Food-grade soybeans (non-GMO) are whole soybean seeds (Glycine max) for the food industry. Protein content is 36–40%, fat content is 18–22%, with a complete amino acid profile (lysine, methionine, tryptophan). They do not contain genetically modified organisms and have a Non-GMO certificate. Uses include the production of soybean oil, tofu, soy milk, texturate, miso, soy sauce, soy protein isolate, and concentrate. Moisture content is up to 12%. Foreign matter content is up to 2%. Complies with GOST 17109-88. Regions: Amur Region, Primorsky Krai, Krasnodar Krai. Soy is a unique crop with a complete amino acid profile comparable to animal protein: high lysine content (6.4 g/100 g protein), methionine, tryptophan. Anti-nutritional factors (trypsin inhibitors, lectins) are inactivated by thermal processing (extrusion, toasting, boiling). Processing: hexane extraction → soybean oil (yield 18–20%) + soybean meal (protein 46–50%). Pressing → soybean cake (protein 40–43%, fat 7–10%). Extrusion → full-fat extruded soybeans (protein 34–38%, fat 18–20%). Food applications: tofu (coagulation of soy milk with magnesium chloride), soy milk, texturate (TVP - textured vegetable protein), miso, natto, soy sauce, soy protein isolate (protein 90%+). Packaging: bulk, polypropylene bags 50 kg, big bags 1 ton. Shipping: grain trucks, rail hoppers, containers. Export documentation: phytosanitary certificate, Non-GMO certificate, quality protocol. Regions: Amur Region, Primorye, Krasnodar. Storage: dry ventilated warehouses, temperature and humidity control. Products undergo quality control upon receiving in each batch. Protocols from accredited laboratories.