I think what's really strange about this is that it is written as though there is just one kind of onion, whereas any connoisseur will wax poetic about the difference between Walla Walla Sweets, Vidalias, Mauis, Texas varieties, generic yellow, white, and red onions, shallots, leeks, scallions, pearls, cipollinis... so does the law just cover generic yellow onions?
I totally get that, but I guess that's perhaps part of the conflict between big ag and more traditional farming... or said another way, as a cook, I know the difference between so many varieties of vegetables et. al. and I want very specific types for their unique qualities. But I guess I'm not buying by the ton or train car either.
