Farms.com Home   Ag Industry News

Sevita and Prograin develop research partnership

Both will continue to operate as separate companies

By Diego Flammini, Farms.com

Sometimes, one of your biggest competitors is the person best suited for a successful business partnership.

For instance, Sarnia engineering company MIG merged with their same-city rival, BKL to become one organization.

In the technology sector, giants Apple and IBM developed a relationship to create business apps and sell smartphones to customers.

A similar ideology is now being practiced in the agriculture world.

Canadian companies Sevita International and Semences Prograin are bringing their research capabilities together to develop non-GMO, high performance soybean varieties and calling it Sevita Genetics.

This research partnership will begin building a platform where Canadian and international farmers can order soybeans specific to their unique needs.

“I am very excited to meet this new challenge of managing another team of Canadian professionals dedicated to the research and development of soybeans,” said Eric Gagnon, Director of Research and Development at Sevita Genetics. “My objective is to work with both research teams at Prograin and Sevita, and to realize the full synergy that our combined strengths can bring to Canadian soybean research.”

Though the companies are working together on research and development, they will continue to operate and sell their products to customers on an independent basis.

“We are fully committed to our respective export customers and believe Sevita Genetics provides customer assurance that the supply of non-GMO soybean will continue, and will continue to be improved,” said Bob Hart, President of Sevita International. “We also envisage building new market opportunities together.”

Join the discussion and tell us what you think of these two companies working together. Will it change where you buy your soybeans from?


Trending Video

Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

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.