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The Rio Grande Valley is globally known for more than 40 crops; primarily cotton, citrus, grain sorghum, sugar cane and melons. Vegetables formed the first great agricultural bonanza, when farmers from the Midwest originally cleared South Texas. The subtropical climate and long growing season, allowing them to produce two crops in one year on the same land attracted them. Cotton Citrus Because of the exceptional quality, Valley-grown citrus has gained a prominent share of the national market. It is a unified industry that has survived several major freezes since 1949. Several years ago motorists looked off of overpasses onto rows of shriveled, brown victims of the 1989 freeze. However, citrus is back in full force, evidenced by the number of roadside vendors. Citrus growers remain optimistic and proud of their product, while constantly looking for better ways to protect the fruit from rare but devastating sub-freezing temperatures that can take five years from which to recover. A Little
on the Wild Side The Valley’s soil not only supports a variety of crops but also a stunning array of livestock. The South Texas beef industry still holds a valuable share of the national market. But in recent years, several Valley ranchers have taken on more than just cattle. If you drive some of the Valley’s back roads, you’re more than likely to see exotic game, especially game from Africa, which has a similar climate to South Texas. Ranchers breed ostrich and emu for their meat, leather and feathers. Axis deer, antelope, wildebeest, bison, even endangered black rhinos are bred, among other exotic browsers from India and Africa, for conservation and controlled hunts, depending on the species. Another untraditional "crop" is shrimp. The Arroyo Colorado supplies water for several shrimp farms in that area. Huge ponds are stocked with shrimp, and when harvest time comes, workers drain the ponds and vacuum the shrimp onto ice. Bigger and
Better Other Texas scientists have worked with Valley farmers on improving vegetables, but the one that always steals the show is the Texas 1015 super sweet onion. Developed specifically for Valley growing conditions by Dr. Leonard Pike of Texas A&M University, the 1015 has taken top honors as a gourmet onion. Its popularity comes from two factors: it is sweet enough to be eaten raw, and it does not trigger tears when cut open. While farmers who grow a wide variety of crops are more scarce now than specialists, and agribusiness increasingly supplants the "family farm," the tremendous success of the 1015 onion, the Texas red grapefruit and the almost limitless list of crops and livestock sustained by Valley soil has given South Texas the deserved reputation of a grower’s paradise. |
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