USMCA Review Could Fine-Tune Rules for North American Agriculture

Shaun Haney with Real Ag Radio joined us to break down the USMCA review and what Canadian producers and exporters should be watching in the months ahead.

WASHINGTON, D.C. (RFD NEWS) — The upcoming review of the U.S.-Mexico-Canada Agreement (USMCA) is putting renewed focus on North American trade relationships. U.S. officials say they are looking at ways to strengthen the agreement, including addressing non-tariff barriers and enforcement concerns.

RealAg Radio Host Shaun Haney joined us on Thursday’s Market Day Report to provide a Canadian perspective on what might be ahead for agriculture.

Haney discusses what he’s watching most closely as the July review approaches, how enforcement and non-tariff barriers affect U.S.-Canada agricultural trade, the importance of stability for Canadian producers and exporters, and whether the review could result in fine-tuning or more significant changes.

Related Stories
U.S. beef imports are running at a record pace while exports are falling, reflecting tight domestic cattle supplies and high U.S. beef prices.
ASFMRA’s Chad Hertz joins us to discuss farmland trends, economic pressures facing producers, and how outside influences are shaping today’s land market.
“Irresponsible Lending Has No Place in Government Programs,” the U.S. Department of Agriculture said in a press release.
Cattle analysts say the U.S. beef cattle herd rebuild still faces major hurdles despite some minor positive signals noted in certain regions.
The Unger family says the operation focuses on land stewardship and on keeping more Hawaii-raised beef on the islands.
Andy Tauer from the National Pork Board discusses efforts to boost pork demand and how the industry is responding to trade restrictions related to pseudorabies.

Marion is a digital content manager for RFD News and FarmHER + RanchHER. She started working for Rural Media Group in May 2022, bringing a decade of digital experience in broadcast media and some cooking experience to the team.

LATEST STORIES BY THIS AUTHOR:

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.”
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!