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his pulse requires warm temperatures and plentiful
water for its crop. Soybeans give nitrogen to the soil
and we can make good use of it all. Traditionally
soybeans were used for animal feed, but after the 1950s,
they have been used for human consumption also, mostly
as flour because of it functional properties. In the
1980s, has been an increase in its consumption as tofu,
soymilk and food ingredients.
Soybeans were cultivated 2.800 years BC in Asia and
since then it was the principal source of proteins of
many oriental countries. Soybeans are a great source of
proteins between the protein foods of vegetal origin.
Organic soybeans are a nutritious source of proteins, vitamins
and minerals.
We can supply:
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Food grade soybeans: Natto, white hilum; Tofu type, soymilk soybeans, sprouts, black soybeans, edamane and Miso.
Our production is certified by OTCO and OIA, in Argentina and Uruguay.
View our organic soybeans growing in the fields
Usual Specifications for food grade soybeans
Count per 100gm: 550-650 depending on
production and season.
Stones: 0.05% max.
Other Material: 1% max.
Split Beans: 2% max.
Damaged Beans: 2% max.
Other Beans: 2% max.
Moisture: 9-12%
Protein: Minimum 40%
Oil: Maximum 20%