Hungarian Yellow onion, red onion of Mako

Today'sproducers of this unique Hungarian specialty (Hungaricum) are alsocommitted to maintain both its quality and tradition.  We cancontinuously supply trading partners, supermarket chains combinedwith the century-old traditional quality of the Onion of Mako.

Thefirst step of the Onion of Mako to become world-famous was to breed thetype characteristic for Mako. Its specific planting method was to growit from sets in two-year periods. The next step was to start theselective breeding with the carefully selected material. Thus the mostimportant ingredient of the Hungarian cuisine - besides the paprika -has set out to become a commodity.

The values and quality of the Onion of Mako turns it into a unique Hungarian speciality (Hungaricum) due to the hot summer, the dry weather and the rich black soilcharacteristic solely for the area of Mako. Local farmers committed totraditions have made a century-long effort to maintain the values ofthe Onion, which include its uniquely high dry matter content, itsflavour and odour is essential for Hungarian dishes, as well as itscontent of protein, vitamin C and amino acid, which are vital for ahealthy diet.

Onion of Mako. Red or yellow. Traditional Hungarian quality onions in various sizes.

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