Expect fertilizer prices to climb this fall, Sen. Grassley warns

Iowa Senator Chuck Grassley says fertilizer costs are top of mind for many farmers across the United States. He worries about consolidation, and he also makes a prediction about what lies ahead.

“The issue will become even more acute in the fall as farmers look to purchase next year’s fertilizer. I’ll continue pushing for the Administration to keep farmer input costs in mind.”

Grassley says there are a number of reasons farmers are worried about these costs, citing geopolitical issues, like the war in Ukraine and a drop in phosphate exports from China. Despite all of that, retail prices have stayed steady in the short term and remain below last year’s range.

Analysts with DTN say prices for all eight major fertilizer types were mostly flat last week, but seven are now higher than this time last year. Urea prices have climbed 32 percent over the past year. UAN-32 is up 30 percent, while UAN-28 is up 23 percent. Potash is the only fertilizer lower this year and about five percent below last summer.

Related Stories
Product targets nutrient loss while supporting plant growth
A prolonged Iran ceasefire offers limited relief as fertilizer concerns persist, prompting U.S. policy shifts and driving farmers to reconsider crop acreage.
U.S. Rep. Dusty Johnson of South Dakota joined us to discuss rising input costs, fertilizer transparency efforts, and the role of trade in supporting farmer profitability.
U.S. Secretary of Agriculture Brooke Rollins joined us to discuss fertilizer markets, domestic supply efforts, trade priorities, and ongoing policy work aimed at stabilizing costs for U.S. farmers.
Rep. Dusty Johnson of South Dakota joined us to discuss rising input costs, proposed fertilizer legislation, and potential support for farmers navigating tight margins.
Shifts in energy demand will influence fuel, fertilizer, and input costs.

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.