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Growing, packing and exporting the world’s single largest internationally traded vegetable type has become the forte of JB Onions.
"Growing JB Onions is undertaken with a philosophy of conservation and environmental awareness”.
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Clear spring skies and dry autumns have paved the way to the Hawke’s Bay province of New Zealand becoming the home of great onions.
Hawke’s Bay’s cropping soils are those of the Heretaunga Plains. These soils are river deposited silts, clean, fresh and extremely fertile. Supporting high health crops in the hot dry east coast climate is a huge underground aquifer. Mountain streams charge the aquifer which flows underground from the hinterland at the edge of the plains to gush surplus fresh water into the sea within Hawke Bay. |
Hawke’s Bay’s long summer days and short nights trigger the onions to mature between December and February. Maturity and harvest in this period is variety dependent.
The first variety to mature is an exclusive Japanese variety that has been hand selected to best meet taste and texture requirements of the Japanese palate and culture. This variety is available for export to Japan December through March.
Following on in maturity are several varieties of excellent taste and storage quality. These varieties have been selected for desirable characteristics from natural populations.
JB Onions’ product is available in Japan from January to May and through England and Europe from March to August. Malaysia, Indonesia, Hong Kong and Taiwan receive their onions February to August. |
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