August 8, 2024 • 26 mins
Have you ever wondered what it takes to turn soybeans into the versatile products we use daily? You might know Danny Lein as one of the newest additions to GEAPS International Board of Directors. He's also a skilled plant manager at Oxbow Crush in Greenwood, Mississippi. In this episode, Lein takes us step-by-step through the soy crush process.
From the moment soybeans arrive by truck or rail, to the detailed tempering and dehulling procedures, Lein shares his extensive knowledge as well as his personal journey in the industry— from sweeping floors to managing an entire plant.
Even if you think you know a lot about soy, you're sure to learn something as we discuss the many products derived from soybeans and the critical roles and responsibilities of a plant manager in keeping operations running smoothly.
In the second half of our conversation, we explore the cutting-edge advancements and economic trends reshaping the soy processing industry. Discover how the shift from manual operations to advanced Human Machine Interfaces (HMIs) is revolutionizing efficiency and data accessibility. Lein also highlights innovations in energy-saving technologies and discusses the rising demand for soy products, which has spurred significant investments in soy crush facilities worldwide.
Despite the challenges in finding quality talent post-COVID, Lein offers an optimistic view of future growth projections, emerging markets, and technological advancements poised to further enhance the industry's capabilities. Tune in to gain valuable insights and a deeper understanding of the soy processing world!
Lein also shares a first-hand account on the value of involvement with GEAPS chapters and the annual GEAPS Exchange.
Links:
- GEAPS online course catalog
- GEAPS Exchange - The Biggest and Best Show in the Grain Industry
- GEAPS membership information
- GEAPS chapters information
Grain Elevator and Processing Society champions, connects and serves the global grain industry and its members. Be sure to visit GEAPS’ website to learn how you can grow your network, support your personal professional development, and advance your career. Thank you for listening to another episode of GEAPS’ Whole Grain podcast.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jim Lenz, GEAPS (00:04):
Today's episode features an industry leader
who's been at the forefront ofthe soy crush boom.
Stay tuned for insights youdon't want to miss.
Hello and welcome to the WholeGrain show.
We hope you find it a great wayto take learning on the go.
(00:25):
We appreciate you continuing toshare this episode with your
network, where listeners from 73different countries have
connected with the program sofar.
My name is Jim Lenz, your hostand producer of the show and the
director of global training andeducation at GEAPS.
Where the mission of the GrainElevator and Processing
Societies to champion, enact andserve the global grain industry
and our members At GEAPS.
We work to be the globalcommunity and thought leader for
(00:46):
the grain industry which feedsand fuels the world.
Thanks for listening today andjoining the network of thousands
of other grain handling andprocessing professionals across
the globe taking strategic stepsto grow professionally.
The Whole Grain Show will giveyou the competitive advantage to
win at work so you can makemore of an impact.
Today we're thrilled to have aspecial guest with us who brings
(01:07):
a wealth of experience in thesoybean processing sector, from
his early days in soybeanprocessing back in 2007 to his
current role as the plantmanager at Oxbow Crush in
Greenwood, mississippi.
Danny Lane has seen it all.
In this episode, danny willtake us through the intricacies
of the soy crush process,discussing the booming market
(01:28):
dynamics, highlight the latesttechnological advancements and
share insights on the economicfactors shaping the industry.
Plus, we'll dive into what it'slike working in a soy crush
facility and explore the futuregrowth projections of this
exciting sector.
All that and more coming upnext.
All right, our guest for todaystarted his career in the
(01:59):
soybean processing industry in2007.
I've worked in the agricultureindustry since 2000.
He is the plant manager atOxbow Crush in Greenwood,
mississippi.
He has been a member of theInternational Oil Mill
Superintendents Association, orIOMSA, since 2017, and the NFPA
or the National Fire ProtectionAssociation, 36, which covers
(02:20):
the standard for solventextraction plants.
He's been on that technicalcommittee since 2017.
Lee has also worked for threedifferent grain processing
companies and understands howgrain processing is done in
different climates.
Danny was recently elected tothe International GEAPS Board of
Directors.
Thank you for your participationin Whole Grain, Danny.
Yeah, thanks for having me,James.
(02:41):
I'm happy to be here Now.
We have not covered the soycrush industry and that's the
only podcast, so excited aboutthat.
But before we begin to allowour listeners to get to know you
.
Do you have a mantra or successquote that you live by
professionally?
You know I do.
Danny Lein (02:56):
Back when I was a shift supervisor at my first
crush plant that I ever workedfor, I had a superintendent by
the name of Mark McCormick andhe would always say to me
there's always room forimprovement.
We would have issues out in thecrush plant, we would go, we'd
get them taken care of and I'djust be happy that they were
(03:17):
taken care of and everything wasrunning good.
And I'd go to Mark and say hey,we got it.
And he would look through andhe would say there's always room
for improvement.
And that has always stuck withme and it's honestly the truth
and it doesn't just pertain tothe soy crush industry, it
pertains to every day in life.
Jim Lenz, GEAPS (03:32):
Absolutely Now, danny, could you share what
your earlier roles were like inthe soybean processing industry
and what your responsibilitiesare today in your current role
as plant manager?
And then, even to add greatercontext, could you share some
information about Oxbow Crush,the soybean processing company
where you serve as plant manager?
Danny Lein (03:53):
Yeah.
