Nebraska County Export Values . . .

 

Economic Tidbits logoInternational trade and foreign markets are critical to Nebraska agriculture.  To get a sense of which Nebraska counties are most reliant on international trade, the Nebraska Department of Agriculture has created a map showing export values by county for select commodities (see below).  Commodities included are beef and beef products, corn, dairy products, distillers grains, ethanol, pork and pork products, pulses, sorghum, soybeans and soybean products and wheat.  The map was created using 2015 Nebraska cash receipts data and attributing shares to counties based on county production data.  Platte County topped the state with export values of $245 million.  Custer, Holt, Boone and Cuming Counties fall in the next tier with export values between $125-$150 million.  Most counties in Nebraska generate at least $25 million in export values, which no doubt contributes significantly to their local economies.

The top counties stand to gain the most from increased access to foreign markets.  Free trade agreements with Mexico, Canada, Korea, Colombia and others, while benefitting all counties, have been particularly beneficial to these counties.  An analysis last year of the benefits of the TransPacific Partnership (TPP) by Nebraska Farm Bureau showed many of these same counties would have benefited from the $378 million in increased receipts Nebraska was projected to receive under the agreement.  The map clearly demonstrates it is in the interest of Nebraska agriculture to continue to press for more open international markets in agricultural products.
county exports

 

Jay Rempe is the senior economist for Nebraska Farm Bureau. Rempe’s background in agricultural economics, years of experience in advocating at the state capitol, and firm grasp of issues allow him to quantify the fiscal impact of a regulatory proposal, and provide in-depth examination of key issues affecting Nebraska’s farmers and ranchers.

Almond Pork Chops with Honey Mustard

almond-pork-chops-with-honey-mustard3Ingredients
½ cup smoked almonds
½ cup dry bread crumbs
2 eggs
1/3 cup all-purpose flour
¼ teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1 inch thick, approx. 6 oz. each)
2 tablespoons olive oil
2 tablespoons butter
½ cup mayonnaise
¼ cup honey
2 tablespoons Dijon mustard

Directions
1.    In a food processor, process the almonds until finely chopped.  Transfer to a shallow bowl; add bread crumbs and combine.
2.    In another shallow bowl, beat eggs.
3.    In a large resealable plastic bag, combine flour, salt, and pepper.  Add pork chops, one at a time, and shake to coat.  Dip in eggs, then coat with almond mixture.
4.    In a large skillet over medium heat, cook chops in oil and butter for 5 minutes on each side or until juices run clear.
5.    Meanwhile, in a small bowl, combine the mayonnaise, honey, and mustard.  Serve with pork chops.

Yield:  4 servings

Egg, Dairy and Chicken Prices Down, Beef Too

CS16_167 2016 Fall Harvest Marketbasket SurevyLower retail prices for several foods, including eggs, whole milk, cheddar cheese, chicken breast, sirloin tip roast and ground chuck resulted in a decrease in the American Farm Bureau Federation’s Fall Harvest Marketbasket Survey.

The informal survey shows the total cost of 16 food items that can be used to prepare one or more meals was $49.70, down $4.40 or 8 percent compared to a survey conducted a year ago. Of the 16 items surveyed, 13 decreased and three increased in average price.

Egg prices dropped significantly due to production recovering well from the 2014 avian influenza, according to John Newton, AFBF director, market intelligence. Milk prices are down substantially from prior years, particularly compared to record-highs in 2014, due to the current global dairy surplus.

“For all commodities in agriculture there is a lot of product on hand and prices are depressed,” Newton explained.

The following items showed retail price decreases from a year ago:

  • eggs, down 51 percent to $1.48 dozen
  • chicken breast, down 16 percent to $2.86 per pound
  • sirloin tip roast, down 11 percent to $5.04 per pound
  • shredded cheddar, down 10 percent to $4.09 per pound
  • whole milk, down 10 percent to $2.84 per gallon
  • ground chuck, down 9 percent to $4.13 per pound
  • toasted oat cereal, down 9 percent to $2.80 for a nine-ounce box
  • vegetable oil, down 9 percent to $2.39 for a 32-ounce bottle
  • flour, down 7 percent to $2.21 per five-pound bag
  • white bread, down 7 percent to $1.58 for a 20-ounce loaf
  • orange juice, down 5 percent to $3.26 per half-gallon
  • bacon, down 3 percent to $4.40 per pound
  • sliced deli ham, down less than 1 percent to $5.45

These items showed moderate retail price increases compared to a year ago:

  • bagged salad, up 16 percent to $2.85 per pound
  • apples, up 10 percent to $1.59 per pound
  • potatoes, up 3 percent to $2.73 for a 5-pound bag

“Dry conditions in the Northeast and Northwest the last few years likely contributed to smaller supplies and higher retail prices for apples,” Newton said. In addition, he said salad prices are up due to lower output in the West, particularly in California and Arizona.

