1
PlenishTM High Oleic SoySteve Schnebly, Senior Research Manager
February 2011
PlenishTM High Oleic Soy
• Biotech soybean with consumer benefits
• Enhanced functionality for food preparation
• Industrial application benefits
• High-yielding Pioneer® brand Y series varieties
2
Biotechnology used to Improve The Stability of Soy Oil
• Seed specific silencing of oleic acid desaturase genes
• Reduces the amount of unstable 18:2 and 18:3
• Increases levels of 18:1 Oleic Acid (monounsaturate)
• Resulting fatty acid profile similar to olive oil
PalmiticAcid C16:0
StearicAcidC18:0
OleicAcidC18:1
LinoleicAcidC18:2
LinolenicAcidC18:3Oleic acid
desaturase
fad2
3
PlenishTM High Oleic Soybeans Yield & Agronomics
• PlenishTM high oleic soybeans have the necessary agronomic and defensive traits, with solid yield performance
• Research data indicates continued parity yield with industry leading Pioneer® brand M and Y series soybean products
• SCN resistance
• Phytophthora resistance and/or Phytophthora Tolerance
• Good tolerance to SDS
• Stable fatty acid profile
– >75% Oleic
– ~3% Linolenic
4
*Source: Pioneer research plot multi-year yield data depicting an average yield on
PlenishTM high oleic commercial varieties compared to average yield of Pioneer® brand
elite soybean checks in 2008-2010.
Fatty Acid Stability of Nine PlenishTM Soybean
Varieties Grown in 2010
5
60.00
65.00
70.00
75.00
80.00
85.00
90.00
Napoleon, OH June 8th
Algona, IA May 17th
Napoleon, OH July 2nd
Dallas Center, IA May 6th
Princeton, IL June 7th
Mascoutah, IL June 14th
Crawfordsville, AR June 17th
ME
AN
OL
EA
TE
C
ON
CE
NT
RA
TIO
N
60.00
65.00
70.00
75.00
80.00
85.00
90.00
Algona, IA May 17th
Napoleon, OH June 8th
Napoleon, OH July 2nd
Dallas Center, IA May 6th
Princeton, IL June 7th
Crawfordsville, AR June 17th
Mascoutah, IL June 14th
ME
AN
OL
EIA
TE
C
ON
CE
NT
RA
TIO
N
Target Applications for Plenish™
1. Improved Frying Performance
• Stability – increased fry life
• Flavor
• Decreased equipment maintenance
2. Longer Shelf Life for Manufactured Products
• Stability
• Flavor
• Improved label opportunities
3. Improved Shortening Basestock
4. Blending Opportunities
• Cost
• Functionality
• Flavor
6
77
PlenishTM Extends Fry Life
Fry Life*
0 2 4 6 8 10 12
Conventional
Soy
Plenish™
Days
Longer Fry Life
• 2 to 3X longer than conventional soy
• Fewer oil changes = lower labor and oil costs
* As determined by when oil reaches 24% total polar material
Food Fried in Plenish™ Is Preferred
Results after 10 days of frying
0
0.5
1
1.5
2
2.5
3
3.5
4
Appearance Texture Flavor OverallPreference
Pre
fere
nc
e
No Trans Partial Hydro Soy
Partial Hydro Soy
High Oleic Soy
15 lb capacity fryer, 350 F, 8hrs/day, %oleic: NTPH 22, PH 51, HOS 81
Anisidine Value(Off Flavor Development)
0.00
20.00
40.00
60.00
80.00
100.00
0 50 100
Hours of Frying
An
isid
ine
Va
lue
No Trans PH
Soy
PH Soy
HOS
Oxidative Stability Index(Resistance to Oxidative Breakdown)
0.00
20.00
40.00
60.00
80.00
0 50 100
Hours of Frying
OS
I (H
rs)
No Trans PH
Soy
PH Soy
HOS
Polymer(Development of Gums)
0.00
0.20
0.40
0.60
0 50 100
Hours of Frying
% P
oly
mer No Trans PH
Soy
PH Soy
HOS
8
Data kindly provided by Pam Teran, Bunge Oils
8
PlenishTM High Oleic Soy Extends Shelf Life
• Stable oil under bulk storage
• Extended shelf life for food products prepared with PlenishTM
• Allows for clean labels, removal TBHQ
Schaal Oven
0
20
40
60
80
100
120
140
160
180
200
0 2 4 6 10 16 20 25 30
Days
Pe
rox
ide
Va
lue
Plenish
Commodity
