Organic Production of Fruits and Vegetables in the US: Importance, Trends, and Challenges

Organic fruit and vegetable production in the United States is increasingly popular, driven by consumer interest in foods associated with healthier lifestyles and environmentally friendly practices. This review synthesizes evidence on the production of this subsector from 1960 to 2021, using major literature databases (Agricola, ScienceDirect, and Google Scholar), to summarize health and environmental implications, economic importance, research trends, and persistent challenges. The production of fruits and vegetables is frequently reported to exhibit favorable quality and safety attributes, including higher antioxidant capacity and lower levels of cadmium, pesticides, and other chemical residues, supporting its relevance to nutrition and human health. This type of practice is also described as contributing to environmental restoration and preservation through improved soil conditions, reduced reliance on synthetic inputs, enhanced nutrient cycling, and climate-smart benefits such as increased soil organic matter and lower energy intensity. Nevertheless, it faces constraints that increase costs and limit scalability, including high labor demand, limited effectiveness and availability of some organic pest control tools, perishability, post-harvest losses, certification burdens, and market access regulations. Despite these barriers, data indicate growth: from 2007 to 2021, acreage increased by more than 100%, farm-gate value rose from $685 million to $1913 million, and the number of participating farms increased by more than 100%. Moreover, it accounts for 0.9% of the total value of the agricultural production in the U.S. Overall, the outlook for U.S. organic fruit and vegetables is encouraging, supported by expanding consumer demand, government support, and improved conditions for international trade.