Non-GMO soybeans for human consumption refer to soybeans that have not undergone genetic modification and are intended for direct consumption by individuals. These soybeans are grown using traditional breeding methods and are not genetically engineered to possess specific traits.

Choosing non-GMO soybeans for human consumption can be a preference for individuals who prioritize consuming natural and unaltered food products. Non-GMO soybeans are often associated with organic farming practices, as organic certification standards generally require the use of non-GMO seeds.

Non-GMO soybeans can be used in a variety of culinary applications, such as cooking, baking, and as ingredients in dishes like soups, salads, stir-fries, and more. They are also commonly used to make soy-based products like tofu, soy milk, tempeh, and other soy-derived food items.

GMO soybeans for animal feed refer to soybeans that have undergone genetic modification to possess specific traits or characteristics. These genetically modified soybeans are cultivated using biotechnology techniques to enhance traits such as pest resistance, herbicide tolerance, or improved nutritional composition.

GMO soybeans have been genetically engineered to introduce or modify specific genes within the soybean plant's DNA. This allows them to exhibit desired traits that may benefit animal feed production, including increased resistance to pests and diseases, improved yields, or enhanced nutritional profiles.

The use of GMO soybeans in animal feed has become widespread, particularly in livestock and poultry production. These genetically modified soybeans provide a reliable source of protein, energy, and other essential nutrients for animal nutrition.