THE RISE OF FOOD AS A COMMODITY The Great Depression caused a setback in farming advancements, but the industry survived while most others were devastated. Farming quickly regained momentum during World War II. With nearly twelve percent of the Ohio’s population serving in the armed forces, tens of thousands of people, many from Appalachia, flocked to Ohio seeking jobs in defense and agricultural industries.
GROWTH OF FARMING After World War II, mechanized farming continued to grow. The horse and plow were replaced by tractors that could cover more ground in less time. Soon, the incorporation of pesticides and herbicides led to larger and more consistent crop yields. Subsistence Farming, farming just enough to sustain one’s own family, expanded into Contract Farming, where a smaller number of farmers grew larger yields of select crops for agricultural industries.	VEGETATION Corn continued to dominate, but potatoes, tomatoes, and cucumbers were on the rise. In the 1960s, soybeans and sugar beets joined corn as the area’s primary crops. The shift towards Scientific Farming, using technology and systematically tested methods for crop production, kept Ohio as a farm industry leader. In addition to growing foods, the industry included processing and distribution. Many national food industries such as Campbells, Heinz, Hirzel, Greenline, Hartung Brothers, and LaChoy, took root in Northwest Ohio, many of which are still thriving today. Local industry such as Cain's Potato Chips, Mid-Wood Inc., Pioneer Packing Co., Inc. have also left their mark. The industry also supported production and manufacturing of agriculture-related equipment.	FARMING TODAY Today, we continue to see an increase in farm size, but a decline in the number of people actually involved in farming. Family farms may be the minority, but a national movement in local production and organic farming is bringing renewed attention to people’s connection to the land and to place-based foods. Markets Only one percent of Northwest Ohio’s population still farms, stocking our groceries and markets with fresh and canned produce. In the warmer months, family-run road-side stands and farmers’ markets sell local fruits and vegetables. Restaurants Local restaurants also support local produce, while keeping in tradition with the ethnic heritage of our population. Tony Packo's	OTHER LINKS Ohio State University Extension Office: Agriculture & Natural Resources Ohio State University Extension Office: Veg Net Ohio Ecological Food & Farm Association Agriculture statistics in Wood County Ohio Department of Agriculture Toledo Blade: Kathie Smith, Food Editor

SPONSORED BY