Dehydrated white and red onion and dehydrated garlic from the Mahuva and Bhavnagar belt — flakes, kibbled, chopped, minced, granulated and powder, low-moisture and low-count — for seasoning blenders, soup and sauce manufacturers, snack seasoners and foodservice packers in the US, UK, Ireland and the EU.
Dehydrated onion rehydrates at 1 : 4 in water in about 20 minutes; garlic at 1 : 3.
Fresh onion and garlic are 60–90 % water, seasonal, and rot. Dehydrated product is flavour, shelf-stable, in a bag.
Flakes, kibbled (3–5 mm), chopped, minced (1–3 mm), granules (0.5–1 mm) and powder from the same white-onion lot — so a seasoning line and a soup line taste the same.
Steam-treated for Salmonella and total count; ethylene oxide never used, tested not detected.
White onion dried without sulphite (< 10 mg/kg) so it needs no allergen declaration; sulphited grades available where colour retention matters.
Pyruvic acid (onion) and allicin potential (garlic) measured so the flavour strength is the same lot to lot.
Typical specification for white onion flakes; other cuts, red onion and garlic are supplied to the same panel.
| Quality check | ODOD Group lot | Typical open-market lot |
|---|---|---|
| Pungency | Pyruvic acid on COA | Not measured |
| Sulphite | Declared grade, tested | Undeclared — allergen risk |
| ETO | Not detected, tested | Unknown |
| Colour | White, ≤ 3 % off-colour | Yellow / brown pieces |
| Market compliance | United States | United Kingdom & Ireland | European Union |
|---|---|---|---|
| Product class | Dehydrated vegetable; FSVP importer; Prior Notice | Dehydrated vegetable under retained FIC | CN 0712 20 (onion) / 0712 90 (garlic); labelling per Reg. (EU) 1169/2011 |
| Sulphite labelling | Declare sulphites ≥ 10 ppm | Declare "sulphur dioxide / sulphites" ≥ 10 mg/kg (UK 14 allergens) | Declare ≥ 10 mg/kg (Annex II allergen); sulphite-free grade avoids the declaration |
| Treatment & residues | ETO permitted, not used; EPA tolerances | ETO not permitted; UK MRLs | ETO not permitted; Reg. (EC) 396/2005 MRLs; Reg. (EU) 2023/915 |
| Official controls | Standard entry | Check the high-risk list | Check Reg. (EU) 2019/1793 Annexes per shipment |
Regulatory references are provided for planning; the importer of record confirms the requirements for each shipment. Lot-specific test panels are run to the buyer's specification before dispatch.
Mahuva dries more onion than anywhere else on earth. We add testing and control.
White onions and garlic from contracted growers; topped, peeled, washed and inspected.
Sliced to cut size and dried on multi-stage belt dryers to ≤ 6 % moisture; sulphite-free unless specified.
Validated steam treatment for microbial reduction; no ETO, no irradiation.
Sieved to cut size, colour-sorted, metal-detected; packed in 20 kg lined cartons or 25 kg lined bags.
Processed and packed in FDA-registered, GMP-certified facilities running HACCP under ISO 22000. Halal certified; Kosher and organic-certified lots on request. A full Certificate of Analysis travels with every lot, and every pallet traces back to its farm cluster and processing batch.
Documents per shipment: COA, Certificate of Origin, phytosanitary certificate where applicable, health certificate, packing list, and Halal certificate on request.
Onion and garlic are the two most used dehydrated vegetables in the world.
Powder and granules for even dispersion; kibbled for visible pieces.
Minced and chopped cuts rehydrate in the kettle; onion powder as a base note.
Granulated onion and garlic in processed meat; steam-treated for low count.
Toasted onion flakes and minced garlic as toppings and inclusions.
Flakes and minced garlic in shakers; no peeling, no waste.
Private-label onion and garlic powders, flakes and granules.
Dry, dense, ambient — an efficient container.
Powder and granules for blends and dry mixes where you want even dispersion; minced and chopped for soups, sauces and meat where you want rehydrated pieces; kibbled and flakes where the piece should be seen — toppings, foodservice shakers. All cuts are made from the same graded onion, so the flavour matches across your range.
Not unless you ask. Standard white onion is dried sulphite-free (under 10 mg/kg), which means no sulphite allergen declaration in the US, UK or EU. A sulphited grade (up to 500 mg/kg SO₂) is available for customers who need maximum whiteness over long storage; it must be declared on the label.
By validated steam treatment after drying, which brings total plate count to 10⁴ cfu/g or lower with Salmonella and E. coli absent. Ethylene oxide is not used for any market, and each lot is tested for it.
Pyruvic acid is the standard measure of onion pungency — the flavour strength. Reporting it lets you keep a seasoning tasting the same when lots change; we hold it at 40 µmol per gram or higher on white onion.
Yes. Red onion in flakes, kibbled, minced and powder; garlic in flakes, chopped, minced, granules and powder. Toasted onion is available on request.
Dehydrated onion flakes are bulky — about 12–14 tonnes in a 20-ft container — while powder loads to about 18 tonnes. Mixed loads of cuts are common, and 40-ft high-cubes are used for flake-heavy orders.
Ask for a sample set of cuts with the COA and a container price FOB, CIF or DDP — within one working day.
