STAT Communications Ag Market News

Saskatchewan Expects Severe Yield Problems

REGINA - Jul 15/21 - SNS -- Crop conditions in Saskatchewan and other parts of the Canadian Prairies are deteriorating rapidly because of extremely hot and dry weather and minimal rainfall, judging from provincial crop reports.

Saskatchewan Agriculture said, "Currently, 36% of the fall cereals, 29% of the spring cereals, 25% of the oilseed crops and 30% of the pulse crops are ahead of their normal stages of development for this time of year. The majority of crops this week are in poor to good condition."

The prolonged period of heat, coupled with the extremely dry conditions of the topsoil, has caused crops to be short, thin and impulsively advancing in many regions of the province due to the stress. Without a significant rainfall, many crops throughout the province will have their yields and quality severely impacted.

This is generating fear among a large number of farmers that prices will be unable to rise to levels which return a profit.

The topsoil moisture levels across the province also continue to decrease. Cropland topsoil moisture is rated as 14% adequate, 41% short and 45% very poor.

Crop damage this week was caused by the extremely dry soil conditions, hot temperatures, hot dry winds, grasshoppers and severe hail storms that swept through many parts of the province.

     Saskatchewan Pulse Crop Development
                  (per cent)
                 Behind     Normal      Ahead
Southeast             4         71         25
Southwest            19         48         33
East Central          8         69         23
West Central         11         58         31
Northeast             3         71         26
Northwest            11         54         35
All                  13         57         30
SOURCE: Saskatchewan Agriculture and Food

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.