Importance of Processed Form 



About two-thirds of the total fruit and vegetables packed by the 47 

 processing cooperatives was canned in 1969 (Table 5). This was about 

 the same proportion as all fruit and vegetable processors in the 

 United States canned. 



Table 5. --Reported pack and processed form of fruits and vegetables 

 handled by 47 cooperatives and total pack, United States, 

 1969 



Class of 

 product 



: Packed by : 

 : cooperatives : 



Total 

 U.S. pack 





Million 

 poundsi' 





Percent 



Million 

 pounds±/ 



Percent 



Canned 



3,466 





65 



17,500 



68 



Bottled 



726 





13 



1,200 



5 



Frozen _ 836 16 4,000 16 



Dried 315 6 2,900 11 



Total 5,343 100 25,600 100 



1/ Special survey of fruit and vegetable processing cooperatives, 

 Farmer Cooperative Service, U.S. Department of Agriculture, 1970, 



2/ Compiled by Farmer Cooperative Service from the Canner Packer , 

 September 25, 1970, page 68. 



Approximately 13 percent of the total cooperative pack was bottled 

 as compared to 5 percent for the United States as a whole. About 16 

 percent of the total cooperative pack was frozen as compared to 16 

 percent for the United States. Six percent of the cooperative pack 

 was in dried form as compared to 11 percent for the United States. 



Deciduous Fruit Pack 



The 47 cooperatives dried about 39 percent of the total dried fruit 

 pack of the United States in 1969 (Table 6). They dried almost two- 

 fifths of the apples, over one-half of the prunes, and about one- 

 third of the raisins. They dried only 14 percent of the apricots 

 and 5 percent of the peaches. 



