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Dairy economist Bob Cropp estimated that about 10% too much milk exists because COVID-19 cut restaurant and school sales of cheese and butter. Butter, block and barrel cheese, and nonfat dry milk prices all dropped sharply from January to April 22.
A roughly 10% surplus against collapsed foodservice demand drives Class III and other milk prices lower, and processors are cutting intake to rebalance.
farmprogress.comFran O'Leary24 abr 2020Tras 49 eventos bajista de macro pasados, Leche (Clase III) se movió una mediana de -0,6 % en 5 sesiones (33% al alza; mitad central entre -8,5 % y +0,6 %), y -7,5 % en 20.
Variaciones de la referencia de cada materia prima desde el último cierre antes del evento. Las lecturas históricas agrupan eventos pasados del mismo tipo; describen lo ocurrido, no lo que ocurrirá. No es asesoramiento de inversión.
Estimate of a roughly 10% milk oversupply and sharp declines in cheese, butter and NFDM prices through April 22 point to the supply-demand imbalance behind the selloff.
