June 2002

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Fertilizer Trade Issues From Pete Fretwell, Far West Agrichemical Association The International Trade Commission recently ruled fertilizer imports from Russia, Belarus, and Ukraine "materially injure" U.S. fertilizer producers. The ITC set the stage for antidumping duties when it voted unanimously to continue a U.S. government investigation of alleged dumping of fertilizer from the three countries. Several U.S. fertilizer producers are seeking antidumping duties of 76% for Belarus, 144% for Ukraine and 327% for Russia. Yesterday, the Bush administration said it will designate Russia as a market economy, giving Russian companies more protection in fighting off charges that they are selling products in the United States at unfairly low prices. The decision means the Commerce Department will use actual Russian production costs instead of U.S. estimates when determining the level of penalty tariffs to impose in dumping cases.  Some Democrats vowed to introduce legislation to carve out exemptions for particular U.S. industries that could be hurt by the ruling. Study Shows Idaho's Wine Industry Produces Double Economic Benefits By Bill Loftus, University of Idaho Idaho's wine industry produces two commodities valuable to Idaho's economy: wine and tourists, a University of Idaho study notes. UI researcher Stacie Woodall surveyed 11 Idaho wineries last year for the report as part of her work to earn a masterís degree in agricultural economics. The Idaho wineries produced 165,000 cases of wine and generated $15 million in sales through their tasting rooms and wholesale distributors. Idaho's grape growers cultivated 1,000 acres of vineyards and produced $3.6 million worth of grapes. The industry's statewide impact was 124 jobs and $15 million in sales. In Canyon County alone, the economic impact was higher, totaling $22 million in sales and 142 jobs. The impact is based largely on goods exported. In essence Canyon County shipped wine beyond its borders to supply the state's demand for high quality wine, but Idahoans bought it before it reached other states. Wine also ranks as an important tourism asset and as an emerging niche market. The impact from tourism ripples through the economy as visitors buy gas and food during their travels. She profiled winery visitors based on surveys conducted in Canyon County in August and October 2001. Woodall found most, 60 percent, came from within Idaho and most were from Boise and its surrounding communities. Most out-of-state wine tourists traveled to Idaho to visit family, adding a winery trip as an afternoon diversion. Travelers spent an average of $139 during a trip to Canyon County wineries, she found, with 70 percent of the total spent on wine itself. The remaining $42 was spent in other businesses. Idaho's wine industry is also far older than many might think. The first wine grapes were planted in Idaho in the 1870s. Prohibition severely pruned the industry and it withered on the vine until the 1970s. Since then, however, the industry has shown substantial growth with wine grape acreage doubling since 1993. Woodall predicts total vineyard acreage will double again in the next five to 10 years and wine production will double as well. Four new wineries are set to open this year, a third again as many as when she surveyed the industry last year. Overall, Idaho ranked 18th nationally in wine production in 2000, a slip from 12th two years earlier. Woodall, a Twin Falls native, graduated from UI May 18 and begins work this month as a viticulturist for one of the nationís major vintners, the Canandaigua Wine Co. After earning her bachelor's degree from UI in agricultural science and technology, Woodall worked as a summer intern for Columbia Crest Winery as a viticulturist. Canandaigua's holdings include Ste. Chapelle based near Caldwell, Idaho, and three Washington wineries, Columbia, Paul Thomas and Covey Run in Washington. New York-based Canandaigua owns major wineries from New York to California. Woodall will publish her findings in two College of Agricultural and Life Sciences bulletins and a professional journal. Her examination of the industry's contribution to Idaho's economy was a collaboration with UI agricultural economists R.G. Taylor and John Foltz and Washington State University agricultural economist Phillip Wandschneider. She also examined the economic feasibility of growing wine grapes in Idaho in collaboration with Taylor and UI agricultural economist Robert L. Smathers. U.S. And Mexico Reach Agreement On Potatoes Following meetings held May 17 in Arizona between top U.S. and Mexican agriculture officials aimed at strengthening trade relations, U.S. Secretary of Agriculture Ann M. Veneman and Mexican Secretary of Agriculture, Livestock, Rural Development, Fisheries and Food Javier Usabiaga, announced an agreement in principal on a protocol that would reopen U.S. table stock potato exports to Mexico. As part of the agreement, USDA will complete a risk analysis in June for a proposed rule to allow Mexico mini tuber potatoes into the United States. "Last month we pledged to work together on