Special Report

High oleic provides opportunity for farmers and food industry

Ohio soybean farmer and United Soybean Board treasurer John Motter was an early adopter of growing high oleic soybeans on his farm.

This will be his fifth year of production. He says one of the reasons he grows them is because of the trans-fat issue.  “We started labeling oils in 2006 for trans fats,” he says.  “Back in 2006 we owned about 80 percent market share in edible oils and that has eroded to about 62 percent today.  High oleic is our way of addressing the trans-fat issue.”

He says by increasing the use of high oleic, it helps soybean oil win back the edible oil market, ultimately increasing demand for soybeans.  And by growing a product that has a higher value for end users translates into more profitability for farmers.

John Motter, Ohio soybean farmer

Todd Jones, the self-described “donutologist” tells Brownfield he prefers using the high-oleic soybean oil in his fryer.  “It gave me a cleaner taste,” he says.  “It also helped with the sustainability of the oil – it had a longer shelf life.  It is also a nutritional improvement.  There is no trans-fat and it is 60 percent less saturated fat from the other vegetable oil that I had been using.”

And he says, it makes his confectionery treat, reduced guilt.  “Donuts are an American staple,” he says.  “Donuts are coming back and I want to be on the leading edge of making donuts the number one snack food in America.”

Todd Jones, Donutologist

Around 250,000 acres of high-oleic soybeans are expected to be planted in 2015.