Division 5.2 Specificity of the product

The organoleptic qualities of ‘Oignon doux des Cévennes’ has earned it a regional as well as a national reputation: the onion is characterised by great sweetness without any bitterness or sharpness, and a juiciness that gives it a very pleasant texture in the mouth, whether raw or cooked.

Furthermore, it is visually recognisable and appreciated owing to its roundish to elongated bulb, its shininess, its pearly white, sometimes coppery, colour and its fine and translucent skins.

Its low dry matter content (less than 10 %) does not prevent it from keeping well until the end of winter.