By Andi Anderson
Illinois is the top soybean-producing state in the United States, yet very little of its harvest is eaten locally. Most soybeans are exported or used as animal feed, creating a gap between production and consumption.
In Chicago, Jenny Yang runs Phoenix Bean, a company that produces tofu and soy milk. She processes about 4,000 pounds of soybeans daily. “I use about 4,000 pounds of dry beans,” Yang said. Her business uses non-GMO, food-grade soybeans from local farms and follows traditional methods. “She still makes it the same way — no preservatives, made mostly by hand,” said Bob Lum.
Despite such efforts, most Illinois soybeans do not become food. Around 60% are exported, while the rest are mainly used as livestock feed. “Ninety-five percent of food consumed in the state of Illinois is imported,” said Rep. Sonya Harper. She warned that the state has only a few days’ worth of food supply in emergencies.
One major challenge is economics. Farmers prefer commodity soybeans because they yield more. Food-grade soybeans produce 10 to 15 fewer bushels per acre and require extra care. “We are very conservative, and we do everything the same,” said farmer Charlie Meier, adding that farmers follow market demand.
Growing food-grade soybeans also limits the use of herbicides, making weed control harder. Some landowners even object to the appearance of such crops. “You can’t do that again,” one landowner told farmer Jeff O’Connor.
Although food-grade soybeans earn higher prices, the extra income often does not cover the lower yield and added costs. “When we’re planting a crop here, we’re trying to decide which crop we’re going to lose the least money on,” Meier explained.
Infrastructure is another issue. Poor roads and bridges increase transportation costs. Investment in local processing and storage is limited, though programs like the Local Food Infrastructure Grant aim to help. “Food prices are rising across Illinois and investing in local food infrastructure is essential,” Harper said.
At the same time, demand for soy-based foods is growing. However, limited supply and high production costs make expansion difficult. “It’s very difficult to find an organic farmer,” Yang noted.
Even with global trade challenges, most Illinois farmers continue to rely on export markets. Experts say improving local systems could help, but it will take time and major investment.
For now, the gap remains wide. As Harper said, “You have to start somewhere.”
Photo Credit: gettyimages-zoran-zeremski
Categories: Illinois, Crops, Soybeans