MISSISSIPPI DEPARTMENT OF AGRICULTURE & COMMERCE • ANDY GIPSON, COMMISSIONER VOLUME 91 NUMBER 17 SEPTEMBER 1, 2019 JACKSON, MS Soybean Growth Stages, Conditions Vary Across State By Nathan Gregory ground,” said Trent Irby, a soybean compared to what they could have MSU Extension Service specialist with the Mississippi State looked like at this point in the year,” University Extension Service. “We Irby said. “The major issue for the The process of planting this year’s began planting early and have had to growing season up to a couple of soybean crop in Mississippi has been continue to plant on into July to get weeks ago was just getting a satisfac- anything but normal. the acres planted that we have this tory plant population when dealing The only consistent variable has year, ultimately ending up with a with so many planting challenges.” been rain, and a lot of it -- from an wide range of crop stages.” State soybean acreage is esti- unusually wet winter and spring to As of July 28, 88% of the state’s mated at 1.95 million planted acres, the stormwater the state received soybean crop has bloomed, which is with 1.92 million acres forecasted from Hurricane Barry. Growers have right at the five-year average. How- for harvest. This amount would be done their best to plant in tight win- ever, only 63% are setting pods, be- down 270,000 harvested acres from dows of time when both the clouds low the average of 71% for this point last year. Farmland as a whole has and the ground were dry. A long, in the season. taken a hit from wet weather, but Growth progress is not the only the south Delta has been affected the stop-start planting season has been cantly lower than 2017 levels. Cash the U.S. this past June than in June the result. fluctuation in this year’s soybean most, with 200,000 acres under wa- soybeans are trading for about $8.72 2018, a total of 1.8 billion bushels. crop; its condition is also mixed. ter and out of production for several “If you look at our planting prog- “This is a strange year to try to The U.S. Department of Agriculture months because of Mississippi River per bushel in Greenville and $8.47 ress as a state, we consistently stayed predict harvest time impact on grades 61% of Mississippi’s soybeans flooding. per bushel in Indianola. November two to three weeks behind ‘nor- prices due to the large storage from as good or excellent, with the re- “Those acres impacted by flood- 2019 soybean futures are trading mal’ getting this year’s crop in the 2018 and the ongoing trade im- maining 39% at fair or worse. ing include all of our row crops, but around $9.05 per bushel. pacts from our tariff situation with “Similarly to our other row crops, a large percentage of them would The number of beans in storage is China,” Maples said. “Perhaps more soybean acres have been off to a likely have been planted to soybean,” higher due to the low prices of 2018. important than both of those in the rough start this year. But consider- Irby said. Josh Maples, Extension agricultural ing everything the crop has gone The soybean market is holding economist, said there were 47% short term is the impact of signifi- through, a lot of acres look good steady from last year but signifi- percent more soybeans stored in cant late plantings this year and how that might impact yield. Higher yields than expected could push prices down, but lower yields could push prices up, and it is more un- certain than usual about what yields will end up being due to weather.” Later-planted soybeans are often subject to additional issues such as insect or disease problems. Produc- ers will be monitoring beans on pace for an early October harvest for boll- worms and stinkbugs. “Stinkbug populations are start- ing to show up on older beans and have been teetering along below threshold, but nothing major,” said Preston Aust, MSU Extension agent and row crop specialist in Hum- phreys County. “The biggest thing we’ve seen in the last few weeks is bollworms feeding on plants that are just now blooming. Growers here are making applications to those, and I think that will continue to be A soybean research plot grows at the R.R. Foil Plant Science Research Center at Mississippi State University July a problem until late plantings reach 10, 2019. (Photo by MSU Extension Service/Nathan Gregory) maturity.” Page 2 MISSISSIPPI MARKET BULLETIN September 1, 2019 From Our Kitchen To Yours The Joy of Soy ***************************************** Soy Yogurt Berry Pops Wholesome Soy Berry Pancakes 2 6-ounce cartons of soy yogurt, strawberry or blueberry 1 1/2 cups white whole-wheat flour Andy Gipson 1 cup strawberries or