So I started out sweeping thefloors at a soybean crush
facility and then I went into anoperator role, ran prep
extraction, meal loadout, oilloadout, pellet mill operator,
and being able to do everythingfrom the ground up is honestly
(04:13):
the best way to do it.
You know, I do know some peoplewho step right into a manager's
role and they kind of learn onthe fly, but in my opinion my
personal opinion starting out atthe bottom and working your way
to the top, that's the best wayto do it in my opinion.
And as for Oxbow Crush, weprocess crushed soybeans here,
(04:35):
which we break the soybean downinto soybean oil, soybean meal
and soybean oats.
Jim Lenz, GEAPS (04:42):
Can you share your role as plant manager with
the organization?
Danny Lein (04:45):
As a plant manager, I oversee the whole facility.
I have a production manager, anelevator manager, a maintenance
manager and an engineeringmanager that reports me, and
they have their own departmentsand people that report to them.
But as for my role, it is tomake sure that those guys have
all the tools that they need tobe successful and safe.
Jim Lenz, GEAPS (05:05):
Nice, thank you .
Let's talk about soy crushprocess.
You touched on a little bitwhat you know, the big picture,
what your plant does, but let'stalk about products and uses,
just develop some greatercontext.
So soy crush refers to theprocess of crushing soybeans, as
you said, to separate them intotwo primary products.
You have soybean oil andsoybean meal.
(05:25):
Can you describe the process ofa soy crust facility?
Danny Lein (05:30):
Yeah.
So the beans will come ineither truck or via rail, and
we'll unload the beans, cleanthe beans, we'll dry the beans
down to the moisture that wewant and then what we'll end up
doing is tempering the beans,where the beans will go into
what we call tempering tanks.
And once you dry the beans downand this is for conventional
dehauling, for the, for thepeople that are in the soybean
(05:51):
processing, they'll know whatI'm talking about on that and
what will happen is the kernelwill actually shrink and the
haul will stay the same size.
That's what tempering is.
So in that silo, say you getsome beans, that silo say you
get some beans that are 9%moisture, you get some beans
that are 10% moisture.
They will all come together andtemper down and a soybean is
(06:12):
93% kernel and 7% hull, so thatbean will actually pop out of
the hull, which makes it easierfor de-hulling.
So what we'll do then for thenext step is we'll run these
beans through cracking mills.
Which a cracking mill?
There's many differentmanufacturers.
You've got Roskamp, buehler,french DeSmit, you know, so on
(06:34):
and so on.
It's kind of like thedifference between buying a Ford
, chevy or a Dodge.
Right, they're doing the samething, but it's just personal
preference.
So how those work is you've gottwo sets of rolls in these
cracking mills and the firstthey're corrugated rolls.
So as the bean goes down intothe first roll, it breaks it
into half.
Then it'll go down into thesecond roll and break it into
(06:55):
quarters, and then now the hallis loose.
So what we'll do is we'll sendthese cracked beans to what we
call aspirators and we use airto suck the hull off of the bean
, off of that cracked bean,because a hull is much lighter
than a bean.
So as the air is going through,it's lifting the hulls and
(07:17):
allowing the beans, the crackedbeans, to drop.
So the hull is basically fiber.
Well, it is fiber, but mostlyfiber.
So what we do is we want toremove the hulls, because if we
leave the hulls in these beansthat we send to process, it'll
(07:38):
lower the protein of the soybeanmeal.
So we want to take those hullsaway.
And then we use those hulls,we'll run them through a
pelletizer and they get sent forfeed you know, for cattle or
whatever to a feed mill andthey'll use that to add to their
feed.
And then we'll take thosecracked soybeans that.
(07:59):
So imagine a soybean that'sbroken down into quarters we got
each bean is about four piecesand we'll heat it up and we got
to heat it to the core of thatbean.
Soybean that's broken down intoquarters We've got each bean is
about four pieces and we'llheat it up and we've got to heat
it to the core of that bean andthat's called conditioning.
So the whole point of that isto make the bean more pliable so
that when we run it through ourflaking mills it can help
(08:20):
rupture the oil cells, if thatmakes sense rupture the oil
cells, if that makes sense.
So after it leaves theconditioner and we normally run
them up to about 150, 155degrees it goes into what's
called flaking mills and theseflaking mills are just big steel
rolls that are spinningextremely fast and have
(08:41):
hydraulic pressure that pushesthem together.
And as you feed these cracksinto these mills it actually
smears them and turns them intoa flake.
And what that has done, it hasincreased the surface area.
For when it goes to extraction,it has ruptured the oil cells.
(09:01):
I always like to tell everyonethat those flaking metals just
beat it up right, breakeverything down, so that way
it's easier for extraction.
So then what we call.
Then there is raw flakes.
So then those raw flakes getsent to what's called an
extractor where we use achemical solvent called hexane.
And what hexane is is is it's adegreaser, kind of like
(09:26):
non-dish soap.
So let's just say you wake upin the morning, you're frying
yourself a pan of bacon and yougo to wash that uh pan of bacon.
If you don't use the degreaser,you just use hot water, it's
kind of hard to get it off rightright and then also you heat it
up.
It's a lot easier to get it offwith hot water than it is cold.
So we heat up the hexane andthen the hexane goes over the
(09:51):
bed of flakes in the extractorand it goes through the flake,
the raw flakes, and pulls theoil out with it as it goes.
