Over the past few years there has been increasing interest in the use of full-fat soya oil-cake, because of the high dietetic values. The soya bean has around 38% protein which makes it a great crop.

Thanks to new soya varieties that can be grown in a moderate or even cool climate, the use of the complete soya bean has become promising.

There are various methods for the physical processing of soya beans. The trick was to find the most efficient way to heat soya beans in order to neutralise the trypsine inhibitors that prevent the absorption of proteins in raw form for animals. It is very important that the process parameters be closely monitored, for example to prevent overheating, which damages the proteins. We are able to install plants for processing of soybeans.