Harvesting typically occurs from late April through mid-June. The delicate nature of Vidalia onions means they must be predominately harvested by hand. To ensure consistent quality, the Georgia Department of Agriculture worked with the Georgia Federal-State Inspection Service, a third-party crop inspection service, to create and implement the Vidalia Onion Quality Control Inspection Service.
Once they reach maturity in the fields, Vidalia onions undergo a nine-step process before reaching grocery stores.
- Undercut onions to unearth
- Cure (air dry) for 2-3 days
- Clip off tops and roots
- Bag in burlap sacks or bins
- Transport to warehouse
- Dry in industrial drying rooms
- Grade for quality
- Bag or box
"Love those Vidalia onions; hate to see the season end.”"- S. Swartz. Largo, FL