As we all know, soybean is a “multi-purpose” grain. It is currently used for various purposes such as dairy production, sausages, beverages, and is a fundamental part in animal nutrition.
Soybeans come in various colors, including:
Green soybean: Young green soybeans are also called edamame. People can steam them and eat them directly from the pod as a snack. Shelled edamame is also available in salads, stir-fries, and soups.
Yellow soybean: Producers typically use yellow soybeans to make soy milk, tofu, tempeh, and tamari. They also play a role in the production of soy flour for baking.
Black soybean: Various Asian food cultures use cooked or fermented black soybeans in traditional dishes. Soy milk and cheese are also options for those looking to replace dairy in their diet.
Soybeans also provide soy oil, which can be used for cooking or as an ingredient.
In general, there are three types of soybeans: GM, conventional, and organic. The first, in its production, offers various types of transgenic soybeans, which are currently in development. The most known and commercially cultivated plant receives, through biotechnology techniques, a gene from another organism capable of making it tolerant to the use of a glyphosate-type herbicide.
What is non-transgenic soybean?
In short, non-transgenic soybean is one that has not undergone genetic modifications. In other words, it is the conventional, pure, and natural grain.
Are there advantages of non-transgenic soybeans compared to transgenic ones?
Transgenic soybeans, as mentioned earlier, are grains that have been genetically modified. They present great resistance to herbicides, thus resulting in a higher production than conventional soybeans.
As genetic engineering advances in the field, new varieties are produced, generating grains with good growth capacity, high productive potential, resistance to weather, and early cultivation.
Essential documents to start commodity trading:
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LOI with all these informations:
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