Small Business Credit Conditions: Lending Is Tight, but the Door Is Not Closed

Elias Neumann
5 Min Read
U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) “VegU” Program Coordinator Laura Popielski at the cooking counter cooking pumpkin curry soup and Janet talking with the audience about how she grew 50 pumpkins in her garden and are now on display with seedlings in the clear planters at the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work. “VegU” Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the “VegU(cation)” tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time. The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region. The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung. PUMPKIN CURRY SOUP Yields 8 cups Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes 1 tbsp. olive oil 1 medium onion, finely chopped 3 garlic cloves, minced 3 lb. fresh sugar pumpkin 3 cups vegetable stock 1 tbsp. curry powder 1 tsp. chili powder Salt and pepper to taste 1. Preheat oven to 350° F. 2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on. 3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender. 4. Remove from oven and let cool. Separate pumpkin flesh from skin. Purée the pumpkin flesh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.) 5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder. 6. Bring soup to a boil then reduce heat and simmer for 10 minutes. Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée. Adapted from © My Darling Vegan 2016 THIS WEEK VEGU IS ALL ABOUT PUMPKINS Three different species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless different varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet flesh making it ideal for eating. HOW TO PICK Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached. Feel for freshness. Press on the bottom of the pumpkin. If it is flexible or has several soft spots it may indicate that it is not as fresh. HOW TO PREPARE To cook a fresh pumpkin, first wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and fibrous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel off the skin using a knife and chop the pumpkin into cubes, or purée the flesh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews. HOW TO STORE Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months. Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator. Advice about freezing. Freezing pumpkin is a great option. To freeze, first roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, first peel the pumpkin skin and remove seeds and fibrous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year. FUN FACTS • Pumpkins originated in Central America and are botanically a fruit. • At the first Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin. • Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds. • Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins. • China and India are the world’s top pumpkin producers; U.S. is ranked fifth. • Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania. • Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A. • 99% of pumpkins grown in the U.S. are sold for decoration.

Ask a small business owner about credit and you will hear a two-part answer: the money exists, but it is harder work to get than it was five years ago. Surveys of lenders and borrowers agree on the broad picture — approval standards remain tighter than before the pandemic era of cheap money, loan pricing reflects higher interest rates, and banks scrutinise cash flow with a care that applicants experience as suspicion. Yet lending has not frozen; it has changed shape.

The distinction matters because small firms employ roughly half the private workforce in many economies and account for a large share of new jobs. When credit conditions tighten, the effects ripple into hiring, high streets and supply chains. Our business headlines track the lending surveys as they land, because few indicators say more about the real economy’s mood than whether a good local firm can finance a new van, a refit or a stock order.

This is a guide to the current conditions: what banks are doing, what alternatives have grown in the gaps, and what a borrower can do to move from the ‘maybe’ pile to the ‘approved’ one.

What the Surveys Show

Central bank lending surveys in the United States, Britain and the euro area tell a consistent story: standards for business loans tightened sharply as interest rates rose, and have since eased only gradually from that tight position. The Federal Reserve’s small business credit survey adds the borrower’s view, finding that firms report more difficulty obtaining finance than during the cheap-money years, with smaller and younger firms feeling the pinch most.

Two structural shifts sit beneath the cycle. First, relationship lending has thinned as local branches closed, replaced by scored applications that struggle with unusual but sound businesses. Second, lenders price in a world where rates stay higher for longer, so even approved loans cost more. Neither shift makes headlines alone, but together they define the environment every applicant now walks into.

The Alternatives Filling the Gap

Where banks hesitate, others have moved in. Online lenders and fintech platforms approve faster using transaction data rather than filed accounts, though usually at higher prices. Invoice finance and asset-based lending turn receivables and equipment into borrowing capacity, and community lenders exist precisely for firms that are viable but unconventional. Our business section compares these routes regularly, because the cheapest loan a firm never gets is worth less than the pricier one that arrives in time.

The caution with alternatives is cost transparency. A fast facility quoted as a small daily fee can annualise into a startling rate, and stacking several short-term products can quietly consume the cash flow they were meant to protect. Advisers recommend using speed where it buys something perishable — a contract, a seasonal stock window — and patient bank finance for long-lived assets.

How Owners Improve Their Odds

Lenders repeat the same advice because it works: clean, current accounts; a cash-flow forecast that admits the bad months; and a borrowing request matched to a specific purpose with a repayment source named. The BBC’s business coverage of small firms finds the same pattern — applicants who present like partners get treated like partners, while vague requests for ‘working capital’ invite vague refusals.

Credit conditions will loosen as rates fall and banks compete again for lending growth; the surveys already hint at the turn. Owners who use the tight period to build a track record — borrowing small, repaying visibly, keeping their bank informed before problems arrive — will be first through the door when it opens wider. Tight credit is a season, not a sentence, and the firms that treat it that way tend to emerge holding the better premises, staff and market share.

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