Friday May 1 Ag News

Ricketts Proclaims May as Beef Month in Nebraska

Today, Gov. Pete Ricketts proclaimed May as Beef Month in Nebraska at a ceremony to recognize the important role the beef community plays in the state. The Governor was joined for the proclamation signing in his hearing room by Nebraska Agriculture Director Greg Ibach and representatives of the Nebraska Beef Council and the Nebraska Cattlemen.

“Nebraska has a worldwide reputation for producing the highest quality beef thanks to the thousands of hard working individuals in all parts of the Nebraska beef supply chain," said Gov. Ricketts. “Our beef community also is a key part of our state’s number one industry – agriculture. I am excited to help celebrate beef and the individuals producing it.”  

Nebraska leads the nation in red meat production, the number of cattle on feed, and beef exports. Last year was a record-breaking year, as Nebraska exported more than $1 billion worth of beef, the first year that milestone has been reached. Every dollar of beef exported from Nebraska generates up to $1.42 in additional business activity in the state.

“There has been significant growth in beef exports to Japan, Hong Kong, and South Korea in recent years, and beef will be one of the commodities the Governor and I will be promoting this summer during the European Union trade mission,” said Director Ibach.

Dave McCracken, president of the Nebraska Cattlemen, said market development and policy matters are of critical importance to his organization.

“We are proud that as the number one cattle feeding state and the home of some of the best cow herds in the world, the Governor has chosen to promote our product both at home and worldwide," McCracken said. “We operate in a competitive, global marketplace, so it’s imperative that we are engaged on a variety of issues, with multiple stakeholders, and at all levels of government.”

Buck Wehrbein, chairman of the Nebraska Beef Council, highlighted activities they are working on to promote not just foreign market development, but also domestic. The Beef Council is coordinating a promotion to encourage citizens to think about their daily protein consumption and beef's role in a healthy diet. The 30 Day Protein Challenge guidelines can be found on the Beef Council's website at www.nebeef.org.

"Strengthening beef demand in the global marketplace is the mission of the Nebraska Beef Council.  Through foreign marketing efforts and other research, promotion, and education programs, we can make great strides reaching consumers. We encourage people to learn more about the healthfulness of beef and take the 30 Day Protein Challenge to fuel their bodies for their busy lifestyle," Wehrbein said.

"As an avid cyclist, I can appreciate the power of protein in fueling my workouts," Gov. Ricketts said. "Whether that protein comes from eating a hearty burger or sitting down for a meal from other Nebraska agriculture-based protein sources, I encourage Nebraskans to consider taking this challenge during Beef Month. Not only does it promote good nutrition, it also supports our economy."



May Beef Month Feature:  Butchers, are you talking to yours? Conversations you should be having
Lindsay Chichester, Nebraska Extension Educator

Raising animals for meat can be a great way to stock your freezer. However, there are often questions or concerns about how to start a conversation with the butcher/meat processor, what questions to ask, and other things to take into consideration when determining meat processing needs for your family. This article is meant to be a guide to make your conversation with the butcher easier and to provide you with some tips when you visit with your butcher.

**Note - This article will focus on things to ask your butcher or meat processor, and not focus on the retail level. At a local University meat lab or meat locker you will have many more decisions to make and more control over how you want the meat processed/packaged.

1. WHAT DO BUTCHERS DO? In some cases the butcher may be doing the actual harvesting (taking the animal's life for the benefit of humans) of the animal themselves, sometimes they may get the meat in wholesale cuts in which they break into smaller retail cuts, or they may be doing both. Generally a University meat lab or a local meat locker will do the entire process themselves. Retailers will just get the wholesale meat from a packer and cut it into retail friendly cuts.

2. IDENTIFY THE NEEDS OF YOUR FAMILY FIRST. Do you like to grill out? Do you like a Sunday roast? Are you a family on the go that requires convenience? Do you want all of the above? You can have it! But knowing what your end goals are will help the butcher guide you through the process.

3. FAMILY SIZE. A larger family will need their meat packaged differently than a small family or an individual. It is not uncommon for a butcher to ask how many do you want them to package the meat for.

