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Sustainable Soy

According to the Food and Agriculture Organization of the United Nations, global food demand will grow by 50 percent within the next 20 years and there will be significant need for more protein — an essential nutrient for human health. At current production levels this would require an additional 2.5 billion hectares of land and further strain our scarce water and petroleum resources.

When examining environmental impacts of food, soy protein is part of a sustainable solution in a number of production areas.
  • Soy uses far less water than other forms of “quality” or “complete” proteins. This has the effect of saving over 15 million litres of water for each ton of soybean produced.
  • Soy is an efficient source of protein based on return of energy use compared with proteins from other sources.
  • Soybeans produce more kilos of usable protein per hectare of farmland than all other forms of complete protein.

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