Fruits

The Rise of Large-Scale Production

Bananas are susceptible to parasites and other problems, leading to high levels of chemical use by growers. This banana plant was damaged by an infestation of red palm mites, which caused the discoloration on its leaves.

Source: U.S. Department of Agriculture, Agricultural Research Service/Amy Roda

In the 19th century and early 20th century, many rural families grew fruit for their own consumption. Small commercial growers provided fruit for local markets. Once insulated and cooled railroad cars became available around 1870, fruit could be shipped longer distances, although it was not until 1889 that fruit was shipped across the continent from California to New York. With transcontinental shipping, large-scale [Page 211]fruit production was feasible. By 1890, both insecticides and fungicides were being applied to fruit crops, and although there were concerns regarding pesticide residues on fruits, the small number of applications applied over the growing season minimized health risks. As time went on, however, insect pests developed resistance to these chemicals, and application rates were increased. New compounds were developed to control pests, and large-scale spraying techniques were employed. People grew to expect unblemished fruit, and ultimately, consumer demand for unblemished fruit encouraged agricultural practices employing the extensive use of chemicals.

Growing Public Concerns

From the 1960s through the 1980s, public pressures arose over the health risks associated with consuming chemical residues on fruits. Activists for farm laborers publicized concerns over the risks of their pesticide exposure. Environmentalists noted that commercial fruit production often resulted in pesticide-contaminated soils and waterways, increasing pest resistance to chemicals, erosion, excessive water use, habitat destruction, and loss of wildlife, as well as atmospheric emissions from agricultural equipment, fertilizer production, and fruit transport. Because many fruits cannot be grown locally for all markets, the economics, as well as the energy and carbon footprints, of transport and storage were also analyzed.

The combination of health and environmental safety concerns forced a reexamination of the way that fruit is grown. Although the consumer still wanted unblemished fruit, consumer demand also induced changes in fruit production. By 1993, the U.S. Department of Agriculture (USDA), the Environmental Protection Agency (EPA), and the Food and Drug Administration (FDA) announced a commitment to reducing pesticide use and promoting sustainable agriculture. The United States withdrew many compounds formerly used to treat crops and increased restrictions on the use of many others. At the same time, fruit consumption was promoted as an important component of a healthy diet. As nutritionists learned more, USDA recommendations for fruits and vegetables rose from 2 cups per day in 1979 to 4.5 cups per day in 2005.

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