EPA Denies NRDC Petition on 2,4-D

The Environmental Protection Agency (EPA) announced on Tuesday its denial of the 2008 petition by the Natural Resources Defense Council (NRDC) seeking to cancel 2,4-D herbicide registrations and revoke all the tolerances for use.

The US EPA conducted a thorough evaluation of all of the available information, including GLP studies, peer-reviewed studies, as well as the anecdotal information submitted by the pressure groups. This determination follows the 2005 Re-registration Eligibility Decision which encompassed 17 years of scientific evaluation.

There may be no marketing quota for the 2013 wheat crop. If a new farm bill isn’t in place – or an extension is not enacted – the farm law will revert back to 1949 – and any actions that pertain to the 2013 wheat crop will fall under the original act. National Association of Wheat Growers CEO Dana Peterson says a lot of people inside the Beltway say if there is no action – it could become sticky:

“It’s unlikely that we will get an extension for the simple fact that the money is not there to extend. So something is going to have to be cut and it’s a matter of trying to determine what that is and whose bill will get passed in the wee hours of the night when they go through the emergency session.”

And if something doesn’t get done before the summer legislative recess:

“There is an opportunity in the lame duck session after the election to get something done and we know from the last Farm Bill process that if it doesn’t happen immediately, USDA can continue programs until Congress acts.”

Peterson is still hopeful there can be some kind of movement before then and says she – and many others – are working very hard to make that happen.

A study conducted by a student at the University of Arkansas shows Lean Finely Textured Beef improves fresh color, reduces spoilage and increases tenderness. Cattle Network reports the study was conducted last fall on LFTB at levels up to 20-percent in ground beef. In addition to the shelf-life advantages and enhanced eating quality, Meat Science Professor Jason Apple says adding LFTB reduces the cost of a pound of ground beef by about 20 to 25-cents. Apple supervised the research