INTRODUCTION Onion is most widely used vegetable in the world afterpotato. It is used in almost every food.

Especially theonion is widely used in the foods of South Asia. It canb e s a i d a s c u l t u r a l food item for the south Asians.Due to this reason onion is being c u l t i v a t e d o n t h e vest area of country as compared to other vegetables.O n i o n i s c u l t i v a t e d o n v a s t l a n d i n t h e P a k i s t a n a n d other favorable part of the world. The production ofthe onion is between 15 to 20 lac ton every year in theP a k i s t a n . I t i s c u l t i v a t e d o n 4 l a c a c r e s o f l a n d . A c c o r d i n g t o t h e s t a t i s t i c s o f t h e a g r i c u l t u r e department of Pakistan mostly the onion is cultivatedi n s i n d h , 4 0 % o f t h e o n i o n i s c u l t i v a t e d in sindh, 35,1 5 , a n d 1 2 i n B a l u c h i s t a n , P u n j a b a n d N W F P r e s p e c t i v e l y . I t i s c u l t i v a t e d i n d i f f e r e n t s e a s o n i n the province; there is no any season, in which onion isn o t b e i n g c u l t i v a t e d i n t h e P a k i s t a n , i n P u n j a b i t s h a r v e s t i s i n t h e e n d o f J a n u a r y o r i n t h e e n d o f February or March. The onion is cultivated in kussar,w i h a r r y , k h a n i w l , m u l t a n a n d s h e k u p u r a d i s t r i c t s o f the Punjab, but the seed of onion, which is cultivated in the Punjab is taken from the crops of the sindh. Insindh its harvest is in april, may, June and July. Insindh onion is cultivated in Hyderabad, sanghar,mirpurkhas, and nawabshah. These areas are veryfamous for cultivation of onion in sindh. In NWFPSwat, der, upper malakand, chersenda, and mahndaagency are cultivable area for the onion. InBaluchistan, chagi, kalot, faran, mutoongand andkuzdar are cultivable areas for the onion. It is beingtransported to the market throughout the fourprovinces of Pakistan. Following is the list of theprices of the onion year wise: YearAverage price19995 Rupees2000920014200282003620041020058200630In 2006, 30 rupees are average price, but the onionhas touched 60 rupees per kilo during the year 2006.

Regarding this data the prices of the onion hasincreased up to 300%. INTRODUCTION (Scientific) Onion, common name for any of a genus of biennialherbs, of the lily family, native to Asia but cultivatedin temperate and subtropical regions for thousands of years. The true onion is a bulb-bearing plant. Its long,hollow leaves with thickened bases make up most ofthe bulb. The white or pink flowers, which are bornein umbels, have six sepals, six petals, six stamens, anda solitary pistil. In the varieties known as top onions,the flowers are supplanted by bulblets, which may begrown to obtain new plants. The plant containssulfurous, volatile oils that give it a characteristicpungent taste; one component readily dissolves inwater to produce sulfuric acid, which may be producedin the eyes and induce tears.Onions are one of the most versatile vegetables. Theyare eaten raw in salads, are cooked or pickled in avariety of ways, and are used as a flavoring orseasoning. Dehydrated onion products provide popularflavorings for soups and stews.

Onions raised in warm areas are planted as wintercrops and are milder in taste and odor than onionsplanted during the summer in cooler regions. YellowBermuda and white Spanish onions are among themildest cultivated onions.Onions are easily grown from seed that may be eitherfield-grown directly or planted in beds to producesmall bulbs, or sets. These are commonly dried andshipped to gardeners and commercial growers. Onionsare adaptable to temperature and can be planted year-round as long as the soil is rich and moist. Theyare sown four to six weeks before the last frost inthe spring or are planted in late summer for a fallcrop.The crop is allowed to ripen in the field until topsbegin to bend and break. The

bulbs are then pulled upand spread or hung in a dry area to cure. Once dry,they are normally stored and shipped in slotted oropen-mesh bags to keep them dry enough to preventsprouting. United States commercial production ofonions at the beginning of the 21st century exceeded3,000,000 metric tons.

