Depending on the dietary scenario, the estimated annual net nationwide benefits for fruit and vegetable farmers range from $460 million to $1.44 billion, according to a report published by the University of California Agricultural Issues Center (AIC).

The study – conducted by AIC research economist Karen Jetter, professor and chair in the UC Davis Department of Agricultural and Resource Economics James Chalfant, and AIC director and professor in the UC Davis Department of Agricultural and Resource Economics Daniel Sumner – provided the first quantitative assessment of grower benefits of improved diets. It did not go into the health-related benefits to consumers and society nor the economic consequences of those health benefits. Instead the current study focused solely on the agricultural effects of several dietary scenarios for California consumers. Much larger impacts would result if all U.S. consumers, not just those in California, ate more fruits and vegetables.

The USDA’s minimum recommendations for fruit and vegetable consumption are two fruit servings and three vegetable servings per day. Men and active women, however, should eat at least three servings of fruit and four of vegetables per day.

Because some fruits and vegetables are higher in nutrients and phytochemicals that appear to reduce cancer risk, the Cancer Prevention and Nutrition Services unit of the California Department of Health Services includes specific subgroups of fruit and vegetables in its recommendations. CPNS recommends daily consumption of at least one serving from the citrus/berry/melon group and at least two additional servings of any fruit. For vegetables, it recommends at least one serving of dark-green or orange vegetables; one serving of salad; one-half serving of a starchy vegetable, such as potato or corn; one-half serving of cruciferous vegetables, such as broccoli, cabbage or cauliflower; one-third serving of tomato; and one additional serving of any vegetable.

Despite the known health benefits, many people do not eat these recommended levels of fruits and vegetables. In some cases, the difference between actual and recommended consumption is quite large. 

“The consumption of dark green and orange vegetables by people in low-income households, for instance, would need to increase by 307 percent in order to achieve the recommended levels in the 7-a-day cancer prevention program,” Jetter said.

National surveys indicate that currently adults consume about 3.9 servings of fruits and vegetables a day, excluding potatoes consumed as french fries or chips. Fruit consumption between low- and high-income consumers is similar, but high-income households eat 17 percent more vegetable servings a day than low-income households.

The study estimates that the annual benefits for California growers from adoption of dietary recommendations by California consumers are $316 million for the 5-a-day scenario, $788 million for the 7-a-day scenario and $836 million for the 7-a-day cancer prevention scenario. These benefits are concentrated in the commodity groups in which California specializes – lettuce, processing tomatoes, broccoli, spinach and carrots.  Growers in the rest of the United States would benefit more from greater production in the citrus/berry/melon, starchy vegetable and cruciferous subgroups. For all growers in the United States, the annual net benefits are estimated to be $460 million if California consumers were to meet the 5-a-day recommendations, $1.5 billion for the 7-a-day general recommendation and $1.44 billion for the 7-a-day cancer prevention recommendation. The gain in income for fruit and vegetable growers is due to both more sales and somewhat higher prices.

California gets the biggest piece of the pie due to the types of crops grown in the state. The state is the largest producer of fruits and vegetables in the country, accounting for 49 percent of the total U.S. value. Tree and vine fruit production in California is 58 percent of the U.S. value, and vegetable and melon production is 39 percent of the U.S. value.  California accounts for more than 99 percent of national production of artichokes, brussels sprouts, dates, figs, kiwifruit, cling peaches, persimmons, prunes and raisins. It accounts for at least 50 percent of U.S. production of table grapes, wine grapes, lettuce, strawberries, broccoli, plums, celery, carrots, avocados, fresh-market oranges, cauliflower, honeydew, cantaloupes and processing tomatoes. While it produces less than 40 percent of total U.S. production of spinach and asparagus, California grows more of these commodities than any other single state.

The economists believe the potential economic boost associated with increased fruit and vegetable production might justify additional industry investment in promoting healthier diets.

“I would hope this is not just pie-in-the-sky idealism,” Jetter said. “These dietary changes can benefit not just health, but can significantly benefit California agricultural industries.”

For more information, media may contact Karen Jetter at (530) 754-8756 or jetter@primal.ucdavis.edu.