American Industry Overview: Frozen Fruits, Fruit Juices, Vegetables
This classification covers establishments primarily engaged in freezing fruits, fruit juices, and vegetables. These establishments also produce important by-products such as fresh or dried citrus pulp.
Frozen foods became available commercially beginning in 1930, making this category a comparative newcomer to the U.S. food industry. In 2008, the overall value of shipments for this industry, according to U.S. Census Bureau figures, was $10.62 billion.
Consumers receive frozen fruits, fruit juices, and vegetables through two main sales outlets: grocery stores and food service. Grocery stores include supermarkets, other retail stores, and the emerging warehouse clubs, while food service is a highly fragmented market including restaurants, lodging and recreation outlets, separate eating and drinking establishments, health care institutions, colleges and universities, primary and secondary schools, airlines, business and industry, and the military, among others.