U.S. agriculture prepares for 25% tariffs on Mexico & Canada tomorrow

President Trump is doubling down on his promise of 25 percent tariffs on Canada and Mexico tomorrow. It has been met with mixed reviews, but both countries say they are ready for retaliation.

Mexico says it will counter with tariffs as high as 20 percent. Canada has hinted at energy tariffs as its energy supplies a large portion of the dairy country along the northern border. A series of high-level talks will take place in Washington today in an effort to get both countries to cooperate with President Trump’s immigration orders. However, barring any 11th-hour deals, President Trump says the tariffs will go into effect tomorrow.

This could have a major impact on farmers and ranchers. RFD-TV’s Tammi Arender, Tony St. James, and Scott Shellady discussed the ripple effects it could have on producers and how it is affecting the markets.

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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.”