The timing and structure of farm aid payments have ag economists worried

Disaster aid is vital for many farms and ranches across the United States, but some are concerned with the timing of those payments, saying many farmers are left carrying a heavy burden.

Last December, Congress approved billions of dollars in disaster aid for farmers, but those checks did not start clearing until recently, with some producers having to wait until next month before that relief arrives. Economists at Texas A&M say crop protection tools are also failing, despite a big financial boost in the “Big, Beautiful Bill.”

Some producers are left with losses exceeding $100/acre, with ARC and PLC only covering 37 percent of that. They are calling for stronger trade deals and more ethanol markets to help keep farms afloat.

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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.”