Surprised that Texas depends on outside sources for most of its fruits and vegetables? Here’s why—and what it means for our food resilience.

When most people think of Texas agriculture, they picture wide-open ranches, endless rows of crops, and self-sufficiency on a grand scale. After all, Texas ranks #2 in the nation for agricultural production value. But there’s a surprising twist: when it comes to fruits and vegetables, Texas relies heavily on imports.

How Much Food Does Texas Import?

According to the Texas Department of Agriculture, 85–90% of the fruits and vegetables eaten in Texas come from outside the state, mostly from California and Mexico. That means only a small fraction of what we eat is grown here—even though agriculture feels central to Texas identity.

How Does Texas Compare to Other States?

Bottom line: Texas is an outlier. While California produces one-third of U.S. vegetables and 75% of its fruits and nuts, Texas grows only about 0.82% of the nation’s fruit and vegetable output (USDA data).

Why the Gap?

Texas is an agricultural giant, but when it comes to fruits and vegetables, the numbers tell a different story. Here’s why:

1. Built for Commodities, Not Produce

Texas ranks #1 in cattle and leads in cotton and grains. These crops thrive in semi-arid conditions and have long benefited from federal subsidies and export markets. By contrast, fruits and vegetables require intensive labor, specialized infrastructure, and reliable water—factors that make large-scale production less common here.

2. Climate Realities

Extreme heat, erratic rainfall, and drought create tough conditions for delicate crops. Texas has experienced five major drought years since 2011, and the Ogallala Aquifer—a critical water source—continues to decline. Add sudden freezes like Winter Storm Uri (which caused $600 million in crop losses) and you see why growers stick to hardier, less risky commodities.

3. Market & Infrastructure Gaps

Texas agriculture has long been geared toward export commodities and livestock, not perishable produce. Distribution hubs, cold storage, and retail supply chains are concentrated in California and Florida. Without those systems in place, Texas produce growers face higher costs and smaller markets—unless they sell direct to consumers or niche buyers.

The Takeaway: Texas can grow fruits and vegetables, but decades of economic choices, climate challenges, and infrastructure gaps make it easier—and safer—to produce cattle and cotton than lettuce and berries.

Why It Matters for Texas Resilience

Heavy dependence on imports makes Texas vulnerable:

1. Climate shocks elsewhere (drought in California) can disrupt our food supply.
2. Global supply chain issues (pandemic shortages) hit harder when local backup is weak.
3. Transportation costs & emissions rise with every mile food travels.

Fact: The average meal in the U.S. travels 1,500 miles from farm to plate (USDA ERS). Local food can cut that drastically—while keeping dollars in Texas communities.

This dependence on imported produce underscores the need for stronger local food systems in Texas—a shift that supports farms, families, and resilience.

What Texans Can Do

1. Shop local first: Farmers markets, CSAs, and farm experiences.
2. Eat seasonally: Align with what Texas can grow—greens in winter, melons in summer.
3. Support urban farms & innovation: Hydroponics, microgreens, and controlled-environment agriculture are growing in Texas cities.

👉 Want to see local food in action? Explore farm experiences across Texas and learn how growers are changing the game.

Closing Thought

Texas may be a giant in agriculture, but when it comes to food on our plates, we’re surprisingly dependent. Building a stronger local food system isn’t just about pride—it’s about resilience.