When looking at fruit with a consumer’s eye and pocketbook, the challenge of growing organically may be worth it for Texas growers, according to an expert at the recent fourth annual Texas Fruit Conference in College Station.
No matter the fruit, the nearly 200 attendees were told, consumers are increasingly interested in locally grown fruit and may also pay a premium for a variety of organic methods used to grow the produce, Monte Nesbitt, Texas A&M AgriLife Extension Service horticulturist, said.
Texas had the second highest growth in the number of farmers markets in 2011, Nesbitt noted, at 38 percent, while the number of farmers markets nationwide has jumped from 1,755 in 1994 to 8,144 in 2013.
He said consumers who purchase locally grown products perceive them to be environmentally friendly.
“In a recent 20/20 poll, 45 percent of the people said they believe organic foods are more nutritious than conventionally grown food,” Nesbitt said. “Though that may not be scientific fact, we think it’s important to know what the public is thinking.”
To grow fruit organically, however, may require new skills and knowledge, Nesbitt noted, plus attention to detail in order to harvest a crop that can be sold for a higher price than conventionally produced fruit.
He cited a study by a pro-organics institute, which indicated that certified organic fruit was sold for substantially higher prices. Blueberries, for example, drew an average 98 percent price premium at various locations in the U.S., according to that institute’s study, while apples were 46 percent higher. Similar comparisons by the U.S. Department of Agriculture-Economic Research Service show fruit produced organically may obtain a 28 to 73 percent increase in market price.
Growing fruit and nut crops in Texas is a challenge no matter the system, he said. The biggest orchard crops in the state are pecans with 70,000 acres, citrus with 25,000 acres and wine grapes with 7,000 acres. Most all other fruit or nut crops in Texas are in the 4,000-acre range or less. Some attempts to grow fruit crops have declined, he said, noting that the once-commercial fig industry in the state went defunct by 1920 and peaches have dropped 54 percent in acreage over the past 15 years.
