Varieties - Ceresco

Legend

Conventional IP Soybeans
High protein tofu IP Soybeans
Natto and Sprouting IP Soybeans
Organic Soybeans
RD-714
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
RD-714
2600 HU
Details
Fjord
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
Fjord
2300 HU
Details
Kebek
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
Kebek
2400 HU
Details
CER14-142
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
CER14-142
2475 HU
Details
CER14-640
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
CER14-640
2500 HU
Details
AC Kamichis
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
AC Kamichis
2550 HU
Details
AC Loriot
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
AC Loriot
2650 HU
Details
AAC Vireo
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
AAC Vireo
2650 HU
Details
AAC Kovik
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
AAC Kovik
2650 HU
Details
Fryatt
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
Fryatt
2700 HU
Details
Yoho
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
Yoho
2700 HU
Details
AAC Rubicon
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
AAC Rubicon
2700 HU
Details
Havane
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
Havane
2750 HU
Details
AAC Coryllis
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
AAC Coryllis
2750 HU
Details
Eider
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
Eider
2800 HU
Details
Taku
IP-Conventional IP-High protein tofu IP-Natto and Sprouting Organic Soy
Taku
2850 HU
Details
Bio

Take advantage of the growth potential of organic farming

Consumer demand for organic products continues to grow. In addition to being a culture in harmony with the environment, it also increases the profitability of your farmland.

Read more

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