Chapter I
Introduction
Frank J. Dainello
Historically, Texas ranked third in vegetable production behind California and Florida. Over the past five years, however, vegetable acreage has steadily declined to the point where Texas now ranks fifth. The acreage decline is attributable to serious problems with insects, and disease and drought conditions during this period in the Lower Rio Grand Valley, the state's major vegetable production region. Also during this period of time the North American Free Trade Agreement (NAFTA) was implemented. As a result, a significant number of vegetable acres have slid south across the border. Competition from Mexico is causing a closing of market windows previously dominated by Texas.
Figure I.1 shows the vegetable acreage in Texas for the past five years. Other states producing vegetables in large quantities include Arizona, Georgia, Michigan, New York, New Jersey, and Washington.
 Figure I.1 |
 Figure I.2 |
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The Texas vegetable industry has an annual, on-farm value averaging approximately $300,000,000.(Figure I.1). Texas vegetable crop values over the past five years have ranged from a high of $362,944,000 in 1995 to a low of $225,542,000 in 1997 (Figure I.2).
 Figure I.3 Click on image to enlarge. |
The majority of the vegetable crops are produced for the wholesale market on relatively large-acreage farms, 500+ acres. Figure I.4 indicates the usual planting and harvesting dates for the states major vegetable crops. The crops are harvested, primarily by hand, and hauled to a packing shed where they are cleaned, graded, packed and prepared for shipment to markets within and outside the state. Some vegetables, such as cabbage and spinach, are often field packed, eliminating the need for a packing shed. A few crops such as carrots, sweet potatoes, green beans, and potatoes are mechanically harvested with most of the processing crops, (carrots, pickling cucumbers, greens, and spinach) being harvested in this manner.
 Figure I.4 |
 Figure I.5 |
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Texas vegetables reach consumers nationwide primarily through truck shipment to large chain stores and supermarkets. As indicated in Figure I.4 Texas vegetable production is a year a round business. This is one of the benefits that the state has over most others in the US. Figure I.5 shows the seasonal availability of selected vegetables imported from Mexico, which competes with Texas for markets during the late winter and early spring months. The major vegetables imported into the United States from Mexico include: tomatoes, cantaloupes, broccoli, cucumbers and onions.
A major portion of the state's vegetable crop is handled and marketed by brokers, shippers and/or grower-shippers. Brokers are usually only involved in selling the produce, charging the grower a percent of the sale price for locating a market for the vegetables. Shippers usually operate packing/grading sheds and charge the grower for many of the associated marketing/handling costs such as harvesting, hauling, grading, packing, and selling. These expenditures are usually deducted from the wholesale price obtained for the vegetables by the shipper. The grower is then paid the remaining balance to cover production costs and profit. Grower-shippers function much the same as shippers, but normally grow and market their own vegetables as well as those of other growers.
Interest in vegetable production has increased in recent years among small-acreage producers located near high population areas. Consequently, there is renewed interest among some producers in marketing direct to the consumer through pick-your-own operations, roadside stands, roadside markets and community/farmers markets. Much of this interest is the result of the consumer's desire to obtain locally grown, "farm fresh" produce. Approximately 5 percent of vegetables grown each year in Texas are sold directly to the consumer through these direct market outlets.
The information contained in this Handbook was prepared by Texas Agricultural Extension Specialists with input from Texas Agricultural Experiment Station Scientists working with the commercial industry. The information provided within is intended to assist individuals interested in getting into the commercial vegetable production industry, and, to serve as a refresher text for long time commercial vegetable growers
A companion document dealing with specific recommended crops production requirements is available through the Department of Horticulture at Texas A&M University(Texas Commercial Vegetable Production Guide). An order form for the guide can be found in the back of this publication.