4. THICKNESS. How thick do you want your steaks or chops to be cut? Take into consideration how you will be cooking them and the degree of doneness that you prefer them to be cooked to. One inch is usually standard. Your butcher will cut these to any size you want.

5. AGING. Letting meat age increases the tenderness and flavor. This may take 2-3 weeks for a beef carcass, but the wait is well worth the final product. There are two types of aging: dry (the carcass hangs in a temperature controlled room for a certain time period) or wet aging (usually a certain wholesale cut (i.e. loin, rib) is put in cryovac plastic bags and left to age, a.k.a. in the bag).

6. LEAN TO FAT. If you have a ground product made you can specify how lean you want it. The lean to fat ratio is often shown as 80/20 - meaning the lean number is first and the second number is the fat. The leaner you make it, the less fat it will have in it. This may sound ideal, but it can become problematic as there will be less fat to flavor your meat and keep things moist while you are cooking.

7. EXPLORE AND EXPERIMENT. You may not know that some cuts even exist, as they are not common in some retail markets. For example, shanks (the forearm) are excellent when cooked over slow, moist heat; tri-tip is a California favorite; Denver steak is a fairly new cut from the shoulder region; ox-tail for soups or stews; and the variety meats. Ask your butcher about trying some new (to you) cuts of meat, or meats that they may process differently than you are accustomed to.

8. VARIETY MEATS, a.k.a. OFFAL. These are the organ meats - liver, tongue, heart, kidneys, etc. And yes, they are perfectly safe and healthy for consumption, and they are delicious. The butcher may or may not ask you about these, as most people do not want them. However, if you are a foodie and enjoy trying new things, variety meat may interest you. You may also ask the butcher to include the variety meats in the trim to be made into ground product. Variety meats are usually exported because we don't consume them as much in America, however, their consumption is becoming more common.

9. PACKAGING. Butchers vary on how they will package your meat. It may be in the white butcher paper or it may be in the transparent cryovac bags. While both methods are completely normal and acceptable, keep in mind that meat can go bad in the freezer, it is subject to freezer burn over time. When purchasing meat in a large quantity it is tempting to try some of the new stuff, but moving the older stuff to the front and using it up first will result in less food waste.

10. GET A VARIETY OF CUTS. You may love hamburgers, but you may not want to eat hamburgers everyday. You may have thought that 20 packages of tenderized steaks was a good idea and now you have a whole bunch left. By knowing the eating patterns of your family you will be able to adjust/build your order so that there is a better balance of product, giving you the ability to try a few new things, as well as keep some of the family favorites.

11. HOW DO YOU LIKE YOUR SAUSAGE? When you process an animal and you want sausage, you will need to decide how you want your sausage made. First, you do not have to have it all made into sausage, you can have some just ground. Your butcher may offer you several different sausage flavors (mild, medium, spicy, maple, etc.). If you cannot choose or are worried the spicy may be too much for your family, see if you can purchase a small sample of sausage they have in their retail cabinet and take it home for a taste test. There is nothing worse than getting home and being disappointed in what you chose.

12. SMOKING. Getting meat smoked is a great option, especially ribs or brisket. You do not have to have anything smoked, you can leave them unsmoked, which is generally a good option for people who like to smoke their own food.

13. OTHER PROCESSED GOODS. Your butcher may give you the option to make some of your meat into meat sticks, bratwurst, jerky, etc. This is a great option if you want flexibility or are a family on the go. More processed meats will mean less packages of other meat cuts. You will need to determine what is best for you.

14. IDENTIFY YOUR FAVORITE CUTS AS NON-NEGOTIABLES. Sometimes placing an order with the butcher can be overwhelming, by deciding what cuts you must have first then building the rest of your order around that will help make things easier.

15. SOUP BONES. As a carcass is processed and cut to meet your specifications, there may be some large bones that are left. These large bones are perfect for soup bones or as bones for your dog. Some butchers can also smoke these bones for you, adding a great smoky flavor to your favorite dish. And ask them to cut the bones into 1-3 inch segments for you. Throwing an entire femur bone into the soup pot is not an option, but throwing in 3-4 smaller bone pieces is a better option.

