Onions are natural storage crops. Proper curing extends shelf life 6–12 months, enabling off-season sales at 2–3x harvest prices.
Curing Process
Drying: Leave in field 1–2 weeks post-harvest (air-dry to reduce moisture) Trimming: Remove tops 2–3 cm above bulb; roots clean off Storage: Dark, cool (0–5°C), 65–75% humidity
Shelf life: 6–12 months at optimal conditions
Storage Options
| Method | Cost | Shelf Life | Market Value |
|---|---|---|---|
| Burlap bags, cool storage | 100/bag | 6–8 months | 50–80 PKR/kg |
| Climate-controlled room | 5–10k/month | 10–12 months | 60–100 PKR/kg |
| Braided onions (decorative) | Labor | 4–6 months | 200–400 PKR/braid |
Farmer Economics
500 kg harvest:
- Fresh sales (Oct–Nov): 25–40k PKR at 50–80 PKR/kg
- Stored sales (Dec–May): 30–50k PKR at 60–100 PKR/kg (premium)
- Total: 55–90k PKR vs. 25–40k PKR immediate harvest
Related Guides
Plan onion storage strategy using our crop calendar.
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