Reidsville, GA<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">In this episode of Behind the Greens we join John Shuman, President of Shuman Produce, as the company gears up for the Vidalia sweet onion season. Despite industry concerns with Downy Mildew, the company is looking forward to getting started this week and remains optimistic the industry will produce a high quality product with enough volume to support retail demand of the famous Georgia crop.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"> The company begins harvest by letting the onions dry down in the field to encourage a brittle neck and brittle root system before mechanically curing them in Shuman's state-of-the-art drying rooms. When the onions are brought in from the field they will be placed in those drying rooms for a minimum period of twenty-four hours to properly cure the onions and remove any moisture in the necks. At this point the onions will be allowed to cool and enter the packing and shipping process. The onions will then enter the shipping coolers where the temperature will be brought down to 55 to 60 degrees with good air flow in order to ensure the successful operation of the cold chain.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"> Vidalia sweet onions are easily recognized by their bright yellow skin and the noticeable flat shape. Its’ important, especially in early season Vidalia onions, to make sure that the necks are brittle and dried down. Pressing your thumb to the shoulder of the onion can help retailers and produce managers indicate whether or not an onion has been properly cured and harvested at its peak maturity. Once they are mature, properly cured Vidalia onions will give retailers a longer shelf life in produce departments and consumers on their kitchen shelves.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"> The company is cultivating more than just onions in its fields this year, but flavor and creativity as well. Chef and The Fat Man, Chef Erik Holdo and Fat Man Kevin Jenkins, join Shuman Produce, to demonstrate the preparation of several great RealSweet brand Vidalia onion recipes on location in the heart of the Vidalia growing region. The videos will launch at the start of the Vidalia season on the Shuman Produce website, social media platforms and by scanning the company's QR code on the rear of every RealSweet Vidalia consumer bag. Shuman Produce will also be shipping its redesigned consumer bags this season, dressed in nutritious recipes, a nutritional panel, storage tips, health benefits, and more.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">
