The Specialty Crop Competitiveness Act of 2004
and the Food, Conservation, and Energy Act of 2008
have defined specialty crops as “fruits and vegetables, tree nuts, dried fruits, horticulture, and nursery crops (including floriculture).” Eligible plants must be intensively cultivated and used by people for food, medicinal purposes, and/or aesthetic gratification to be considered specialty crops. Processed products shall constitute greater than 50% of the specialty crop by weight, exclusive of added water.
A detailed definition of specialty crops
was also developed for the purposes of this program and other U.S. Department of Agriculture programs.