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Storing the certified shallot plants

Sales of certified shallot plants are booming: boost your sales by adding this high-performance plant to your range of products, and follow the rules below for healthy plants stored in the best conditions!

7 rules for the proper storage of certified shallot plants

1 - Handle with care

Avoid unnecessary manipulations and handle with care.


2 - Allow plants to breathe

Store plants so there is enough room for air to circulate, do not pile them up in plastic bags or net bags.


3 - Store at appropriate temperature in a dry environment

Store the certified shallot plants in a dry well ventilated place. Store at a low temperature, approx. 1 °C.
Avoid temperatures above 15 °C which promote germination.


4 - Avoid changes in temperature and humidity levels

Check temperature and humidity levels in order to prevent changes likely to cause germination during storage.


5 - Put out on display as needed

Put plants out on display as needed.


6 - Help customers select the right plants depending on season and planting time

Introduce your customers to different shallot varieties and the right time to plant them (Autumn and Spring). Make sure you advise customers properly and sell them the right type of shallot plants depending on season and planting time.


7 - Do not remove roots or outer skin if you repackage the plant

If you repackage the certified plants in smaller packages with the agreement of the SOC, do not remove outer skin or roots, as these protect the bulbs, and do not forget to re-stick the blue SOC-certification label on the new packaging.

Poor storage conditions will lead to germination, or will cause the plant to dry out and accelerate weight loss compared to the natural desiccation process (normal breathing of bulbs).



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