WASHINGTON (RFD-TV) — U.S. potato production in 2024 totaled 421 million hundredweight, a 4 percent decrease from the previous year, according to the latest Potatoes Annual Summary from the U.S. Department of Agriculture (USDA).
Harvested area dropped to 927,000 acres, also down 4 percent, while yields slipped to 454 hundredweight per acre, a decrease of four from 2023.
The crop’s total value in 2024 was $4.60 billion, representing an 8 percent decrease from the previous year.
Average prices fell to $11.70 per hundredweight, a decrease of $0.60 from 2023. Growers sold 390 million hundredweight, representing 93 percent of production. Sales included 269 million hundredweight to processors, 99.3 million as table stock, and 20.3 million as seed. Feed use declined sharply to 1.35 million hundredweight, a 14 percent decrease.
Shrinkage and loss declined to 26.2 million hundredweight, while growers kept 4.64 million hundredweight for on-farm use, a 20 percent drop.
Processing use reached 274 million hundredweight, a five-percent decrease from 2023, with the most significant declines in frozen products (down seven percent) and chips (down three percent). Dehydrated products held steady, while canning and other specialty uses rose.
Dis is a delightful dish. You can serve it by itself or with a good gravy or gumbo. It is so easy to fix, I garontee!
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
This quirky twist on Southern potato salad (without potatoes) skips the spuds but keeps all the flavor! You’ll love this classic Justin Wilson recipe.
Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee Justin Wilson’s Crawfish Maque Choux recipe will have you comin’ back for seconds (and thirds)!
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
Cheesy, shrimp-stuffed, and full o’ Cajun flavor— Justin Wilson’s Asparagus and Shrimp Casserole recipe will have you sayin’ “I’m glad to eat you, I garontee!” with every bite.
This classic Cajun recipe for Red Bean Soup by Justin Wilson is simple to make and absolutely delicious. You’ll love it — we garontee!
This cast-iron Meat Lover’s Pizza is loaded with beef, sausage, ham, pepperoni—and ALL the cheese. It’s deep-dish, crispy-edged, and unapologetically extra.
All your cheeseburger faves—on a pizza! Beef, bacon, pickles, and melty cheese in every bite. It’s bold, beefy, and totally crave-worthy.
