Rice Harvest Totals May Eclipse Early Forecasts by Robert Nathan Gregory Down This Year
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MISSISSIPPI DEPARTMENT OF AGRICULTURE & COmmERCE • CINDY HYDE-SmITH, COmmISSIONER VOLUME 89 NUMBER 18 SEPTEMBER 15, 2017 JACKSON, MS Rice Harvest Totals May Eclipse Early Forecasts By Robert Nathan Gregory down this year. August rains to make up for the MSU Extension Service “Our early crop, most of which issues we had early on.” was planted in late March and Mississippi producers grew Combines began rolling in early April, looks good so far,” 194,000 acres of rice last year. Mississippi Delta rice fields as he said. “Most rice was planted They planted an average of soon as growers marked the between April 15 and May 1, and 180,700 acres from 2010-15, ac- beginning of August, but wet that crop may be especially good cording to data from the U.S. De- weather soon shut down early with the low nighttime tempera- partment of Agriculture National harvest attempts. tures we saw in early August.” Agricultural Statistics Service. Bobby Golden, a rice and soil Golden, who is based at the Golden said this year’s harvest fertility agronomist with the MSU Delta Research and Exten- will be in the range of 100,000 to sion Center in Stoneville, said 115,000 acres. Mississippi State University Ex- the three-year average rice yield The Aug. 7 USDA Crop Prog- tension Service, said yields are is about 159 bushels per acre. ress and Condition Report indi- expected to be favorable when He said he expects producers cated that 91 percent of the rice fields are dry enough for harvest, will harvest that much or a little crop was headed, with 20 percent though overall acreage will be more. mature. According to the report, “Most of the crop was plant- 64 percent of the state’s crop was ed on time, but we had a lot of either in good or excellent con- Combines began rolling in Mississippi Delta rice fields as soon as growers early-season weather issues that dition, with 35 percent classified marked the beginning of August, but wet weather soon shut down early delayed preparatory work such as fair. harvest attempts. as levee construction and fertil- The rice market outlook is also izer application,” Golden said. sunnier now than three months for less than $10 per hundred- markets higher is a significant “We had enough good weather in ago, as futures have climbed weight in May. reduction in acres due to spring the weeks leading up to the early steadily since they were trading “September rice futures are flooding in Arkansas and Mis- currently trading for around souri,” Williams said. “Harvested $12.20 per hundredweight, which is quite a bit higher than a acres were reduced by 123,000 year ago when they were trading acres as a result. With that be- for around $9.65 per hundred- ing said, global production is ex- weight,” said Extension agricul- pected to be at near-record levels tural economist Brian Williams. this year.” “The most recent estimates are September is National Rice expecting national rice produc- Month, and Delta Rice Promo- tion of around 186 million hun- dredweight this year compared tions Inc. will mark the occa- to 224 million hundredweight a sion with a rice tasting luncheon year ago.” September 15 at the Delta State While the 2017 U.S. rice har- University Walter Sillers Coli- vest will be down from 2016, seum in Cleveland. The MSU global production is up, which Extension Service, Farm Bureau could keep prices from increas- and other area organizations ing for the rest of the year. The value of last year’s production in sponsor the event. For informa- Mississippi was $139 million. tion about the luncheon, visit “A big part of what is driving http://bit.ly/2hSbibU. Page 2 MISSISSIPPI MARKET BULLETIN September 15, 2017 From Our Kitchen To Yours Remarkable Rice – The Foundation for Healthier Eating ***************************************** Praline Pumpkin Rice Pudding Mandarin Orange Rice 1 12-ounce can evaporated milk, divided and Shrimp Lettuce Wraps 3 cups cooked short or medium grain white rice Cindy Hyde-Smith 1 cup canned pumpkin 1 11-ounce can mandarin oranges, drained, juice reserved 3/4 cup dark brown sugar, divided 1 tablespoon vegetable oil, divided Commissioner 1 teaspoon pumpkin pie spice 3/4 teaspoon salt Mississippi Department of 1/4 teaspoon salt 1 cup brown rice 1 tablespoon butter 2 tablespoons bottled Thai sweet chili sauce Agriculture & Commerce 2/3 cup pecans, coarsely chopped 12 ounces medium shrimp, peeled and deveined 121 North Jefferson Street 12 whole large lettuce leaves, bibb or iceberg lettuce Jackson, MS 39201 Reserve two tablespoons evaporated milk; set aside for pra- 1 cup carrots, shredded line topping. In heavy saucepan over medium heat, combine Phone: 601-359-1100 