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Complete Soybean Specifications

Complete Soybean Specifications

Complete Soybean Specifications



  • Foreign matters: 2% max
  • Splits: 20% max
  • Heat damage: 0.5% max
  • Total damage: 3% max
  • Protein: Minimum 34 PCT
  • Oil: 18% min
  • Fumigation: included
  • Fat: Max 2.5%
  • Moistiure: Max 13.5 %
  • Fibre: Max 4.5 %
  • Ureasic activity: 0.02 to 0.20 MGNG Min at 30 degrees by EEC Methods
  • For rest quality intems: Non
  • Reciprocal allowances: 1:1
  • Koh: min 78%
  • Aflatoxin: Max 50 PPB
  • Sand/Silica: Max 1.5 %
  • Free from insects and moulds
  • Arsenic compound: minimum 1 ppm
  • Mercuric compound: not found, zero
  • Phosphides: maximium 0.05 PPM
  • Cyanids: maximum 5 PPM
  • Malathion: maximum 3 PPM parts per million
  • Ethylens Debromide EDB: less than 10 PPB


Container loading: 20’ or 40’ Dry Loose Bulk

Fumigation required


The soybeans supplied are free of the following diseases, pests, and weeds dangerous to plants in accordance with the Ministry of Agriculture of the People’s Republic of China:

  • arabis mosaic virus
  • callosobruchus analis (Fabricius)
  • callosobruchus phaseoli (Gyllenhall)
  • Cuscuta spp
  • Phytophthora megasperma Drechsl f. sp glycinea Kuan & Erwin
  • Sorghum almum parodi
  • Sorghum halepense (L) pers
  • Southern bean mosaic virus
  • Tobacco ringspot virus
  • Tomato ringspot virus

PPM: Parts Per Million calculated according to AS 203 content)

Augustin Caceres

VP of Operations for LEGroup Industries Speaks fluent English, Spanish, Portuguese, and Italian.

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  • Agustin Caceres October 23, 2013

    Soybean Factors
    The shelf life of soybeans depends on how it is stored. Both moisture content and temperature affect the rate of deterioration. Yet, immature soybeans tend to have a shorter shelf life. Once soybeans begin to spoil, their oil becomes rancid.

    When using unshelled soybeans or green shelled soybeans at home, keep them in the refrigerator, where they will last for about a week. If the soybeans are dry and shelled, they might last for up to 12 months, if kept in a cool, dry location. For long-term storage, over one year, begin with clean, healthy soybeans. Maintain a temperature at or below 50 degrees Fahrenheit and no more than 50 percent relative humidity conditions. When storing long-term, moisture of 9 to 10 percent is preferred.

    Dehydrated soybeans can last much longer than non-dehydrated soybeans, from eight to 10 years, with optimum storage and dehydration methods. Dehydration involves reducing the food’s moisture levels to about 2 to 3 percent. When storing dehydrated soybeans, store them in airtight containers at a constant temperature, preferably lower than 70 degrees Fahrenheit.

    Soybean Products
    If properly stored in a dark, dry and cool area, soybean oil might last for up to 12 months. If kept at room temperature in the kitchen, expect to keep the oil for about two or three months. Soy milk, a non-dairy, milk-like product made from soybeans, will keep for about a week in the refrigerator after opening its container. Tofu, made from soybeans, is a cheese-like food used as a meat substitute and in stir-fry recipes. Refrigerated tofu lasts about three days in the refrigerator, while tofu in aseptic packaging, which does not require refrigeration, lasts about three days in the refrigerator after opening. Soy flour will last for up to seven months when stored in a sealed container in the refrigerator or freezer. Fat-free versions have a longer shelf life than full-fat versions of soy flour. Always refer to the manufacturer’s label for their recommended freshness date and storage advice.

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