various issues that would increase trade and strengthen relations on both sides of the border," said Veneman. "This agreement is a significant achievement and will provide an important export market for American potato farmers." The negotiated protocol addresses several measures, including the application of sprout inhibitor, sealing of trucks at origin and traceability of potato shipments, to address Mexico's phytosanitary concerns about nematodes and viruses. The Mexican potato market is valued at $30 million annually to the United States. "We continue to have very positive discussions on a wide-range of issues,"said Usabiaga. "Our two teams are working well together and this agreement demonstrates that we are making progress on a number of important issues that will further expand trade between our two countries." The potato agreement comes one month after the two secretaries signed a memorandum of understanding establishing a Consultative Committee on Agriculture to better address trade issues and resolve disputes. The committee's primary purpose is to work together on NAFTA implementation, sanitary and phytosanitary issues, cross-border partnerships on animal health and food safety, and biotechnology and research cooperation. Last month, as a result of those meetings, agreement was reached to allow California stone fruit exports to Mexico during the 2002 shipping season.  Veneman and Usabiaga announced the agreement while attending the 2002 Tri-National Accord Meeting. Following remarks and questions from the audience, the two secretaries toured U.S. and Mexican border inspection facilities where they discussed ways to further work together in improving cooperation and increasing food and agricultural trade. "The working relationship between our two countries continues to produce results," said Veneman. "Both President Bush and President Fox understand the importance of our trading partnership and want to see exports grow. Our progress today moves us forward in the right direction." Since the implementation of the North American Free Trade Agreement (NAFTA), farmers, ranchers and consumers in Mexico and the United States have benefitted in many ways. Two-way agricultural trade between the two countries has doubled since 1993, reaching nearly $13 billion in 2001, a record high. In addition, investment between Mexico and the United States has also reached record levels. Mexican investment in the U.S. food industry has grown from $300 million in 1997 to more than $1 billion in 2002. U.S. investment in Mexico reached $5.7 billion in 2000, up from $2.3 billion in 1993. Divide Bearded Irises By Peg Herring, Oregon State University Irises are one of the earliest blooming and easiest perennials to grow. Among the most popular is the tall bearded type. Its "beard" is a furry stripe on each of three drooping, petal-like sepals, called falls. The true petals stand upright and are called standards. Bearded irises are available in a wide range of heights, from 6-inch miniatures to tall border types up to 30 inches. Despite size differences, all bearded irises grow from thickened, underground stems called rhizomes. Healthy rhizomes increase in size, and may eventually get overcrowded. To keep bearded and other rhizomatous irises blooming profusely, they should be divided every three to four years, according to Jan McNeilan, Oregon State University Extension Service consumer horticulturist. It is best to divide bearded iris in midsummer. Moisture-loving Siberian irises should be divided in spring or autumn. To divide irises, dig up an entire clump after it has bloomed. Using the garden hose, wash the soil off the thick rhizomes. Cut off dead flower stalks and shriveled leaves with a sharp knife. Cut back the remaining healthy leaves to about four to six inches long. Be sure to throw away, and burn if possible, any iris stalks and leaves showing signs of leaf or root diseases. After most of the leaves are cut away, you'll see that the healthiest, youngest rhizomes are the farthest away from the oldest center clump. These young ones are the best to replant. Cut these younger rhizomes away from the older center portion, and keep one or two of the younger iris leaf fans with each cutting. Throw away the older center part of the rhizomes. Plant fans pointing away from each other for an open, uncrowded clump. Choose a planting site that receives sun most of the day. Before replanting, McNeilan recommends that you add a handful of slow acting fertilizer below the root zone. Then, plant the younger fans by burying them so that the top of each rhizome is an inch below the soil surface. Soak thoroughly after planting so that the soil settles around the rhizomes. Flowers may be sparse the first year after division, but will be good bloomers after that. Idaho's Craig Leads Move To Limit President's "Fast-Track" Authority Republican Idaho Senator Larry Craig is co-sponsoring an amendment that limits proposed sweeping trade-negotiating powers for a President, so-called "fast-track" authority.. The Dayton - Craig amendment would allow the Senate to pull out any portion of a trade agreement that would weaken laws