farmgate: Soyeans: Raising Their Value To Producers And Consumers
What special traits are contained in your bags of seed beans? Glyphosate resistance, probably, but what about consumer-oriented traits that have the potential to raise their market value? Being Roundup Ready may help with production expense, but profitability is increased more with added market value. Whether you are growing a special traited bean this year or in the future, let’s explore what the options may be.
Most of the options deal with the chemistry of the soybean oil, as plant breeders have manipulated genes to make soybean oil more appealing to health conscious consumers. But there are also improvements in the chemistry of soybean meal for livestock producers wanting a better nutritional balance for livestock rations. At the 2008 University of Illinois Crop Protection Technology Conference, Vice president Dennis Byron, of Pioneer Hi-Bred Crop Product Development Department, outlined some of the improvements that will provide additional profits.
Low Linolenic Soybeans
The typical 6% linolenic acid content in soybeans is what creates undesirable rancid odors, reduces shelf life, and requires hydrogenization to overcome those characteristics. By hydrogenizing soybean oil the problems are solved, but trans-fats are created and they have become lightening rods for criticism. The genetic manipulation to reduce the content of linolenic acid down to the 1-3% range has averted the need for hydrogenization and the creation of trans-fats. In 2007 about 1.5 million acres of soybeans were low linolenic, and that is expected to increase to 2 million in 2008. Premiums for producers are estimated at 60¢ per bushel.
Higher Oleic Soybeans
Oleic acid is a sister to linolenic, but it is a desirable component, therefore soybean breeders have increased the oleic content. It provides more flavor stability, and its quality will remain stable during extensive use in commercial food fryers, where high heat breaks down other cooking oils. Typically present varieties have about 20% oleic acid, but for 2009 some seed beans will be released by Iowa State that will have 50% oleic acid content. Additionally, their linolenic acid content will be about 1%. Byron said Pioneer is manipulating the genetics so the oleic acid content can reach 80%, as is Monsanto, with some seed available in 2009. Premiums have not been established.
Low Saturated Fat Soybeans
Although soybeans have only 7% saturated fat, that is twice the level of canola oil, and causes soybean oil to lose market share with the new food labeling laws that require identification of saturated fat content. Iowa State and Pioneer produced a low saturated fat soybean about 12 years ago and was distributed to schools to create healthier meals for children. The demand was limited and the seed is no longer in production. However, about 2010, soybean varieties will be available that will have the optimum combination of fatty acid content.
Omega-3 soybeans
The current popularity of foods with Omega-3 fatty acids result from its ability to fight inflammation and provide cardio-protective benefits. Other than fish oil, soybeans are one of the few sources of Omega-3. Monsanto is developing soybean varieties with increased Omega-3 content, and seed is expected to be available about 2012.
Soybean Meal
In addition to the protein content, soybean meal is about 25% carbohydrate that is not digestible by most livestock and poultry. Researchers are developing varieties with a digestible carbohydrate that will result in more usable energy for livestock. Other meal researchers are addressing the problem of phosphorus that is not digestible and creates problems in spreading livestock waste. The effort is directed at making the phosphorous in the meal digestible. The soybeans with these improvements are expected to be available about 2010.
Additionally, efforts are underway to improve the amino acid structure, to raise the sulfur content in methionine and cysteine and make the product more nutritional for livestock and poultry. The research is expected to produce seed beans for 2012.
Summary:
Consumer demand for soybean oil that will provide a wide variety of desirable traits is pushing soybean breeders to provide seed that will be available in the next 3 to 5 years. Those traits will be in demand by certain markets that will be willing to pay a premium for the identity preserved soybeans. Those include shifts in the blend of fatty acids in soybean oil that will make it healthier, more stable, and will contain fewer objectionable qualities. Additionally, researchers are manipulating the genetics of soybeans to adjust the components of soybean meal to make it more digestible for livestock and produce less phosphorus that can create environmental problems.
Posted by Stu Ellis on April 15, 2008 12:06 AM to farmgate