This study investigates the production, marketing, and human resources available in a 13-State study area, that could lead to expanding and developing vegetable processing cooperatives. The analysis shows that the study area has abundant productive land, ample water for irrigation, growing population, and sufficient production of snap beans, sweet corn, cucumbers, green peas, and tomatoes to support vegetable processing cooperatives. However, all types of farms, including vegetable farms, are decreasing both at the national level and in the study area, but the rate is faster in the study area. Of the 208 commercial processing plants in the study area, only 2 were cooperatives. The lack of additional processing cooperatives in the study area can be attributed to the competition from existing noncooperative processors. In addition, farmers have less risk with major field crops due to Government support programs. If traditional processing cooperatives are not feasible, another option available to farmers is a fresh processing operation (pre-cut) that could be developed and operated as a cooperative. This option could provide opportunities for vegetable farmers to cooperate in providing services for themselves and increase their farm income.