9. American fruit and vegetable production
Up to the 1970s, the United States exported more fruits and vegetables than it imported. Since then the balance has shifted, with the United States becoming a net importer of fruits and vegetables, by a steadily widening margin. Most of the fruit and vegetables consumed at American tables are imported, whether fresh or processed. Through the 1980s, Americans associated pineapples with the Dole plantations in Hawaii, but by the end of that decade, most pineapple consumed by Americans came from South America, chiefly Brazil. The American food distribution chain relies on imports of fruits and vegetables to meet the demands of consumers.
The need is reflected in crops planted by American farmers. As noted, corn is the most widely planted crop in America, with corn sales accounting for about $64 million annually. Next is soybeans, about $38 million, most of which are sold to be processed into animal feed. Between the two, nearly 50% of all farm production is accounted for. Other fruits and vegetables, including nuts, account for less than $45 million. Since the end of the 20th century, America has relied on imports of fruits and vegetables, with over half coming from neighbors Mexico and Canada.