The purpose of the article is to highlight main problems of development of the production of less-common vegetable crops, evaluate level of cooperative support among the rural population, and to propose ways to increase an economic efficiency of the less-common crops’ production. Research methods. In the research process have been used the following scientific methods: abstract and logical for systematization of available theoretical material; induction and deduction for deriving general principles for the analysis of facts; synthesis for combining elements of the investigated system and its analysis in general; comparison for evaluating obtained indicators. Statistical data and methodological approaches to self-sufficient assessment have been used. Research results. The main problems, which affect production efficiency of less-common vegetable crops have been identified. In particular, they include lack of necessary capacities for processing and storage of less-common types of vegetables, unsatisfactory technological level of cultivation, small volumes of commodity products of the poorly distributed species of plants, lack of professional branding, lack of effective infrastructure, low development of agro-logistics, inconsistency of domestic vegetable production with European standards, lack of network of procurement and sales cooperatives. Elements of scientific novelty. Novelty of the research results lies in development of theoretical foundations for implementation of the adaptive and biological potential of 112 species of less-common vegetable plants, as well as improvement of technology elements and increase of economic efficiency of production, primary processing, and their further use in the food industry. Practical significance. On basis of the market monitoring of 112 types of less-common vegetable plants, analysis of the State Register of Plant Varieties suitable for distribution in Ukraine, there have been theoretically substantiated, developed, and summarized ways of increasing yield and biochemical composition and improving the quality of fresh, dried, and processed products. Tabl.: 4. Figs.: 3. Refs.: 16