Tariffs are already prompting tough decisions for ag input managers

Tariffs are already having an impact on some businesses, and it comes with planting season right around the corner.

Owners at Bay Shore Sales in Michigan tell AgriPulse that they have been waiting on a liquid storage tank from Canada for some time now. The delivery got delayed Tuesday night, and by Wednesday, they learned it was not coming. He says he is already starting negotiating prices with customers, and will not break agreements already in place.

He says they will likely have to source products that are not subject to tariffs.

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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.
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!