DID YOU KNOW: Rio Grande Valley onions have been making headlines for over 100 year?

By Dr. Kimberly Selber

The Rio Grande Valley, a region rich in agricultural heritage, has a fascinating history with one of its key crops: onions. This story spans over a century, intertwining the region’s development with the evolution of onion cultivation.

Onions are believed to be one of the oldest cultivated crops, integral to the prehistoric diet. Their durability, ease of transport, and adaptability to various soils and climates made them ideal for early agriculture. Not only were onions a crucial food source, but they also played a significant role in hydration, and their ability to be dried and preserved made them invaluable in times of food scarcity. Although the precise origins of onions remain elusive, ancient records highlight their significance in nutrition, art, medicine, and even mummification practices.

In Ancient Egypt, for example, onions were revered, symbolizing eternity, and were often buried with pharaohs as sacred offerings.

ONION FARMING IN SOUTH TEXAS

The rise of onion farming in South Texas took off in the early 1900s. In 1904, farmers cultivated about 500 acres of onions, setting the stage for a significant shift in the area’s agricultural landscape. This trend experienced a swift expansion, and by 1929, the region’s onion production had skyrocketed, reaching more than sevenfold the quantity recorded in 1907.

THE ONION RACE TO NEW YORK

In 1926, an intriguing competition captured public interest: the race to transport onions from the Lower Rio Grande Valley and the Nile Valley of Egypt to New York. Newspapers nationwide covered this annual event, focusing on the speed and efficiency of these shipments. Headlines such as “Onion Race Now On From Texas and From Egypt” and “Rival Onions in Annual Race to N.Y.” highlighted this unique rivalry.

According to one Maine newspaper, the Rio Grande Valley “produces enough onions to flavor all the salads in the world. So does Egypt.” So why the rush? Well, whoever got there first would reap the profits. If Texas arrived ahead of Alexandria, Bermuda onions would fetch a higher price. But, if Egypt arrived first, the Texas market would slump considerably. There was more at stake than just a side veggie. The Morning Call of Patterson, New Jersey, reported, “Private leased wires are maintained day and night…to keep a check on the onion race.”

RGV’S ONION INDUSTRY TODAY

The post-war period saw a substantial increase in onion production. In the 1950s, Texas emerged as the leading state in onion acreage in the U.S. By 1984, Hidalgo County became the highest-producing county in Texas, accounting for 60% of Texas’s total onion harvest.

Today, onions remain a vital crop in Texas, which ranks 6th in U.S. onion production. Approximately 55% of Texas’s onions are grown right here in the Lower Rio Grande Valley.

VARIETIES AND INNOVATIONS

Texas has developed several onion varieties, like the Rio Bravo Y and Texas Early White. But the crown jewel is the 1015 Texas Sweet Onion, developed by Dr. Leonard Pike and popularized in the 1980s. This variety, known for its sweetness, is a result of extensive research and innovation in onion breeding. And its unique name, the 1015, came from its recommended planting time – mid-October. So popular is the 1015 that it has its own festival called, you guessed it, Texas Onion Fest. This celebration is held every March in Weslaco, where the 1015 was initially developed.

THE OFFICIAL STATE VEGETABLE OF TEXAS

In 1997, the Texas sweet onion was designated the Official State Vegetable, acknowledging its historical and cultural significance. This recognition honors the onion and celebrates the farmers, researchers, and communities involved in its cultivation and development over the years.

The history of onions in the Rio Grande Valley is a tapestry of agricultural innovation, economic growth, and cultural significance. From the early 20th century to the present day, onions have been more than just a crop; they’ve been a cornerstone of the region’s identity and a testament to the resilience and ingenuity of its people.

ONE LAST THING

Why do onions make us cry when we cut them? Scientifically, their sulfuric compounds are responsible for the tears we shed. Experts say you can mitigate the waterworks by chilling the onions first or cutting them under running water.