[Music] the beam but the topic really is not soybeans but in order to understand the variability of soybean meal we have to understand a little bit about the bean we have 50% soluble 50% insoluble quite a bit of that is sugars and whole lugo saccharides and then we've got fat roughly 18 to 20 percent fat some ash and 8 to 10 percent moisture in a typical soybean so anyway over the last 30 years about a 1 and a half percent decline in in crude protein so let's talk about the amino acids so on the x-axis we have crude protein from about 30 percent to 50 percent and we have each of these essential amino acids their lysine on the top and we have the amino acid content of the whole soybean so as the protein of the whole soybean goes up of course the amino acids will should also go up and that's what we see there and lysine is the steepest one but if we look at the amino acid as a portion of the crude protein we can see that as the protein goes up and up and up those amino acids that are contained in that protein actually come down a little bit so if you have a really high protein soybean meal the percent of that protein that's lysine may be a little bit lower than a lower protein soybean meal am i on Echo no and sinker okay that's a pretty significant portion of the cost of the feed and that includes everything from the added amino acids and vitamin premix and the grain and oil and everything else here's a slide showing some data when I lived in Singapore and we took it one sample of soybean meal and we ground it in a rech laboratory grinding mill and we ground about 15 kilos of this stuff and took the output mixed it up very uniformly and put it in small sample jars and then I called different laboratories and this happens to be Indonesia Malaysia Singapore Thailand Philippines and one one company in Vietnam and we said we're going to send you some soybean meal sample please analyze it for moisture and crude protein and anything else you can analyze it for and send me the result back and then we'll send you another sample but we didn't tell him it we're gonna send him the exact same sample so the idea was to send each lab the exact same sample over time eight different times and these are the numbers we got back and these are all adjusted to 12% moisture so you can see here crude protein you know what's what's the crude protein content of that soybean meal is it the high one the low one or what so you know not only are you dealing with variability of the stuff that you're buying you're also dealing with a lot of variability within your own lab from you know here to here or across different labs so it's it it's very difficult so you have to think in terms of probability and here's some data from many many samples seventy four thousand eight hundred and eighty that were analyzed by NIR at additio and within the normal range of soybean meals would be between let's see this is total lysine as is and digestible lysine so the higher the total lysine the higher the digestible lysine and but there's quite a lot of variability within there and then they've got some samples way down here at the bottom which sort of are involved in in the regression there but probably shouldn't be because they're sort of all Liars for commerce