VEGETABLES

Texas is a large vegetable producer and currently ranks third in the United States in fresh vegetable production. More than 26 different vegetables are grown commercially on 130,000 acres with an annual value of $243 million. Current trends indicate a reduction in total acreage grown with higher per-acre yields attributed to adoption of new technology by the industry. Production costs have also increased substantially. While there is an increasing popularity of direct-to-consumer marketing of vegetables through farmers markets and roadside stands, these sales probably represent less than 5 percent of all vegetables grown in the state. Major vegetables grown in Texas include onions, cantaloupes, honeydews, potatoes, cabbage, carrots, cucumbers, bell peppers, watermelons, sweet potatoes, southern peas, and spinach. Vegetable crops grown in less volume in Texas are tomatoes, squash, broccoli, green beans, mustard greens, turnip greens, kale, collards, celery, beets, garlic, okra, parsley, radishes and pumpkins. Very limited markets exist for herbs, leaf lettuce, oriental vegetables, brussels sprouts, kohlrabi, endive, escarole, swiss chard, leeks, rutabagas and husk tomatoes. Baby sized and colored vegetables are increasing in demand. Items such as these are often limited but good potential as niche market items. There definitely is potential for high quality vegetables for local direct sales or to chain stores and restaurants. Specialty items with fancy packages bring higher unit prices.

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