DuPont Pioneer and Ag Processing Inc (AGP) are now offering production contracts for Pioneer’s Plenish high oleic soybeans for 2016 in Nebraska. The Plenish soybean has 0 grams of trans fat and 20 percent less saturated fat than the typical soybean. It was developed with Pioneer’s elite T-series genetics and is approved for nearly all key U.S. soybean export markets. The new agreement expands the presence of Plenish soybeans, insuring health conscious consumers will have access to the product.
“AGP is excited to bring this value-added opportunity to area soybean farmers to help improve their return per acre, and to develop the first Plenish® high oleic soybean production footprint west of the Mississippi,” said Mark Sandeen, AGP vice president of Processing and Marketing. “The improved fry-life and shelf-life characteristics that Plenish® high oleic soybean oil brings to food industry applications, along with the product’s nutrition benefits, will help build long-term soybean demand. It’s a win-win for all stakeholders in the soybean industry, from farmers to consumers.”
AGP will contract with growers around its Hastings, Neb., soybean processing plant and refinery to produce Pioneer® brand soybeans with the Plenish® high oleic trait for the 2016 growing season. Farmers will receive a $.50 per bushel incentive for producing and storing the beans, or a $.40 per bushel premium for a harvest delivery contract.
“Plenish® high oleic soybean seed products from DuPont Pioneer have outstanding yield and agronomic performance in the field, which is why we’re pleased to work with AGP in bringing this new opportunity to Nebraska growers,” said Mark Deterding, DuPont Pioneer director for the Western Business Unit. “For our farmer-customers, this contract program is an important step in expanding soybean market demand and increasing the return per acre today and longer term.”
Plenish high oleic soybean oils is a great example of what biotechnology can do for consumers. The fatty acid profile offers a sustainable, U.S. grown, trans-fat alternative. The oils has a longer fry life for restaurants, as well as less polymerized oil build up on cooking equipment. It also provides a longer shelf life and eliminates the need for artificial preservatives.