National Agriculture Month: From Farm to Table – How Local Vegetable Oil is Made
March is National Ag Month, a time to recognize the dedication of farmers, feed co-ops, processors, and everyone involved in bringing food from the farm to our tables. At Great Lakes Gold, we take pride in supporting local agriculture and staying true to our rural communities. Every drop of our vegetable oil represents the hard work and commitment of our local farmers.
Growing with Local Farmers
For over 30 years, we’ve built strong partnerships with local farmers, grain elevators, and feed dealers. These relationships are the backbone of our business, allowing us to source high-quality soybeans while reinvesting in the agricultural communities that sustain us. By choosing locally grown soybeans, we not only ensure freshness and quality but also support sustainable farming practices that benefit our region.
How We Make Soybean Oil
Our soybean oil is produced using an all-natural, chemical-free process called expeller pressing. Unlike chemical extraction methods that rely on solvents, expeller pressing uses only heat and mechanical pressure to extract the oil—our approach prioritizes safety, nutrition, and environmental responsibility.
This process allows us to produce pure, all-natural soybean oil without additives—delivering a neutral flavor, high smoke point, and reliable consistency for professional kitchens.
Our Commitment to Quality and Community
As we celebrate National Ag Month, we recognize the dedication of farmers, processors, and food producers who make it possible for all of us to enjoy safe, nutritious food every day. From farm to table, our commitment remains the same: to produce high-quality vegetable oil that supports local business and delivers exceptional results for our customers.
The Rising Potential of High Oleic Soybeans
A special thanks to the farmers who are planting high oleic soybeans and navigating a changing market. These soybeans bring exciting potential, offering a better nutritional profile and greater stability for both food and feed applications. By increasing the amount of heart-healthy monounsaturated fats and reducing polyunsaturated fats, high oleic soybean oil provides a longer fry life, extended shelf stability, and a clean, neutral taste that chefs love.
Beyond the kitchen, high oleic soybeans are opening new opportunities for dairy farms and livestock producers. Their oil provides a high-energy feed option, while the meal remains a valuable protein source. With flexible feeding strategies, we’re here to help farmers explore how high oleic soybeans can fit into their operation and maximize their impact. Read more about high oleic soybeans here.
Thank You Farmers!
To every farmer and producer working to bring food to our tables—thank you. Your hard work and adaptability continue to strengthen our food system and open new possibilities for the future.