Other onions in the genus include the nodding wildonion, the shallot, the chive, and the green onion, orcommon leek. Both the shallot and the green onion,which have small bulbs, are also known as scallions.Scientific classification: Onions make up the genusAllium, of the family Liliaceae. The true onion isclassified as Allium cepa; the nodding wild onion asAllium cernuum; the shallot as Allium ascalonicum; thechive as Allium schoenoprasum; and the green onion,or common leek, as Allium ampeloprasum

OBJECTIVES The main objective of this research assignment is justto learn about the origin of the onion. Where theonion is being cultivated in the Pakistan. What are thefavorable seasons for the cultivation of the onion?Price changes of the onion in the market of Pakistan. HYPOTHESIS The facts used in this assignment are of Primary andsecondary nature. These facts are somehow proven tobe true. RESEARCH METHODOLOGY 1.PrimaryThe Primary sort of data is mostly measured from thelocal market of Sukkur city. The Onion in the marketof Sukkur arrives from the markets of internal sindh.Current price of the onion in the local market ofSukkur is 6 rupees per Kilo gram. A local vendor fromthe market of the Sukkur told us that nearly 30 to 60truks full of onion arrive here in the market ofSukkur. You also can analyze this situation by traffics jam outside the market if pass through the road nearto the market.2.SecondaryThe most of the secondary data is taken from themagazines and research articles from the internet.Onion is cultivated on vast land in the Pakistan andother favorable part of the world. The production ofthe onion is between 15 to 20 lac ton every year in thePakistan. It is cultivated on 4 lac acres of land.According to the statistics of the agriculturedepartment of Pakistan mostly the onion is cultivatedin sindh, 40% of the onion is cultivated in sindh, 35,15, and 12 in Baluchistan, Punjab and NWFPrespectively. It is cultivated in different season inthe province; there is no any season, in which onion isnot being cultivated in the Pakistan, in Punjab itsharvest is in the end of January or in the end ofFebruary or March. The onion is cultivated in kussar,wiharry, khaniwl, multan and shekupura districts ofthe Punjab, but the seed of onion, which is cultivatedin the Punjab is taken from the crops of the sindh. Insindh its harvest is in april, may, June and July. Insindh onion is cultivated in Hyderabad, sanghar,mirpurkhas, and nawabshah. These areas are veryfamous for cultivation of onion in sindh. In NWFP Swat, der, upper malakand, chersenda, and mahndaagency are cultivable area for the onion. InBaluchistan, chagi, kalot, faran, mutoongand andkuzdar are cultivable areas for the onion. It is beingtransported to the market throughout the fourprovinces of Pakistan.The total consumption of the onion in Pakistan isnearly 20 lac tons. Nowadays prices are at normal butin the last few months the price of the onion was veryhigh as compared to the last years prices. RESULTS & DISCUSSION In the results of the research concluded above are toknow about the marketing of the onion throughout thecountry. What are the main areas of cultivation of theonion in Pakistan?In perspective of the onion market there were manydiscussions around the country about the last yearsprice ceilings or price hike. Policy makers startedthinking about the shortage of the onion in themarket. CONCLUSION The onion is one of the basic vegetables used in thehouses in the process of food. To study the market ofonion of Pakistan. Pakistani agriculture sector shouldproduce more and more of the onion to avoid pricehike.

Varieties
Get to know the allium family
The Dutch onion sector has plenty to offer that meets the varied requirements world wide. It has a comprehensive onion and shallot assortment. All onions and shallots are carefully selected based on uniformity and size. The products are packaged to customer specifications; from bulk to consumer packaging.

