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Winter wheat slips 1 point to 58% good/excellent.

Bob Burgdorfer, Senior Editor

November 21, 2016

2 Min Read

Corn harvest is nearly done as USDA on Monday reported 97% of the crop is in the bin, which matched last year’s pace and is 1 point ahead of the five-year average.

USDA discontinued its soybean harvest survey after last’s week results showed 97% of that crop was cut.

Winter wheat’s rating slipped 1 point to 58% good to excellent (47% good, 11% excellent), which was better than last year’s 53% for the same week.  

USDA:  Corn harvest 97% vs 96% average

Iowa’s corn harvest was at 98%, compared with the 97% five-year average. The state had nearly a full week for fieldwork.

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“Grain movement from farm to elevator was rated 51% moderate to heavy, down 4 percentage points from the previous week. Off-farm grain storage availability was rated 63% adequate to surplus. On-farm grain storage availability was rated 58% adequate to surplus,” Iowa said.

In Illinois, corn harvest was 100% done versus the 98% average.  Winter wheat in the state was rated 70% good/excellent, 26% fair, 1% poor and 3% very poor.

In Indiana, corn harvest was at 97% versus the 94% average. Winter wheat’s condition declined a little to 67% good/excellent, 27% fair, 4% poor and 2% very poor.

“Growers have reported that some of the wheat that has not yet emerged was due to dry conditions after planting. Wheat conditions declined some this week partially due to ponding in the north and drought in the south,” Indiana said.

Total U.S. winter wheat planting is at 97% and emergence at 89%, versus the respective 99% and 88% averages.

USDA:  Corn harvest 97% vs 96% average

Kansas wheat slipped 1 point to 55% good/excellent after a week of warm, dry conditions. Montana’s crop dropped 2 points to 76% good/excellent, Oklahoma was unchanged at 56%, and Texas’ crop dropped 2 points to 41%. Colorado’s wheat dropped 4 points to 47% good/excellent while Nebraska’s improved 1 point to 54%.

Nationally, sorghum was 94% harvested versus the 92% average.

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