Fork to Farm: Buyers learn about soybean options

BLOOMINGTON, Ill. — Potential purchasers learned more about how soybeans are grown and shipped during a recent visit to Illinois.

“You will find Illinois is not only an important partner, but it is our objective to be a trusted partner,” said Todd Main, director of market development for the Illinois Soybean Association during the Fork to Farm event hosted by ISA, the Specialty Soya and Grains Alliance and the World Initiative for Soy in Human Health.

“The reason trade is important to us in Illinois is because 60% of our product is exported,” said Eileen Urish, ISA international markets manager. “We’re the No. 1 producing soybean state in the U.S. and we are happy to provide a reliable and quality product to you.”

“This is a Fork to Farm event because the decisions of what gets grown starts with the end user,” said Shane Frederick, SSGA manager of strategic programs. “The consumer may want higher quality soy milk, tofu or other kind of soy food.”

Buyers may also look for a higher protein, larger, certain color soybean or a soybean with a clear or white hilum.

“They may want a beany or non-beany flavor,” Frederick said. “It starts at the fork level and works its way through the value chain down to the farmer who can grow it for that food purpose.”

SSGA is an organization of companies focused on producing, processing and shipping of identity preserved and specialty field crops worldwide.

“Our mission is to provide resources that communicate the quality and diversity of products and to support companies throughout the value chain,” Frederick said.

In December 2021, SSFA launched the U.S. Identity Preserved assurance plan.

“We currently have 14 companies who are using this for variety specific crops grown in the U.S.,” Frederick said.

The plan is an eight-step process and there are third-party qualifiers to make sure a company’s identity preserved process fits into the plan.

“It includes program audits of grower activities to insure the segregation of the crop so the identity is preserved from the time the seed is planted through harvest and delivery to the processor,” Frederick said.

“Activities of the processor include field inspection during planting, verification of the seed source, verification during growing and harvest, crop segregation activities and labeling,” he said. “The process proves there is traceability throughout so you can trace it back all the way to the farm.”

Frederick noted there are economic benefits to paying more for a specialty crop.

“It comes from having a consistent soybean that works better in the food manufacturing equipment and that means less waste and more product yield which results in savings for the manufacturer,” he said.

“If you are making 2 million liters of soy milk with 36% protein soybeans, you need 2,900 metric tons of soybeans,” said Eric Wenberg, SSGA executive director. “If you use 41% protein soybeans, you only need 2,300 metric tons to make the same amount of soy milk.”

“That’s why companies are willing to pay more,” Wenberg said. “And that’s why an identity preserved system is important for farmers because it brings that premium back from abroad to be paid in a forward contract to an Illinois soybean farmer.”

Dr. Vuthy Monyrath, who is on the advisory board of the National Council of Science, Technology and Innovation in Cambodia, was one of the buyers who traveled to learn about soybeans grown in Illinois.

“I got to know about soybean products from the WISHH representative in Cambodia,” Monyrath said.

“I mostly invest in food and beverage companies in my country and I’m very interested in knowing more about beans and what is available in this region, that’s why I’m here,” he said.

“I’ve bought soybeans from Thailand and Singapore, but not directly from this area, but as the market is growing there is a potential we can buy more.”

During his visit to Illinois, Monyrath said, he is learning a lot about non-GMO soybeans.

“Most people in my country don’t’ understand the difference between GMO and non-GMO soybeans,” he said. “This is something unique that I can use as a key word to promote our products.”

Clarkson Grain Co. has been working with food grade soybeans for 30 years.

“We’re organic certified, kosher certified and we do a quality inspection with the American Institute of Baking,” said Drew Whalen, senior merchandiser for Clarkson Grain.

The facility located near Mattoon has 112 grain bins.

“That works very well for identity preserved because it allows us to segregate each variety and it allows for traceability,” Whalen said.

“We have color sorters in our cleaning facility to get down to a very clean, high quality product to go into food production systems.”

Clarkson has the ability to package soybeans in bags, 500 kilogram totes or bulk shipping in containers.

“The containers come to us from Chicago and we load them, send them back to Chicago where they are put on rail,” Whalen said. “The containers go to a port on the West Coast and sail across the Pacific Ocean to the final destination.”

Discussions have started for contracting of food grade production for the 2024 growing season.

“Our customers are starting to think about seed decisions for next year so we need to be involved with those farmers if you want to get the best acres and the best farmers,” Whalen said. “You have to have your programs ready and we are also having discussions with buyers, as well.”

Contracts are usually finalized between August and December with both farmers and buyers.

“We have eight to 10 varieties of non-GMO soybeans with protein levels usually at 42% and they go up from there,” Whalen said. “Varieties include clear and dark hilum and the premiums vary.”