USDA announces more than $100 million in investments toward fertilizer production

USDA will soon dish out more than $100 million on increasing domestic fertilizer production.

They will be spending $116 million on the effort, with the money coming from the Commodity Credit Corporation. The funds will help expand fertilizer production in nine states across eight different facilities.

Ag Secretary Tom Vilsack says he hopes the money will lower inputs while increasing options for farmers. So far through the Fertilizer Production Expansion Program, USDA has spent more than half a billion dollars on more than 75 fertilizer facilities.

Related Stories
Farm Credit’s Christy Seyfert joined us to discuss the ag industry’s push for swift Farm Bill action as it heads toward a House vote.
Bridge payments are helping, but many producers still face losses and tight margins. AEM’s Curt Blades joins us to discuss how the current farm economy is pressuring equipment demand.
Extends Program Application Deadline to August 12
USDA Secretary Brooke Rollins plans a farm visit in Missouri, hinting at a possible fertilizer relief announcement on RFD-TV earlier this week. USDA also restructures its research infrastructure and launches new food-safety centers.
Corn export demand remains supportive, but weak pork and rice sales show uneven global demand trends.
Rising poultry supply is pressuring prices despite steady demand.

LATEST STORIES BY THIS AUTHOR:

What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
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.