Mexico is set to become the largest buyer of U.S. ag products

With exports to China largely off the table, new numbers show Mexico is set to become the top destination for U.S. ag goods.

New numbers from CoBank show that with China out of the picture, Mexico is set to become the largest buyer of U.S. grain, feed, and oilseeds. Exports of U.S. farm goods to our southern neighbor have grown by around 65 percent over the last four years, making it the fastest-growing export market for U.S. ag products.

Dairy export values have grown more than 75 percent since 2020, driven mostly by Mexican demand for cheese.

Related Stories
Strong demand for U.S. beef in Mexico is boosting exports, with buyers seeking both variety meats and high-quality cuts like Prime and Choice ribeye.
Oklahoma livestock economist Dr. Derrell Peel helps us break down the April Cattle-on-Feed report and what it signals for herd rebuilding, supplies and prices moving forward.
Groundbreaking Marks Next Major Milestone in Strengthening U.S. New World Screwworm Preparedness
Texas Agriculture Commissioner Sid Miller joins us with an update on the most recent case of New World screwworm 90 miles from the U.S. Southern border.
Texas ranchers and lawmakers warn of renewed New World screwworm risks, highlighting prevention efforts, border concerns, and the role of sterile flies in protecting U.S. livestock.
Shaun Haney with Real Ag Radio joined us to break down the USMCA review and what Canadian producers and exporters should be watching in the months ahead.

LATEST STORIES BY THIS AUTHOR:

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.”