US sugar production way down due to wet and cold 

“America will import more sugar this year than it has in 4 decades,” reads the headline.

11 Dec 2019 – First came the water. “Ten inches, up to almost 20 inches of rain,” says Dan Younggren, who grows sugar beets in the northwest corner of Minnesota. The fields were so wet that farmers couldn’t work in them.

“After that came the snowstorm,” he says, followed by a blast of freezing cold. Farmers in his beet-growing cooperative, the Red River Valley Sugarbeet Growers Association, abandoned more than 100,000 acres of beets.

“Minnesota, North Dakota, Colorado, Montana — those states are where we lost all – ALL (emphasis added) – the production,” says Frank Jenkins, president of JSG Commodities, who follows sugar markets closely.

Thanks to Bill Bradsky for this link

15 thoughts on “US sugar production way down due to wet and cold ”

    • I would recommend trying stevia. No calories, no carbs and from plants.

      I do use it in coffee even – some types of stevia have a bit of a bitter aftertaste, so you do need to experiment with what works for you (including the fact that stevia is much sweeter than sugar). The brand I like best is “Zero”.

    • I agree with the “dump the sugar” part, but I prefer stevia. I’ve tried monk fruit but it isn’t all that sweet so you have to use more of it.

      I also use some raw honey (preferably local, since I have respiratory allergies and that’s supposed to help) and maple syrup… but mostly I use stevia.

      The point I’m making is there are a lot of alternatives to sugar, and I never considered the colder parts of the US as good places to grow sugar (and yes, I assume they are sugar beets they grow there – not sugar cane).

  1. Sugar cane production has been on the decline here in Costa Rica. The plantation next door converted to growing tomatoes this spring and are preparing for a second crop. Another place not far down the road has over a million square meters of cane fields for sale mostly for industrial development. This is not due to weather but low prices because Brasil has flooded the market. Without the tariffs US sugar prices would be much lower.

  2. I like to experiment when cooking. I use stevia in my coffee or in hot cocoa and most other things. I’ve tried monk fruit, but it wasn’t sweet enough for me.

    My understanding is for baking it’s better to use about 1/2 sugar to stevia (something about that chemistry of baking)… but I plan to experiment with other sweeteners… like palm sugar & date sugar. I’ve also used honey for baking but you have to be careful – it burns more easily. I have a Polish cookbooks with recipes for cake and cookies using honey (I understand the German’s use it too). Best to use honey that is at least a year old and only 100% honey (if it crystallizes it’s 100%). I’ll try some recipes using agave too and when I’m feeling I can splurge I use maple syrup (also 100%). I love maple syrup!

    I’m experimenting with different types of flour also – here in the Southwest we can get mesquite flour (which supposedly has a lower glycemic index) for up to 1/4 of the flour needed. I’m also going to experiment with amaranth and coconut flours. I use almond flour and like it but it’s more expensive. So experimenting with mixing up things. I do not like cassava flour, it has an odd taste.

    Any of you like to bake and have come up with something that works well? I’m not a “gluten free” nut… (my understanding is only about 1% of the population actually HAS problems with gluten, so more hype than anything) … but I like to experiment!

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