Produce

Avocados

Key Facts Avocado trees are native to the humid, sub-tropical and tropical regions of central and northern South America. They never go dormant. Nearly 90% of avocado production in the United States takes place in California. Avocados are harvested by hand and start to ripen once they are picked from Read more

Bell Peppers

Red bell peppers.

Key Facts Bell peppers (Capsicum annuum), also known as sweet peppers, are popular culinary items but, unlike other pepper varieties, have a low heat rating. Peppers add a distinctive taste and range of color to a wide variety of recipes from numerous cultures. The United States produces an impressive amount Read more

Broccoli

Key Facts Broccoli is a member of the mustard family of plants and is closely related to Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. The U.S. is the 3rd largest producer of broccoli in the world, with California leading in U.S. production (90%). There is currently no method to mechanically harvest Read more

Cantaloupes

Cut cantaloupe on a plate

Cantaloupes are a healthy, low-calorie source of vitamin A (β-Carotene), vitamin C, potassium, folic acid, iron, some dietary fiber, and calcium. However, the complex surface of cantaloupe makes it well suited for harboring pathogens. In recent years, cantaloupe has been the third most common produce item associated with foodborne illness outbreaks. Read more

Carrots

Carrots are a popular vegetable grown in all 50 states. They are naturally sweet, high in Vitamin A (β-carotene), and low in saturated fat and cholesterol. Proper washing, storage, and preservation methods are especially important with carrots since they are root vegetables (grown in soil). Several foodborne illness outbreaks have been associated with carrots and their juice. Read more

Cilantro

Key Facts Cilantro (Coriandrum sativum) is an herb and a member of the Apiaceae family. It is commonly used in Latin American and Asian dishes and is sometimes referred to as ‘Mexican parsley’ or ‘Chinese parsley.’ Although the entire plant is edible, the leaves and seeds are most frequently used. Read more

Collard Greens

Collards greens growing in a field

Key Facts Collard greens are members of the Brassica family, which includes mustards, turnips, and cabbage. They are also in the leafy greens category, along with lettuce, swiss chard, and spinach. Typically smooth in texture, these greens have broad, dark green leaves with light colored veins and stems. They are one Read more

Cucumbers

Key Facts The top three countries that imported cucumbers to the United States in 2013 were Mexico (1,144,458,000 Ibs), Canada (215,028,000 lbs), and Honduras (65,244,000 lbs).  In 2012, the top cucumber-producing states, as reported by the United States Department of Agriculture, were Georgia and Florida, with 283.5 and 280.8 million pounds, respectively. There are three Read more

Iceberg Lettuce

Key Facts Iceberg lettuce, also known as crisphead, has long been a popular type of lettuce sold in the United States. It is characterized by a tight head of crisp, light green leaves. A crispy texture and neutral taste has made iceberg lettuce a popular addition to salad mixes, Read more

Jalapeño Peppers

Key Facts The majority of the U.S. commercial jalapeño supply is grown in New Mexico, Texas, and California but many small farms throughout the southwest grow peppers for sale to local markets. Jalapeños are also imported to the U.S. and imported peppers were the source of a large Salmonella Saintpaul outbreak in 2008.   Read more