Table 1,-~Range in sales 
among 76 fruit and vegetable processing cooperatives, by type of products processed, 1965 
| Fruits Vegetables Mixed Total 
Sales is : 
No, of No, of Bets No, of op No, of ef, 
cooperatives cooperatives cooperatives cooperatives 
Less than $250,000......0. 4 9 3 16 - -- 7 9 
$ 250,000 - $ 499,999.... 4 9 3 17 ate = 9) 9 
$ 500,000 - $ 999,999... 3 7 4 22 -- -- a 9 
$ 1,000,000 - $4,999,999, ... 22 49 5 28 ai 54 34 45 
$ 5,000,000 - $9,999,999, ... 2 4 2 ll 2 15 6 8 
Over $10 million .....0..¢ 10 22 1 6 4 31 15 20 
Total 45 100 18 100 13 100 76 100 
eoecoeeee ee © eo @ 
of $1.0 million or more and accounted for 
approximately 98 percent of the total sales 
of fruits and vegetables. 
Of the 76 associations, 45 processed only 
fruits with sales totaling $443.2 million; 18 
processed only vegetables with sales of $44.8 
million; and 13 processed both fruits and 
vegetables with sales totaling $183.5 million. 
Only part of the latter group reported sales 
data for each type of product. 
Cooperatives processing only fruits were 
59 percent of the total group and normally 
had greater sales than those processing only 
vegetables. Annual sales of 76 percent of the 
fruit processors were $1.0 million or more, 
with 22 percent exceeding $10 million. Average 
sales per fruit processor were approximately 
$8 million. 
Only 45 percent of the vegetable processors 
had sales of over $1.0 million. Average sales 
per vegetable processor amounted to $3.2 
million. 
Seventeen percent of the reporting coopera-= 
tives processed both fruits and vegetables. 
This group had the largest dollar volume of 
sales, with an average of $14.1 million per 
processor. All of this group reported sales 
of $1.0 million or more. 
Types of Processing 
Cooperatives reported processing activities 
ranging from canning fruits and vegetables 
and preparing various types of juices to 
manufacturing citric acid extracts for indus- 
trial uses (table 2). Slightly over 70 percent 
reported some type of canning activity. Major 
vegetables processed included peas, corn, 
beans, carrots, beets, spinach, broccoli, cauli- 
flower, peppers, mushrooms, and potatoes. 
Major fruits included pears, apples, peaches, 
cherries, strawberries, blackberries, blue- 
berries, cranberries, prunes, plums, apricots, 
nectarines, oranges, lemons, grapefruit, 
olives, and figs, 
Freezing, second in importance to canning, 
was carried out by 39 percent of the proces- 
sors. This process normally included the 
major vegetables; fruits such as cherries, 
peaches, strawberries, and blueberries; and 
concentrated fruit juices such as grape, 
orange, and lemon. 
Juicing, which included both single strength 
and concentrates, was carried out by 20 per- 
cent of the cooperatives. The most common 
Table 2,--Number and percentage of fruit and vegetable 
processing cooperativesin survey performing speci- 
fied types of processing, 1965 
Number of 
cooperatives 
Type of processing Bereent oF 
Cannlneinererctets ste ele ete 
Bottling 2. terete ee o1e « 076 
DEVIN Grete etelote ere eleretee 8 10 
IS PECZING io 16 tel oveielere ocece 30 39 
NUICINE, 66.5 eeuels ¥ «054-65 15 20 
Other cuore re tencievecerekerouene 
