The Alibaug white onion was given the Geographical Indication (GI) tag on September 29, bringing worldwide recognition to its unique sweet taste, no-tears factor, as well as its medicinal properties.
“The soil of Alibaug taluka has low sulphur content. The NABL-approved lab test report mentions low pungency, sweet taste, ‘no tear’ factor, low pyruvic acid, high protein, fat and fibre content, besides high antioxidant compounds (quercetin),” said Professor Jitendra Kadam, who proved the geographical difference of the white onion.