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House bill addresses farm labor concerns

Bill to freeze wages, fix labor rules for agriculture sector

By Farms.com

A pivotal session of the U.S. House Appropriations Committee is on the horizon, where a key funding bill concerning labor policies will be discussed.

This bill is of great significance to the agricultural sector, proposing vital changes including the freezing of the Adverse Effect Wage Rate and adjustments to existing labor regulations that affect farmers and ranchers.

This legislative effort is aimed at providing a layer of stability for those in farm country who have been navigating the complexities of labor shortages and fluctuating labor costs for decades.

The bill’s proposals are geared towards offering short-term relief to farmers and long-term certainty to farm workers, thus fostering a more stable and predictable operating environment.

By proposing to stabilize the Adverse Effect Wage Rate and streamline labor regulations, the bill addresses some of the critical issues that have intensified in the past couple of years due to a flurry of rulemaking activities. 

These changes are designed to make labor practices more uniform and less subject to sudden shifts, which can disrupt agricultural operations.

With broad support from various agricultural stakeholders and a proactive approach by the Appropriations Committee, the markup of this bill is highly anticipated.

It represents a strategic move to bolster the agricultural community by ensuring that labor policies are both fair and sustainable, thus supporting the vital needs of both farmers and ranchers across the nation.


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In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.