Trish Lovell at Agri-Pack in Pasco, WA, said the market now has been quiet and on the soft side. She told OnionBusiness.com that Agri-Pack has only yellows left on hand, and the market on jumbos is from $8.50 to $9, with mediums at $7.50 to $8. Strength is on the upper end of that range on both. Trish said though the market is currently slow, the company expects an upswing in the next couple of weeks. “The Easter holiday should have a positive impact on demand,” she said.
Trevor Frahm at Frahm Fresh in Ontario, OR, said demand is “just where it needs to be for our finish at the end of March.” He told OnionBusiness.com that all sizes and colors are moving about at the same level, and though the market took a slight dip last week, pricing appears to be very steady this week.
In Parma, ID, Kent Sutherland at J.C. Watson Packing Co. said that overall volume is good, and the market demand for medium yellows and smaller yellows is doing very well. “Pricing is stable this week and all is on track for J.C. Watson to finish with IEO onions sometime during the first week of May,” he said.
Onion House in Weslaco, TX, finished its Utah deal on Feb. 23, Don Ed Holmes said. Utah and Colorado Western Slope onions are done for the season, and Don Ed said Colorado will start planting for 2016 mid- to late March. Utah is in the same time frame.
In Weslaco, TX, Don Ed Holmes of Onion House said that the market fell to $11 on jumbos on Friday, Feb. 19, but it had rebounded this week, with stable pricing. “Movement hasn’t hit stride yet, but it should be running strong March 10-15,” Don Ed said. Quality is good from Mexico.
Dale DeBerry at AllVeg Sales in Boerne, TX, said, “The movement has been light crossing this week, but the quality has been very good.” AllVeg is currently moving yellows and reds out of Mexico and will start selling Mexican whites next week. Dale said he is unsure when the overall Mexican market will peak, noting, “It could be between March 20 and April 10. “For our company, I anticipate the Mexican market will peak sometime around April 1.”