Nutritionists are concerned that damage to soybeans can impact protein quality and the digestibility of amino acids, reducing the value of soybean meal in the diet.
Total damage, including heat, mold, and insect damage, is a key consideration in determining the overall quality and value of soybeans.
U.S. Soy’s reduced risk for heat damage offers nutritionists greater reliability and more consistency in the nutritional value of the soybean.
When it comes to damage, U.S. Soy has a clear advantage.
To learn more about the impacts of soybean damage, click the image below:
Partially funded by U.S. Soybean Farmers and their checkoff.
