GMO soy is the genetically modified variety of soy.

Genetic modifications can confer resistance to pests,

better productivity or other agricultural traits. Widely

cultivated, GMO soy has impacts on agricultural

production and the food industry, raising discussions

about safety and sustainability.

NON GMO soy is conventional soy, without genetic

modifications. Valued by consumers concerned with

natural ingredients, it maintains the traditional

characteristics of soy. Their demand is driven by food

safety concerns and a preference for more authentic

and sustainable products.

GMO SPECIFICATION:

GRADE 01 GMO SOY, SUITABLE FOR HUMAN CONSUMPTION

QUALITY: STANDARD EXPORT QUALITY

TEST WEIGHT: MINIMUM OF 54 POUNDS PER ALQUEIRE

PROTEIN: 34% MINIMUM

MOISTURE CONTENT: MAXIMUM OF 13.5%

FOREIGN MATTER: MAXIMUM OF 2.00%

OIL CONTENT: MINIMUM OF 18.5%

IMPURITIES: MAXIMUM OF 20%

TOTAL DAMAGE: 4% MAXIMUM

DAMAGED GRAINS: 3% MAXIMUM

FREE FATTY ACIDS: MAXIMUM OF 1%

BLEACHED SEEDS: 2% MAXIMUM

NON-GMO SPECIFICATION:

QUALITY: STANDARD EXPORT QUALITY. ORIGIN: BRAZIL.

TYPE: NO MODEL FOR HUMAN CONSUMPTION.

HUMIDITY: 13.5% MAXIMUM.

MAX SPLITS: 20%.

PROTEIN: BASE 35%, MINIMUM 34%.

MAXIMUM COLOR: 2%.

OIL CONTENT: BASE 18.5%, MINIMUM 18.0%.

TEST WEIGHT: MINIMUM OF 54 POUNDS PER BUSHEL.

COMPLETELY DAMAGED GRAINS: 3% MAXIMUM.

FOREIGN MATTER: 2% MAXIMUM.

RADIATION: NORMAL.

CROP: 2022 OR CURRENT 2023.

GRAINS DAMAGED BY HEAT: 0.50% MAXIMUM.

ORIGIN FROM BRAZIL AND ARGENTINA WITHOUT SOY.