Ethanol groups are asking for more E15 supplies as concerns grow amid global conflict

Oil markets continue to rest after highs just days ago. The ceasefire is still in effect between Israel and Iran, helping keep a lid on fuel prices.

A gallon of diesel right now is around $3.70. AAA shows the same gallon cost $3.54 just a month ago. Despite the relatively quick climb, diesel is still cheaper than this time last year, when it was $3.79 a gallon. Right now, West Texas Intermediate Crude Oil is holding around $65 per barrel.

There were concerns earlier this week that Iran would close the Strait of Hormuz, a key route for global oil shipments. Those fears eased after a ceasefire agreement, but ethanol groups say the U.S. still needs a backup plan. The Renewable Fuels Association is urging the White House to expand storage and distribution of E15. CEO Geoff Cooper says a broader ethanol market could help contain future price spikes.

Related Stories
RFA President and CEO Geoff Cooper joined us to discuss the proposed E15 amendment in the Farm Bill, industry reaction to the legislation, and the outlook for year-round E15 sales.
Fuel costs are shaping food and demand patterns.
A prolonged Iran ceasefire offers limited relief as fertilizer concerns persist, prompting U.S. policy shifts and driving farmers to reconsider crop acreage.
California rewards low-carbon ethanol, not higher blending volumes.
Shifts in energy demand will influence fuel, fertilizer, and input costs.
Summer fuel rules cap ethanol demand and limit corn upside.

LATEST STORIES BY THIS AUTHOR:

Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
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.