It was 1867 in post-Civil War Texas; the economy was in a major recession following the war and Texas was cattle rich, but poor in marketing o…
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How long can the era of high demand for soybeans (and corn) and corresponding high prices last? During a recent webinar, Jim Sutter, CEO of the United States Soybean Export Council, wondered aloud whether the soybean market and commodities markets in general are entering into a “demand supercycle” like the one a few years ago that fueled a worldwide boom in commodity prices.
As Sutter pointed out during another webinar on the latest World Agricultural Supply and Demand Estimates released March 10, a couple of years ago at this time, farmers were looking at a carryout of a billion bushels of soybeans. Today it’s a tenth of that.
Aimpoint Research, a global, strategic intelligence firm based in Columbus, Ohio, has hired former U.S. Ambassador Gregg Doud as vice presiden…
Waxy sorghum looks like every other grain sorghum out in the field. It can be red, bronze, yellow, tan or even white. But what makes it different is what’s on the inside of the grain.
According to the United Sorghum Checkoff Program, what makes this type of grain sorghum different is the makeup of the starch in the grain. Starch in the endosperm of traditional grain sorghum is made up of two polymers—amylopectin and amylose. In traditional grain sorghum the ratio of the two is approximately 75% amylopectin and 25% amylose: however, waxy sorghum is made up almost entirely of amylopectin.
Florentino Lopez, former executive director of USCP and now a consultant for international market development, said the organization remains focused on educating end-users of the many attributes available from sorghum.