China Cuts Port Fees and Reduces Tariffs on Some U.S. Ag Products

With port fees now lifted, economists believe that could help ease tensions. However, American Farm Bureau Federation (AFBF) economist Faith Parum said trade deals with smaller Asian countries are helping stabilize the ag economy.

NASHVILLE, TENN. (RFD-TV) — Starting today, China is cutting tariffs by 10 percent on some U.S. agricultural products, including soybeans and sorghum. China is also reinstating export licenses for three U.S. soybean exporters and lifting a ban on U.S. logs after corrective measures by the United States. The fate of reciprocal tariffs now sits with the Supreme Court, and traders say uncertainty will continue until a ruling is issued.

With port fees now lifted, economists believe that could help ease tensions. However, American Farm Bureau Federation (AFBF) economist Faith Parum said trade deals with smaller Asian countries are helping stabilize the ag economy.

“Some of these are deals, some of them are more frameworks, but overall, they’re good progress for U.S. agriculture,” Parum explained. “We’re going to see some opening of doors for us, dairy, poultry, rice, pork, and ethanol, and we’re also going to see some reductions of non-trade barriers.”

There is still a great deal of uncertainty in farm country about deals with China.
Analysts warn that China is not always a reliable trade partner. Parnum said this continues to put pressure on producers as they plan for the upcoming crop year.

LATEST STORIES BY THIS AUTHOR:

What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
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.”