The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption)

Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land.

Soyabean GMO, Grade no 2

Moisture: 14.0% maximum

Oil - 18.5% basis, 18.0% minimum

Splits - 20% basis, 25% maximum

Foreign material - 1% basis, 2% maximum

Total damaged kernels: 8%

Colour – yellow – good natural colour

Protein: - 34.5% basis, 34.0% minimum

Max. Heat damaged kernels: - 5.0% maximum

Soybean Non GMO Group 2

Color – Yellow

Quality Parameter –

Oil Content 18.5%

Moisture – Maximum 14%

Foreign Matter Basis – Maximum 2%

Damaged Beans Basis - Maximum 8.5

Broken Beans – 30% maximum

Greenish Beans Maximum – 8%

Free from poisonous seeds/husks but tolerance 1 particle of treated vegetable seeds with unknown level of toxicity for each 1kg sample at each lot of 5000 MT loaded and maximum 0.005% castorseed and/or castorseed husks.

Soybean