Research

Mar 7, 2022

NC State Economist: An Update on North Carolina Solar Development and Decommission Policy

A look at the current solar energy capabilities in NC and the plan for decommission.

Jan 27, 2022

“ARE Discussions” & The Cost of Air Pollution

Eric Edwards (NC State) and Michael Anderson (UC Berkeley) share their research in the webinar series, Agricultural and Resource Economics discussions, hosted by UC Davis.

Dec 22, 2021

An Economic Solution to Crowding on Public Beaches

New research shows charging entrance fees at Gulf Coast beaches can reduce congestion.

Dec 22, 2021

Supply Chain Issues, Increased Wages and Inputs Pushing Pork Prices Up

Economists from Iowa State University, North Carolina State University and the National Pork Producers Council find pork prices, not industry profits, are rising. Find out why.

Dec 21, 2021

Grain Market & Crop Budget Webinar Recording and Resources

NC State Extension has resources and professionals available to help predict the profitability by acre of various NC crops based on the current input prices.

Dec 14, 2021

A Profitable 2022, But with a Caveat

Driving strong prices are low-ending stocks of wheat, corn, and soybeans below five-year averages.

Dec 1, 2021

Study Suggests Crop Insurance Plays Small Role in Discouraging Cover Crop Use in Indiana

Study findings could help researchers understand more about the unintended consequences of crop insurance subsidies.

Nov 10, 2021

Taking a World View

NC State Agricultural and Resource Economics Professor Ed Kick draws on big data to understand what causes inequalities among nations and the big problems that come from them.

Nov 8, 2021

Irrigation, Water Management Play Key Roles in Smoothing Drought Impacts

Researchers take a historical view of agricultural production and weather data to learn more about farmers' response to drought in the U.S.

Nov 8, 2021

A Study Dismantles The Purchasing Power Of James Bond

Economists Lee Craig, Julianne Treme and Thomas Weiss have published a paper revealing that a real-life James Bond would have spent 18% of his salary on dining out in the 1960s. Today, he would spend 33% of his salary for the same food.