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by Gijsbrecht Gunter, chairman of the Holland Onion Association

In the most humble aspects of life, there always exists a craftsmanship worthy of high acclaim. For me, this resides in the ancient wisdom of the Dutch onion cultivator. His innate understanding in gauging the condition of his stored onions, never fails to astonish me.

Continuously mindful of his produce, the Dutch grower applies the same attentiveness as he did in the field. Though he may lack formal education in physics, he understands better than anyone that warm air can hold more moisture, and that ventilation serves to expel moist air.

A sense of reassurance envelops him when the faint thud is absent upon throwing an onion on the back of his onion heap. And when the outer layer peels off with a crisp sound upon vigorous rubbing, his satisfaction only deepens.

Following the initial weeks of meticulous drying, the preservation of not getting moisture in his onions is paramount. Because every grower knows that the intrusion of moisture will ruin the exquisite Dutch golden hue, never to be restored.

To deliver a batch of Dutch onions of utmost quality, with minimal imperfections, demands a delicate equilibrium of skillful hands and profound knowledge. Behold the splendor that the Dutch grower brings forth in the fifth part of the Fellowship of the Holland Onion!