Seed has been developed with improved meal and oil qualities. Oil quality improvements are directed at reducing saturated fat and increasing flavor stability. The soybean research team's efforts resulted in commercialization of the first low-linolenic acid soybean variety in 1994. This variety produces an oil functionally superior for frying stability and shelf-life. Pioneer also was first to offer a soybean variety with low saturated fat content.
Work continues on soybean oil, protein and carbohydrate profile modification.
Hi-Bred International, Inc.