36,000 farms use 7-million acres to produce an array of food and beverage products in New York State. Access to fresh milk helps make NY the leading producer of yogurt. Field crops, fruits and vegetables returned $2.7 billion to farmers. Resources coupled with world class education institutions such as Cornell, SUNY Cobleskill, SUNY Morrisville, Schenectady Community College and the Culinary Institute offer a wide range of agribusiness programs.
Key Industry Subsets
Some of the most notable activities in New York State include:
Dairy processing of yogurt, hard and soft cheese, sour cream, cream cheese, butter and other milk products
Agricultural goods, such as fruits, greens, vegetables
Beverage production of soft drinks, water, energy drinks, and teas
Alcoholic beverages production, including wine, beer, spirits and cider
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in this industry on our interactive map.