Blog

The record-setting 2016 Illinois average soybean yield of 59 bushels/acre—up from 56 bushels/acre in 2014 and 2015—also gained ground on quality.

Although protein tends to fall with higher yield, Illinois average protein for the 2016 crop was 34.3 percent, up from 34.1 percent the previous year. That’s according to the annual U.S. soybean quality report released by the U.S. Soybean Export Council (USSEC). Oil content was down slightly, from 19.8 to 19.6 percent from 2015 to 2016.

Average U.S. protein and oil levels showed similar trends from 2015 to 2016. Average protein (weighted by estimated production by state) was 34.4 percent in 2016, up from 34.3 percent the previous year, but down from the 10-year average of 34.7 percent. Average oil dropped slightly, from 19.7 to 19.3 percent from 2015 to 2016, but was higher than the 18.8 percent 10-year average.

Favorable weather at the end of the growing season, when beans deposit protein, probably is responsible for the protein boost in Illinois, says Dr. Linda Kull, director of strategic research programs for the Illinois Soybean Association (ISA).

“Warmer-than-normal temperatures in August and September helped beans develop more protein even as yield reached a new record,” says Kull, who heads the HY+Q (High Yield PLUS Quality) program, which focuses attention on success in producing soybeans with the best possible quality. “The excellent quality is a big bonus for soybean customers, just as Illinois growers appreciated exceptional yields.”

In 2016, HY+Q expanded its efforts by collaborating with USSEC on the quality study, which is conducted by the University of Minnesota. The quality report was based on 1,320 samples submitted by farmers from all major soybean-producing states.

This year, HY+Q is reporting confidential individual test results for farmers who submitted soybean samples for the quality study through a new website, www.soyvalue.com. Farmers who did not submit a sample to USSEC also can access key information on the website—including average protein, oil and amino acid performance—for soybeans for their region, state and maturity zone and other factors.

The site also highlights an innovative way of assessing differences in soybean value based on swine nutrition needs.

“In addition to promoting higher yield through HY+Q, we are exploring ways of enhancing value to our customers,” says Kull. “Differences in soybean quality can lower the cost of finishing hogs nearly $1 per head if the soybeans have the key amino acids for profitable meal formulation. That is huge in a market where swine producers are striving to just breakeven. Choosing soybean varieties that provide extra value to customers can pay off in higher demand and higher prices in the long term.”