So then what we do is now we'vegot two different streams we
technically got three becausethe hulls are going off to a
certain area and now we've gotwhat's called a massilla and
(10:11):
that's a mixture of soybean oiland hexane, so that massilla
will get sent to distillationcomps where we will flash off
the boiling point of hexanecommercial grade hexane and
hexane is 156 degreesane andhexane is 156 degrees.
Commercial-grade hexane isaround 140 degrees.
But in these distillationcolumns, which is basically just
(10:33):
a tube and bundle heatexchanger, we inject steam and
heat up the tubes that thebacillus is going through and it
flashes the hexane off.
And what we got there?
We're under a high vacuum.
We're under about 20 inches ofmercury vacuum.
So what that does is it evenlowers the boiling point.
You know, boiling point wateris 212 degrees.
(10:57):
While you put it under a vacuumyou put anything under a vacuum
, the boiling point lowers Right.
So that's why we use mercuryvacuum on our distillation
columns and it'll go through aseries of distillation columns
and we flash all the hexane outand then you have crude soybean
(11:17):
oil that's left.
And then we have the raw flakesthat went through the extractor.
Well, now that they are, whenthey go into the extractor's,
raw flakes that went through theextractor.
Well, now that they are, whenthey're going to the extractor's
raw flakes, they're yellowbecause you have oil in them.
Well, now they're called whiteflakes as they leave the
extractor and if you look atthem they're just they're really
, really white because took allthe oil out, but they're full of
(11:40):
hexane.
So we need to get that hexaneout.
And they also have what'scalled in there is urease, which
is bad for animals.
So we need to cook these flakesdown.
We need to flash off the hexaneand we need to cook down the
flakes.
So it goes through a DTDC,which stands for a
desulbentizing toaster and adryer cooler.
(12:02):
So these flakes go into a DT,will flash off the hexane and
we'll cook it down and thenit'll go into the DC section and
we'll dry it down and thenwe'll cool it down and then
it'll go to storage.
Jim Lenz, GEAPS (12:17):
Very nice explanation, really interesting.
Danny Lein (12:21):
We use hexane and we try to recover as much hexane
as you can.
You want to reuse it.
A properly running crush plantcan take a one gallon.
One gallon hexane can be used athousand times wow, that's
interesting right there.
So yeah, we will, we'll take up.
So when we flash this hexaneoff, it turns into vapors and
then they go to condensers andwe cool it back down to a liquid
(12:41):
and we reuse it.
Jim Lenz, GEAPS (12:43):
Really interesting.
Let's get into the soybean oil,soybean meal, after it leaves
your facility.
But just big picture wise, Ithink it's good to know what are
those end uses, yeah absolutelyso.
Danny Lein (12:58):
The soybean meal is roughly about 47% protein, so
it's very, very high protein,which makes it really good for
feed for chickens, turkeys, hogs, cattle and humans as well.
Like I had one company I workedat, we would make non-GMO
soybean meal and we would shipto Japan and it would be used
for soy sauce.
(13:19):
You know there's plenty of usesthat can be done.
And then, as for soybean oil,it's in so many things, like,
for instance, you go to thegrocery store and you buy a
bottle of vegetable oil off theshelf and you're going to go
home and fry some fish in it orchicken or whatever.
That is soybean oil.
It's in cosmetics, it's in fuel, it's in margarines.
(13:42):
I mean, there's just so manyuses for it.
Jim Lenz, GEAPS (13:45):
Now we are seeing a boom in the soy crush
industry.
You have been heavily involvedin this sector of the grain
industry since 2007.
I think our listeners would beinterested in understanding many
of the factors that are drivingthis growth.
And can you provide anunderstanding for the global
demand?
And what about the exportmarkets?
Where or what are the keydestinations for soy products?
Danny Lein (14:09):
there's a lot of a lot of demand for it and a few
of the big reasons.
Why is the biofuels?
You know that's kind of thekicker right there.
Another demand is for for feed,for food, for food and fuel.
You know those.
Those are the two big ones.
The population of the worldjust keeps getting bigger and
bigger and it's going tocontinue to get bigger and
(14:31):
bigger and we need to be able tofeed all the people in the
world.
And a big demand for exportsfor the US is we have a very,
very good soybean here.
Very good soybean, we get a goodgrowing season, good soil, I
mean it all makes a difference.
Jim Lenz, GEAPS (14:49):
And I was just out by my uncle's, and the
soybeans there are reallylooking good here.
Danny Lein (14:55):
That's good, it's out in Mississippi.
Jim Lenz, GEAPS (14:57):
To me, yes, great climate, great soil, good
partners and producers to makethat happen.
To get it to where you're atNow, let's kind of shift a
little bit and dig intotechnological advancements
surrounding the soy crushindustry.
Let's first focus on processinginnovations.
What are some of the latesttechnologies you can share
within the soy processingindustry that you've seen?
Danny Lein (15:20):
Well, technology has really come a long way since I
first started operating.
The first plant that I startedoperating at, we just had a push
button board.
You know, you'd go up to thatboard and you'd push this button
to start this drag.
You'd push this button to startthis crack and melt, this
button to start this flakingmelt and you knew if it was
running, if the light was red orgreen.
(15:41):
Right, it's come a long way.
We now use HMIs, which is ahuman machine interface, which
is a computer that you go to andit's got graphics on it.
