Utah’s agricultural industry operates within one of the driest climates in the United States, fundamentally shaping the types of crops grown and farming methods used. The state receives an average of only 14 inches of precipitation annually, meaning commercial agriculture relies heavily on irrigation systems. Approximately 75 to 80 percent of all water withdrawals are diverted for agricultural use, demonstrating the reliance on man-made water delivery. This necessity dictates that most farming activity is concentrated in valleys like the Wasatch Front, where water access from rivers and reservoirs is readily available.
Large-Scale Field and Forage Crops
The largest portion of Utah’s agricultural land is dedicated to growing forage crops, primarily supporting the state’s substantial livestock industry. Over 80% of the state’s irrigated acreage is planted in alfalfa, other types of hay, and pasture, reflecting the link between crop production and cattle and dairy operations. Hay is consistently the state’s most valuable crop, with an annual production value exceeding $400 million, and Utah is a top producer of alfalfa hay nationally.
Alfalfa is particularly well-suited to the arid environment, with average yields around 4.1 tons per acre. This perennial legume is a dense source of protein and nutrients that forms the bulk of the feed for beef and dairy cattle. The remaining acreage of large-scale field crops is dedicated to grains, including wheat, corn, and barley. Winter wheat is the most widely grown grain, accounting for the largest planted area among cereals. Corn is also a significant commodity, grown for both grain and silage, which is a fermented, moisture-rich feed essential for local livestock operations.
Specialty Fruits and Vegetables
While forage dominates acreage, a smaller, highly valuable portion of farmland is dedicated to fruit and vegetable production for human consumption. Utah has a long history of fruit cultivation, with most commercial orchards located in the fertile soils along the Wasatch Front. Utah County is the primary fruit-growing region, accounting for half of the state’s total fruit production, followed by Box Elder County, which features the “Fruit Way.”
Tart cherries are Utah’s leading fruit crop, with the state ranking second in the nation for their production. Over 3,700 acres are dedicated to tart cherries, which are predominantly harvested for processing into juice and dried products. Peaches and apples are the next most significant tree fruits, utilizing over 1,300 and 1,100 acres, respectively.
Vegetable production is concentrated in specific areas where the soil and microclimates are favorable, such as Box Elder and Weber counties. Commercially grown vegetables include dry onions, potatoes, and pumpkins. Dry onions are a focus of agricultural water optimization studies due to their value, and these vegetables are often harvested in northern valleys.
Horticultural and Nursery Products
The horticultural sector, which includes non-food crops, represents a fast-growing segment of Utah’s agriculture, driven by the state’s rapid urban and suburban expansion. This “green industry” provides products for landscaping and ornamental purposes, generating significant revenue despite occupying a relatively small amount of land. Nursery, greenhouse, and sod production collectively account for a notable share of the state’s total crop sales.
Sod, ornamental trees, and shrubs are grown to supply the demand for residential and commercial landscaping projects. The need for these products is directly tied to the construction of new homes and businesses along the populous Wasatch Front corridor. A more recent booming segment is the cut flower business, which provides a higher revenue stream than some traditional food crops.