On Tue, 28 Sep 2010 10:44:30 +0200, "Giusi" >
wrote:
>
> "Mark Thorson" > ha scritto nel messaggio
>
> > For months and months, the price of white onions at> my nearby Asian food
> > store has been a stratospheric> $1.99/lb, but today I noticed it had
> > finally dropped> to $0.99/lb. The last time this was discussed, it was>
> > said a price drop was imminent when the California
> > crop kicked in, but that was something like two months> ago. I can live
> > without white onions, but I wonder> what sustained the price for so long,
> > and what> triggered the recent price drop? It must be tough> to be an
> > onion farmer, with such >widely varying prices.
>
> I think you'll find the farmer sold his crop while it was still in the
> ground or even before he planted it. I can't speak to your circumstances,
> but we had onion problems here. Onions that normally get dried out and kept
> for the entire year developed blackening and rotting in inner layers and had
> to be thrown out. Some kind of disease, I suppose. It meant there was a
> shortage of a necessity.
>

That blackening of layers thing happens over here too, potatoes have
black spots inside that are not indicated anywhere on the outside and
I had to pick through a lot of heads of garlic on Sunday to find one
that didn't have blackening around the roots. What's happening to our
food? Is this part of the price we pay for fewer chemicals or is it
more serious than that?

--

Never trust a dog to watch your food.