VEGETABLE CROP PRODUCTION IN 
MARICOPA COUNTY, ARIZONA

Maricopa County, located in central Arizona, encompasses a total land area of 9,226 square miles. Vegetable production occurs primarily in three areas: 1) immediately west of metropolitan Phoenix between the White Tank Mountains and the Agua Fria River and north of the confluence of the Gila and Salt Rivers up to the Sun City communities; 2) further west toward the boundaries of the county around the community of Aguila near Wickenberg and the Harquahala Valley along Interstate-10; and 3) around the southeast Salt River Valley near Queen Creek. Many of the soils are of alluvial origin and range from sandy loams to clay loams and may contain varying levels of saline or alkali salts. The elevation of Phoenix is about 1,000 ft above sea level while Aguila rises to about 2,000 ft.

Climatic conditions favor year round vegetable crop production. Many crops can be grown for a spring and fall harvest. The spring crops that include cole crops, leafy greens, and melons are generally planted beginning in November through March and harvested before the summer heat begins in late May. The same fall crops are generally planted in July through September for harvest in September through November. The annual average temperatures range from about 65F in Aguila, about 70F around Queen Creek, and up to the low 70'sF around Phoenix. High temperatures from June through September will often exceed 110F. Average annual rainfall totals range from nearly 10-inches at Aguila to about 7- to 9-inches in the areas surrounding Phoenix. Half of the precipitation occurs in the winter months and the remainder during the summer monsoons from July through September. The winter snowpack in the mountains in eastern Arizona provide surface irrigation water that is stored in a series of resevoirs along the Salt and Verde Rivers. A majority of the vegetable crops are furrow irrigated with a small proportion grown with subsurface drip systems.

In 1997, Arizona ranked third nationally with principal vegetable production valued at $482 million. The state ranks in the top ten in the U.S. in production of ten vegetable commodities of which Maricopa County contributes significantly to six of the ten. Maricopa County produces 40% of the cantaloupes on 8,400 acres, half of the dry onions on about 1,000 acres, 49% of the watermelons on 3750 acres, 57% of the honeydews on 2400 acres, 32% of the broccoli on 3,200 acres, and all carrots from about 2400 acres. Potatoes for fresh market and processing are grown on nearly 3,450 acres in Maricopa County. Substantial acreages are devoted to cauliflower, cabbage, spinach, sweet corn, and radishes. Other vegetables grown in Maricopa County include lettuces, turnips, swiss chard, oriental cabbages, mixed greens, cilantro, endive, escarole, kale, leeks, parsley, green onions, rapini, and several specialty melons. 

The majority of the vegetables produced in Maricopa County are shipped throughout the U.S. or consumed locally and premium quality products may go to overseas markets. Most of the melon and vegetables are grown for a specific time period when other parts of the U.S. are not in full production. Some potatoes are produced for local potato chip processing plants.
 

For more information contact:
Pat Clay, pclay@ag.arizona.edu Extension Agent, Field & Veg Crops
University of Arizona, Tucson, Arizona.
Last updated: July 25, 2001