Pioneer, Bunge hope to double acreage of high oleic soybeans grown in Ohio


DES MOINES, Iowa — For the 2014 growing season, DuPont Pioneer will again contract with soybean farmers in the Delphos, Ohio, region to grow Plenish high oleic soybeans that will be delivered to Bunge North America’s facility for processing or to a participating elevator.

The two companies said they hope to double acreage of the Pioneer brand soybeans with the Plenish high oleic trait.

Pioneer would not disclose how many acres were planted to the high oleic, identity preserved soybeans in Ohio, or how many acres it hopes to contract in 2014. Across North America, however, Pioneer said it expects to have “several hundred thousand acres” in production. The seed company would also not disclose how many Ohio farmers participated in the program in 2013, but said it hopes to have at least 1,000 farmers growing the Plenish soybeans across North America.

In 2011, a Pioneer representative told Farm and Dairy the seed company expected to sell enough to plant between 50,000-100,00 acres in 2012.

Growers will be eligible for a processor-paid stewardship incentive, and must grow the beans under identity-preserved conditions — meaning they cannot be mixed or come in contact with other beans.

The current Bunge premium is 40 cents per bushel for harvest delivery and 50 cents for on-farm storage.

Pioneer has contracting agreements similar to the Bunge partnership in other states, and farmers near Cargill’s soybean facility in Sidney, Ohio, can contract with Cargill to grow the Plenish soybeans for that location.

Food ingredient

High oleic soybean oil provides a soy-based trans fat alternative for food companies and foodservice operators. Oil from the Plenish high oleic soybeans contains approximately 75 percent oleic content, which increases the stability of the oil and provides greater flexibility in food applications.

Plenish high oleic soybean oil has 0g trans fat per serving and 20 percent less saturated fat than commodity soybean oil, making it a more attractive ingredient for consumer food products.


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