Vegetables formed the first great bonanza when South Texas was originally cleared by farmers. They were drawn to the sub-tropical climate where two crops of some vegetables could be grown in one year. Alluvial soils combined with irrigation water from the Rio Grande or deep wells sustain South Texas vegetables as an important production region of Texas.
The major vegetables grown in South Texas include watermelons, onions, cabbage, carrots, and leafy green vegetables. However, over 30 other vegetables are grown on a smaller scale and contribute to the diverse vegetable products that South Texas is known for. Insect, disease and weed pests cause intensive pest pressures nearly year round that agri-chemical control is necessary. Good agricultural practices are necessary to prevent food safety concerns in order to maintain the best consumer confidence in Texas vegetable products.