Agriculture is a powerful economic engine for Ohio, consistently ranked as the state’s top industry and contributing billions of dollars annually. The sector supports a large workforce, with one out of every seven or eight people employed in an agriculture-related field. Ohio’s diverse landscape and climate permit a wide range of crop production, establishing the state as a prominent agricultural producer in the United States.
Ohio’s Primary Commodity Crops
The vast majority of Ohio’s agricultural land is dedicated to major commodity crops traded on global markets for fuel, feed, and basic food components. Corn and soybeans dominate the acreage, forming the foundation of the state’s row crop economy. Ohio consistently ranks in the top ten states nationally for the production of both crops.
Soybeans are the top-valued crop in Ohio, with millions of acres harvested. This versatile oilseed is primarily processed for soybean oil (used in cooking and industrial applications) and for soybean meal, a major component of livestock feed. Ohio is a significant contributor to the nation’s total soybean production, often ranking as the fifth-largest producer.
Corn is the other major commodity, with farmers planting millions of acres, yielding hundreds of millions of bushels. While corn has industrial uses, including ethanol manufacturing, a substantial portion is directed toward feed for the state’s large dairy, poultry, and hog operations. The high yield potential of Ohio’s fertile soils makes corn a staple crop in the state’s rotation.
Winter wheat, specifically soft red winter wheat, is the third major grain crop, frequently planted as a cover crop following the corn and soybean rotation. Ohio is a leading producer of this wheat type, which is favored for its low protein content. This makes the flour ideal for use in:
- Pastries.
- Cakes.
- Cookies.
- Crackers.
This supplies the milling industry across the eastern United States.
Specialty and Horticultural Production
While commodity grains cover the largest land area, Ohio’s agricultural diversity is showcased in its extensive specialty and horticultural production. The state is a national leader in greenhouse and nursery operations. Ohio ranks third in the nation for the value of floral crop production, including bedding plants, poinsettias, and potted chrysanthemums.
The state holds a prominent position in controlled environment agriculture (CEA), often ranking first nationally for greenhouse vegetable production. This intensive, indoor farming method allows for year-round production of crops like tomatoes, lettuce, and microgreens, providing fresh produce to nearby population centers. Proximity to major markets is a large advantage for the horticultural sector.
Outside of controlled environments, Ohio farmers cultivate a variety of fresh market and processing vegetables. The state ranks among the top producers of tomatoes for processing, with fields dedicated to crops destined for sauces and canned goods. Other notable field vegetables include sweet corn, potatoes, and pumpkins.
Fruit production includes apples, often placing Ohio in the top ten states nationally. Grapes are also grown, particularly near Lake Erie, supporting a growing domestic wine industry. Hay and oats are important crops, primarily utilized to support the state’s dairy and livestock sectors by providing feed and forage.
Environmental Factors Shaping Ohio Agriculture
The success of Ohio’s diverse crop portfolio is rooted in its favorable geography and climate, which provide conditions for high agricultural productivity. A large portion of the state lies within the fertile till plains, characterized by level or gently rolling terrain ideal for mechanized farming. This region was shaped by glacial activity, which deposited deep, rich topsoil, leading to over half of Ohio’s land being classified as “prime farmland.”
The state receives an average of 36 inches of precipitation annually, which is adequate for rainfed agriculture and supports the high yields of moisture-intensive crops like corn and soybeans. The growing season is long, extending through the summer months, providing the necessary heat units for crop maturity.
The influence of the Great Lakes, particularly Lake Erie, moderates the climate in the northern and northeastern parts of the state. This tempering effect extends the growing season and reduces the risk of early and late frosts, creating a unique microclimate known as the “Fruit Belt.” This advantage is why commercial orchards and vineyards are concentrated along the Lake Erie shoreline.