Weekly Update: 02.23.23

SWOF GROWER MEETING  

The Soil and Water Outcomes Fund (SWOF) will host an Illinois grower meeting to provide an overview of their program. Whether you are actively participating in a carbon or ecosystem markets program or not, winter presents a great opportunity to review your practices and plan for how to get the most from your acres. Register today to attend the meeting, which will be held at the DeKalb County Farm Bureau on Friday, March 3.  

BY ASSOCIATION WITH ANDREW MARGENOT

In the latest By Association Podcast, Rachel and Betsy are checking in with Dr. Andrew Margenot, soil scientist and faculty member at University of Illinois Urbana-Champaign, and presenter at this year’s Soybean Summit. Join their conversation to learn more about Andrew’s research on nitrogen and phosphorus management, soil health, and carbon crediting. 

ILLINOIS CENTENNIAL SOIL ARCHIVE PROJECT

A key piece of our agricultural heritage in Illinois is a one-of-a-kind soil sample archive collected in 1899, when soil types from across the state were mapped by sampling fields to 3-foot in depth and characterizing the soil layers. Today, we’re excited to resample these same locations to identify how soil in Illinois has changed over time.

SOYBEAN BOARDS SEEKING CANDIDATES

The Illinois Soybean Board (ISB) is looking for farmers interested in filling one of Illinois’ Director positions with the United Soybean Board (USB), as well as candidates for ISB At-Large Directors. Any soybean producer who is engaged in the growing of soybeans in the United States who owns, or who shares the ownership and risk of loss, is eligible. 

The global breakfast food market was valued at $398.1 billion in 2020, and is expected to rise to $729.5 billion by 2030, representing a compound annual growth rate of 6.3 percent. According to Linda Funk, the Executive Director of The Soyfoods Council, the evolution of breakfast may have a positive impact on the soy foods market, given that U.S. Soy’s nutrition attributes and sustainability correspond with today’s food trends.