protecting U.S. industries from unfair practices such as subsidies and dumping. Aides for President Bush call the Dayton-Craig amendment a "killer" provision that would thwart U.S. trade objectives. The amendment is receiving bi-partisan support, however; most border-state senators like the amendment because of what they believe is damage to their local economies from the North American Free Trade Agreement. Senator Craig claims Canadian lumber flooded the U.S.market after NAFTA ratification, causing five sawmills to close in Idaho. OSU Scientist Develops Natural Disinfectant From Wine By Theresa Novak, Oregon State University White wine, often sipped as the perfect accompaniment to an elegant entree, may soon be available as a natural anti-bacterial spray for the kitchen. Mark Daeschel, an Oregon State University food scientist, is a microbial safety specialist. He and OSU research assistants Jessica Just and Joy Waite have completed research indicating that wine kills bacteria when it is consumed with a meal. That means those who take wine with their entrée are less likely to come down with food poisoning. "Simply put, the wine kills the bugs," Daeschel said. Something in the grape has anti-bacterial properties that kill germs that cause common types of food poisoning, such as E. coli and salmonella. It also kills Staphylococcus aureaus, Pseudomonas aeruginosa, and Klebsiella pneumoniae, all of which can contaminate food and cause illness. The wine appears to have some benefits that might be attractive to consumers as well, Daeshel said. It's environmentally safe. "That appeals to people concerned about the environment, and also to people who are concerned about their exposure to chemical residues," he said. The spray has additional environmental&emdash;and economic &emdash;benefits. "It's made from waste wine," Daeschel said. Although winemakers don't like to get specific, wineries can generate considerable amounts of waste wine before producing a batch that meets all of their quality and flavor standards. "Waste wine is a reality," Daeschel said. Because of environmental regulations, "you can't just dump it down the drain anymore." That isn't to say that Daeschel now can just have a tanker truck deliver waste wine, put it in a spray bottle, and sell it. There is still much to be done in development. For one thing, it is illegal to pour an alcoholic beverage in a spray bottle and then sell it as a kitchen disinfectant to people under 21, as this runs counter to laws enforced by the federal Bureau of Alcohol, Tobacco, and Firearms. The wine-based spray must be denatured by the addition of enough salt to render it undrinkable. It is similar to the process by which cooking wine is made suitable for commercial sale. Only certain types of wine are suitable. "Well, you don't use red wine, obviously," Daeschel said, "unless you want to stain surfaces." Sweet wines like Rieslings aren't suitable, he added, since they have so much sugar that they would leave a sticky residue. However, dry white wines work very well. "A nice Sauvignon blanc or Chardonnay are best for a formulation like this," he said. What about that "Eau de skid row alley" bouquet wine gets when it oxidizes? Fragrance neutralizers could render that a moot point, with possible natural freshening scents added so that no trace of wine smell lingers. Ongoing tests will determine the product's shelf life and effectiveness over time, Daeschel said. Hop Growers Denied The state Department of Agriculture has turned down a proposal to amend the state's hop marketing order to implement a set-aside program. Hop producers are receiving information from the department this week explaining the May 30 decision not to hold a referendum on the proposal. This goes against a tentative decision WSDA announced earlier in May that recommended a referendum to establish a special assessment that would raise $2 million to pay growers to remove up to 25 percent of the hop acreage from production this year. Bill Brookreson, acting director at the time of the decision, found that the hop industry was divided over the proposal. In reviewing comments from an April hearing and comments received after his initial decision, Brookreson saw a failure to include key definitions essential to managing the new marketing order and predicted there would be questions on how to deal with hops harvested in 2001 and placed in storage. Some issues related to hop acreage that could result in disputes between a landlord and tenant and the fact that some growers have already contracted for 2002 crop year prices. There also was a concern that some growers who may have set aside acreage might plant another hop variety or establish new hop acreage. In considering the testimony and findings, Brookreson concluded that the proposal would not serve its intended purpose to provide the hop industry a means to set-aside or remove existing hop acreage from production. He also concluded the proposal would not serve policies in the law that established the hop marketing order. The goal of the grower proposal was to bring hop supplies into alignment with lower demand in an oversupplied world market.

