown organically across India and 100% matured at harvest, this bulb onion is a terrific, cost-effective choice for cooking, salads, and pickling. Each onion features a thin, dry skin and generous 80-85% moisture, preserved naturally and chemical free. Export-grade quality ensures a shelf life of 3-4 months when stored at 0-4C. Buy in 25 Kg or 50 Kg packs-ideal for suppliers and traders eager to offer freshness and quality.

Marvelous Features of Organic Pink Onion

Our organic Pink Onion boasts a thin dry skin and vibrant pink color, providing a pungent flavor highly valued in culinary preparations. Grown in rich Indian soils, these medium to large round bulbs are processed raw and handpicked only when 100% matured for optimal taste and nutrient retention. Used for cooking, salads, and pickling, these onions are grown using natural, chemical-free processes, making them a healthful choice for gourmet kitchens and commercial use alike.


Secure Payment, Certifications, and Sample Options

Stock is always ready, and orders are efficiently handed over for secure shipping nationwide. Pink Onions are certified for export-grade standards, guaranteeing top quality. Flexible payment terms accommodate different trading requirements, and samples are available upon request so buyers can verify quality firsthand. Our streamlined process ensures every client receives swift delivery and excellent service, making us a trusted supplier in India's onion trade marketplace.


FAQ's of Pink Onion:


Q: How should Pink Onions be stored to maintain their shelf life?

A: Pink Onions should be stored at a temperature between 0-4C in a dry, ventilated area. This helps retain their freshness and extends their shelf life to 3-4 months.

Q: What are the main uses of Pink Onions?

A: They are ideal for cooking, adding a pungent kick to dishes, as well as for salads and pickling. Their quality and taste make them suitable for both household kitchens and commercial establishments.

Q: When is the harvesting season for Pink Onions in India?

A: Pink Onions are harvested during the Rabi and Kharif seasons, ensuring availability throughout the year depending on regional agricultural cycles.

Q: Where are these Pink Onions supplied from?

A: Our Pink Onions are sourced from trusted organic farms across India, ensuring chemical-free, export-grade quality for both domestic and international markets.

Q: What is the benefit of choosing chemical-free export grade onions?

A: Opting for chemical-free, export-grade Pink Onions ensures that you receive a healthy, safe, and premium-quality product with natural preservation for an excellent culinary experience.

Q: How is the packaging handled for bulk orders?

A: Bulk Pink Onions are packed in 25 Kg or 50 Kg bags, securely handled and ready for immediate shipment to ensure the product reaches you in optimal condition.

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