Price checks of alternative milk and egg choices not included in the overall marketbasket survey average revealed the following: 1/2 gallon regular milk, $1.86; 1/2 gallon organic milk, $4.26; and one dozen “cage-free” eggs, $3.48.

The year-to-year direction of the marketbasket survey tracks with the federal government’s Consumer Price Index report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 17 percent, according to the Agriculture Department’s revised Food Dollar Series,” Newton said.

Using the “food at home and away from home” percentage across-the-board, the farmer’s share of this $49.70 marketbasket would be approximately $8.45.

AFBF, the nation’s largest general farm organization, began conducting informal quarterly marketbasket surveys of retail food price trends in 1989. The series includes a Spring Picnic survey, Summer Cookout survey, Fall Harvest survey and Thanksgiving survey.

According to USDA, Americans spend just under 10 percent of their disposable annual income on food, the lowest average of any country in the world. A total of 59 shoppers in 26 states participated in the latest survey, conducted in September.

Why Do Pigs Have Notches in Their Ears?

Have you ever considered why pigs have notches in their rather than have an ear tag? Well I have the answers! First of all, ear notching is used to tell you what litter the pigs are from and individually which pig it is. The pig’s right ear shows the litter number. The pig’s left ear shows the individual identification in its litter.

ear notch

People ear notch pigs for a way to have a permanent ID for each pig because it is inexpensive, other pigs can’t chew on the ear tag, and it never falls out like an ear tag would. You ear notch a pig when they are one to three days old. When you are ear notching them you want to make sure to leave ¼ inch between notches to make sure that you can easily read the notch. You also want to make sure you make the notch deep enough in that it will not grow shut. You need to make sure that you don’t notch their ear too deep because that could cause their ear to be torn.

ear notch2Now pigs can have ear tags too. For instance, when I take my pigs to the fair they receive an ear tag that way they don’t become confused of who’s is who’s in the show ring.  They are still ear notched though.

Ear notching is a great way to permanently mark each pig that way farmers can identify them. I hope your questions have been answered of why pigs are ear notched rather than have an ear tag. Now you can identify a pig

Victoria Talcott bio pic

Hearty Lentil Ham Soup

Hearty Lentil Ham SoupIngredients
2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons butter or margarine
6 cups water
1 can (28 oz.) diced tomatoes, undrained or 1 qt. home canned tomatoes
¾ cup dry lentils, rinsed
¾ cup pearl barley
1 meaty leftover ham bone or 2 ham hocks
2 tablespoons chicken bouillon granules or 2 cubes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
½ teaspoon pepper
1 cup thinly sliced carrots
1 cup (4 oz.) shredded Swiss cheese, optional

 

Directions
1.   In a Dutch oven or soup kettle, saute the celery, onion, and garlic in butter until tender.
2.   Add water, tomatoes, lentils, barley, ham, bouillon,  herbs, and pepper; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Lentils and barley should be tender.
3.   Add carrots; simmer for 15-30 minutes, until carrots are tender.
4.   Remove ham bone/ham hocks from soup; remove meat from the bones and return it to the soup.
5.   May be served with a sprinkling of cheese in each bowl.

Yield:  8-10 servings

NEFB President Steve Nelson Testifies at Legislative Hearing About School Funding and Tax Issues

On Thursday, Nov. 12th, the Legislature’s Education and Revenue Committee held a joint public hearing to hear testimony on school funding in the state of Nebraska.  The hearing is part of joint interim studies being conducted by the Committees (LRs 332 & 344) on funding of public schools.   The Committees hope to make recommendations for improving the funding of schools to be discussed during the 2016 Legislative session.  Nebraska Farm Bureau was invited to testify before the Committees and urged the senators to undertake fundamental reform of school funding to reduce property taxes and improve taxpayer equity.

Watch NEFB President Steve Nelson’s testimony here.

Breakfast Bacon And Maple Meatballs

a5 Recipes- Breakfast Bacon & Maple MeatballsIngredients
1 lb. breakfast sausage (no sugar added)
1 medium sweet potato
4 oz. button mushrooms, quartered
½ yellow onion, coarsely chopped (approx. ½ cup)
2 tablespoons maple syrup
5-6 slices of bacon
1 garlic clove, minced
Salt and pepper to taste

Directions
1. Preheat oven to 375º.
2. Fry/cook bacon until crisp. Drain, cool, and crumble.
3. Place sweet potato in food processor with shredding attachment. Shred. Remove sweet potato shreds. Replace shredding attachment with chopping blade.

4. Place shredded sweet potatoes, onion, mushrooms, and minced garlic in food processor and chop together. You want the sweet potatoes fairly fine.
5. In large bowl, combine sausage with all other ingredients.
6. Line a baking sheet with parchment paper. Using an ice cream scoop for uniformity, scoop out meat mixture and roll into balls using your hands. Place meatballs on baking sheet.
7. Bake for 30-35 minutes until meatballs are golden brown and completely cooked through.
8. Serve immediately with favorite breakfast accompaniments.