ARA Urges Ag Exemption Agricultural Retailers Association Chairman Pete Romano of Quincy Farm Chemicals in Quincy, WA wrote to the Transportation Appropriations Committees in the House and Senate this week, urging them to protect the agricultural exemption to Hours of Service (HOS) of drivers' rules.   ARA reports the letters were delivered to House Transportation Appropriations Chairman Hal Rogers (R-KY), Senate Transportation Appropriations Chairman Patty Murray (D-WA), as well as other committee members.  The letters urged the committee chairmen to support legislative language authored by Congressman Todd Tiahrt (R-KS) and Senator James Inhofe (R-OK) that protects the agricultural exemption.   DOT will publish a final HOS rule in the spring of 2003 that will likely eliminate the ag exemption. Education Critical To Future Of Biotech Foods From Pete Fretwell, Far West Agrichemical Association A little bit of education can go a long way in public controversies. A Purdue researcher surveyed nearly 600 consumers about their knowledge and attitudes toward biotech foods. Going in, only a third of the consumers felt the U.S government regulated biotech foods enough, and only a quarter were confident that biotech foods were not likely to cause allergy problems. After a one hour education session on food technology - a short fact-based course about the process of making biotech foods and the federal approval process - more than eight out of ten came away believing that government regulations were sufficient, and two out three were confident that biotech foods don't present new food allergy problems. The most important result: after the short education course, nine out of ten consumers said they would eat biotech foods and serve them to their families. Nine out of ten also believed their families would personally benefit from biotech foods within the next five years. Keep Food And Fires Safe During Outdoor Cookouts Memorial Day is a time to reflect on our nation's history and heroes. It is also the kickoff to summer &emdash;the beginning of outdoor cookouts and grilling. As consumers start this yearly ritual, the U.S. Department of Agriculture encourages consumers to keep a few simple tips in mind to help prevent foodborne illness and accidental fires. "With severe drought conditions in many parts of the country, the risk of accidental fires is extremely high," said Agriculture Secretary Ann M. Veneman. "In addition, as we enter into the warm weather season, the risk of foodborne illness from improper handling and cooking increases as well. Consumers can minimize these dangers by using thermometers when cooking food and by properly extinguishing campfires and coals in grills." Veneman noted that USDA is in a unique position to offer parallel consumer tips. It houses both the Food Safety & Inspection Service and the Forest Service. Both agencies have aggressive consumer information programs to provide the public basic safety tips, including Public Service Announcements, 800 numbers and Internet information. FSIS inspects meat and poultry and operates the Meat and Poultry Hotline, an important source of food safety and quality information. As part of its consumer education program, FSIS provides consumers with information on how to serve food safely. Statistics show that foodborne illness cases rise during the summer because bacteria grow faster at warm temperatures. And, while most consumers think they follow good food safety practices, many do not use a food thermometer to test meat and poultry for doneness. "Using a food thermometer is the only way to tell if food has reached a high enough temperature to destroy harmful bacteria," said Dr. Elsa A. Murano, under secretary for food safety. "Food thermometers are quick, easy to use and widely available." FSIS advises consumers that a food thermometer is only effective when placed in the proper location in the food. In general, the food thermometer should be placed in the thickest part of the food, away from bone, fat or gristle. When measuring the temperature of a thin food, such as a hamburger patty, pork chop or chicken breast, a food thermometer should be inserted in the side of the food so that the entire sensing area (usually 2-3 inches) is positioned through the center of the food. The Forest Service, the home of Smokey Bear, includes the largest wildland firefighting force in the country and works extensively on fire prevention, including the FireWise program which provides information on wildfire protection for homeowners and communities in fire-prone areas. Statistics show that campfires are the leading cause of human-caused fires on national forests.  