PRODUCTion process

Our production process is a "soil-to-table" journey that honors the spiritual and biological intelligence of the soybean. We operate a regenerative, zero-waste system that prioritizes ecological healing as much as nutritional quality.

Soybean Farming

We view the soybean as an extraordinary plant that connects with the rhythms of the earth, moon, and sun.

• Regenerative Foundations: Our farmers practice natural, organic, and biodynamic agriculture to restore soil health.

• Nitrogen Fixing: During the season of longer days, the plant focuses on "giving back to the earth" (balik yaman sa lupa) by fixing nitrogen in its nodules to nourish the soil.

• Soil Restoration: We target a 10–20% improvement in Soil Organic Matter (SOM) through these regenerative practices.

• Non-GMO Commitment: We are reclaiming "ancient knowledge" to produce 100% organic soya, standing in contrast to the 95% of global soya that is now GMO.

Harvesting

The transition from soil-feeding to human-feeding is a natural rhythm.

• Timing the Concentration: During the summer season with shorter sunlight, the plant concentrates its nutrients into its fruit (seeds), which is the optimal time for harvesting to feed humans and animals.

• Post-Harvest Efficiency: We aim for high efficiency in our supply chain, with a goal to reduce post-harvest losses by 10% as our operations scale.

Processing

Our processing takes place at a specialized demonstration hub in Santa Barbara, Iloilo.

• Capacity: Our facility is scaling to process 300–350 kg of soybeans per week.

• Expert Leadership: The processing team is led by a dedicated Soya entrepreneur with a deep network in UPLB for advanced processing technologies.

• Youth Involvement: We are training young agripreneurs to master these processing and value-addition techniques.

Tofu Production

Tofu is one of our core "Minimum Viable Products" (MVP).

• Chemical-Free Quality: We utilize our organic, high-protein soybeans to produce fresh, high-quality tofu.

• Consumer Acceptance: Our tofu has been validated through local market tests to ensure it meets the tastes and needs of the community.

Taho Production

We are bringing a fresh, healthy version of a Filipino staple to the local market.

• Advanced Equipment: Through the support of the DOST TSKI-CEST Program, we utilize specialized equipment for chilled Taho production.

• Institutional Supply: We are formalizing agreements to supply fresh taho to school feeding programs and municipal canteens.

Okara Utilization

Our process is strictly zero-waste.

• Nothing Wasted: We effectively manage and utilize 70% of our processing co-products, specifically "okara" (soy pulp).

• Nutritious Value-Add: This okara is integrated into our Pan de Soya (Okara Pandesal), burger patties, and nuggets, providing affordable nutrition while eliminating waste.

Quality & Food Safety

Ensuring the safety and health of our community is non-negotiable.

• Standards & Compliance: We target a 95% compliance rate with formalized internal quality control specifications.

• Technical Guidance: We receive ongoing technical support and guidance from the UPLB Institute of Plant Breeding.

• FDA Path: Our goal is for our processing hub to become fully FDA compliant, supported by partnerships with the DOST and DTI.

• Character-Based Quality: Through Inner Conditioning (IC), our processors are trained to work with discipline, integrity, and a high sense of responsibility for the food they produce.