It’s not often that farmers radically change the way they produce a crop. But when it happens, it can make a major, positive impact on their profitability. Take the pork industry, for example.
In the early 1990s, consumer preferences and Smithfield’s push for more lean meat led to pork producers changing the way they raise hogs. Today, the industry produces meat with less fat and more-lean protein, which meets their customers’ evolving needs. And this opened the industry up to more profit opportunities.
That’s not too different from high oleic soybeans. The added nutritional qualities and improved heat stability is already opening doors for long-term profit opportunities from end-use customers: food and industrial users, alike.
