A. Saffarian
Iran is a vast region in southwest Asia. Its geographical environment is very varied, from the Persian Gulf in the south to the Caspian Sea in the north ranging from 24 to 40° N. On account of its mountain terrain and arid climate, Iran has only a limited area for agricultural exploitation. Only 14.4% of Iran is potentially arable. The annual rainfall extends from 2 000 mm to less than 100 mm. About 43% of the population inhabits rural areas and 29% are engaged in agriculture. One of the most important crops in Iran is onion (Allium cepa L). It is used almost daily in cooking by all Iranian families year-round. The onion crop can generate more income for farmers compared to other vegetable crops, and it can be exported to other countries, especially the United Arab Emirates. Of the 24 provinces of Iran, nine are important onion production areas, and three of them export onions.

Common cultural methods of onion production are used in Iran. Direct seeding and transplanting are both popular. The average cultivated area of onion is 44 241 ha and total production is about 1 125 050 t/year, with an average yield 25.43 t/ha. Due to the single annual production season, onion is stored in Iran through the rest of the year. Bulb losses during storage are greater than 35%.

Saffarian, A. (1994). ONION PRODUCTION AND ITS CONSTRAINTS IN IRAN. Acta Hortic. 358, 95-100
DOI: 10.17660/ActaHortic.1994.358.13

Acta Horticulturae