The leading producer of tart cherries is Michigan, producing 70 to 75 percent of the crop each year. Utah grows about 8 percent of the crop, New York, about 5 percent, Wisconsin, 4 percent. Washington, Oregon and Pennsylvania also have commercial crops of tart cherries. The amount of tart cherries produced each year varies, depending on a number of factors, including the age of the trees and weather conditions. Generally, Michigan produces 200 to 250 million pounds of tart cherries; the U.S. crop is 275 to 350 million pounds.
The major variety of tart cherry grown in the United States is the Montmorency. It has been cultivated in the United States for more than a century because the fruit is excellent for pies, preserves, jellies, juice and other products.