Chef of a "pay-by-weight restaurant", Rildo Felix says that, despite his long experience, he can not avoid the tears when he cuts onions. "If I just start cutting the first one and then I start crying, it's inevitable," says the chef who uses 30 kilos per week in Brazil Bean, a restaurant in São Paulo central area. For Felix, different varieties can diversify the consumption of onions in the country, still only seen as a seasoning.
Street marketer in fairs for 35 years, Antônio de Campos Madeira says that most of its customers seek onions to season rice, beans or accompany a steak. But some look for softer onions, without success, because they are not always available. "This new variety will satisfy these people".
Future. The coordinator of the Onion Sector Chamber of the Agricultural Research Company of Santa Catarina (Epagri), Daniel Schmitt, says that less acidic onions have space in the United States. There, in the 1980s, onion consumption fell among young people and children.
So, researchers selected softer varieties that were well accepted and, with this, helped leveraging consumption. "We lacked this offer in the country. We are going to reach a new public and the consumption of onions, on average of 7 kilos per person per year, can increase," says Schmitt. Uruguayans and Argentines eat about 12 kilos per year.