Are we going to see another record year of ag exports?

An economist says U.S. ag exports could fall next year due to several factors.

Despite a projected record year for U.S. ag exports, economists believe those gains will not continue into 2023.

Analysts at Aimpoint Research say there are several factors at play, including Brazil’s corn and soybean crops. They say another challenge is the Mississippi River, with meteorologists not expecting a drastic rise until next year. If that is the case, Brazil could take over the soybean market.

Researchers also point to a stronger U.S. Dollar, which makes American ag products more expensive in the global market.

Related Stories
Dr. Derrell Peel says long-term price relief will depend more on rebuilding the U.S. cattle herd than increasing imports.
Industry leaders say producers could still benefit even with many operations already using reduced-tax off-road diesel.
For producers, the next proof will be actual export sales, shipment pace, and buyer breakdowns.
Ethanol production climbed to a four-week high while inventories fell to their lowest level since early October, according to energy data analyzed by the RFA.
The latest Meat Demand Monitor shows strong retail demand for beef products like ribeye steaks and ground beef.
Corey Rosenbusch, President & CEO of The Fertilizer Institute, discusses fertilizer markets transparency efforts and the steps to ensure long-term stability for farmers and the ag economy.

LATEST STORIES BY THIS AUTHOR:

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.”