Congressmen who penned the Ocean Shipping Reform Act of 2022 are calling on the Federal Maritime Commission to mend the gap and provide "reasonable opportunities" for U.S. exporters to get their goods to foreign markets.
Chinese leaders are considering steps toward reopening after nearly three years of tough pandemic restrictions. The news comes as China's imports and exports slow on rising risks of a global recession.
Harvest is wrapping up for the Farm Journal Test Plots. Ken Ferrie shares preliminary observations on soybean planting date, 15" versus 30" rows, sulfur products, corn planter fertility and corn fungicide plots.
The midterm elections are critical for agriculture because whichever party controls the House and Senate will trickle down to the leadership of the ag and budget committees as they write a new farm bill.
After two recent articles from New York Times and Unearthed criticize Dr. Frank Mitloehner and his team at UC Davis, the "GHGGuru" joins Agritalk to share the facts and his perspective on the media's antics.
Increasingly the members of Congress who hold the primary responsibility of drafting the farm bill come from suburban and urban areas. They need the information and insights farmers are uniquely equipped to provide.
The GAO study released on Thursday found small oil refineries pay more than larger competitors to fulfill their blending obligations, showing EPA's reason to deny refinery exemption petitions is inaccurate.
A fungus that causes "vomitoxin" has been found in some U.S. corn harvested this fall, causing headaches for growers and livestock producers and forcing ethanol plants and grain elevators to scrutinize grain deliveries.
Three key findings from the report include: Farmers are aware of carbon markets but not ready to engage; Producers want credit for existing practices; Data capture, management and validation is fragmented.
News is circulating that it may be the last time McDonald's has the McRib on its menu. While a farewell tour may be underway, the University of Nebraska's Meat Sciences Department created the technology behind the McRib.