Abstract
AbstractIn recent years, several soybean varieties have been developed with healthier or more functional fatty acid lipid profile. The first of its kind was the high oleic soybean oil developed by ‘DuPont’ using biotechnology enhanced breeding technology. With the increased understanding of the biosynthesis pathways leading to specific fatty acid profiles the development of new varieties was speeded up considerably. Currently, several varieties are going into production in the U.S.A. These varieties have an oil composition, which is considerably reduced in linolenic and/or in saturated fatty acid content, or enhanced in saturated fatty acid composition. The valorisation of these novel varieties requires a full channelling or Identity Preservation throughout the production system. Major processors such as ADM, ‘Bunge’, and ‘Cargill’ have developed specific value chains to capture the extra value of these products. Marketing happens in close cooperation with the seed production site, as well as with main users from the food industry complex.
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