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The long-awaited high-oleic soybean trait being developed by the Bunge DuPont Biotech Alliance is on-track for limited introduction in 2009, pending regulatory approvals. This trait has been eagerly anticipated by the food industry, which is receiving increasing demand from consumers for trans fat alternatives.
Based on Pioneer's 2008 harvest results, the high-oleic soybeans contain at least 80% oleic acid, significantly increasing the stability of the oil when used in frying and food processing. In addition, the high-oleic soybean oil trait has consistently demonstrated a linolenic acid content of less than 3% and over 20% less saturated fatty acid than commodity soybean oil.