It can tell you the pressure ofthe vessels, it can tell you
the temperature of the vessels,it can tell you the amps of the
motors.
Back when I was an operator Ididn't have that opportunity.
(16:02):
If I wanted to know what thevacuum was or what the amps were
, I'd go out in the field, reada gauge, where now, just at your
fingertips, then you can lookall that information up and it's
good for keeping that, fortrending that information.
There's all kinds oftechnologies that are coming out
there and they just keepgetting better and better Soil
crush facilities are examiningways for efficiency improvements
(16:24):
and, of course, cost reductions.
Jim Lenz, GEAPS (16:26):
are there any other examples you want to share
?
Danny Lein (16:30):
that's a site that facilities are applying for cost
effective and efficient systemsthe biggest thing is save as
much energy as you can, and thatcomes down to heat exchangers,
reusing your wastewater, reverseosmosis equipment, things like
that.
There's all kinds of ways toimprove efficiency.
Back to the first question thatyou brought up, a slogan I used
(16:53):
to live by there's always roomfor improvement.
You know every time that youthink you've got something and
it can't get no better.
Just keep digging, you'll findit.
Jim Lenz, GEAPS (17:02):
Now let's shift to economic factors driving the
growth in the soy crushindustry.
We can start by looking at twoareas investment trends and
market prices.
In terms of investment trends,what does the current landscape
look like from your perspective?
Danny Lein (17:18):
Yeah, Well for investment trends.
There's definitely a lot ofcrush expansions that have been
going in the US, you know, notonly there, but overseas as well
.
You know, like I said, there'sjust a demand and we need to try
to fill that demand and that'swhat everyone is going for.
Jim Lenz, GEAPS (17:37):
You have worked in the industry since 2007.
You've worked in theagriculture industry, generally
speaking, since 2000.
What do you want people to know, though, about the soy crush
industry that has not alreadybeen stated?
It is a great career.
Danny Lein (17:55):
I highly recommend people to get into the soybean
industry because it is a verygreat career and I don't care
how long you've been doing it.
I've known many, many peoplewho have made a career out of
this, and we all say the same itis a very great career and I
don't care how long you've beendoing it.
I've known many, many peoplewho have made a career out of
this, and we all say the same itis a very great career and it's
a very rewarding career,because when you go out into the
plant and you look around andyou try to figure out how to
(18:16):
make something better, it's veryrewarding when you're able to
make something better andthere's always something to
learn.
You could be doing it for 20years, 30 years.
You see something new all thetime, something you've never
seen before.
Jim Lenz, GEAPS (18:32):
It truly is rewarding.
Thanks for sharing that.
I think you have certainlypiqued the interest of people
who may know a little bit aboutit, know information about that.
That brings up another questionthat I think a lot of
industries are facing, certainlyniches within the agriculture
industry.
Why is that struggle to findquality talent?
Danny Lein (18:50):
in the soy industry challenging.
Well, you know, ever sinceCOVID, everyone's been having a
hard time trying to find help,but not only that.
With all the expansions thathave been going on, it almost
seems to me that there's morejobs and there are people in the
industry.
I feel that would be one of thereasons why we're having a hard
time finding as much help as weneed, which is why I highly
encourage people to look intothis industry if they're looking
(19:12):
to make a career, Because youknow there's a big difference
between a job and a career.
Do you want to do something,just a bunch of clock and work
nine to five, or do you want tohave something that you care
about, feel rewarded with?
Jim Lenz, GEAPS (19:25):
That's about what it comes down to, the
future is bright, then, for thesoy crush industry.
You're saying, oh.
I would say so very much.
That leads to the next areagrowth projections.
Danny, we've discussed a boomin the soy crush industry and
what's driving the growth.
Do you have any projections orpredictions for the next five to
10 years in the soy crushindustry, any emerging markets,
(19:47):
potential growth areas?
Or perhaps you can speak on theupcoming technologies and
research in soy processing?
What are the potential gamechangers for the industry?
Danny Lein (19:56):
Well, as for technology that you mentioned
that, like all the companiesthat I've listed prior, that the
manufacturers that make theequipment that we use in the
soybean industry, they've gotvery good teams, very good teams
for research and development.
They got people out in thefield trying to figure out how
they can make something betterand they bring it back to their
labs and they do a great job.
(20:17):
So, I mean, the possibility isendless on that for when it
comes to technology, but I trulybelieve this industry is going
to keep growing, growing as itis, just because I don't see a
demand leap anytime soon, that'sfor sure.
Jim Lenz, GEAPS (20:30):
Great to know.
Thanks for sharing that, Danny.
You were a member of IOMSA.
Danny Lein (20:35):
Well, iomsa, the International One Mill
Superintendent Association,jeeps absorbed everything from
IOMSA, including the members.
GEAPS just has a whole lot morepeople than what I've owned
since I had it, which is great.
My very first GEAPS Exchange Iwent to, I couldn't believe the
size.
Not only the size but thecamaraderie that people had,
(20:58):
friendly people were and justcoming up and introducing
themselves to me.
Because I ended up going bymyself and I thought, well,
probably not going to knowanyone, ain't going to have no
one to talk to.
But it was the total opposite.
Actually, I met quite a fewpeople I knew and got to meet a
bunch of people that I did notknow and made a lot of friends
out of them.
Not that I never did that inIOMSA but with GEAPS it's just
(21:22):
so much bigger than what IOMSAwas.
