Ag industry can benefit by bringing more certainty to tax policy and credits, said RFA’s Geoff Cooper

Renewable fuel groups are bending the ear of lawmakers, urging them to take action on IRA tax credits that expired at the end of last year.

The RFA’s Geoff Cooper says it could be a while before the industry gets solid answers around 45Z.

”...That’s why, in the meantime, RFA believes Congress should strongly consider reinstating the suite of biofuel tax incentives that expired in December, including the second generation biofuel producer tax credit.”

Cooper says he is optimistic for the year ahead, adding the ethanol industry added $50 billion to the GDP last year, with more than $25 billion in income.

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Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”