Often a simple cookout or unattended fire results in a wildfire that threatens the forest and the community. A significant way for people to help decrease human-caused wildfires is to build and extinguish campfires properly, including choosing the right location for a campfire, keeping the fire small and never unattended, and making sure all embers, coals and sticks are wet and out. "Our fire predictive models tell us that we are in for an early and active wildland fire season, with near record drought conditions in eight out of the 11 geographic areas," said Mark Rey, under secretary for natural resources and environment. "While the National Fire Plan is helping us coordinate efforts for federal and state lands, we also need communities to be aware of the severe wildland fire threat and to exercise caution with outdoor cookouts and grills." For more information about cooking food outdoors safely, visit: http://www.fsis.usda.gov/OA/pubs/facts_barbecue.htm. Consumers with questions on safe food handling can call the USDA Meat and Poultry Hotline at 1-800-535-4555.  The hotline's hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time, year-round.  An extensive selection of timely food safety messages is also available at the same number 24 hours a day. Information can also be accessed on the USDA web site at http://www.fsis.usda.gov/. E-mail inquiries may be directed to MPHotline.fsis@usda.gov. For more information on fire prevention and safety, visit: http://www.smokeybear.com/ or the interactive FireWise website at http://www.firewise.org/. Also check with your local land management agency for any current fire restrictions. Broadcasters can download Public Service Announcements at: http://www.usda.gov/agency/oc/vtr/newsline.html or call (202) 720-4623 for more information. Food Safety Tips Consumers are reminded to follow four basic food safety steps when preparing their food&emdash;whether cooking in their own kitchen or grilling outside. Clean --Wash your hands often.  Clean your thermometer after using it.  Be sure there are plenty of clean utensils and platters on hand. Separate--Separate raw and cooked/ready-to-eat food to prevent cross-contamination. Cook--Use a food thermometer. Cook ground meats (beef, veal, lamb, or pork) to an internal temperature of 160 ° F; ground poultry to 165° F. Cook beef, veal or lamb steaks, roasts, and chops to 145 ° F for medium rare, 160° F for medium or 170° F for well done. Cook fresh pork roast and chops to an internal temperature of 160 ºF. Chill--At home, store leftovers in the refrigerator or freezer within two hours of taking food off the grill. On hot days above 90° F refrigerate or freeze within one hour. Make sure the temperature in your refrigerator is 40° F or below and 0° F or below in the freezer. Check the temperature occasionally with a refrigerator/freezer thermometer. Fire Prevention and Safety Tips Tips for Building and Extinguishing a Campfire • Build campfires away from overhanging branches, steep slopes, rotten stumps, logs, dry grass and leaves. Pile any extra wood away from the fires. • Keep plenty of water handy and have a shovel for throwing dirt on the fire if it gets out of control. • Start with dry twigs and small sticks. • Add larger sticks as the fire builds up. • Put the largest pieces of wood on last, pointing them toward the center of the fire and gradually push them into the flames. • Keep the campfire small. A good bed of coals or a small fire surrounded by rocks gives plenty of heat. Scrape away litter, duff and any burnable material within a 10-foot-diameter circle. This will keep a small campfire from spreading. • Be sure your match is out. Hold it until it is cold. Break it so that you can feel the charred portion before discarding it. Make sure it is cold out. • Never leave a campfire unattended. Even a small breeze could quickly cause the fire to spread. • Drown the fire with water. Make sure all embers, coals and sticks are wet. Move rocks&emdash;there may be burning embers underneath. • Stir the remains, add more water and stir again. Be sure all burned material has been extinguished and cooled. In the absence of water, use dirt. Mix enough soil or sand with the embers. Continue adding and stirring until all material is cooled. Feel all materials with your bare hand. Make sure that no roots are burning. Do not bury your coals&emdash;they can smolder and start a fire. Tips for Safe Grilling • Never use a grill indoors. Use the grill at least 10 feet away from your house or any building. Do not use the grill in a garage, breezeway, carport or porch or under any surface that can catch fire. • Be sure the grill is on a level surface and well away from landscaping and hanging tree branches. • With gas grills, check hoses for cracking, brittleness, holes and leaks. Make sure there are no sharp bends in the hose or tubing. Always store the gas cylinder outside and away from the house. • With charcoal grills, only use starter fluids designed for that purpose. Never use gasoline and never add more liquid fuel after the fire has started or you could have a flash fire. Chimney starters can provide a safe, efficient method for starting charcoals without starter fluid. • Be sure the fire is out when you are finished. For gas grills, turn off the control values and the tank valve. Let the grill cool completely before you cover it. With a charcoal grill, replace the lid and close all vents. If you are going to dispose of the coals, be sure to soak them with water first or wait at least 48 