Jim Lenz, GEAPS (21:29):
Thanks for sharing.
Danny, we thank you for being amember of GEAPS and for your
contribution to today'simportant message on the GEAPS
Whole Grain Podcast.
We know many of the individualslistening today in the show are
GEAPS members, but there's alsoa large contingent who work in
the grain industry and who arenot currently members of GEAPS.
Before we conclude, I'd love tostart a sentence and I would
love for you to conclude thatsentence.
Danny Lein (21:51):
Being a GEAPS member means Knowledge and camaraderie
those two things.
Like I said, I went to my firstexchange two years ago and my
mind was blown on everythingthat was there.
It's just a huge, hugeconvention.
There's so much to learn and somany good people there to meet.
It's one of those things whereyou meet people and you just
(22:14):
bounce ideas back and forth toeach other.
Even if you got someone in thesoy crush and someone in the
ethanol, you know you'reprocessing grain.
It's not 100% the same, but alot of the stuff.
I mean you know you'reprocessing grain.
It's not 100% the same, but alot of the stuff.
I mean you're using pumps,you're using drag conveyors,
you're using elevator buckets,things like that.
I mean you get to talk topeople and you get to bounce
ideas off of and then it helpsyou understand someone else's
(22:37):
process along with yours and youget to pass on knowledge to
them as well.
Jim Lenz, GEAPS (22:41):
That passing on knowledge is key, and so being
a Jeeps member, that is a keypiece to that and the
camaraderie forming a community.
Thank you for expressing that.
And then, within that, canbelong to a Jeeps chapter, and I
know, danny, you are a memberof the Jeeps Gulf South chapter.
Some of our listeners may beinterested in joining a GEAPS
(23:01):
chapter.
Could you offer a voice to thebenefits of being involved in a
Jeeps chapter?
You know events, meetings.
What are the tangible benefitsof becoming involved in GEAPS
chapters in general and then,furthermore, what makes a GEAPS
Gulf South chapter so special?
Danny Lein (23:20):
What makes?
it so special is the people, byall means, and it's just a bunch
of great folks.
And when you go down to themeetings, don't feel shy, Don't
feel bashful.
Sit down at a table.
Make a point.
If you go with, say, you gowith three people from your
company, make a point to leavethem and go sit at a different
table and meet the other folksthat are there.
You will not be disappointed.
(23:40):
And meet the other folks thatare there.
You will not be disappointed.
That's why I have to say what'sspecial about the South chapter
and the importance of being partof a chapter is you know GEAPS
whole is great.
You know you got your annualexchange.
But being part of a chapter,you get to be around the people
that are close to you and then,like going to the convey or
exchange, then you get to bearound people that are
(24:03):
throughout the US and Canada,you know, and then you get to
learn things about grain, what'sdifferent in different regions
of the country, things like that.
And then when you go to yourchapters, you get to learn about
what other things that aregoing on in your area.
It's well worth the experience,it's well worth the knowledge
and, honestly, the camaraderieis just awesome.
Jim Lenz, GEAPS (24:28):
Thank you for stating that, and you're right.
There's people from all sortsof variety of different niches
within the industry, the peoplefrom other countries.
We have representatives fromwell over 20 different countries
at Exchange every year andactually this podcast has
listeners from over 72 differentcountries.
So we'll conclude this now bythanking you so much for having
the show.
It's a special treat for you todiscuss the booming soy crush
industry.
Thank you for serving as guestsin Whole Grain and for spending
(24:50):
valuable time with Jeep's WholeGrain podcast listeners.
I thank you for having me on.
This is great.
Whole Grain podcast listeners.
Thank you for making time toengage with the Whole Grain show
for your personal andprofessional development.
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(25:12):
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While you are on the podcastapp, don't forget to leave us a
five-star reading.
That helps others find the showthat much easier.
(25:33):
The Whole Grain Show is aproduction of GEAPS the Grain
Elevator and Processing Society.
The Grain Elevator andProcessing Society is the
largest organization dedicatedto advancing the grain handling
and processing industry.
Be sure to check out www.
geaps.
com that's g-e-a-p-scom.
The whole grain podcast offersa terrific opportunity to
(25:55):
spotlight your business.
If you and your organizationwant to sponsor an episode and
be a featured guest, pleasereach out to me.
Jim lens, director of globaleducation at the green elevator
and processing society and hostand producer of the show.
My email is james@ geaps.
com.
We look forward to hearing fromyou.
Have yourself a great day andthanks for listening to Whole
(26:16):
Grain.
Today's episode features an industry leader
who's been at the forefront ofthe soy crush boom.
Stay tuned for insights youdon't want to miss.
Hello and welcome to the WholeGrain show.
We hope you find it a great wayto take learning on the go.
(00:25):
We appreciate you continuing toshare this episode with your
network, where listeners from 73different countries have
connected with the program sofar.
My name is Jim Lenz, your hostand producer of the show and the
director of global training andeducation at GEAPS.
Where the mission of the GrainElevator and Processing
Societies to champion, enact andserve the global grain industry
and our members At GEAPS.
We work to be the globalcommunity and thought leader for
(00:46):
the grain industry which feedsand fuels the world.
Thanks for listening today andjoining the network of thousands
of other grain handling andprocessing professionals across
the globe taking strategic stepsto grow professionally.