Yellow onion
The most cultivated in the Netherlands is the yellow onion. The yellow onion is the onion you can buy everywhere. With its golden yellow skin and white inside, it has a flesh firm with a pronounced flavour. The yellow onion can be used in many ways. It can be cooked, boiled or fried and complements many dishes, soups and sauces. The global food processing industry makes heavy use of the yellow onion, with end products being powder, oil, or concentrate. Specialised peeling companies are working for industrial users, they remove the skin and, where required, chop the onions. The yellow onion is available in many different sizes, for example sorted at 3040 mm, 40-60 mm, 60-80mm, and 80-100 mm.

Red onion
A highly decorative variety is the red onion. The red onion has a deep red, almost purple, skin that is a little thinner than that of the yellow onion. Once cut, the onion is light red and whitish in colour. The red onion grown in the Netherlands is a little less pungent then the Dutch yellow onion. Like the yellow onion the red onion can be used in many ways. The famous Salade Nioise absolutely has to contain a red onion! Or follow the Scandinavian example: use red onions as a base for preserving herring. The red onion is, as the yellow onion, available in many different sizes.

Shallot
The shallot is another member of the allium family. It is small, has a yellow or red skin, and has a refined and aromatic flavour. It is often held to be the true source of flavour in countless dishes. Shallots can be cooked or fried and are

used in stews; either chopped or whole. Shallots usually have a size between 20 to 40 mm.

Spring onions
Spring onions, often called scallions or bunching onions, are sold by the bunch. With their mild flavour, they recall the leek. Raw, and chopped into thin rings, they are often used in salads or soups or curry dishes. As part of a stew spring onions give a mild onion taste. They should be stewed or fried for only a short period, as otherwise its delicate flavour disappears. Sauted spring onions taste excellent with early spring vegetables, egg dishes, and light meat dishes such as veal, chicken and fish.

More members of the family

There are many different seed varieties of yellow and red onions, and there is even a relatively new pink onion available. Next to the well-known products, other members of the extended allium family are: White onions are not only white on the inside, but also on the outside. These onions with a perfect white skin are difficult to cultivate in the Netherlands, and hence tend to be imported. The white onion generally has a very strong flavour and is mainly used in boiling and frying. Pearl onions are very small sized onions, often preserved in vinegar and are sold in pots as white pearl onions or as yellow Amsterdam onions. Sweet onions are mild and gentle flavoured onions. They tend to be imported from Southern Europe and from South America. Sweet onions have a yellow or very light yellow skin. Chives, leeks and garlic are also members of the allium family. Its long fluted extensions turn chives a wonderfully decorative herb, with a gentle onion-like flavour. The leek is a flavourful vegetable which is also being cultivated in the Netherlands. Garlic is grown in the Netherlands on a very modest scale, therefore it is mainly imported.

Cultivation

The most commonly applied method of cultivation uses the seed onion. Usually the grower sows the seed in the spring. After about half a year the onions are ready to be harvested. The main harvest takes place in September/October. Growers can also sow onion seeds in August. This results in what is called winter onions which, thanks to some protective measures, survive the winter in the soil and provide an early harvest. This type of cultivation comes with some measure of risk, because of frequent bad or wet weather. This has reduced the cultivation of winter onions. Many growers also choose to grow onions with the use of onion sets. In the first year the onion plant produces a bulb that is harvested very early. These small bulbs are stored and then planted again early in the spring of the following year. This allows the onions to be harvested in July/August of the second year. For spring onions the seed varieties that are used are ones that lead to small bulbs. The grower also sows the seed very close together so that the bulbs stay small. The little onions that are used as pearl onions for preserving are sown deep in the soil, which keeps their fine white colour.

Crop -rotation
The same field of arable land cannot be planted every year with onions. In our weather onions are very susceptible to disease and infections, such as pale rot, stem and bulb nematodes or insect-borne infections wrought by the onion borer. By using a piece of land for different types of crops (crop-rotation) the soil is less susceptible for these diseases and infections. Onion growers sometimes also use chemical or biological methods to protect their crops. Strict monitoring of the growing process also prevents issues with plant diseases. Nature and people cooperate to the best possible extent resulting in a sustainable Dutch onion business.