Hans Stein: Digestibility of Amino Acids in U.S. Soy
Dr. Hans Stein, professor of animal nutrition at the University of Illinois, spoke at the 2016 U.S. Soy Global Trade Exchange about his case study…
Understanding Soybean Quality
World markets value soybeans for their concentrations of oil and protein. Generally, soybean grain produced in southern climates such as Brazil have higher concentrations of…
U.S. Soy Delivers Best Nutritional Bundle
A comparative analysis of soybean meal reveals: U.S. Soy delivers the best nutritional bundle. Commercial samples were gathered over eight consecutive years from the world's largest…
Nutritional Value of U.S. Soybean Products for Animal Agriculture
Soybean meal produced in the United States is a feed ingredient that is well-utilized by pigs. In this video, Hans H. Stein, Ph.D., a professor…
Hans Stein: Amino Acids Mark U.S. Soy as Superior
Dr. Hans Stein, professor of animal nutrition at the University of Illinois, speaks about the nutritional value of U.S. Soy. Stein details the importance of…
More Measurement Will Mean More Value for U.S. Soy Customers
Just as U.S. farmers envision the future for that tiny seed they plant at the beginning of each season, each link along the U.S. Soy…
For Soy Meal Economics, Origin Matters
Much like a trip down the grocery store aisle, animal agriculture producers have many options when it comes to choosing ingredients for poultry, aquaculture and…
U.S. Soy Research Meets the Needs of International Customers
The U.S. Soy industry continually works to ensure the needs of its international customers. Through research on meal innovations that enhance the nutritional density of…
Times Are Changing: Processors, How Will You Adapt to Improved Soybean Quality?
We hear a lot about what soybean meal end users want: more protein, fewer indigestible soluble carbohydrates, a better amino acid profile, a less expensive…