Dehydrated Onion

White & pink onion — kibbled, minced, granules and powder

CBIL brokers dehydrated onion from Gujarat's Mahuva belt and other established Indian processing hubs in the cuts the trade actually orders: kibbled (roughly 8–15 mm), chopped (3–8 mm), minced (1–3 mm), granules (mesh 20–40 or 40–60) and powder at 80–100 mesh. Cut is not a cosmetic choice — it decides where the onion shows up in the finished product. Kibbled and chopped stay visible and rehydrate into recognisable pieces for soups, ready meals and pizza toppings; minced and granules dissolve into a seasoning matrix; powder carries flavour with no texture at all and is the base for snack dusts and coatings. Colour grade matters alongside cut: white onion is the volume standard where the finished product must stay pale, while pink onion carries more pungency and a warmer colour that shows through in a light sauce or dust — buyers who need the pungency without the colour shift specify white and accept the trade-off.

The two remaining commercial variables are pungency and SO₂. Pungency is measured as pyruvate and is what separates a functional onion from filler; it is set by crop and variety rather than by processing, so it belongs in the contract. SO₂ is the divide that decides your buyer list: sulphited material at ≤ 15 ppm holds colour better and prices lower, while SO₂-free material is what clean-label retail programmes and a growing share of EU and US ready-meal buyers now insist on, and it costs more for a reason. Product is hot-air dried, metal-detected and sieve-graded to your mesh, arranged against SGS certification of moisture, SO₂, ash, pungency, insoluble solids and micro — total plate count, yeast and mould, and Salmonella absent in 25 g — with ETO-free and steam-sterilised formats for EU and US entry. Supply is structured in 10kg and 20kg lined cartons and fibre drums, container-load, on FOB, CFR and CIF terms; note that dehydrated onion cubes out well before it weighs out, so plan the fill.