Onions And Entrepreneurship

About bow is not to say much: bitter taste, pungent odor. However, in most food restaurants at various levels is used onions hand, the one with the taste and smell. Did you know that part of the onion consists of 8 to 14% sugars (fructose, sucrose, maltose, polysaccharide, inulin), plus protein, vitamins (ascorbic acid), and other useful minerals. Arrows and bulb onions are added to the vegetable and meat dishes, in salads, in as a flavor additive to soups, sauces, gravies and snacks. Raw onions complements meats and sausage snacks. Onion has always been considered food for ordinary peasants and rural people, but now even in the most luxurious restaurant You can find a thousand and one dish with the addition of onions. Restaurateurs buy onions in bulk.

Every day tens of sliced onions, boiled, fried, added to the dishes in the kitchens of schools of different levels: from networks catering to premium restaurants. Excluding special taste and smell, which is so appreciated chef, onions, rich in vitamins C and B6. In the onion contains carotene, citric acid, malic acid. This rich content makes onions useful. Onion – one of the main vegetables in the restaurant business.

Producers of onions, in turn, offer special conditions to its wholesale customers: a wide selection, convenient delivery schedules. C extraordinary increase in popularity of fast food chains, producers of agricultural crops have felt a serious increase in sales, so partnerships with these companies – big business good luck. Network owners catering also seek to establish a permanent partnership, but to choose the best provider and most advantageous terms of delivery, best quality products. If you do not like onions, you just have not tried good restaurants.