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Illinois Crop Update | May 15, 2026

Russ Higgins – Commercial Agriculture Educator
Grundy County
Soil Conditions: Near Normal
A favorable week for field work in the region. Many corn and soy fields were planted, and operations continue in the area. Earlier planted corn appears to be emerging with a slight advantage to soy. This week we will be starting the aphid suction collection trap in Morris, part of the Suction Trap Network that will be monitored through October.…

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Update on corn planting progress and prospects

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April ended with temperatures averaging 4 to 8 degrees above normal in Illinois, and despite several rainfall events across the state, planting progress continued to advance. Conditions have generally allowed for steady fieldwork, with USDA-NASS reporting 3.5 to 4.8 days suitable for fieldwork during each of the last four weeks, which has been enough to get a lot of planting done.
The first week of May,…

WILLAg Business Week Review for May 8, 2026

The following is a summary of the WILLAg.org radio broadcast content from the work week ending May 8, 2026.
Agricultural Markets Weekly Synthesis
Throughout the week, agricultural markets experienced significant volatility driven by fluctuating crude oil prices, geopolitical tensions, and the anticipation of upcoming governmental reports and international summits. Early in the week, Curt Kimmel reported that commodity funds aggressively bought contracts, pushing soybeans higher due to a risk premium returning to crude oil amidst Middle East tensions.…

The 2026 University of Illinois Weed Science Field Research Tour

The weed science program at the University of Illinois invites all weed management practitioners to our annual weed science field tour on Wednesday, June 24, at the Department of Crop Sciences field research location known as the Clem Farm, located at 1114 County Road 1200 East, Champaign. Registration begins at 8:00 a.m. and the tour will start at 9:00 a.m. Preregistration is not required, but please let us know in advance if you will be bringing a large group of participants so we can plan accordingly for meals.…

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