The Whole Grain Show will giveyou the competitive advantage to
win at work so you can makemore of an impact.
Today we're thrilled to have aspecial guest with us who brings
(01:07):
a wealth of experience in thesoybean processing sector, from
his early days in soybeanprocessing back in 2007 to his
current role as the plantmanager at Oxbow Crush in
Greenwood, mississippi.
Danny Lane has seen it all.
In this episode, danny willtake us through the intricacies
of the soy crush process,discussing the booming market
(01:28):
dynamics, highlight the latesttechnological advancements and
share insights on the economicfactors shaping the industry.
Plus, we'll dive into what it'slike working in a soy crush
facility and explore the futuregrowth projections of this
exciting sector.
All that and more coming upnext.
All right, our guest for todaystarted his career in the
(01:59):
soybean processing industry in2007.
I've worked in the agricultureindustry since 2000.
He is the plant manager atOxbow Crush in Greenwood,
mississippi.
He has been a member of theInternational Oil Mill
Superintendents Association, orIOMSA, since 2017, and the NFPA
or the National Fire ProtectionAssociation, 36, which covers
(02:20):
the standard for solventextraction plants.
He's been on that technicalcommittee since 2017.
Lee has also worked for threedifferent grain processing
companies and understands howgrain processing is done in
different climates.
Danny was recently elected tothe International GEAPS Board of
Directors.
Thank you for your participationin Whole Grain, Danny.
Yeah, thanks for having me,James.
(02:41):
I'm happy to be here Now.
We have not covered the soycrush industry and that's the
only podcast, so excited aboutthat.
But before we begin to allowour listeners to get to know you
.
Do you have a mantra or successquote that you live by
professionally?
You know I do.
Danny Lein (02:56):
Back when I was a shift supervisor at my first
crush plant that I ever workedfor, I had a superintendent by
the name of Mark McCormick andhe would always say to me
there's always room forimprovement.
We would have issues out in thecrush plant, we would go, we'd
get them taken care of and I'djust be happy that they were
(03:17):
taken care of and everything wasrunning good.
And I'd go to Mark and say hey,we got it.
And he would look through andhe would say there's always room
for improvement.
And that has always stuck withme and it's honestly the truth
and it doesn't just pertain tothe soy crush industry, it
pertains to every day in life.
Jim Lenz, GEAPS (03:32):
Absolutely Now, danny, could you share what
your earlier roles were like inthe soybean processing industry
and what your responsibilitiesare today in your current role
as plant manager?
And then, even to add greatercontext, could you share some
information about Oxbow Crush,the soybean processing company
where you serve as plant manager?
Danny Lein (03:53):
Yeah.
So I started out sweeping thefloors at a soybean crush
facility and then I went into anoperator role, ran prep
extraction, meal loadout, oilloadout, pellet mill operator,
and being able to do everythingfrom the ground up is honestly
(04:13):
the best way to do it.
You know, I do know some peoplewho step right into a manager's
role and they kind of learn onthe fly, but in my opinion my
personal opinion starting out atthe bottom and working your way
to the top, that's the best wayto do it in my opinion.
And as for Oxbow Crush, weprocess crushed soybeans here,
(04:35):
which we break the soybean downinto soybean oil, soybean meal
and soybean oats.
Jim Lenz, GEAPS (04:42):
Can you share your role as plant manager with
the organization?
Danny Lein (04:45):
As a plant manager, I oversee the whole facility.
I have a production manager, anelevator manager, a maintenance
manager and an engineeringmanager that reports me, and
they have their own departmentsand people that report to them.
But as for my role, it is tomake sure that those guys have
all the tools that they need tobe successful and safe.
Jim Lenz, GEAPS (05:05):
Nice, thank you .
Let's talk about soy crushprocess.
You touched on a little bitwhat you know, the big picture,
what your plant does, but let'stalk about products and uses,
just develop some greatercontext.
So soy crush refers to theprocess of crushing soybeans, as
you said, to separate them intotwo primary products.
You have soybean oil andsoybean meal.
(05:25):
Can you describe the process ofa soy crust facility?
Danny Lein (05:30):
Yeah.
So the beans will come ineither truck or via rail, and
we'll unload the beans, cleanthe beans, we'll dry the beans
down to the moisture that wewant and then what we'll end up
doing is tempering the beans,where the beans will go into
what we call tempering tanks.
And once you dry the beans downand this is for conventional
dehauling, for the, for thepeople that are in the soybean
(05:51):
processing, they'll know whatI'm talking about on that and
what will happen is the kernelwill actually shrink and the
haul will stay the same size.
That's what tempering is.
So in that silo, say you getsome beans, that silo say you
get some beans that are 9%moisture, you get some beans
that are 10% moisture.
They will all come together andtemper down and a soybean is
(06:12):
93% kernel and 7% hull, so thatbean will actually pop out of
the hull, which makes it easierfor de-hulling.
So what we'll do then for thenext step is we'll run these
beans through cracking mills.
Which a cracking mill?
There's many differentmanufacturers.
You've got Roskamp, buehler,french DeSmit, you know, so on
(06:34):
and so on.
It's kind of like thedifference between buying a Ford
, chevy or a Dodge.
Right, they're doing the samething, but it's just personal
preference.
So how those work is you've gottwo sets of rolls in these
cracking mills and the firstthey're corrugated rolls.
