Cornell Commercial Vegetable Production
|
Average yields for vegetable crops
grown in New York State
by Stephen Reiners
Associate Professor in Horticultural Sciences
The figures in this table are based on information
provided by New York Agricultural Statistics, Cornell Cooperative
Extension educators, faculty and processors. Where limited information was
available form New York, sources from Michigan and New Jersey were
consulted.
Definitions:
Low = Lowest yields that experienced farmers should
expect in adverse years. Likely not profitable at these yields.
Average = Average yields for experienced farmers
growing the crop under good growing conditions. Likely profitable at these
yields.
Excellent = Attained by careful, experienced
farmers under extremely optimal conditions. Very profitable at these
yields.
| Table 1: Average yields
of vegetables grown in New York State |
|
Crop |
Low
(cwt) |
Average
(cwt) |
Excellent
(cwt) |
|
Asparagus |
15 |
20 |
25 |
|
Beans, snap, fresh market |
40 |
60 |
80 |
|
Beets, red topped, fresh market |
200 |
250 |
300 |
|
Broccoli |
50 |
80 |
120 |
|
Brussels Sprouts |
80 |
100 |
120 |
|
Cabbage, fresh market |
250 |
350 |
450 |
|
Cabbage, Chinese |
140 |
180 |
200 |
|
Carrot, FM |
200 |
260 |
300 |
|
Cauliflower |
80 |
130 |
180 |
|
Celery |
400 |
500 |
600 |
|
Corn, sweet (fresh market) |
60 |
110 |
160 |
|
Cucumber, slicing |
120 |
200 |
260 |
|
Cucumber, pickling, hand harvest |
140 |
220 |
280 |
|
Cucumber, pickling, machine harvest |
80 |
100 |
160 |
|
Eggplant |
160 |
200 |
240 |
| Endive, Escarole |
200 |
300 |
400 |
| Greens (mustard, turnip, collards, kale) |
100 |
120 |
150 |
| Kohlrabi |
140 |
200 |
300 |
| Leek |
140 |
160 |
180 |
| Lettuce, head |
150 |
250 |
350 |
| Lettuce, Bibb, Boston |
100 |
160 |
200 |
| Lettuce, leaf |
200 |
240 |
300 |
| Lettuce, romaine |
280 |
360 |
440 |
| Muskmelon |
80 |
150 |
200 |
| Okra |
40 |
80 |
100 |
| Onions, dry |
200 |
350 |
500 |
| Onions, green |
160 |
180 |
200 |
| Pak Choi |
80 |
100 |
120 |
| Parsley |
120 |
160 |
200 |
| Parsnip |
160 |
200 |
260 |
| Peas, snap |
30 |
60 |
80 |
| Peas, in pod |
60 |
90 |
140 |
| Pepper, green bell |
80 |
200 |
260 |
| Pepper, banana |
100 |
140 |
180 |
| Pepper, cherry |
80 |
100 |
120 |
| Pepper, jalapeno |
80 |
120 |
140 |
| Potato |
225 |
300 |
400 |
| Pumpkin |
200
(10 T/A) |
300
(15 T/A) |
400
(20 T/A) |
| Radish |
40 |
60 |
100 |
| Spinach |
40 |
80 |
120 |
| Squash, summer |
100 |
175 |
250 |
| Squash, winter |
200 |
300 |
400 |
| Tomato, fresh market |
100 |
200 |
300 |
| Watermelon |
120 |
200 |
240 |
| Table 1A: Average
yields of processing vegetables grown in New York State |
| Crop |
Low
(T/A) |
Average
(T/A) |
Excellent
(T/A) |
|
Beans, snap |
1.75 |
3.5 |
>4.0 |
|
Beets, red |
9.0 |
14.0 |
18.0 |
|
Cabbage, kraut |
12.0 |
28.0 |
40.0 |
|
Carrots, slice |
15.0 |
20.0 |
25.0 |
|
Carrots, dice |
15.0 |
22.5 |
30.0 |
|
Peas |
1.0 |
2.0 |
3.0 |
|
Sweet Corn |
3.0 |
6.0 |
7.5 |
Cornell Commercial Vegetable Production
Comments or questions? Contact:
Anusuya Rangarajan
Statewide specialist for
Fresh Market Vegetable Production
ar47@cornell.edu
Department of Horticulture
121 Plant Science Building
Cornell University
Ithaca, NY 14853
(607) 255-1780; Fax: (607) 255-9998
|
