Knowing what’s in your soybeans helps you meet end-user demands
You know your soil. You know your climate. But do you know the protein and oil contents of your soybeans? All farmers should, says Bill Beam, a checkoff farmer-leader from Pennsylvania.
“We’re not growing pounds of soybeans,” he says. “We’re growing pounds of protein and pounds of oil that our end users need.”
Demand for soybeans is based on those pounds of protein and oil being harvested from your fields. For example, poultry and livestock farmers want protein to feed their chickens, turkeys and hogs.
Unfortunately, the protein content in U.S. soybeans has been slowly declining over the years. And buyers are aware of this trend.
“We go to great lengths to buy and source some of the highest-quality soybeans available,” says Gary Cordier, senior vice president of domestic soy processing at Perdue AgriBusiness. “But nationwide, there’s been a slow deterioration in soybean protein.”
Competing for demand
U.S. soy has many advantages, but end users have other options.
“Some international regions are growing soybeans with higher protein than here in the U.S.,” says Beam. “If those higher-protein soybeans are priced competitively, we’re going to lose valuable sales.”
The industry’s main focus has been on yield, but it’s time to look at the quality elements. And the first place to start is with your own soybeans.
“There’s a gap between what end users want and what we as soybean farmers are growing,” says Beam. “We need to know what we have, and then we can start making changes.”
From farmers to crushers to processors, those changes could lead to increased profit and opportunities for the entire value chain.
“Moving forward, bushels per acre yield won’t be the only important factor,” says Cordier. “The constituents – oil and protein – will enhance the value to the soybean farmer.”
Numbers don’t lie
Some elevators and crushers have near-infrared (NIR) machines that can measure the protein and oil contents of soybeans. The next time you deliver soybeans, ask to see your numbers to get an idea of your meal and oil quality.
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