Red Onions

Export-grade Egyptian Giza Red onions from Upper Egypt (Sohag, Assiut). Deep purple-red skin, high anthocyanin content, dry matter 12–15%. Season: February to May, peak March–April.

The Giza Red onion is Egypt's signature export variety in the red onion category. Grown in the long dry climate of Upper Egypt — primarily Sohag and Assiut governorates — it produces a dense, tightly layered bulb with distinctively deep purple-red skin and high anthocyanin content that holds colour well through transit and retail shelf life. The variety's high dry matter (12–15%) gives it excellent storage characteristics and makes it particularly sought after by the food processing industry for dehydration and pickling applications, as well as by retail buyers in Europe and Southeast Asia who value the colour intensity and pungency profile. Egypt's red onion season runs February through May, with peak volume and quality in March and April. Properly cured bulbs store for 90–150 days at cold temperature and 45–60 days under ambient conditions — competitive with northern European storage varieties.