Shallot

Gourmet aromatic bulb; French cuisine and premium retail.

Ecuadorian shallots (Allium cepa var. aggregatum) are produced in the highlands with elongated bulbs, copper skin, and mild sweet flavor. Controlled curing and caliber selection. Exported in 5 kg mesh bags or 10 kg boxes for European and North American gourmet markets.

Origin

Chimborazo & Azuay, Ecuador

Harvest season

May – August (harvest); year-round export

Export specifications

Caliber 30–50 mm · 10 kg mesh · Ventilated storage · 3–5 month shelf life