The H-2A guest worker visa program remains under scrutiny, with little change for producers struggling to secure a consistent ag labor workforce. Enrique Gastelum, CEO of the Worker and Farmer Labor Association (WAFLA), identifies three significant challenges related to work visas that need attention, starting with the skyrocketing wage rate.
“We need a change to the methodology to get this cost under control,” Gastelum explained. “You know, when farmers are paying 70% of their costs of operations just to labor, and you have H-2A related to it, that’s kind of, I would say, the number one fix that we need to see.”
He adds that changes in room and board also need to be reviewed, as current conditions leave farmers with a significant input cost before anything is even harvested.
“Second fix we need to see is: something’s got to break the farmers’ way, related to the cost of housing,” Gastelum said. “This is one of the only foreign guestworker programs where the employer is on the hook for paying 100% of the workers’ living situation.”
Lastly, the industry leader said changes surrounding non-seasonal ag workers are also needed – specifically, for struggling sectors like dairy and cattle ranching. A federal court in Louisiana is challenging the adverse effect of the wage rate, which is a move welcomed by growers there.
December 14, 2023 05:22 PM
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November 10, 2023 02:32 PM
The FAO Food Price Index for October 2023 is out. Where do global food prices stand, and which categories saw the largest gains?
November 03, 2023 01:42 PM
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Falling feed costs and strong demand for butter could be good news for dairy farmers looking to get their finances back on track.
November 03, 2023 12:38 PM
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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.
October 26, 2023 09:00 AM
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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.
October 25, 2023 09:00 AM
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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.”
October 24, 2023 11:32 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
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How does a robot milk a cow?
October 18, 2023 09:00 AM
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