16. TENDERIZED. Do you love chicken fry steak/chicken/pork? You can have that! Often times your butcher will take a lean cut, like a round roast and run them through a tenderizer to give you the perfect cut for a chicken fry experience. If this appeals to you, just ask!

17. WRITE IT DOWN. After going through the whole process of making the perfect meat order for you and your family, write down what you ordered and how much of everything you ordered. It may be a long period of time before you need more meat after making a big purchase, and in between those visits you will forget. But if you write down what you did last time, it gives you an idea of what to do next time or where to make adjustments, if needed.

18. WHAT WILL IT COST? If you bring an animal in to be harvested, you will be charged a fee. You may be charged a minimal daily fee for the time the carcass hangs. Depending on the butcher you will usually be charged a per pound fee for the processing. If you get anything smoked, made into sausage, or further processed (meat sticks, bratwurst, etc.), there is usually another fee. Be sure to have your butcher walk through these fees with you, as it may determine what you do and do not have done. Initially, it may seem like a lot of money, but if you average it over the months you consume the product it becomes very cost effective.

19. WHAT IF I DON'T LIKE SOMETHING WHEN I GET HOME? Call the butcher and let them know. Chances are there was either a rare mistake made somewhere or your taste buds and the flavoring aren’t compatible. While the butcher's hands may be tied on what they can do, they may be able to give you a credit on your next order, or they may even offer to exchange what you have for product out of their retail case. If you know you are sensitive to an ingredient or a flavoring, it is always a good idea to ask for a small sample you can take home before committing to a large batch of something. Butchers don't make money with unhappy customers.

20. USDA INSPECTION. All facilities that harvest, process, and sell meat must be federally or state inspected by the USDA. The USDA ensures that animals are harvested humanely and that the meat they produce is wholesome and safe for human consumption.

Butchers are great people to know. They can make meat recommendations, provide cooking tips, and may even have a sample or two for you to try when you stop to visit. They want to make you happy and ensure your meat processing process goes as smooth as possible. Don't be afraid to ask 100 questions or to admit you are a meat novice, they are there to help.



HARVESTING SMALL GRAIN CEREALS FOR HAY OR SILAGE
Bruce Anderson, UNL Extension Forage Specialist
               The rye, triticale, and other small grains you planted last fall are starting to grow tall.  Harvest as hay or silage should occur soon.

               Small grain cereals can be made into quite useful silages or hay.  Now, I’m not going to try and mislead you into thinking they are just as good as corn silage or alfalfa hay.  However, they can provide much useful feed when harvested and fed correctly.

               Tonnage and forage quality are affected most by stage of plant maturity at harvest.  Plants that contain ten to twelve percent crude protein when in the boot stage may only have seven or eight percent protein when they reach soft dough.

               In order to time harvest for the best use in your own operation, first determine what livestock you will feed this forage.  Calves, stockers, and replacement heifers need a fairly high quality forage to gain weight as rapidly as desired, so hay and silage needs to be harvested while plants are in the boot or early heading stage.  Dry cows, though, won’t need such high quality so harvest can be delayed until dough stage to achieve higher yields and still have acceptable protein levels.

               Think twice, though, about making hay from rye, triticale, or wheat that has formed seed heads.  These seed heads produce rough awns that can irritate and injure the eyes and mouth parts of livestock.  To avoid problems from awns, either cut hay before seed heads emerge or make silage from the more mature plants to soften and break these awns.

               I also suggest testing the hay or silage for nitrates as well as for protein and energy before beginning to feed it.  This will help you feed more safely and efficiently.

               Last fall’s cereal planting is about ready to harvest.  Time it right to get the best feed for your livestock.            



IA Ag Dept Continues to track HPAI

The Iowa Department of Agriculture and Land Stewardship Thursday responded to five probable cases of highly pathogenic avian influenza (HPAI) in commercial poultry farms in Buena Vista, Sioux and Clay counties.  State officials have quarantined the premises and once the presence of the disease is confirmed, all birds on the property will be humanely euthanized to prevent the spread of the disease.

