Why the Canadian soy harvest matters

Take a drive in the country, even at night, and you’ll still see combines groaning at work. The last of the 2017 soybean harvest is coming off the field. There’s gold in those pods coloured like a brown paper bag.

We’re lucky in Canada. Our farmers, some of the most progressive in the world, are favoured suppliers of food-grade soybeans to Japan. I use the term “food-grade” because these are soybeans destined for human food rather than animal feed.

Canada’s soybeans have an excellent reputation because of their quality and high protein levels. More than 50 varieties of food-grade soybeans are grown with specialty traits for edamame, tofu, soy sauce and miso.

While we’re great exporters of soybeans, Canadian soyfood manufacturers also buy homegrown product. Want a soybean variety that has a balance between protein and sugars for making tofu? We’ve got that. Want a soybean variety with high levels of sucrose for making soymilk? We’ve got that. Want a soybean variety with high sugars and total carbohydrates that’s good for making miso? We’ve got that too.

The point is that when you buy Canadian-made soyfood products, chances are the raw product was grown close to home. You might say “Who cares?” but my bet is that you’ll say “Who knew!”