Truth is, after harvest, potatoes and onions are taken and stored as quickly as possible in large warehouse-like facilities near the growing fields. Temperature and humidity control of the storage environment is crucial to the quality and safety of the vegetables. Preserving these vegetables as nearly as possible to their pristine state is a priority because it helps ensure farmers can earn better pricing for their crops when they are ready to sell them to market.
The average American consumes 134 pounds of potatoes and 18.5 pounds of onions per year. That's big business for the economies of the states where these vegetables are grown. For example, in Oregon, Washington, and Idaho, onions contribute over $125 million to the economy annually, and the impact of potato production for the same three states is even more significant - upwards of $1 billion annually. Maintaining quality in the raw vegetable product is vital to the success of the industry. Demand is ensured, in large part, by the quality of supply.