Buena Vista 5 – Commercial laying operation with an estimated 5.5 million birds that experienced increased mortality.  Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

Buena Vista 6 – Turkey farm that has experienced increased mortality.  An estimate on the number of birds at the site is still pending. Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

Buena Vista 7 – Turkey farm that has experienced increased mortality.  An estimate on the number of birds at the site is still pending. Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

Sioux 3 – Commercial laying operation with an estimated 84,000 birds that has experienced increased mortality.  Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

Clay – Commercial laying operation that has experienced increased mortality.  An estimate on the number of birds at the site is still pending.  Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

More suspected cases announced on Friday
The Iowa Department of Agriculture and Land Stewardship is responding to four probable cases of highly pathogenic avian influenza (HPAI) in commercial poultry farms in Sac, Pocahontas, Cherokee and Madison counties.  These four new cases would join seventeen cases of the disease in Iowa that were previously announced. State officials have quarantined the premises and once the presence of the disease is confirmed, all birds on the property will be humanely euthanized to prevent the spread of the disease.

Sac 2 – Turkey farm that has experienced increased mortality.  An estimate on the number of birds at the site is still pending. Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

Pocahontas – Turkey farm that has experienced increased mortality.  An estimate on the number of birds at the site is still pending. Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

Cherokee – Turkey farm that has experienced increased mortality.  An estimate on the number of birds at the site is still pending. Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

Madison – Commercial laying operation with an estimated 1 million birds that has experienced increased mortality.  Initial testing showed it positive for H5 avian influenza.  Additional confirmatory testing is pending from the APHIS National Veterinary Services Laboratories (NVSL) in Ames.

As the Department receives final confirmations of the disease updated information will be posted to the Iowa Department of Agriculture and Land Stewardship’s website at www.iowaagriculture.gov/avianinfluenza.asp.



USDA Meat Animals Production, Disposition, and Income 2014 Summary

Total 2014 production of cattle and calves and hogs and pigs for the United States totaled 72.3 billion pounds, down 1 percent from 2013. Production decreased 2 percent for hogs and pigs and 1 percent for cattle and calves.

Total 2014 cash receipts from marketings of meat animals increased 18 percent to $107.7 billion. Cattle and calves accounted for 75 percent of this total and hogs and pigs accounted for 25 percent.

The 2014 gross income from cattle and calves and hogs and pigs for the United States totaled $108.3 billion, up 18 percent from 2013. Gross income for cattle and calves increased 20 percent and hogs and pigs increased 11 percent over previous year's gross income.

Cattle and Calves: Cash receipts from marketings of cattle and calves increased 20 percent from $67.5 billion in 2013 to $81.3 billion in 2014. All cattle and calf marketings totaled 52.1 billion pounds in 2014, down 5 percent from 2013.

Cattle By State - Marketings (1,000 lbs) - Cash Receipts
Nebraska ...:             8,319,200         -         $12,854,372,000         
Iowa ..........:             3,010,650         -          $4,665,691,000      
Kansas .......:             5,825,800         -          $8,972,196,000       

Hogs and Pigs: Cash receipts from hogs and pigs totaled $26.4 billion during 2014, up 11 percent from 2013. Marketings totaled 33.0 billion pounds in 2014, down 3 percent from 2013.

Hogs by State - Marketings (1,000 lbs) - Cash Receipts
Nebraska ...:             1,204,986         -         $1,031,039,000          
Iowa ..........:           11,981,984         -         $9,214,817,000         
Kansas .......:               780,435         -            $623,137,000         



USDA Milk Production, Disposition, and Income 2014 Summary

Milk production increased 2.4 percent in 2014 to 206 billion pounds. The rate per cow, at 22,258 pounds, was 442 pounds above 2013. The annual average number of milk cows on farms was 9.26 million head, up 33,000 head from 2013.

Cash receipts from marketings of milk during 2014 totaled $49.3 billion, 22.5 percent higher than 2013. Producer returns averaged $24.07 per hundredweight, 19.7 percent above 2013. Marketings totaled 205.1 billion pounds, 2.4 percent above 2013. Marketings include whole milk sold to plants and dealers and milk sold directly to consumers.

