Frequently Asked Questions

• By adjusting the thresher properly;
• By using a thresher in good condition;
• By making sure that screws are not overly worn and that the cylinder rotates at the proper speed;
• By not threshing soy grain when it is very dry.

This test allows determining the proportion of grain that appear normal but have damage not visible to the eye.

Crop Heat Unit (CHU): Provides an indexing system to assist farmers in selecting the most suitable varieties for their region.

Crop heat unit ratings are based on the total accumulated crop heat units (CHU) for the frost-free growing season in each region.

In crop science, there are different kinds of density, including:

sowing Density – The number of seeds sowed or plants transplanted per unit area
Seedling Emergence Density – The number of seeds having produced plantlets per surface area
Stand Density – The number of plants developed per surface area

Tolerance is the capacity of a plant to sustain, without disruption, various phytosanitary substances or particular forms of disease likely to affect a certain number of varieties in a given species.

• Pathogen: Bacterium, Pseudomonas syringae pv. glycinea
• Management:
  • Resistant cultivars
  • Pathogen-free seed crop rotation

• Pathogen: Phytophthora sojae
• Management:
  • Resistant cultivars
  • Fungicide seed treatment to improve soil drainage (apron-Muxx)

• Pathogen: Rhizoctonia solani
• Management:
  • Fungicide seed treatment
  • Soil drainage improvement
  • Resistant cultivars

• Pathogen: Sclerotinia sclerotiorum
• Management:
  • No tilling for 2 years
  • No sowing at high density
  • Resistant cultivars
  • Wider gaps between rows to increase air circulation
  • Monitoring nitrogen amendment

• Pathogen: Fusarium solani
• Management:
  • Crop rotation
  • Soil drainage improvement
  • Fungicide seed treatment

There are no differences between certified No 1 seed lots and regular N° 1 seed lots. Germination is 85% and over.

No, the representative calculates the sowing rate on 85% germination for N° 1 seeds.

Yes, you need only ask your representative.

No, it is very important to verify the information (number of grains/ kg) on bags to adjust the population / m2 accordingly. If needed, you can always discuss this matter with the representative.

If the seeds are of excellent quality and if they are sown in good conditions, adding a fungicide is not mandatory. For other reasons, seed treatment would be recommended, particularly for seeds with low germination (because of pathogens on seeds), for direct sowing in cool soil or conventional sowing in cool, early soil for your region, as well as varieties more sensitive than others to pathogens early in the season.

Soy plant inoculation with Rhizobium Japonicum bacteria covers 75% of crop requirements in nitrogen through symbiosis.

Fixation of nitrogen from the air is achieved with Rhizobium Japonicum bacteria on protuberances present on soy plant roots known as nodules so that nitrogen is available to soy plants. Inoculation is important, because soy culture requires 250 kg of nitrogen per hectare.

Several brands of inoculants are available on the market. You need only choose the brand that best meets your needs. A strong dose of inoculants is recommended during the first year of soy culture.

This question is often asked. As a member of the legume family, soy needs a great deal of potassium hydroxide. Fortunately, Canadian soils contain reasonable amounts. Therefore, an input of phosphorus and potassium hydroxide during the year before sowing soy is recommended based on a soil analysis. If you apply fertilizer in the spring before sowing, do not exceed 30 kg of N/ha. Otherwise, it could prevent nodules from forming on the roots of soy plants and lead to the development of some fungal diseases.

Using herbicides is always a matter of great concern. It is very important to contact your representative, who will certainly recommend the best product to be used at the right time based on your specific needs.

First, during conditioning, stems and pods are removed. Then soybeans are pass Through the on a gravity table to ensure lot consistency (grain size). The next step is to remove small stones and soil. Another machine with an inclined belt is used to eliminate corn or any deformed grain. Lastly, if the lot must be processed, it is shipped to the processor and bagged according to the client's request. All rejects will be used as animal feed.

During the threshing period, the primary goal of a producer of Pedigree soy seeds is to provide soy of the best possible quality to meet its sowed status. Stains do not constitute a primary quality criterion. The goal is to offer quality soybeans for sowing in the soil that are not intended for human consumption. The important thing is to achieve germination as close as possible to 100%. Soybeans cannot be harvested when overly dry, because germination rates will be lower. A long humid period on a mature field also alters the quality of germination because of the hardiness of soy or pathogens present on the seeds. But above all, a seed producer does not want to have stained soy seeds, because excess seeds cannot be used for human consumption and this would mean lost profit for the producer.

• Origin of soybeans easy to trace from the producer to the fields
• Identification of adjoining fields
• Knowledge of chemical products applied

• Producers more familiar with the method of producing soy for human consumption
• Follow-up ensured by Ceresco's technical team

• No application of insecticides and fungicides

• Several forms are used for each producer, including a form for the fields, for products used and for other types of information. These forms are completed throughout the entire year.

• Made with large soybeans. The calibre of tofu is 18/64 and above.
• 46% proteins and above.

• Made with several varieties of soybeans, mixed and added to soy with higher protein content.

• Made with conventional soy.

• Roasted soybeans eaten like peanuts.

• Paste composed of 40% crushed soy, 40% rice and 20% salt. The miso paste is fermented from three months to three years. This base is mainly used to make soups.

• Soybeans soaked in water and fermented several hours with rice straw bacteria. Natto is popular only in Japan.