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Fruit
Availability on the Rise
Hodan
Farah Wells and Jean
C. Buzby
From 1970 to 2005,
the total amount of fruit (fresh and
processed) available for consumption
in the U.S. increased 14 percent, from
242 pounds per person to 275 pounds
per person. Fresh fruit accounted for
80 percent of this 33-pound increase.
Within the fresh fruit category, berries,
melons, and “other fruit”
increased in availability. Bananas,
grapes, and pineapples contributed the
largest increases in the other fruit
category. During the same period, availability
of fresh citrus declined from 29 pounds
per person to 22 pounds per person.
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