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The Opportunity

VegetablesWhile Hudson Valley agriculture experienced a long-term decline following World War II, a new generation of specialty growers has revitalized farming in the Valley, bringing fresh fruits and vegetables to Valley residents and adding them to the menus of the most sophisticated restaurants in New York City. In fact, the most recent Census of Agriculture showed that the amount of farmland in the Valley has actually increased in the 21st Century, the first such increase in over 50 years.

The Valley’s wineries have played a central role in this revival. Until the 1970s only a handful of wineries existed in the region. In 1982 the Hudson River AVA was designated. By the 21st Century, wine-making in the Valley was revitalized, with 1,000 tons of grapes being grown annually and with 42 wineries established along both banks of the Hudson.

This renaissance in Hudson Valley food and wine contributes to the region’s overall quality of life. The resulting open space, scenic vistas, and bounty of high-quality food and wine are important ingredients in the region’s thriving tourism sector. These amenities also play a central role in retaining and attracting a talented workforce that enables the region to compete in a variety of industries in the global economy.

A world class facility highlighting and celebrating the bounty of the Hudson Valley will provide additional impetus to the continued renaissance of food and wine production in America’s first breadbasket. By “building the brand” for Hudson Valley and New York products, the Center will enable growers and producers to improve their sales and profitability.

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