Schaal Oven
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
0 2 4 6 10 16 20 25 30
Days
Od
or
Inte
ns
ity
Plenish™
Commodity
Rule of thumb: 1 day oven = 1 month shelf
9
10
PlenishTM Reduces Problematic Polymer Build-up
Data kindly provided by Pam Teran, Bunge Oils
High Oleic Soy Low Lin Soy
Lack of Oil Stability
• Current trans-free options not as stable as partially hydrogenated oils
• “Varnish-like” coating on equipment
• Foodservice operators experiencing added cleaning costs resulting from tacky materials coating surfaces
The Solution:
PlenishTM High Oleic Soy
• Lower maintenance and cleaning costs
• Reduced safety risk
Conventional Soy Plenish™ High Oleic Soy
PlenishTM High Oleic Soy Market Development
• Strong downstream demand based on initial
performance and the potential for high volume
availability with large soy acreage availability
• Product testing agreements in place with major food
and industrial users
• Meeting / exceeding product performance requirements
• Positive test feedback on everything from taste to
functionality
• PlenishTM high oleic soy is moving to second phase of
product testing with several accounts
• Increased oil volumes now available for testing as a
result of US regulatory approval
11
Advantages for Industrial UseBio-based fluids are in demand
• Green: Renewably sourced, domestically sourced, sustainable, biodegradable
• Regulatory incentives
• Cost: Increasing crude petroleum prices, cost of environmental clean-up
High Oleic Soybean Oil has properties superior to petroleum based oils
• Better lubricity, viscosity and shear resistance
• Higher flash point
• Reduced combustibility
Stability and oleic purity drive opportunities
• Lubricants, Hydraulics
• Dielectric Fluids
• Polyols, Adhesives
• Oleochemicals
0
50
100
150
200
250
Commodity
Soy w
additives
High Oleic
Soy w
additives
Conventional
Petroleum-
Based fluid
Ca
m R
ing
& V
an
e W
ear (
mg
)
pass
fail
Pump Wear
12
Building High Volume / Low Cost Supply Chains
• Building High Volume / Low Cost supply chains to sustain a win - win for all
participants (tech suppliers, growers, processors, end-users)
– High yielding products in multiple varieties provides growers flexibility
– Acreage concentration: New origination / supply models with processors that lower costs
• Creating maximum demand pull
– Product promotion / positioning with downstream markets
– Positioning with Influencers & Consumers
Processors /
Refiners
ConsumersGrowersSeed
Company /
Tech Provider
Handlers -
Elevator
Systems
Food
Manufacturers
Export
Markets
13
Soybean Industry Benefits
• Opportunity to increase soybean oil market share
– Increased value for growers participating in IP crop production
– Industry benefits from increased value and demand for soybeans
• Showcases soybean growers ability to produce and supply in
demand, enhanced ingredients for consumers
14
15
Grower
Oil Processor
Food Company
Enhanced oil functionality and stability;
Opportunity for high volume / low cost supply;
Consumer benefits
Expands oil portfolio
and business opportunities;
Utilizes current soy processing infrastructure
High-performing Y series soybeans with
built-in demand for enhanced soy oil;
Opportunity to earn incentives;
Regain US soy oil market share in food use
Value and Benefits across the Chain
Industrial UserFunctionality and stability they require;
Cost effective, renewable raw material resource
Consumers 0g trans fat and 20 percent less
saturated fat than commodity soy oil
16