Soybean GMO
Non-GMO Component Non-GMO Type Suitable for human consumption Oil content Base 18.5%, 18.0% minimum Moisture 13.5% maximum Maximum splits 20% Protein 39% base Maximum color 2 % Husk No Husk Test Weight 54 lbs/min/busal 3% max Total Damaged Grains Foreign Matter Damaged Grains 2% Heat 0.5% Max Normal Bad Radiation normal maxim
Soybean GMO Quality ORIGIN: Ukraine QUALITY: Established by the International Standards (SGS). Specification: Standard Form of Packing: BULK | 50 Kg Bags suitable for ocean transportation Minimum Order Quantity: 1000 MT Production Capacity: 50.000 MT per month Shipping Terms FOB or CIF ASWP Payments terms: SBLC or DLC: MT 760 or MT 700 â?? Irrevocable, Unconditional, Transferable, Divisible, Operative, Revolving. Confirmed Bank TOP 50 for SBLC and for DLC confirmed Bank TOP 25. Inspection: SGS or Equivalent CiF PRICE USD: 1330 US $. COMMISSION CHARGED : SHIPMENT TIME within 10 days from LC DATE and DELIVERY within 35 to 45 days from the date of bill of ladings depending on the chosen port. NO, TTM/FTF Soybean seeds are harvested from mature pods of the soybean plant which belongs to the family Fabaceae. Though it is a species of legumes, the crop is classified as an oil seed because of its high oil content. Soybean is also known as a good source of low-cost protein. Product is organically produced and processed according to current Good Manufacturing Practices, HACCP norms and regulations NPOP, NOP & EEC 834/2007. Soybean is the most used vegetable protein feed in the production of animal feeds. Soybean is sent for crushing to get oil and cake which is further sent to extraction for removal of residual oil and to obtain its meal. Soybean l is considered premium to other oil meals due to its high protein content. YELLOW SOYBEAN GMO SPECIFICATIONS: Suitable For Human Consumption â?¢ Type: GMO Yellow Soybeans, Grade # 2 Test weight: 54 lbs/BU minimum Protein: 35%, minimum Moisture: 13.5% maximum Splits: 14-16% maximum Foreign matters: 2% maximum Soybeans, other color: 2% maximum Hear damaged kernels: 0.5% maximum Total damaged kernels: 3.0 - 4.0% maximum Oil content: 18.5% minimum Free from insects and molds Kernels: 3%Max Crop: Current
GMO soy is the genetically modified variety of soy. Genetic modifications can confer resistance to pests, better productivity or other agricultural traits. Widely cultivated, GMO soy has impacts on agricultural production and the food industry, raising discussions about safety and sustainability.
1. Specifications of the Products (COO Brazil Soyabean) a. Type : Non-GMO b. Oil Content : 21.3% Standard (18.05% Minimum) c. Humidity : 12.5% Maximum d. Highest Germination Rate : 20% e. Protein : 40.8% Minimum f. Maximum Color Different Rate : 2% g. Shell : Without Shell h. Test Weight : 54 lbs/min./bushel i. Damaged Kernel Content : 3% Maximum j. Foreign Body Rate : 2% k. Heat-Damaged Kernel Content â?? 0.5% Maximum l. Maximum Radiation : Normal m. Sugar Content : 11.2% n. Impurities Rate : 1% Maximum o. Damage Rate : 10% Maximum
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% Others No rock, gravel, sand, large pieces of wood or any particles that
SOYBEAN MEAL Soybean meal is the by-product of the extraction of soybean oil. Several processes exist, resulting in different products. Soybean meal is usually classified for marketing by its crude protein content. High-protein types are obtained from dehulled seeds and contain 47-49% protein and 3% crude fibre (as fed basis). Other types of soybean meal include the hulls or part of the hulls and contain less than 47% protein and more than 6% crude fibre. In solvent-extracted soybean meals, the oil content is typically lower than 2% while it exceeds 3% in mechanically-extracted meals