RESPONSIBLE SOY IS GREAT – LOCAL PROTEIN IS EVEN BETTER

On the first of January 2021, new demands for feed companies supplying soy to Danish pig producers entered into force. The agreement is voluntary and requires that a minimum of 20% of soy should be the so-called “responsible soy”. Followed by 40% in 2022, then 60%, 80% and 100% in 2025.

We hope the Industry agreement will be fulfilled sooner not necessarily through an early adaptation of 100% “responsible soy” but through using new and local alternatives to soy.

What about new and local protein?

Ever wondered why our name is European Protein? We want to deliver feed made from locally available protein sources. In the US and Ukraine, the local protein is soy, but local protein sources in other countries could partly replace soy. And even at a very competitive cost.

Through fermentation, Europe can make more of the feed we already have. And even better, fermentation can make existing and new protein sources better suited for pigs, poultry and aqua.

50% of feed from local protein sources

In 2020 local protein made up more than half of our total feed production, proteins like European rapeseed and seaweed from the Nordics.

Let’s not only talk about soy but also agree to start using more local protein and, as an industry search for ways to use new competitive protein sources.

Besides the existing rapeseed and seaweed feeds, we will try out quite a few new ones. Hopefully, one of them will make your animal production even healthier, reduce your carbon footprint and improve your productivity.