hours. • For protection while grilling, wear a heavy apron and an oven mitt that fits over your forearm. And don't forget that grills remain hot long after you have finished barbecuing. How To Foil Pantry Pests By Marlene Fritz, University of Idaho If signs of life are slithering or skulking in your stored flour, grains, pet kibble or other dry foods, a new bulletin by the University of Idaho College of Agricultural and Life Sciences can help ensure that the unwelcome weevils rest in peace. "Controlling Stored-food Pests in the Home," written by two University of Idaho Extension entomologists and an Extension family and consumer sciences educator, describes in detail how to dispatch sawtooth grain beetles, flour beetles, Indian meal moths and carpet beetles. Step by step, it outlines how to keep them out, how to seek them out and how to knock them out with pesticide sprays, diatomaceous earth, boric acid dusts and silica gels. It also explains how to rescue lightly infested foods by heating, microwaving or freezing them and how to fumigate home-stored grains with dry ice. To order CIS 850, written by Craig Baird, Robert Stoltz and Joan Parr, click on http://info.ag.uidaho.edu/catalog/catalog.html or call 208/885-7982, fax 208/885-4648 or e-mail agpubs@uidaho.edu. Cost of the 4-page publication is $1.00, plus shipping, handling and Idaho sales tax. Irrigation Water Shortages Forecast For Southern Idaho Irrigation water shortages are expected in the Big Wood, Big Lost, Little Lost, Upper Snake, Bear, Oakley and Salmon Falls basins according to the Idaho Water Supply Outlook Report issued May 1 by the Natural Resources Conservation Service. Although Boise, Payette, and Owyhee basin irrigators will have adequate supplies, most or all reservoir storage water will be used this summer, leaving little carryover for next year. Snowpack percentages vary with some low elevation basins melted or nearly melted out by May 1, including Hayden Lake, Owyhee, Camas, Blackfoot, Willow and Malad basins. Most high elevation sites have just started melting. The highest snowpacks are in the North Fork Clearwater, St. Joe and Coeur d'Alene basins at 125 to 135 percent of average. The remaining snow across most basins in central and southern Idaho ranges from 70 to 90 percent of average. The Little Lost and Bear River basins are at 58 percent of average. Reservoir storage is near average in the Boise, Payette, Clearwater and Panhandle areas. The lowest storage is in Salmon Falls, Oakley, Anderson Ranch, Magic, Blackfoot and Jackson Lake at about 50 percent of normal. Bear Lake storage is only 44 percent full, 65 percent of average. Owyhee and Blackfoot Reservoirs have already reached their peak storage levels for the season, and are being drafted as demands exceed natural inflows. Other reservoirs across southern Idaho will be drafted early as a result of the lack of snow to sustain streamflow levels. For the latest information on Idaho water supplies, visit the NRCS snow survey web site at http://idsnow.id.nrcs.usda.gov Streamflow Forecasts By Basin For May-September Panhandle Region: The Coeur d'Alene basin has the highest snowpack in the state at 136 percent of average. Streamflow forecasts range from 110 to 135 percent of average. Water users should be prepared for an extended period of high stream flows, especially if rain occurs during the critical snowmelt period. Clearwater River Basin: Streamflow forecasts are 110 percent of average for Dworshak Reservoir inflow. Selway River forecast is at 110 percent of average. Lochsa River is forecast at 111 percent of average. Clearwater River at Spalding is forecast at 110 percent of average. Salmon River Basin: Streamflow forecast is 76 percent of average, Salmon River at White Bird is forecast at 77 percent of average. Wiser, Payette, Boise River Basin: Boise River, near Boise is forecast at 82 percent of average. The Payette River near Horseshoe Bend is forecast at 84 percent. Water supplies will be adequate in these basins. Wood and Lost River Basins: May-July streamflow forecast for the Big Lost River below Mackay Reservoir is 66 percent of average. Big Wood River below Magic Reservoir is forecast at 58 percent of average. Water users can expect shortages in the Big Wood, Big Lost and Little Lost basins. Little Wood water users should have adequate supplies. Upper Snake River Basins: Stream flow forecasts range from 55 to 85 percent of average for most streams. Water supplies will be inadequate to meet all uses. Irrigation shortages depend on when a water right was filed and its source. Southside Snake River Basins: Streamflow forecasts range from 67 percent in the Oakley basin to 88 percent in the Bruneau basin. Water supply shortages are expected in the Salmon Falls and Oakley basins. Bear River Basin: May-July streamflow forecasts are for only 25 percent of average for the Bear River below Steward Dam. Water supplies will be similar to or worse than last year Farmers should remain in contact with local irrigation districts for specific information.

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