By Kate Mattingly

Indiana is leading the nation in high-oleic soybean production. Consumer demand for healthier cooking oils and sustainable food options positions Indiana farmers at the front line of this market.

High-oleic soybean oil is known to be a healthy option for cooking because it has lower trans fat, better shelf life and is healthier for your heart. Some even say it has better flavor compared with standard cooking oil. A more appealing option for the food industry, high-oleic soybean oil can last longer than the standard cooking oil. Additionally, some farmers think growing high-oleic soybeans is simpler than raising other crops.

Why switch?

There are many pros to growing high-oleic soybeans, says Adam Archibald, a farmer from Kirklin, Ind. Two years ago, he started dedicating half of his soybean acreage to high-oleic soybeans and the other half to seed soybeans. Archibald said that high-oleic soybeans are easier to grow than seed soybeans and come with a guaranteed premium.

“Seed soybeans are more of a hassle, but there is more money to be made,” Archibald says. He adds that there also is money to be made in high-oleic soybeans, without the hassle factor. There is no special cleaning or storage required to accommodate high-oleic soybeans. It is a no-brainer, he says.

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Weed management could be a potential problem area with high-oleic soybeans. Archibald says the ease of weed management ultimately depends on the specific herbicide traits of the soybean variety. Traditional Roundup Ready high-oleic soybeans need to be managed similarly to non-GMO soybeans, as weeds have grown resistant to Roundup over the years. Archibald adds that the latest high-oleic soybeans, however, are being offered with the Enlist/E3 trait, making weed management much easier.

NEW AVENUE: The Archibald family of Kirklin, Ind., continues to grow high-oleic soybeans to maintain a competitive edge and ensure their farm remains profitable.

Joe Rorick, the research coordinator for Purdue's On-Farm Sustainability programs, says that high-oleic soybeans can be an effective tool for farmers aiming to maintain a competitive edge and ensure their farms remain profitable. This soybean is especially advantageous for Indiana farmers, given the abundance of processors available for high-oleic varieties.

Although high-oleic soybeans are like traditional soybeans, they must be sent to specific processing plants tailored for high-oleic production. Typically, high-oleic soybeans pull higher premiums compared with traditional soybeans.

“The farmers that grow high oleic say they like doing that,” Rorick says. “They like having the premium especially, and with soybeans prices where they are at and the ag economy in general, farmers are looking for ways to distinguish themselves.”

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Better health

Indiana's position as a leader in high-oleic soybean production reflects not only the state's agricultural expertise but also its responsiveness to evolving consumer preferences for healthier and more sustainable food options. With processing facilities in place, Indiana farmers are well-equipped to capitalize on this growing market. As demand for high-quality cooking oils continues to rise, Indiana's commitment to high-oleic soybean production not only helps the state’s agricultural economy but also contributes positively to public health and sustainability.

Ed Ebert, senior director of market development at the Indiana Soybean Alliance, explains that the crop price trends of the past two to three years show how premium markets can significantly boost farmers’ bottom lines. High-oleic soybeans, for instance, provide an opportunity for farmers to generate higher returns per acre. ISA is working to promote and expand exports of high-oleic soybeans both locally and globally.  

“When you look at export markets, particularly when you start talking about the Asian markets, where the real growth is occurring, a significant component of any commodity that you ship to those regions that far away is freight,” Ebert says. “The ability of high-oleic soybean oil to have longer shelf life is a significant benefit.”

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ISA also has started creating new partnerships with Purdue University, the Indiana State Fairgrounds, the Indianapolis Indians, Gainbridge Fieldhouse and other venues. The most recent initiative with Lucas Oil Stadium involves Indiana-grown high-oleic oil being used as cooking oil in stadium concessions.

ISA wants to educate consumers that high-oleic soybean oil also is healthy because it is locally grown by Indiana farmers.

Mattingly is a senior in agricultural communication at Purdue.