Bacterial diseases are the most significant threat to their production. Despite considerable effort to control these diseases with chemicals, farmers still lose a lot of onions.
Kim Eang Tho, a doctoral student in the department of plant, soil and microbial science at Michigan State University, is studying the source of bacterial pathogens in onions to find strategies to better manage diseases.
In a discussion with The Food Fix reporter, Ali Hussain, he first talked about the onion as a vegetable.
Listen to their interview here