Milk by State   -   lbs marketed         -       Cash Receipts
Nebraska ..:           1,188,000,000        -         $297,000,000         
Iowa .........:           4,632,000,000        -        $1,139,472,000         
Kansas ......:           3,099,000,000        -          $743,760,000         

An estimated 962 million pounds of milk were used on farms where produced, 1.5 percent less than 2013. Calves were fed 90 percent of this milk, with the remainder consumed in producer households.



ASA Praises House Passage of Energy and Water Appropriations Bill

The House of Representatives passed its Fiscal Year 2016 Energy and Water Development Appropriations bill earlier today, significantly increasing funding for the U.S. Army Corps of Engineers and programs that support and maintain waterways functions that are priorities for the American Soybean Association (ASA).

“Soybean farmers commend the House for its leadership and for placing a priority on funding to support our waterways transportation network,” said ASA President Wade Cowan, a soybean farmer from Brownfield, Texas. “The waterways and ports are vital to the efficient transportation of soybeans and other major commodities and a key factor in maintaining competitiveness for U.S. soybeans in global export markets.”

Within the Corps of Engineers Construction account, the bill provides $340 million from the Inland Waterways Trust Fund for priority navigation projects, which utilizes all the revenues received into the trust fund, including increased revenues resulting from the barge fuel fee increase enacted by Congress in 2014.

For the Harbor Maintenance Trust Fund (HMTF), the committee’s appropriation of $1.178 billion was amended on the floor to increase the level to $1.25 billion, which is $150 million or 14% higher than last year’s $1.1 billion, and well above the $915 million than the Administration requested from the HMTF.

The Corps’ Operations & Maintenance (O&M) account funding level is $3.094 billion, the highest ever appropriated to this account in an annual appropriation bill, and the third consecutive year of record-level O&M funding. It is nearly $390 million higher than the Administration’s FY16 requested level.

While the bill has passed the House, the Senate must still act on a bill and it could face a potential veto by President Barack Obama. The White House has issued a statement indicating that the president’s advisors would recommend that he veto the bill in its current form citing reductions to certain energy programs that are priorities for the Obama Administration.



Farm Bureau to FAA: Farmers and Ranchers Will Soar with Agricultural Drones

Farmers and ranchers are eager to use airborne drones to improve their businesses, but they need flexibility to use these tools to their full potential, the American Farm Bureau Federation told the Federal Aviation Administration in comments focusing on performance-based standards, in its rule on the “Operation and Certification of Small Unmanned Aircraft Systems.”

Farmers and ranchers have increased their yields while reducing their environmental footprint, thanks to advances in precision agriculture.

“Drones are the next evolution in American agriculture,” said Dale Moore, AFBF executive director of public policy. “Used properly they let us grow more food on available land using less water and fewer pesticides. High-tech cameras and other airborne sensors give us important tools with which to reduce erosion and keep agricultural runoff to the absolute minimum. This is important not just for farmers but for anyone else who cares deeply about the environment. These tools won’t do anyone any good if they’re grounded by restrictions that make them too cumbersome to use.”

Farmers need performance-based standards for drone use that promote innovation while keeping safety a top priority, the Farm Bureau wrote.

For all the good they do, new technologies are not without risk, Farm Bureau told regulators. Farmers and ranchers need to be able to manage these tools safely and should be assured that their farm data is secure and cannot be used unfairly against them. Added Moore: “Farmers and ranchers are ready to unlock the potential of new technologies in agriculture, and we’re hopeful that the FAA’s final rule gives them a key to do that safely and quickly.”



$145,000 Up for Grabs: Farm Bureau Rural Entrepreneurship Challenge

The American Farm Bureau Federation today announced applications for the Rural Entrepreneurship Challenge will be accepted beginning June 1 through June 30. Entrepreneurs will compete for $145,000 in startup funds.

The challenge, now in its second year, provides an opportunity for individuals to showcase ideas and business innovations being cultivated in rural regions of the United States. It is the first national business competition focused exclusively on rural entrepreneurs working on food and agriculture businesses.

