Welcome to this episode of Behind the Greens. Jason Herndon, Director of Farming Operations, Herndon Farms, talks about the progress of the company's Vidalia onion season, its labor intensive practices and the quality that it brings to the Herndon Farms' Vidalia sweet onions.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"> All of the onions are hand harvested to avoid mechanical damage and placed in bins to be taken to Herdon's facilities. They are then placed in one of four 15,000 bushel drying rooms for 48 to 72 hours, increasing the shelf life and flavor of Herndon's Vidalia sweet onions. The Vidalia sweet onions then commence upon a process that bring them from processing facility to whole sale distribution where retailers can choose from a variety of high graphic packaging options that link consumers to the direct source of Herndon's operation.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">
