General info
The horticulture industry in Utah was started the first day the Mormon pioneers reached what is now Salt Lake City in 1847. Five acres of potatoes were planted the day of arrival. Fruit tree seed and scions were also brought by these pioneers with standard varieties being planted in 1850. Most of the cultivated lands of the state are at an elevation of between 1400 and 1850 m. Only the Dixie area in the southwestern corner of the state is lower in elevation. averaging under 1000 m. The most important agricultural areas for crop production have a growing season of from 120 to 150 days. The climate is dry with relatively little fog and wind and not many cloudy days. The days are clear, bright and warm, and the nights are relatively cool. Only 7 percent of the land area receives more than 500 turn of precipitation a year. About 41 percent receives from 250 to 500 turn, and 6 percent less than 150 into annually. Although the seasonal distribution of precipitation within the state varies, in the major crop producing area, which is the north central part of the state, the maximum precipitation comes in the winter and spring and the minimum in the summer months. The fruit and vegetable plantings are concentrated in this area which includes Utah, Box Elder, Davis. Weber, Salt Lake and Cache counties. Irrigation water is usually plentiful in this area. The water is impounded in mountain reservoirs or diverted from streams to the fields in canals. Principal vegetable crops grown in Utah are tomatoes, potatoes, snap beans, dry onions, bunching onions, peppers, cucumbers, sweet corn, lettuce, squash, peas, celery, eggplant, carrots, beets, parsley, cauliflower and cabbage. Principal fruit crops in Utah are apples, peaches, sweet and sour cherries and pears. There are also some apricots and raspberries. Organisations / Institutes:
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Last updated: Mon Dec 22 18:49:50 NFT 2003