US fruit and vegetables production in last five years

Fruit and vegetables, planted on 13 million acres of land (three percent of US crop land), accounted for 29 percent of average crop cash receipts between 2002 and 2004 and 18 percent of US farm exports. The US has imported more fruit and vegetables than it exported since 1998. In 2005, the value of fruit and vegetable exports was US$11 billion, and the value of imports US$14 billion.
Production was about 100 million tons in 2005, including 24 million tons of fresh market vegetables; 16 million tons of processing vegetables; 21 million tons of potatoes; 11 million tons of citrus; 17 million tons of non citrus (mostly processed); and 1.5 million tons of tree nuts. By value of sales, grapes, oranges, and apples are the most valuable fruits, and potatoes, lettuce and tomatoes the most valuable vegetables.
Americans consume on average 445 pounds of vegetables and 282 pounds of fruit and tree nuts a year. The vegetables include 135 pounds of potatoes; 90 pounds of tomatoes; 27 pounds of sweet corn; and 22 pounds each of lettuce and onions. The fruits include 81 pounds of oranges; 47 pounds of apples; 30 pounds of wine grapes (enough for 12 bottles of wine); 26 pounds of bananas; and 19 pounds of other grapes.
About half of fresh fruit and vegetables are sold in supermarkets. Supermarket sales are being concentrated in fewer chains: the largest 20 food retailers accounted for 60 percent of grocery sales in 2001.
A sixth of the typical households food-at-home expenditures in 2004 were for fresh and processed fruit and vegetables, an average US$560. Many commodities have additional convenience features, such as bagged salads, microwave ready corn and broccoli florets. However, the farm value of retail fruit and vegetable prices is below 20 percent- an average 19 percent for fresh fruit and vegetables, and 16 percent for processed fruit and vegetables.