Mike Johanns: Tax Court Rules Innovations in Livestock Production Qualify for R&D Tax Credit

Alliant Chairman of Agriculture and former U.S. Ag Secretary Mike Johanns explains the R&D Tax Credit, the recent Tax Court ruling, and ways livestock producers and agribusinesses can qualify.

cow behind fence wind turbine in the background Sustainability_Adobe Stock.png

Adobe Stock

OMAHA, NEB. (RFD NEWS) — A recent U.S. Tax Court ruling confirms that innovations in livestock production do qualify for the Research and Development (R&D) Tax Credit, opening the door for more producers to take advantage of the long-standing incentive.

U.S. Secretary of Agriculture under President George W. Bush and former Nebraska lawmaker Mike Johanns, who now serves as Alliant’s Chairman of Agriculture, joined us on Friday’s Market Day Report to discuss what he has described as a watershed moment for agriculture.

In his interview with RFD NEWS, Johanns explains how the ruling applies to livestock production, common practices that may qualify for the R&D credit, what producers should know about eligibility, and whether it extends across the industry.

Johanns also outlines the potential benefits for livestock producers, including the types of benefits they could receive by claiming the credit. He also addresses whether the incentive can be redeemed this tax season, how farmers can claim it, and offers advice for farmers and agribusinesses, livestock or otherwise, as they consider pursuing the R&D credit.

Before wrapping up, Johanns reflects on the current state of the agricultural economy and shares what he views as key issues across the agriculture industry today. in the industry today.

To learn more about the R&D Tax Credit, visit: https://www.alliantgroup.com/industries/agriculture/

Related Stories
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.”

Marion is a digital content manager for RFD News and FarmHER + RanchHER. She started working for Rural Media Group in May 2022, bringing a decade of digital experience in broadcast media and some cooking experience to the team.

LATEST STORIES BY THIS AUTHOR:

Jeff Frazier of Scoular discusses the early High Plains canola harvest, acreage growth in Kansas and Oklahoma, and theoutlook for planting and production.
For more than 70 years, The Pancake Shop has served sausage supplied by the Hawthorn family’s meat operation.
National Pork Board’s Andy Tauer discusses the growing popularity of the Boston Butt Pork Burger and key topics at the USMEF Spring Conference.
Corn inspections remain strong year-to-date, while China’s soybean and sorghum movement remains important to late-season export demand.
At the center of the announcement is the Blue Point Project in Louisiana, a $3.7 billion ammonia facility, USDA says, that will become the world’s largest ammonia plant once completed.
Texas Farm Bureau takes us behind the scenes at USDA’s sterile fly facility, considered a first line of defense against New World Screwworm, a fight Texas Ag Commissioner Sid Miller fears is “futile.”