New York State possesses one of the most geographically diverse and productive agricultural sectors in the United States, utilizing nearly seven million acres of farmland. This output is strongly influenced by varied climates, ranging from maritime conditions to lake-effect moderation and higher elevations. New York ranks in the top ten nationally for the production of over 30 commodities, contributing billions of dollars in revenue annually. This robust system is built on a foundation of crops that support the state’s large dairy industry, alongside high-value fruits and specialized vegetables.
Large-Scale Field and Grain Production
The majority of New York’s cultivated acreage is dedicated to commodity crops that serve as a direct economic support system for the state’s dominant dairy industry. Corn is the largest field crop, with over one million acres planted annually, primarily as silage corn used for dairy cattle feed. This silage corn is chopped and fermented to create a high-energy feed source.
Soybeans and wheat are also major commodity crops, grown largely in rotation in the Western New York and Finger Lakes regions. Soybeans have seen increasing acreage, concentrated in counties like Cayuga and Seneca. Wheat cultivation focuses on both soft red and soft white varieties, which are used for products like pastries and crackers.
Forage crops, most notably alfalfa and various grasses used for hay, are another extensive land-use category directly tied to livestock feed. These crops are fundamental to the sustainability of the dairy and beef sectors, providing the necessary roughage for animal diets.
Fruit, Berry, and Orchard Products
New York is recognized for its diverse tree fruit and berry production, which benefits significantly from the climate-moderating effects of large water bodies. The state is the second-largest apple-producing region in the nation, with major districts along the southern shore of Lake Ontario, the Hudson Valley, and the Champlain Valley. The lake effect buffers the orchards from extreme temperature swings, helping prevent damaging late-spring frosts.
Grape production is another significant category, with New York ranking third nationally, supporting a thriving wine and juice industry. The Finger Lakes region is the largest wine-growing area, benefiting from the deep glacial lakes that moderate winter temperatures. Long Island, particularly the North Fork, also has a distinct viticulture area where the mild maritime climate favors European Vitis vinifera cultivars.
The state is a notable producer of stone fruits and berries. New York ranks fourth nationally for tart cherry production, primarily the Montmorency variety destined for processing in Western New York. Strawberries are a significant berry crop, ranking eighth in the country, with nearly all the harvest sold directly to consumers through farm stands and pick-your-own operations.
Key Vegetable and Specialty Crops
The state’s unique soil compositions support specialized vegetable production, with certain regions becoming famous for specific crops. The “Black Dirt” region in Orange County, a former glacial lake bottom, is known for its extremely fertile, organic-rich muck soil. This soil, which can be 30 to 90 percent organic matter and is high in sulfur, is ideal for growing pungent yellow onions.
New York is ranked second in the nation for cabbage production, a crop that thrives in the state’s cool climate, particularly for use in coleslaw and sauerkraut processing. Other vegetables where New York holds a top-ten national ranking include potatoes, which are grown across various parts of the state, and snap beans, which are primarily grown for processing. These high-value vegetable crops are often grown under contract, providing stability for many farms.
The state’s diverse geography also allows for the cultivation of sweet corn and squash, which also rank highly in national production.
Emerging and Regional Agricultural Products
Beyond traditional crops, New York’s agricultural landscape includes several high-value, regionally specialized products that add significant economic diversity. Maple syrup production is a prime example, for which the state is the second-largest producer in the nation, with its northern and western forests containing the largest resource of tappable maple trees in the U.S. This industry utilizes both traditional tapping methods and modern vacuum systems to maximize sap yield.
The craft beverage industry has spurred the resurgence of hops, which are now recognized as an emerging crop, providing local ingredients for the state’s numerous breweries. Similarly, industrial hemp (Cannabis sativa) has emerged as a new crop category, supported by research aimed at maximizing its economic potential for fiber, grain, and cannabinoid products.
Nursery, greenhouse, and floriculture products also represent a major sector, contributing significantly to the state’s cash receipts through the sale of ornamental plants, flowers, and landscaping stock. New York ranks around fourteenth in the nation for Christmas tree production, with nearly 300,000 trees harvested annually.