remaining evaporated milk, cooked rice, pumpkin, 1/2 cup Combine reserved mandarin orange juice with enough water to www.mdac.ms.gov brown sugar, pumpkin pie spice and salt. Stirring occasionally, equal two cups liquid. Bring juice mixture, one teaspoon oil cook eight to ten minutes, or until pudding begins to thicken. and salt to boil in medium saucepan over medium-high heat. Ag Museum Pour into two-quart serving dish or individual dessert dishes. Stir in rice; cover and reduce heat to simmer. Cook rice accord- 601-432-4500 To make the praline topping melt butter in heavy skillet over ing to package instructions. Stir mandarin oranges and sweet Agricultural Theft Bureau low heat. Add remaining 2 tablespoons evaporated milk and 1/4 chili sauce into cooked rice. Meanwhile, heat remaining oil in 1-800-678-2660 cup brown sugar; cook one to two minutes, or until mixture is large skillet over medium heat. Add shrimp and sauté just until smooth. Stir in nuts to coat. Spoon pecan mixture over pud- cooked through, about four to five minutes. Arrange lettuce Aquaculture ding; serve at room temperature. leaves on large platter. Spoon rice mixture into center of each 601-359-1102 lettuce leaf. Top with carrots and shrimp. Board of Animal Health Tuscany Rice 601-359-1170 and Bean Tomato Soup Rice Salad with Prosciutto, Figs, Gorgonzola and Walnuts Bureau of Plant Industry 8 ounces mild or hot Italian turkey sausage, removed from casing 662-325-3390 2 14.5-ounce cans diced tomatoes with basil, garlic, and orega- 1 tablespoon olive oil no-no salt added Consumer Protection 1 cup walnut halves 3 16-ounce cans low-sodium chicken broth 601-359-1148 1 teaspoon ground black pepper 1/4 teaspoon salt 1/2 teaspoon salt 1/4 teaspoon fresh black pepper Fairgrounds/Coliseum 3 ounces prosciutto, thinly sliced 1/4 teaspoon dried oregano 601-961-4000 3 cups cooked medium grain brown rice, cooled to room temperature 1 cup uncooked rice 1/2 to 3/4 cup good-quality Italian olive-oil & vinegar salad dressing Fruits & Vegetables 1 15-ounce can Great Northern beans- no salt added, undrained 601-359-1159 3/4 cup dried figs, chopped Brown sausage in three-to-four quart saucepan over medium- 3/4 cup gorgonzola cheese, crumbled International Trade high heat, about six minutes; drain fat. Stir in broth, tomatoes, 601-359-1196 salt, pepper and oregano; bring to boil. Stir in rice and beans. Preheat oven to 350 degrees F. In a pie pan, toss walnuts with Cover and simmer 15 to 20 minutes, or until rice is cooked. olive oil, pepper and salt. Bake until toasted, stirring twice, 10 Keep Mississippi Beautiful to 12 minutes. Line a large baking pan with parchment paper 601-359-1100 or sprayed foil. Place prosciutto slices in a single layer on pan Smoked Gouda (don’t worry if they tear). Bake until browned and crisp, 8 to 10 Livestock Market News and Spinach Rice Casserole minutes, removing pieces as they are done; crumble into small 601-359-1159 pieces. Toss rice with desired amount of salad dressing. Stir in Market Development 3 tablespoons oil figs, gorgonzola cheese, walnuts and prosciutto. 601-359-1159 1/2 cup shallots, finely chopped 2 cups mushrooms, sliced Source: USA Rice and ThinkRice.com. Meat Inspection 3 cups hot cooked long grain white rice 601-359-1191 1 10-ounce package frozen chopped spinach, thawed and drained 2 cups smoked Gouda cheese, shredded, divided Mississippi Market Bulletin 1/2 cup whipping cream 601-359-1155 Salt and pepper, to taste Mississippi Farmers Market Preheat broiler. Heat oil in large skillet over medium-high heat. 601-354-6573 Add shallots and mushrooms; sauté about six to eight minutes or until tender. Add hot rice, spinach, 1 1/4 cups cheese and Regulatory Services whipping cream; stir until cheese melts and mixture is heated 601-359-1111 through. Spoon mixture into lightly greased two-quart casse- Petroleum Division role. Sprinkle remaining 3/4 cup cheese over top. Broil about 601-359-1101 two minutes or until cheese melts. Weights & Measures 601-359-1149 September 15, 2017 MISSISSIPPI MARKET BULLETIN Page 3 COPIAH COUNTY 826 +/- acres, camp house, nice tim- $3,200 per acre & not sold separately. Advertisers Index FARM PROPERTY ber, lots of deer/turkey, good roads, ex- Saltillo, 662-869-5123. cellent recreational/investment, must Category Page No. All farm land must be sold by the 32.5 acres rolling on paved road, utili- see, $2,295 per acre. Acona, 601-850- LINCOLN COUNTY actual owners. “Farm Land For Sale,” ties available, half pasture, half tim- 9600. Ag Trailers & Carts . 9 ber, pretty area, mostly fenced, cross- “Farm Land For Rent or Lease” 82.93 acres, 10 miles east of Antiques & Furniture . 7 fenced, 3 miles from interstate, live and “Standing Timber For Sale” HUMPHREYS COUNTY Brookhaven, 26 acre pasture with Aquaculture .