Latest news with #grains
Bloomberg
5 days ago
- Business
- Bloomberg
Downward path with crude
Soybeans, grains could be akin to 2018, before fall The overhang for soybean and grain prices may be similar to 1H18, which marked a peak until 2020. A sharp spike in futures open interest to a record has characterized 2025, like seven years ago. What's different is the big jump in production and exports from Brazil, particularly in soybeans. The graphic shows the oilseed at about $10.60 a bushel on May 27, not far from the same date in 2018, while corn, soybeans and wheat open interest have backed down from February records. Our take is that new-long enthusiasm may have a similar outcome. In 2019, soybeans bottomed at about $7.90 a bushel due to trade issues. Record soybean exports this year, at around 117 million metric tons from Brazil and Argentina, are about 50% higher than in 2018 and more than double that of the US. A lowprice cure may come near 2019's $8.92 average. Grains may follow falling crude oil in 2025 WTI crude oil's inability since April to stay above 2024's $65 a barrel low may have similar deflationary implications for the grains. Roughly unchanged in 2025 to May 27, the Bloomberg Grains Spot Subindex faces a supply overhang from South America, declining demand from China, falling crude prices and a significant increase in US plantings of the world's most important grain — corn. Decent demand from Mexico and a weakening dollar are minor factors compared with the potential for a Corn Belt drought to support prices. Our bias is with the low probability for a Corn Belt supply shock vs. the potential for another good production year, backed by the trend of superabundance in oil and liquid fuels continuing to pressure prices. Absent a drought, legislation to buttress biofuel demand or exports may help buoy the grains. Crude's deflation from inflation may trickle down Crude oil is in a deflationary cycle following an inflation spike, and if the pattern since 1990 is a guide, $40 a barrel is a likely low-price cure. Staying above 2024's nadir of $65 may be an initial sign of recovery. Rising supply excesses from the US and OPEC, along with declining demand from China, are top headwinds. However, it's the potential for the US stock market's downward reversion that might matter the most. Our graphic shows the stretched S&P 500 vs. MSCI World Ex-US index, which may keep reverting from last year's 2.6x peak. From 1969-2014, this ratio of US stocks vs. the world stayed below 1x. Declining oil prices vs. record-setting gold is a global recessionary trajectory and if US equity prices continue to retrace some of the past decade's outsized gains, deflation from the inflation may dominate. Unknowns expanding around downstream demand US crops are mostly planted and looking strong, while China's temporary pause on steep tariffs may improve chances that crop exports aren't severely reduced. Scrutiny of crop chemicals was largely tabled until 2026 in an initial report from the MAHA Commission (which emphasized the importance of US farms' success). Yet a focus on ultra-processed foods could foreshadow greater disruption to grain and oilseed markets. Downstream, the results of our GLP-1 survey are ominous for food demand, with many Americans eliminating an entire daily meal and portion sizes falling. A large volume of small refinery exemptions clouds biofuels, which await the EPA's new volume obligations. Biofuel tax credits are part of the 'big, beautiful bill' now in Congress. Yet detailed regulations remain months away.
New York Times
15-05-2025
- General
- New York Times
Go With the Grains
Hi, everyone! Mia here, jumping in for Tanya today. Delighted to be with you. Not that anyone asked, but my very favorite grain will always be rice. Specifically the Calrose rice that my trusty Zojirushi rice cooker has prepared for me, hot and plush and ready to be draped with tofu rendang or soy-simmered mushroom and egg. But I also enjoy branching out; expanding my grain brain, as it were. White rice is many things, but it's not nutty, like farro or buckwheat. It's not bouncy-chewy, like wild rice or barley. And it doesn't pack a good amount of protein, as quinoa does. I wrote about Ali Slagle's quinoa salad for the New York Times Cooking newsletter back in January — you subscribe to that newsletter, yes? — and my craving still stands. I love how assertively seasoned and versatile this dish is. It's sort of a cross between tabbouleh and Greek salad, mixing quinoa with cucumbers, red bell pepper, olives, parsley and a confidently garlicky dressing. But, as Ali notes, you can add or swap in all sorts of vegetables, cheeses and herbs, and the reader comments are full of great suggestions. View this recipe. Before we continue, here's Ali's recipe for cooking pretty much any type of grain. I'll also pass along her one-pot greens, beans and grains, which is exactly what you think it is: A mix-and-match formula for making fluffy grains, just-cooked greens and tender beans, with only one pan to clean. Want all of The Times? Subscribe.
