The Big Island is endowed with a varied climate, tropical and temperate, and wide varieties of tropical and temperate vegetables are grown on the island. It produces over 80% of the state's head lettuce crop, 70% of the chinese cabbage and celery crops, over 50% of the daikon crop, 36% of the cucumber crop, and 20% of the tomato crop. Waimea is the primary vegetable growing area on the island. There are about 30 farm businesses engaged in growing vegetables on 800 acres of land. The vegetables grown in Waimea include head and semi-head lettuce, head cabbage, chinese cabbage, burdock, carrot, broccoli, cauliflower, daikon, sweet corn, cucumber, eggplant, pepper, radish, italian squash and onion. In the Mt. View area, tomato and cucumber are produced while the adjoining Volcano area produced italian squash and cauliflower. In the Kona area, tomato, cucumber, beans, pepper and watercress are produced. Almost 6 million pounds of chinese cabbage, 1.5 million pounds of tomato and cucumber, 1.7 million pounds of daikon, and 1 million pounds of celery and lettuce are produced per year from these areas. These vegetables are available in Farmer's Markets in Hilo, Waimea and Kona, and supermarkets throughout the island.
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