NASHVILLE, Tenn. (RFD-TV) — Water levels along the Mississippi River have fallen to historic lows again this fall — throttling barge traffic and raising freight costs just as the Midwest harvest reaches full stride.
Gauges at St. Louis and Memphis are near record lows, forcing towboats to run lighter and with fewer barges per tow. For farmers moving corn and soybeans to export channels, that means slower flows, higher freight, and weaker local cash bids.
The American Farm Bureau Federation (AFBF) reports that the river depth at St. Louis recently dropped by more than 22 feet since midsummer, and levels near Memphis approached -5.5 feet, with forecasts of further decline. Southbound grain shipments have plunged roughly 79 percent since early harvest, and soybean movement fell nearly 90 percent as drafts were reduced. Barge costs have surged, erasing much of the price advantage Midwest farmers usually enjoy versus rail or Gulf competitors.
With the Mississippi handling nearly half of all U.S. corn, soybean, and wheat exports, exporters warn that the squeeze could open the door for Brazil and Argentina as the U.S. struggles to maintain its pace. Until rains return, producers face wider basis discounts, longer delivery windows, and mounting storage pressure heading into winter.
Farm-Level Takeaway: Persistently low Mississippi River levels are turning logistics challenges into pricing risks — tightening margins for grain producers and exporters across the heartland.
Tony St. James, RFD-TV Markets Expert
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.
October 30, 2023 09:00 AM
·
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
·
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
·
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
·
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
·
How does a robot milk a cow?
October 18, 2023 09:00 AM
·