Hard to take this seriously when it just lists “onion” as the commodity. The onion we extract from the ground is not the same everywhere. Onion can be either light or heavy based on the size and density. Light onion will roll more easily than thicker, "heavy" onion.

The sulfur content also affects the onion quality and price: “sweet” onion has low sulfur content, “sour” onion has high. Sweet onion can be used much more easily than sour onion, which requires more culinary processing to extract the sulfur compounds that make you smelly and your eyes water.

Onion has been shown to have a negative impact on climate, especially on air quality with people in confined spaces after lunch, but despite this it continues to be a valuable resource that is processed into many everyday foodstuffs: white, yellow, red, salad, and for specialist applications the highly refined shallot and pearl compounds as well.

Alas it seems likely that geopolitical upheaval will mean onion trading at ever higher prices. Brest Roscoff Intermediate (light, sweet onion) is trading over $8 a bunch (yes, crude onion is traded in weird units!) since the war began.

There’s also a bright future for synthetic. environmentally friendlier onion! Hydroponically grown scallions — so called “green” onion — have some interesting applications in the aerospace industry e.g. in-flight sandwiches and salads.