Soybean Quality and Trade. Seth Naeve
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1 Soybean Quality and Trade Seth Naeve 2018 Agronomy Conference, Sioux Falls, SD December, 12, 2018
2 Outline Introduction (with trade commentary) US Soybean Quality Survey Better measures of soybean quality Amino Acid Composition and Protein Concentration Variation in Sucrose and (presumably ME) 2015 Regents of the University of Minnesota. All rights reserved.
3 My general philosophy Soybean is a complex and variable product/commodity. Traditional grading systems do not correlate well with actual value. Most soybean quality traits extend into meal The first purchasers who are able to find hidden value will capture additional profit Regents of the University of Minnesota. All rights reserved.
4 Soybean Constituent figure here 2015 Regents of the University of Minnesota. All rights reserved. 4
5 2015 Regents of the University of Minnesota. All rights reserved. Soybeans
6 2015 Regents of the University of Minnesota. All rights reserved. Animals
7 Soybeans 2015 Regents of the University of Minnesota. All rights reserved.
8 Meal 2015 Regents of the University of Minnesota. All rights reserved.
9 2015 Regents of the University of Minnesota. All rights reserved.
10 QUALITY OF THE UNITED STATES SOYBEAN CROP: 2018 DR. SETH NAEVE AND DR. JILL MILLER-GARVIN
11 OUTLINE Survey History 2018 Growing season Historical protein and oil variation 2018 survey results
12 THE 2018 GROWING SEASON
13 2018 GROWING SEASON The big stories of 2018 included Drought conditions in the Missouri and the Midsouth Shorter periods of drought in N. and S. Dakota and Michigan The early season was cold, but warm temperatures accelerated crop development Excessive rains across several states hampered harvest
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16 HISTORICAL PROTEIN AND OIL VARIATION
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20 ENVIRONMENTAL IMPACTS ON SOYBEAN PROTEIN AND OIL Location-specific environmental impacts (latitude, climate, and soil type) affect long-term quality trends However, annual variation in weather patterns affects year-over-year variation in soybean quality Rainfall patterns appear to have the greatest impact on soybean quality Excessive rainfall early in the season appears to reduce protein deposition in the seed Drought conditions during the seed-filling stages exacerbate this condition
21 2018 SURVEY RESULTS
22 2018 SURVEY METHODS In August, sample kits were mailed to 5,702 soybean producers based on soybean production by state By October 26, 2018, 1,004 samples were returned for analysis 1,518 were returned by November 2 Analysis was re-opened, and Partial summaries for each group are provided here Front side of the sample bag
23 2018 SURVEY METHODS - PROTEIN AND OIL Samples were analyzed for protein and oil concentration by Near Infrared Spectroscopy (NIRS) using a Perten diode array instrument Average protein and oil values were determined by state Regional and US average values were determined by weighting averages based on estimated 2018 production
24 DESCRIPTION OF DATA COLLECTION PROCESS Moisture on each sample was recorded immediately upon receipt Test weight is expressed on a pounds per bushel basis Seed size/weight was determined by counting and weighing 1,000 seeds from each sample
25 PROTEIN AND OIL
26 Region Number of Samples Protein (13%) Change from 2017 Oil (13%) US Average 1, Change from 2017 Seed Weight (g/100 seeds) 16.7 (n = 1,004) Average of 2018 Crop (n = 1,004) US Average US average values weighted based on estimated production by state, as estimated by USDA, NASS Crop Production Report (October, 2018) 12/6/2018
27 Region Number of Samples Protein (13%) Change from 2017 Oil (13%) Change from 2017 Seed Weight (g/100 seeds) Western Corn Belt (n = 478) Eastern Corn Belt (n = 434) Midsouth (n = 69) Southeast (n = 11) East Coast (n = 12) Regional average values weighted based on estimated production by state, as estimates by USAD, NASS Crop Production Report (October 2018) 12/6/2018
28 12/6/2018
29 12/6/2018
30 12/6/2018
31 PHYSICAL CHARACTERISTICS
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36 BETTER MEASURES OF QUALITY: A.K.A. AMINO ACIDS
37 BETTER MEASURES OF THE VALUE OF SOYBEANS Soybeans & soybean meal have been valued primarily on an indirect measure of protein crude protein Crude protein is probably not the best measure of a soybean (or a soybean meal s) value Overestimates total amino acids (true protein) at higher protein levels No information on protein QUALITY (relative balance of amino acids) Both formal and informal feeding trials in destination countries have repeatedly shown that meal from US soybeans performs better than expected based on protein levels
38 Ravindran et al. (2014) OVERALL, SOYBEAN MEAL ORIGINATING FROM THE U.S. HAD BETTER NUTRITIVE VALUE COMPARED WITH THOSE FROM ARGENTINA AND INDIA, ON THE BASIS OF APPARENT METABOLIZABLE ENERGY [HIGHER SUCROSE IN U.S. SBM] AND CONTENTS OF DIGESTIBLE CRUDE PROTEIN AND DIGESTIBLE AMINO ACIDS. PERHAPS THE INTERESTING FINDING OF THE CURRENT WORK IS THE LACK OF CORRELATION BETWEEN CP CONTENT AND NUTRITIVE QUALITY OF SOYBEAN MEAL.
39 12/6/2018
40 12/6/2018
41 Charles Hurburgh Iowa State University 2015 Regents of the University of Minnesota. All rights reserved.
42 Charles Hurburgh Iowa State University 2015 Regents of the University of Minnesota. All rights reserved.
43 Is this amino acid thing real? In a recent University of Minnesota study using controlled environments, the relationship between protein quantity and quality was tightly negatively correlated Higher protein concentration leads to a dilution of essential amino acids 2015 Regents of the University of Minnesota. All rights reserved.
44 2015 Regents of the University of Minnesota. All rights reserved.
45 2015 Regents of the University of Minnesota. All rights reserved. Gayler and Sykes, 1985
46 2015 Regents of the University of Minnesota. All rights reserved.
47 2015 Regents of the University of Minnesota. All rights reserved.
48 BETTER MEASURES OF QUALITY: B) SOLUBLE SUGARS
49 2015 Regents of the University of Minnesota. All rights reserved.
50 2015 Regents of the University of Minnesota. All rights reserved.
51 Other Constituents Vary as Well Other proteins Trypsin inhibitors, Urease, and other Anti-nutritionals Carbohydrates Fiber Starch Soluble Sugars (Sucrose, Stachyose, and Raffinose) Fatty acids Isoflavones Many other functional constituents 2015 Regents of the University of Minnesota. All rights reserved.
52 THANK YOU Seth Naeve 2015 Regents of the University of Minnesota. All rights reserved.
53 Seth Naeve Jill Miller-Garvin
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