Commodity: Soybeans Gmo
Goods Specification: yellow soybean for human consumption grade #2 Gmo – Brazil test weight: 54min pounds per bushels protein: min 35%. Moisture content: max 13.5% foreign material: max 2.0% oil content: min 18.5% splits: 20% max total damage: 4% free fatty acids: 1% max discolored seeds: 2% max kernels: 3% max crop: year 2015/2016.
Commodity: Soybeans – Non Gmo
Goods Specifications: yellow soybean for human consumption grade #2 Non Gmo – Brazil test weight: 54 min pounds per bushels protein: min 35%. Moisture content: max 13.5% foreign material: max 2.0% oil content: min 18.5% splits: 20% max total damage: 4% free fatty acids: 1% max discolored seeds: 2% max kernels: 3% max crop: year 2015/2016
HUMAN CONSUMPTION GMO
PRODUCT SPECIFIC CONTRACT CIF PERIOD PRICE
Soybeans belong to the legume family and are native to East Asia. They have been an important protein source in the Orient for over five thousand years. Soybeans have only been introduced to the Western world since the 20th century. Soybeans grow on a variety of soils and a wide range of climates, ranging from tropical Brazil to the snowy island Hokkaido in the north of Japan. As soybeans mature in the pod, they ripen into hard, dry beans. Although most soybeans are yellow, there are also rare varieties which are black, brown or green coloured. A given area of land planted with soybeans can produce much more protein than land planted with other crops, or if the land were used to raise cattle.
Harvest: The harvest season of soya beans extends from September through to December
Soybeans (Glycine max) are a versatile and highly nutritious legume native to East Asia. They are a significant source of protein and are often considered a complete protein because they contain all nine essential amino acids. Rich in healthy fats, particularly polyunsaturated and monounsaturated fats, soybeans also provide essential nutrients such as fiber, vitamins (including vitamin K, folate, and several B vitamins), and minerals (including iron, calcium, and magnesium). Due to their high protein content, soybeans are commonly used in various food products, including tofu, tempeh, soy milk, and edamame. Additionally, they play a crucial role in vegetarian and vegan diets as a plant-based protein alternative. Beyond their culinary uses, soybeans are also important in agriculture, as they help improve soil health through nitrogen fixation. The oil extracted from soybeans is widely used in cooking and food processing, making them an integral part of both diets and economies worldwide.
Export Quality NON-GMO
Test Weight 56 Pounds Per Bushel, min
Moisture 12.5%, max
Max Splits 20%
Protein 38%, min
Max Color 2%
Peels Peels no total damaged
Oil content 18.5%, min
Fatty Content 20% Approx.
Free Fatty Acids 1%, max
Split 11%, max
Grains 3%, max foreign
Foreign Matter 2%, max
Cut usual Heat Damaged Kernels 0.50%, max
Damaged Beans Basis 8%, max
Heat Damage Kernel 4%
Broken Beans Maximum 8%
Greenish Beans Maximum 8%
Other Color Kernel 2%
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