Makrognosis

United States Average weekly hours of all employees, fruit and vegetable preserving and specialty food manufacturing, seasonally adjusted

MonthlySeasonally adjustedCode US.AWH.M.SA.IND-32311400

Latest40.80 hoursSeptember 2026
Previous41.20 hoursAugust 2026
Year ago40.30 hoursSeptember 2025

United States Average weekly hours of all employees, fruit and vegetable preserving and specialty food manufacturing, seasonally adjusted was 40.80 hours in September 2026, down 1.0% from August 2026 and up 1.2% from a year earlier.

Over the past ten years it has ranged from 38.70 hours (Oct 2016) to 44.10 hours (Mar 2019), averaging 41.33 hours.

United States Average weekly hours of all employees, fruit and vegetable preserving and specialty food manufacturing, seasonally adjusted (hours), Mar 2006 – Sep 2026384042442010201520202025Robomacro
United States Average weekly hours of all employees, fruit and vegetable preserving and specialty food manufacturing, seasonally adjusted (hours), Mar 2006 – Sep 2026. Source: U.S. Bureau of Labor Statistics (flat files).

Showing the full history (downsampled for display). Open the interactive chart to zoom and switch transforms.

Recent data

PeriodValue
September 202640.80 hours
August 202641.20 hours
July 202641.10 hours
June 202640.90 hours
May 202640.80 hours
April 202641.10 hours
March 202640.00 hours
February 202640.10 hours
January 202639.50 hours
December 202539.70 hours
November 202539.70 hours
October 202539.60 hours
September 202540.30 hours
August 202541.10 hours
July 202540.70 hours
June 202540.20 hours
May 202540.30 hours
April 202540.70 hours
March 202541.40 hours
February 202542.00 hours
January 202542.10 hours
December 202442.40 hours
November 202442.60 hours
October 202442.40 hours

Last 24 observations. The full history (247 observations) is available through the API.

Get United States Average weekly hours of all employees, fruit and vegetable preserving and specialty food manufacturing, seasonally adjusted in your code or spreadsheet

One guessable code, agency-direct, updated on release. Free tier available.

curl -H "X-API-Key: $MAKROGNOSIS_KEY" \
  "https://makrognosis.robomacro.com/v1/series/US.AWH.M.SA.IND-32311400"

# Python
import requests
r = requests.get("https://makrognosis.robomacro.com/v1/series/US.AWH.M.SA.IND-32311400",
                 headers={"X-API-Key": KEY})
obs = r.json()["observations"]
Get a free API key → · API docs

About this series

Latest observationSeptember 2026
First observationMarch 2006
Observations247
FrequencyMonthly
Unitshours
AdjustmentSeasonally adjusted
10-year high44.10 hours (Mar 2019)
10-year low38.70 hours (Oct 2016)
10-year average41.33 hours
Source agencyU.S. Bureau of Labor Statistics (flat files)
Makrognosis codeUS.AWH.M.SA.IND-32311400

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FAQ

What is the current average weekly hours of all employees, fruit and vegetable preserving and specialty food manufacturing, seasonally adjusted in United States?
The latest reading is 40.80 hours for September 2026, published by U.S. Bureau of Labor Statistics (flat files).
Where does this data come from?
It is collected directly from U.S. Bureau of Labor Statistics (flat files) and is available through the Makrognosis API under the code US.AWH.M.SA.IND-32311400.

Last updated 2026-11-08. Source: U.S. Bureau of Labor Statistics (flat files). Original title: “Average weekly hours of all employees, fruit and vegetable preserving and specialty food manufacturing, seasonally adjusted”.