So as the bean goes down intothe first roll, it breaks it
into half.
Then it'll go down into thesecond roll and break it into
(06:55):
quarters, and then now the hallis loose.
So what we'll do is we'll sendthese cracked beans to what we
call aspirators and we use airto suck the hull off of the bean
, off of that cracked bean,because a hull is much lighter
than a bean.
So as the air is going through,it's lifting the hulls and
(07:17):
allowing the beans, the crackedbeans, to drop.
So the hull is basically fiber.
Well, it is fiber, but mostlyfiber.
So what we do is we want toremove the hulls, because if we
leave the hulls in these beansthat we send to process, it'll
(07:38):
lower the protein of the soybeanmeal.
So we want to take those hullsaway.
And then we use those hulls,we'll run them through a
pelletizer and they get sent forfeed you know, for cattle or
whatever to a feed mill andthey'll use that to add to their
feed.
And then we'll take thosecracked soybeans that.
(07:59):
So imagine a soybean that'sbroken down into quarters we got
each bean is about four piecesand we'll heat it up and we got
to heat it to the core of thatbean.
Soybean that's broken down intoquarters We've got each bean is
about four pieces and we'llheat it up and we've got to heat
it to the core of that bean andthat's called conditioning.
So the whole point of that isto make the bean more pliable so
that when we run it through ourflaking mills it can help
(08:20):
rupture the oil cells, if thatmakes sense rupture the oil
cells, if that makes sense.
So after it leaves theconditioner and we normally run
them up to about 150, 155degrees it goes into what's
called flaking mills and theseflaking mills are just big steel
rolls that are spinningextremely fast and have
(08:41):
hydraulic pressure that pushesthem together.
And as you feed these cracksinto these mills it actually
smears them and turns them intoa flake.
And what that has done, it hasincreased the surface area.
For when it goes to extraction,it has ruptured the oil cells.
(09:01):
I always like to tell everyonethat those flaking metals just
beat it up right, breakeverything down, so that way
it's easier for extraction.
So then what we call.
Then there is raw flakes.
So then those raw flakes getsent to what's called an
extractor where we use achemical solvent called hexane.
And what hexane is is is it's adegreaser, kind of like
(09:26):
non-dish soap.
So let's just say you wake upin the morning, you're frying
yourself a pan of bacon and yougo to wash that uh pan of bacon.
If you don't use the degreaser,you just use hot water, it's
kind of hard to get it off rightright and then also you heat it
up.
It's a lot easier to get it offwith hot water than it is cold.
So we heat up the hexane andthen the hexane goes over the
(09:51):
bed of flakes in the extractorand it goes through the flake,
the raw flakes, and pulls theoil out with it as it goes.
So then what we do is now we'vegot two different streams we
technically got three becausethe hulls are going off to a
certain area and now we've gotwhat's called a massilla and
(10:11):
that's a mixture of soybean oiland hexane, so that massilla
will get sent to distillationcomps where we will flash off
the boiling point of hexanecommercial grade hexane and
hexane is 156 degreesane andhexane is 156 degrees.
Commercial-grade hexane isaround 140 degrees.
But in these distillationcolumns, which is basically just
(10:33):
a tube and bundle heatexchanger, we inject steam and
heat up the tubes that thebacillus is going through and it
flashes the hexane off.
And what we got there?
We're under a high vacuum.
We're under about 20 inches ofmercury vacuum.
So what that does is it evenlowers the boiling point.
You know, boiling point wateris 212 degrees.
(10:57):
While you put it under a vacuumyou put anything under a vacuum
, the boiling point lowers Right.
So that's why we use mercuryvacuum on our distillation
columns and it'll go through aseries of distillation columns
and we flash all the hexane outand then you have crude soybean
(11:17):
oil that's left.
And then we have the raw flakesthat went through the extractor.
Well, now that they are, whenthey go into the extractor's,
raw flakes that went through theextractor.
Well, now that they are, whenthey're going to the extractor's
raw flakes, they're yellowbecause you have oil in them.
Well, now they're called whiteflakes as they leave the
extractor and if you look atthem they're just they're really
, really white because took allthe oil out, but they're full of
(11:40):
hexane.
So we need to get that hexaneout.
And they also have what'scalled in there is urease, which
is bad for animals.
So we need to cook these flakesdown.
We need to flash off the hexaneand we need to cook down the
flakes.
So it goes through a DTDC,which stands for a
desulbentizing toaster and adryer cooler.
(12:02):
So these flakes go into a DT,will flash off the hexane and
we'll cook it down and thenit'll go into the DC section and
we'll dry it down and thenwe'll cool it down and then
it'll go to storage.
Jim Lenz, GEAPS (12:17):
Very nice explanation, really interesting.
Danny Lein (12:21):
We use hexane and we try to recover as much hexane
as you can.
You want to reuse it.
A properly running crush plantcan take a one gallon.
One gallon hexane can be used athousand times wow, that's
interesting right there.
So yeah, we will, we'll take up.
So when we flash this hexaneoff, it turns into vapors and
then they go to condensers andwe cool it back down to a liquid
(12:41):
and we reuse it.
Jim Lenz, GEAPS (12:43):
Really interesting.
Let's get into the soybean oil,soybean meal, after it leaves
your facility.
But just big picture wise, Ithink it's good to know what are
those end uses, yeah absolutelyso.
