LITTLE ROCK - May 12/14 - SNS -- The latest weekly rice market summary for the United States was released by the USDA today.
National Weekly Rice Summary (Arkansas-Louisiana-Texas-California) Domestic Trend In the south, long and medium grain rice prices steady; parboiled prices steady; second heads and brewers steady. Rice by-products: rice bran unevenly steady to 15.00 lower; rice millfeed and hulls steady to 5.00 lower. Rough rice prices traded steady. In California, medium grain milled rice prices steady; short grain milled rice prices not established; second heads prices steady; brewers prices steady. Rice by- products: rice bran prices steady to firm; hulls steady. Rough rice prices not available. On the CME closes for Friday May 9th, Rough Rice futures for July settled .07 lower at 15.43. The September settled .05 lower at 14.435. Arkansas Texas Louisiana California MILLED RICE Long grain 27.50-28.50 29.50-30.50 23.00-28.00 ----- Medium grain 32.00-34.25 ----- 25.00-32.00 46.00-49.00 Short grain ----- ----- ----- NE Parboiled 30.00-31.50 34.50 34.50 ----- Second heads 22.00-25.00 25.00-27.00 20.00 26.00-31.00 Brewers 19.00-24.00 19.00-23.00 18.50 21.00-26.00 ROUGH RICE Long grain 15.60-16.00 ----- 15.40-15.73 NA Domestic shipment: Offers, fob mills, milled rice, spot prices, dollars per cwt, bagged. (All milled rice grade No 2 not to exceed 4 percent broken, except California grade No 1. All second heads grade No 4 or better, second head and brewers are bulk.) Rough rice per cwt FOB farm for grade 2, milling 55/70. Rice by-products (spot prices, dollars per short ton, fob mills). Rice bran 115.00-135.00 125.00-140.00 120.00 195.00 Rice millfeed 60.00 65.00 55.00 ----- Rice hulls 35.00 20.00 10.00-15.00 20.00 *N = nominal. *M = mostly. *NE = Not Established. Source: USDA Market News Service-AR Dept of Ag Little Rock, AR
---
STAT News Service
Only active subscribers can read all of this article.
If you are a subscriber, please log into the website.
If you are not a subscriber, click here to subscribe to this edition of the STAT website and to learn more about becoming a subscriber.