Producers who request prevented planting acreage credit must report the acreage on an FSA-578 and complete a CCC-576 Notice of Loss within 15 calendar days after the latter of the occurrence of prevented planting or the end of the planting period to maintain eligibility for some FSA programs. Once planting is complete, it is a good time to stop by the FSA county office and certify all crops and acres of each field, the date the crop was planted and who has shares in each crop. The deadline...

Produce at least the yield used to determine the production guarantee or amount of insurance, including any adjustments for late planted acreage? The crop losses from soybean rust are covered by crop insurance if the losses are unavoidable and were due to naturally occurring events. In addition to the basic Crop Insurance policy provisions, RMA has expanded the definition of "good farming practices" relative to disease control measures. Good farming practices key to crop insurance coverage...

Maltose (malt sugar) is produced during the process of fermentation. It is made by concentrating sugar beet juice and or sugar cane. Invert sugar is a sugar that is made by dividing sucrose into its 2 parts: glucose and fructose. Some caloric sweeteners are made by processing sugar compounds. Turbinado sugar is made by refining sugar and making it more pure. Confectioner's sugar (also known as powdered sugar) is finely ground sucrose. They provide fermentation for breads and pickles, bulk...

But many farmers are afraid not to plant for fear they won't qualify for their crop insurance. They must plant, even if they think the crop will fail, if they want full insurance coverage. Some farmers worry their insurance may leave them as dry as the drought. It's a compromise between farmers and insurance carriers for seasons doomed from the start. Some farmers, like Del Beasley, won't plant but hope to collect a smaller insurance payment on his policy's preventive planting clause. Last...

In the cooler parts of Europe, winemakers use sucrose from beet or sugar cane to bring up the alcohol levels in their products. Enriching wine with sugar costs about a third as much as using concentrated grape "musts" and this helps explain why many producers are opposed to any move to outlaw the use of sugar in the fermentation process. According to Pierre Guigui, editor of the respected wine guide GaultMillau, "no studies have proved the taste of wines made using chaptalisation, as the...