Foodgrade soybeans are used by our customers worldwide in the production of high quality:

• Tofu
• Soymilk
• Miso
• Tempeh
• Yuba
• Aburaage
• Natto
• Soy Sauce
• Nouveau soy products

To meet end-user requirements for flavour, taste and texture our company contracts with hand-picked growers to produce the following types of soybeans:

Large-sized "Vinton-type" Soybeans

The primary traits of this type of soybean include uniform large size, seed count of 4,000 to 5,000 seeds per kilogram, and protein levels of 44% to 48% on a dry matter basis. We offer both clear and black hilum varieties that make excellent tasting tofu.

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Commercial Variety IP Soybeans

In response to the needs expressed by our soyfood customers, we have identified several commercial varieties through laboratory testing and extensive trials for taste, flavour and texture. Our company offers IP soybeans of commercial varieties specifically suitable for making tofu, yuba, aburaage, soymilk and bean sprouts.

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Special Quality White Hilum Soybeans

This type of soybean is a blend of selected commercial varieties of white hilum soybeans that are competitively priced, and meet end-user requirements for making miso, soymilk, tofu, yuba, aburaage and tempeh.

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Natto Beans

Natto beans are small seeded, yellow hilum soybeans with a seed count of 10,000 to 12,000 seeds per kilogram. These varieties are contracted by our company to supply the Japanese market for natto production, a traditional soyfood made from fermented whole soybeans. This type of soybean is also sold in the Korean market for bean sprouts.

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