Eggplant is a widely grown specialty vegetable in the United States; an estimated 159.8 million pounds of the crop were grown in 2010. About 98 percent of the eggplant grown in the United States is produced for the fresh market, with the remainder used for processed products such as frozen entrees and specialty dips and appetizers. April 2012 ... Eggplants
- Eggplant, Vegetables and Melons Outlook, Economic Research Service (ERS), USDA, 2006.
- Eggplants, Floridata, 2004.
- Eggplants: Recommendations for Maintaining Postharvest Quality, Postharvest Technology Research Information Center, University of California, Davis.
- Eggplants, Vegetables, Potatoes, and Melons Harvested for Sale: 2007 and 2002, 2007 Census of Agriculture, National Ag Statistical Service (NASS), USDA, 2009.
- Global Agricultural Trade System (GATS), Foreign Ag Service (FAS), USDA, 2010.
- Guide to Commercial Eggplant Production, Alabama Cooperative Extension System, 1998.
- Increased U.S. Imports of Fresh Fruit and Vegetables, ERS, USDA, 2007 - U.S. imports of fresh fruit and vegetables have increased substantially, allowing consumers to eat more fruit and vegetables and enjoy year-round access to various fresh produce.
- Protect heat-loving eggplants from cold, Oregon State University.
- Scientists Get Under Eggplant's Skin, Ag Research Service, USDA, 2004.
- U.S. per capita food availability, ERS, USDA, 2008.
- Vegetables and Melons Yearbook, ERS, USDA, 2011.
- 2008 Year of the Eggplant fact sheet, National Garden Bureau.
Links checked April 2012.