The Fertilizer Institute touches on Canada and Mexico tariffs and potential ripple effects

The farm sector is breathing a sigh of relief as tariffs against both Canada and Mexico have been paused for 30 days. However, we are still keeping a close eye on negotiations and the looming impact on agriculture.

The Fertilizer Institute President and CEO Corey Rosenbusch joined RFD-TV’s own Suzanne Alexander to discuss the ag industry response to the tariff pause, the impact on agriculture, and Brooke Rollins’ nomination advancement.

Related Stories
Rising costs and prices are shifting acreage toward soybeans. Most fertilizer prices are up double digits from this time last year, with Urea seeing the largest gains.
Brandy Carroll with the Arkansas Farm Bureau shares an update on planting conditions and what producers are facing this season.
RealAg Radio host Shaun Haney explains shifting global trade dynamics and what they could mean for agriculture and energy markets.
Aris Georgiadis with Dairy Management Inc. joined us to discuss the “Dairy Does More” campaign and how it is working to boost demand for dairy.

LATEST STORIES BY THIS AUTHOR:

San Angelo Stock Show & Rodeo Association’s Trenton Priddy preview this year’s event, which is now streaming on RFD+
Dr. Peter Beetham, interim CEO of Cibus, joined us to discuss the status of EU gene-editing deregulation and its potential implications for agriculture.
Danny Munch of the American Farm Bureau joined us to discuss USDA’s latest farm income forecast, revisions to prior estimates, and what the updated data means for farmers heading into 2026.
HHS Secretary Robert Kennedy calls on cattle producers to retain breeding cows while Ivomec receives emergency authorization to prevent New World screwworm.
SharkFarmer host Rob Sharkey takes us on a tour of the John Deere showcase on the trade show floor of CattleCon 2026 in Nashville.
Twisted Skillet’s Cantina Peanuts are a crispy bar snack made with raw Spanish peanuts, fried up with garlic, chile de árbol, and crunchy tortilla bits, creating a classic, savory Mexican “botana” or appetizer.