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Silverskin Onions


Silverskin onions are sown across the entire field to make the best possible use of the available surface. On the right you see how we spread fertilizer.

Onion fly

For the combat of the onion fly we are using sterile flies. for this we don’t use pesticides anymore.  These flies are made sterile, and on every parcel we  release hundreds of thousands flies. we ensure that the ratio of sterile flies – wild flies is 10 to 1. there are 10 times more sterile flies than wild flies flying on every parcel. The chance is very high that a wild fly mate with a sterile fly. Because of this biological control the flies will become extinct.

Certificaat De groene vlieg


By mid July we start checking if the product in the fields is ready to harvest and determine the order in which to process our fields. We then contact our agricultural service contractor. He uses a single machine to cut down the leaves, to pull up the onions and to sieve out the soil. The machine unloads the product into tippers which take the product to our Creil plant for processing



At our plant in Creil we wash and grade the onions according to size before we peel them. We strictly adhere to HACCP operating procedures, which guarantee a high level of hygiene and food safety.


Finished product

Silverskin onions are packed in drums (covered in acetic acid if so required) or in plastic crates and transported to preserving factories. Any onions we cannot supply immediately are placed in our cold stores.



Most silverskin onions end up in glass jars covered with a sour or sweet-sour liquid. Silverskin onions are also frozen and packed in polybags. Often, these frozen silverskins are mixed with other vegetables for catering clients.