Preservation

At harvest, each onion plot is identified.
Onions are stored on a fully slatted floor, ensuring uniform ventilation and optimal storage conditions.

Storage is carried out in 2 stages:

1. Drying

As soon as onions are stacked, they are dried by powerfully blown hot air. The air is heated with propane forced air heaters, this type of fuel being the most environmentally friendly.

2. Cooling

The temperature of the stack is gradually lowered to 3° or 4°.
The modern facility used here is operated by computer.