#Plant26: Severe Dry Conditions Risk Rice Germination and Row Crop Yields in Arkansas

Brandy Carroll with the Arkansas Farm Bureau shares an update on planting conditions and what producers are facing this season.

LITTLE ROCK, ARKANSAS (RFD NEWS) — Mixed weather patterns and fluctuating input costs are influencing planting decisions as progress continues across the country. We turn now to Arkansas for a closer look at conditions in the state.

Brandy Carroll with the Arkansas Farm Bureau joined us on Friday’s Market Day Report with an update on planting progress in the region.

In his interview with RFD NEWS, Carroll shares where planting stands across Arkansas and how weather conditions have impacted progress so far this season. She also discusses what she’s hearing from producers and how this year compares to previous planting seasons.

Carroll also addresses concerns about fertilizer and diesel costs tied to geopolitical tensions, whether producers were able to secure inputs in advance, and whether prolonged disruptions could create challenges later in the season.

Looking ahead, Carroll outlines her outlook for the growing season and what’s next in the forecast for Arkansas producers.

Related Stories
Rayburn Electric Cooperative’s Chris Anderson discusses rapid AI data center expansion, mounting pressure on the electric grid, and impacts on agriculture and rural communities.
The Byrum family says bringing the next generation back to the farm is helping strengthen both the operation and the family bond.
Bredenkamp discusses industry support, Senate challenges and the push for expanded E15 access.
Dr. Derrell Peel says long-term price relief will depend more on rebuilding the U.S. cattle herd than increasing imports.
The Iowa cattle operation was recognized for its focus on soil health and sustainable farming practices.

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:

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.”
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!
How does a robot milk a cow?