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COOPERATIVE FRUIT AND VEGETABLE PROCESSORS 

 IN THE UNITED STATES 



By Gilbert W. Biggs and 

 J. Kenneth Samuels 

 Farmer Cooperative Serviced' 



The study reported on in this publication was made at the request of 

 members of the Cooperative Processors Association, who meet each year 

 at the National Canners Association Convention. 



The report covers the major activities of cooperative processors in 

 1969, location of their facilities, expansion in the last five years, 

 volume handled, organizational characteristics, operations, and ser- 

 vices provided. 



We made the study to provide basic data on cooperative processing that 

 could be used to discuss and develop plans for improved marketing pro- 

 grams. Although primarily descriptive in nature, it responds to the 

 deep interest in information on the contribution of cooperative enter- 

 prise in this important area. 



All known farmer cooperatives processing fruits and vegetables received 

 a mail questionnaire. Data supplied by 47 respondents to these question- 

 naires became the basis for this report (Figure 1). The respondents 

 were located in 16 States. These in turn were divided into regional 

 groupings of Eastern, Central, and Western. 



Major Activity 



Thirty-nine of the 47 cooperatives canned fruits and vegetables (Table 1) 

 Of the 39, 17 canned only, while 22 also did other types of processing. 

 Fourteen had canning and freezing operations. Six cooperatives did 

 canning, freezing, and drying. 



One interesting feature is that 23 of the 47 cooperative processors 

 did more than one type of processing. 



\l Charles H. Meyer, Farmer Cooperative Service, prepared the schedules 

 and initiated the survey of processing cooperatives. 