blueberries, fresh or frozen 1/2 cup oatmeal, quick cooking Commissioner Puree all ingredients in a blender until smooth. Pour mixture 2 tablespoons baking powder 1 1/2 cups vanilla or plain soymilk Mississippi Department of into a five-ounce paper cup or 1/2-cup popsicle mold. Place a popsicle stick in the center of mixture. Repeat to make three 4 eggs Agriculture & Commerce more popsicles. Freeze at least two hours or until firm. 2 tablespoons brown sugar, packed 121 North Jefferson Street 2 tablespoons soybean oil Jackson, MS 39201 4 cups fresh blueberries, divided Soy-Silken Dark Chocolate Pudding Maple syrup (optional) Phone: 601-359-1100 www.mdac.ms.gov 1 12.3-ounce package silken tofu, drained Combine flour, oatmeal and baking powder in medium bowl. 2/3 cup dark unsweetened cocoa powder Ag Museum Whisk soymilk, eggs, brown sugar and soybean oil in large bowl 1 cup powdered sugar until blended. Add flour mixture to soymilk; stir just until 601-432-4500 1 teaspoon vanilla extract blended. Stir in two cups blueberries. Heat a large skillet over Whipped topping (optional) Agricultural Theft Bureau medium heat; brush lightly with soybean oil. Pour ¼ cup bat- 1-800-678-2660 ter into hot skillet; cook until bubbles begin to burst. Turn and Place tofu, cocoa powder, powdered sugar and vanilla in a food continue cooking for one to two minutes or until golden. Re- Aquaculture processor. Puree for one minute, scraping down sides as needed, peat with remaining batter. Serve topped with remaining ber- 601-359-1102 or until very smooth. Spoon into individual parfait cups or place ries and maple syrup, if desired. Board of Animal Health in a decorative serving dish. Refrigerate and serve topped with 601-359-1170 whipped cream, if desired. Bureau of Plant Industry Tomato and Roasted Pepper Soup 662-325-3390 Creamy Edamame Ginger Dip 1 tablespoon soybean oil Consumer Protection 1 cup edamame, shelled and cooked according to package directions 1 small onion, diced 601-359-1148 1 cup mayonnaise, soybean oil based 1 clove garlic, chopped 1/2 cup green onions, chopped 1 28-ounce can peeled unsalted tomatoes, undrained Fairgrounds/Coliseum 1 tablespoon lemon juice 601-961-4000 1/2 cup roasted red peppers, chopped 1 tablespoon fresh ginger, minced 1/4 cup fresh basil leaves, packed Genuine MS 1/2 teaspoon ground black pepper 2 cups low sodium vegetable or chicken broth 601-359-1159 Puree edamame, mayonnaise, green onions, lemon juice, ginger 2 cups plain soymilk International Trade and pepper in a food processor or blender for three to four min- 1 teaspoon salt and pepper, to taste 601-359-1196 utes, scraping sides twice, until smooth. Thin mixture with wa- ter as needed. Serve with raw vegetables, crackers or pita chips. Heat soybean oil in a large saucepan over medium heat. Add Keep Mississippi Beautiful onions and garlic and sauté for two to three minutes until soft. 601-359-1100 Transfer onions, garlic, tomatoes, red peppers, basil and vegeta- Livestock Market News Roasted Vegetable ble broth in a food processor or blender. Puree for 30 seconds 601-359-1159 and Couscous Salad or until smooth. Return mixture to saucepan and heat over me- dium heat. Add soymilk and cook, stirring occasionally, until Market Development 3 cups broccoli florets, cut into 1/2-inch pieces soup begins to simmer. Season with salt and pepper, as needed. 601-359-1159 1 red bell pepper, cut into 1-inch squares Meat Inspection 1 1/2 cups red onion, peeled and cut into 1/4-inch slices Coffee Chococcino 601-359-1191 6 tablespoons soybean oil, divided 1/2 tablespoon ground black pepper, divided 1 1/2 cups chocolate soymilk Mississippi Market Bulletin 1/2 teaspoon salt, divided 4 teaspoons instant espresso powder (or to taste) 601-359-1155 1 1/2 cups dry, giant Israeli couscous 2 tablespoons balsamic vinegar Mississippi Farmers Market Microwave soymilk and espresso powder in medium uncovered 601-354-6573 Preheat oven to 425 degrees F. Toss broccoli, peppers and onions microwave safe container on high for two minutes until very with two tablespoons soybean oil and 1/4 teaspoon each salt and hot. Carefully pour mixture into blender. Cover and hold down Regulatory Services lid with folded towel or pot holder. Be careful as liquid will be 601-359-1111 pepper. Place on foil-lined baking sheet. Bake for 15 minutes until vegetables are tender and lightly browned. Meanwhile, hot. Blend all ingredients on high for 30 seconds or until very Petroleum Division cook couscous according to package directions. Place cooked frothy. Pour into two 12-ounce coffee mugs. Sprinkle with 601-359-1101 couscous and roasted vegetables in a large bowl.