DuPont Pioneer and Perdue AgriBusiness are making plans to more than double the acreage of Pioneer brand Planish high oleic soybeans.  Beginning 2017 the soybeans will be grown in Maryland, Delaware, southeast Pennsylvania and southern New Jersey.

Mid-Atlantic growers will have the opportunity to recieve a grain premium with a high oleic contract.  Participating growers will be able to deliver the soybeans to designated Perdue facilities or participating elevators for processing.

“Food manufacturers, the food service industry and industrial users are demanding more Plenish high oleic soybean oil every year,” said John Ade, Perdue AgriBusiness senior vice president. “Thanks to the expanding market for this improved soybean oil, we are able to more than double contracted acre production acres for 2017.”

Growers contracting for Planish high oleic soybeans for 2017 will receive a 60 cent incentive for producing and sorting the beans, or a 50 cent premium for harvest delivery.

“Since we started working with Perdue in 2013, grower interest in Pioneer brand Plenish high oleic soybeans has been exceptional,” said Cynthia Ericson, DuPont Pioneer commercial unit lead. “The varieties we offer for contracting provide the defensive characteristics and high yield potential area growers need to significantly improve income per acre.”

The development and commercialization of Plenish high oleic soybeans illustrates how biotechnology can provide direct benefits to the food industry, consumers and growers.

With 0g transfat per serving and 20 percent less saturated fat than commodity soybean oil, Plenish high oleic soybean oil provides a sustainable, U.S.-grown, soy-based, transfat alternative for food companies and foodservice operators. The improved fatty acid profile provides the highest oxidative stability level of any commercially produced soybean oil. Additionally, this enhanced stability means longer fry life in restaurant applications and less polymerized oil buildup on equipment, which reduces cleaning costs.

Advantages of the oil also include a longer shelf life for packaged foods without sacrificing flavor.  It also eliminates the need for artificial preservatives, leading to a cleaner ingredient label.

Traits for high oleic soybeans have been approved by nearly all key U.S. export markets and remaining markets have approvals pending.