Economists on Trade Deal with China: “If exports decline, our farmers decline”

Farm groups are eager for details of the Chinese trade deal.

One organization has been talking to farmers coast to coast and tells us exports are their top concern.

“20 percent of US farm revenue comes from exports, so if our exports decline, our farmers decline, and that’s really scary. Farmers are also price takers when it comes to input. So if we’re driving up the cost of fertilizer or steel or farm chemicals, farmers get squeezed, and that’s the big concern. We don’t want to see farmers go out of business. Farmers play an important role in terms of food security, in terms of keeping our rural communities afloat,” said Brian Kuehl.

Ag Secretary Brooke Rollins appeared before the House Ag Committee this week, talking about some of those concerns. During her four-plus-hour testimony, she doubled down on her commitment to remove obstacles for small farmers.

Related Stories
Ethanol demand held together last week, but lower production and thinner stocks put more focus on export strength. Production capacity is also strengthening over time and benefiting soybean farmers.
Expanded export financing could provide greater support for ag sales abroad if buyers and lenders use the additional tools.
The farm bill is still moving, but the toughest amendment fights were pushed into today’s session. ASA President Scott Metzger joins us to discuss the risks of tariff actions on soybean exports, concerns over trade policy and production costs, and the importance of Farm Bill updates.
Rail rulings, export terminal access, and equipment rules are becoming bigger factors in grain shipping costs and reliability.
Higher ocean freight rates can add export cost pressure even when grain demand remains active.
Weekly export movement stayed solid, with corn and sorghum continuing to show the strongest overall pace.

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.