Scientists at the Hebrew University of Jerusalem,s Faculty of Agricultural, Food and Environmental Quality Sciences have succeeded in  developing  new, seed-propagated hybrid forms of shallot that promise to create a profitable new export crop for Israel.

Shallot is a vegetable related to the onion but richer in flavor and  aroma, features that make it a favorite among those who appreciate good food around the world. The vegetable is especially popular in France and Belgium, where it is used in preparation of sauces and soups and for seasoning. In some countries of southeast Asia and Africa the shallot is raised as an alternative to onions.

The vegetable until now has been raised through planting of bulbs  which split off into little attached bulblets, ranging in number from 7 to 15 per plant. This has disadvantages in terms of low yields, high costs of storage and the spreading of plant disease in the ground.

Seed-propagated, hybrid forms of the plant were developed in  experimental work carried out over a number of years by the H.U. scientists. The new strains were sent to food experts and leading chefs in France and England and won high praise for their quality.

The research team was headed by Prof. Haim D. Rabinowitch, professor of vegetable physiology and breeding and currently dean of the Hebrew University,s Faculty of Agricultural, Food and Environmental Quality Sciences, in cooperation with agronomist Ada Harazi.

The strains of shallot which they developed were found to be superior to those existing today and are especially suitable for propagation in Israel and tropical countries. The new varieties were tested on a  semi-commercial basis in kibbutzim and farms in various parts of the country, with yields exceeding that of shallot grown by tradition
methods.
The new shallot hybrid plants will be offered to seed companies in  Israel with the view towards encouraging development of export both of the vegetable itself and the seeds.