“The inaugural challenge successfully identified rural entrepreneurs with innovative ideas, proving that great business ideas can germinate anywhere,” said American Farm Bureau Federation President Bob Stallman. “We’re excited to see the new crop of ideas our members will bring to the table this year.”

New this year, competitors must have an idea for a business that is related directly or indirectly to food and agriculture. Businesses directly related to food and agriculture include farms or ranches, value-added food processing, food hubs, community-supported agriculture programs (CSAs), farm-to-table restaurants and farmers’ markets. Businesses indirectly related to food and agriculture include support services such as crop scouting, agritourism, ag advertising agencies and ag tech companies that develop apps.

Also new, Farm Bureau will endeavor to connect top-scoring teams with resources for crowdfunding loans to help them jumpstart their businesses.

“Taking a startup company from innovative concept, to strategy, to reality often hinges on access to capital,” said Dr. Lisa Benson, AFBF’s director of rural development. “The challenge and crowdfunding are great options for small rural business owners to access necessary funding to take their business to the next level.”

Again this year, competitors must be based in a rural community as defined by the U.S. Census Bureau. Competitors’ primary residences or businesses must be located in a county with less than 50,000 residents or a town with less than 2,500 residents.

All applications, which include a business plan, video pitch and photo, must be submitted by June 30. Judges will review the applications and provide feedback to the participants. Participants have the option of resubmitting portions of their applications; resubmission is optional and participants are not penalized for not resubmitting their applications.

The top 10 teams will be announced on Oct. 15. This includes six teams who will win $10,000 in startup funds and four finalist teams who will win $15,000 in startup funds and compete in a live competition at AFBF’s 97th Annual Convention in Orlando, Florida, in January.

Finalists will compete for the grand prize title Farm Bureau Rural Entrepreneur of the Year and $15,000 in additional startup funds to implement their ideas. One of the finalists also will be honored with the People’s Choice Award and $10,000 in additional startup funding.

The competition timeline, detailed eligibility guidelines, a preview of the online application and profiles of the 2015 finalist teams are available at http://www.strongruralamerica.com/challenge.

Judges for the challenge come from a wide range of economic development backgrounds, including banking, universities and rural development non-profit organizations. Farm Bureau staff at the county, state and national level or one of Farm Bureau’s affiliate companies may not serve as judges or enter the competition.



Soy Growers to Chipotle: Misinformation is Not a Marketing Strategy

The American Soybean Association (ASA) issued a statement today in response to Chipotle’s announcement that the fast-food chain would remove all foods containing genetically-modified ingredients, including the soybean oil used in cooking, from its menu. ASA President Wade Cowan, a farmer from Brownfield, Texas, noted farmers’ continuing frustration with the misinformation about agricultural biotechnology advanced by Chipotle this week:

“Farmers are no strangers to the heated discussion of GMOs and biotechnology. We recognize that there are passionate viewpoints on both sides, and we respectfully disagree with those who choose to dispute the scientific consensus on the safety of these agricultural innovations. What is different about Chipotle’s announcement this week is that it smacks of a willful subversion of science, all in the name of selling burritos.

“Chipotle contends that more study is needed on GMOs, even though they are among the most studied and tested food products in the world, and have been since their introduction almost 20 years ago—all without a single incidence of harm to humans, plants or animals. Think about that for a minute: a planet’s worth of meals over two decades means literally trillions of servings without one adverse occurrence. Chipotle, however, bypasses the overwhelming scientific consensus and places long-debunked safety concerns first and foremost in its new effort. For this, the restaurant has been taken to task by viewpoints ranging from the Center for Science in the Public Interest to media outlets like National Public Radio and the Washington Post—voices that certainly couldn’t be mistaken as ‘shills’ for big agriculture.

“We might suggest a better approach: abandon the scare tactics and join us in our effort to provide clarity to this conversation. Soybean farmers are ready and willing to come to the table and help consumers find out more about what we do and why we use these products. Just like soybean farmers, Chipotle and indeed all links in the farm-to-fork supply chain have a huge opportunity to help Americans discover more about their food. This comes, however, with the responsibility to do so in an ethical and honest manner.”



