NCI Hosts Food Soy Procurement Course | August 10 - 12, 2026
Tour at SB&B Foods in Casselton, ND.
The Northern Crops Institute (NCI) hosted its Food Soy Procurement course from August 10 -12, 2026, bringing together 23 participants representing soymilk and tofu manufacturing companies from Sri Lanka, Singapore, Indonesia, the Philippines, Vietnam, Taiwan, and China. Designed to provide a deeper understanding of the U.S. food-grade soybean industry, the three-day program combined classroom presentations, industry tours, hands-on learning, and product demonstrations.
Understanding U.S. Soy Quality and Markets
The course began with presentations from the U.S. Soybean Export Council (USSEC), with Will McNair presenting on strength and quality of U.S. soy and the soybean database and Tarik Eluri discussing sustainability. Dr. Frayne Olson from North Dakota State University then provided an overview of commodity markets through several presentations on future markets and how the cash and future markets interact, fundamental analysis and forecasting strategy, and the technical analysis of futures markets.
Tour at Brushvale Seed in Breckenridge, MN.
Understanding soybean quality and selecting the right varieties were also key components of the first day. Raquel Hansen, U.S. Identity Preserved Alliance consultant, presented on the U.S. soybean grading system and identity preserved soybeans while also leading a hands-on demonstration to look at the differences between soybean varieties. NCI’s Edil Vidal Torres concluded the day with a presentation on finding the right bean for your product.
From Procurement to Shipping and Contracts
The second day focused on the logistics and business considerations involved in purchasing food-grade soybeans. Gary Williams of the U.S. Identity Preserved Alliance began the day with a presentation on understanding container freight transportation. Participants then hear from Bob and Todd Sinner of SB&B Foods and Curt Petrich of HC International, Inc. Their presentations covered important aspects of soybean procurement, including contract specifications and packaging options, pricing dynamics, shipping schedules, and intercoms, and payment, terms, and options. Shane Frederick of the U.S. Identity Preserved Alliance continued the discussion with the economic advantage to utilizing identity preserved and food grade soybeans. Kenneth Hellevang, retired NDSU professor, then presented on soybean storage and best practices, highlighting the importance of maintaining soybean quality after harvest. Curt Petrich returned to discuss soy food plant operations and financial management.
Tofu and soymilk demo in NCI’s Soy Foods lab.
Connecting Participants with U.S. Soybean Production
The course then moved out of the classroom and participants traveled to Breckenridge, MN to visit Brushvale Seed, where they toured the facility and visited a test field to see their breeding program in action. Brushvale continued the discussion with a brief presentation on evaluating food grade soybean experimental breeding lines. The visit concluded with a BBQ picnic, giving participants the opportunity to connect with Brushvale staff and continuing the conversation about their facility and breeding program.
On the final day, participants traveled to Casselton, ND to tour SB&B’s processing facility. The visit also included a discussion on the company’s breeding program and Q&A with staff, giving participants another firsthand perspective on the U.S. soybean supply chain.
From Soybean to Soy Food
Back at NCI, Dr. Mark Messina of the Soy Nutrition Institute Global presented on soy nutrition. Participants then joined NCI board members, course speakers, and sponsors for lunch and networking, along with the awarding of course certificates.
Soy product tasting at NCI.
The afternoon brought the course full circle with hands-on learning in NCI’s Soy Foods Lab. Edil Vidal Torres led a soymilk and tofu demonstration, allowing participants to see the processing steps firsthand and sample fresh products. Participants then took part in a sensory evaluation of different tofu samples, comparing product characteristics and exploring how soybean selection and processing can influence the final product. The course concluded with the tasting of a variety of soy-based products, including both commercial products and items created at NCI, giving participants an opportunity to see the many ways soybeans can be transformed into consumer-ready foods.
This program was made possible through the support of the U.S. Soybean Export Council (USSEC), North Dakota Soybean Council, South Dakota Soybean Checkoff, and Minnesota Soybean Research & Promotion Council.
To view and register for upcoming courses, visit www.northern-crops.com/courses.