You'll say "Yum!" to the delicious taste of Organic Valley Soy. Our American-grown, Identity Preserved organic soybeans and whole-bean process give you the most delicious and nutritious soy available. Organic. Itís all we do!
All our soybeans are grown in Americaís soybean belt. We have carefully selected soybean varieties ideal for soy beverages. Nature has provided us with perfect soybeans and we see no need to isolate, concentrate or re-engineer them. We test our identity-preserved organic soybeans to be free of genetic engineering before the crop is planted. We know that non-genetically modified soybeans make OV Soy superioróanother product we are honored to produce in harmony with nature.
After 14 long months apart, Todd Banes, his wife, Kim, and their three children, Mitch, Shelbie, and Trent are together again on their family farm in Elberon, Iowa. Kim, who is in the National Guard, was suddenly called to serve in Iraq, and Todd was left to care for their farm and kids, while also working at his factory job. Todd started farming in 1981 and today, he runs an 88-acre organic farm, which was previously owned by his grandparents. Todd's farm became certified organic in 2002. One of the main reasons he went organic was to use fewer chemicals. Among his concerns was that pesticides would pollute the well that supplies water to his family's home. "I'm not an environmentalist, but I don't like contaminating the ground with all of those chemicals," Todd said. "This is my third year without using them, and I've noticed how much easier the ground works up. I'm really starting to see the benefits."
Allen Kerslake is proud of his tidy fields, with hardly a weed in sight. They show the hard work he and his son Mark have invested in their Lisbon, Iowa farm. After 41 years of conventional farming, Allen was ready for a change. He saw other farms grow larger and larger, using synthetic additives to push production and eke out a living. But to Allen, large-scale farming didn't feel right: "I didn't want to become a slave to my farm." So he and Mark switched to organic in 1999. It took a while to learn organic practices, but now they have it down. "It's very satisfying to know I'm producing an excellent product that's wholesome and good for people. And, I'm not messing with the environment."
Dan Parizek comes home from his day job at 3 p.m., and heads back out to work until after dark doing what he truly loves: Farming. As a boy, Dan helped with fieldwork and milked the cows on his family's 120-acre farm, not far from where he lives now. He and two of his brothers still farm. Dan transitioned to organic in 1999 after 14 years of conventional farming. He lost his dad and a brother to cancer, and started to worry about how spraying chemicals might negatively affect his health. Today, he's glad he switched. "I was excited about the new challenge of farming organically. It was hard at first - a matter of learning to do things differently - but I think I'm doing pretty well at it."
Duane admits that when they first thought about transitioning to organic, he and his two sons, Duane Jr. and Delbert, were skeptical, but they took the leap and became certified organic in 2008. They changed the variety of soybeans they grew from a kind that yielded fairly well as long as it could be sprayed with chemicals, to the organic Clear Highland variety that is hardy and disease resistant. Duane expected their yields to drop dramatically, but happily, they didnít. Delbert Parizek works the farm with Duane these days, while Duane Jr. is stationed in Afghanistan. The Parizeks are hopeful that heíll finish his tour of duty and be home soon.