USDA Announces Commodity Credit Corporation Lending Rates for May 2015

The U.S. Department of Agriculture's Commodity Credit Corporation (CCC) today announced interest rates for May 2015. The CCC borrowing rate-based charge for May is 0.250 percent, unchanged from 0.250 percent in April.

The interest rate for crop year commodity loans less than one year disbursed during May is 1.250 percent, unchanged from 1.250 percent in April.

Interest rates for Farm Storage Facility Loans approved for May are as follows, 1.750 percent with seven-year loan terms, down from 1.875 percent in April; 1.875 percent with 10-year loan terms, down from 2.125 percent in April and; 2.000 percent with 12-year loan terms, down from 2.250 percent in April.



USDA Wildlife Habitat Conservation Program Reaches 1 Million Acres

 The U.S. Department of Agriculture (USDA) Farm Service Agency (FSA) Administrator Val Dolcini today announced that a major national conservation program that restores high-priority wildlife habitat has now surpassed 1 million acres with the recent enrollment of land in La Moure County, North Dakota.

The initiative, known as State Acres for Wildlife Enhancement (SAFE), is a part of the USDA Conservation Reserve Program (CRP), a federally-funded voluntary program that contracts with agricultural producers so that environmentally-sensitive land is not farmed or ranched, but instead used for conservation benefits. With SAFE, wildlife that may be endangered, suffering population declines, or that provide value to the local community, is identified by nonfederal partners. Agricultural producers within an approved SAFE area then can submit offers to voluntarily enroll acres in CRP contracts for 10-15 years. In exchange, these producers receive annual CRP rental payments, incentives and cost-share assistance focused on establishing, improving, or creating higher-quality wildlife habitat.

“We’re celebrating the 30th anniversary of the Conservation Reserve Program this year, so one million acres of new wildlife habitat is another a parallel milestone for the program,” said Dolcini. “SAFE began in 2007 as an offshoot to focus on establishing key plant species that help not just soil and water, but also are beneficial to selected rural wildlife habitat. And as it enhances the flora and fauna of the countryside, it can also create recreational opportunities for the sportsman, which is an investment in the rural economy as well.”



Mosaic Reports First Quarter 2015 Earnings Results

The Mosaic Company reported first quarter 2015 net earnings of $295 million, compared to $218 million in the first quarter of 2014. Earnings per diluted share were $0.80 in the quarter compared to $0.54 last year. Notable items positively impacted current quarter earnings per share by $0.10. Mosaic's net sales in the first quarter of 2015 were $2.1 billion, up from $2.0 billion last year. Operating earnings during the quarter were $319 million, up from $267 million a year ago, driven by higher phosphate and potash prices, higher phosphate sales volumes and lower operating costs in the Potash segment, partially offset by higher phosphate raw material costs, lower potash sales volumes and an increase in Canadian resource taxes and royalties.

"Our first quarter results highlight our strategic progress," said Jim Prokopanko, president and chief executive officer. "The last 12 months have been transformational for Mosaic. We grew and rebalanced our business portfolio, optimized our balance sheet, and worked to assure Mosaic remains a low-cost producer. We are beginning to realize the benefits of these moves. This quarter we produced more tonnes of finished product than last year, lowered controllable operating costs, and delivered higher earnings per share."

Cash flow provided by operating activities in the first quarter of 2015 was $656 million compared to $627 million in the prior year. Capital expenditures totaled $230 million in the quarter. Mosaic's total cash and cash equivalents were $2.5 billion and long-term debt was $3.8 billion as of March 31, 2015.

"We are pleased with our operating performance this quarter," said Rich Mack, executive vice president and chief financial officer. "Our results demonstrate operational excellence and progress on cost savings initiatives across our segments and corporate functions. During the quarter, the late and compressed North American spring and delayed signing of the China potash contract impacted timing of potash sales volumes and increased near-term uncertainty. But as we look ahead, our full year sales volumes expectations remain unchanged."