Danny Lein (12:58):
The soybean meal is roughly about 47% protein, so
it's very, very high protein,which makes it really good for
feed for chickens, turkeys, hogs, cattle and humans as well.
Like I had one company I workedat, we would make non-GMO
soybean meal and we would shipto Japan and it would be used
for soy sauce.
(13:19):
You know there's plenty of usesthat can be done.
And then, as for soybean oil,it's in so many things, like,
for instance, you go to thegrocery store and you buy a
bottle of vegetable oil off theshelf and you're going to go
home and fry some fish in it orchicken or whatever.
That is soybean oil.
It's in cosmetics, it's in fuel, it's in margarines.
(13:42):
I mean, there's just so manyuses for it.
Jim Lenz, GEAPS (13:45):
Now we are seeing a boom in the soy crush
industry.
You have been heavily involvedin this sector of the grain
industry since 2007.
I think our listeners would beinterested in understanding many
of the factors that are drivingthis growth.
And can you provide anunderstanding for the global
demand?
And what about the exportmarkets?
Where or what are the keydestinations for soy products?
Danny Lein (14:09):
there's a lot of a lot of demand for it and a few
of the big reasons.
Why is the biofuels?
You know that's kind of thekicker right there.
Another demand is for for feed,for food, for food and fuel.
You know those.
Those are the two big ones.
The population of the worldjust keeps getting bigger and
bigger and it's going tocontinue to get bigger and
(14:31):
bigger and we need to be able tofeed all the people in the
world.
And a big demand for exportsfor the US is we have a very,
very good soybean here.
Very good soybean, we get a goodgrowing season, good soil, I
mean it all makes a difference.
Jim Lenz, GEAPS (14:49):
And I was just out by my uncle's, and the
soybeans there are reallylooking good here.
Danny Lein (14:55):
That's good, it's out in Mississippi.
Jim Lenz, GEAPS (14:57):
To me, yes, great climate, great soil, good
partners and producers to makethat happen.
To get it to where you're atNow, let's kind of shift a
little bit and dig intotechnological advancements
surrounding the soy crushindustry.
Let's first focus on processinginnovations.
What are some of the latesttechnologies you can share
within the soy processingindustry that you've seen?
Danny Lein (15:20):
Well, technology has really come a long way since I
first started operating.
The first plant that I startedoperating at, we just had a push
button board.
You know, you'd go up to thatboard and you'd push this button
to start this drag.
You'd push this button to startthis crack and melt, this
button to start this flakingmelt and you knew if it was
running, if the light was red orgreen.
(15:41):
Right, it's come a long way.
We now use HMIs, which is ahuman machine interface, which
is a computer that you go to andit's got graphics on it.
It can tell you the pressure ofthe vessels, it can tell you
the temperature of the vessels,it can tell you the amps of the
motors.
Back when I was an operator Ididn't have that opportunity.
(16:02):
If I wanted to know what thevacuum was or what the amps were
, I'd go out in the field, reada gauge, where now, just at your
fingertips, then you can lookall that information up and it's
good for keeping that, fortrending that information.
There's all kinds oftechnologies that are coming out
there and they just keepgetting better and better Soil
crush facilities are examiningways for efficiency improvements
(16:24):
and, of course, cost reductions.
Jim Lenz, GEAPS (16:26):
are there any other examples you want to share
?
Danny Lein (16:30):
that's a site that facilities are applying for cost
effective and efficient systemsthe biggest thing is save as
much energy as you can, and thatcomes down to heat exchangers,
reusing your wastewater, reverseosmosis equipment, things like
that.
There's all kinds of ways toimprove efficiency.
Back to the first question thatyou brought up, a slogan I used
(16:53):
to live by there's always roomfor improvement.
You know every time that youthink you've got something and
it can't get no better.
Just keep digging, you'll findit.
Jim Lenz, GEAPS (17:02):
Now let's shift to economic factors driving the
growth in the soy crushindustry.
We can start by looking at twoareas investment trends and
market prices.
In terms of investment trends,what does the current landscape
look like from your perspective?
Danny Lein (17:18):
Yeah, Well for investment trends.
There's definitely a lot ofcrush expansions that have been
going in the US, you know, notonly there, but overseas as well
.
You know, like I said, there'sjust a demand and we need to try
to fill that demand and that'swhat everyone is going for.
Jim Lenz, GEAPS (17:37):
You have worked in the industry since 2007.
You've worked in theagriculture industry, generally
speaking, since 2000.
What do you want people to know, though, about the soy crush
industry that has not alreadybeen stated?
It is a great career.
Danny Lein (17:55):
I highly recommend people to get into the soybean
industry because it is a verygreat career and I don't care
how long you've been doing it.
I've known many, many peoplewho have made a career out of
this, and we all say the same itis a very great career and I
don't care how long you've beendoing it.
I've known many, many peoplewho have made a career out of
this, and we all say the same itis a very great career and it's
a very rewarding career,because when you go out into the
plant and you look around andyou try to figure out how to
(18:16):
make something better, it's veryrewarding when you're able to
make something better andthere's always something to
learn.
You could be doing it for 20years, 30 years.
You see something new all thetime, something you've never
seen before.
Jim Lenz, GEAPS (18:32):
It truly is rewarding.
Thanks for sharing that.
I think you have certainlypiqued the interest of people
who may know a little bit aboutit, know information about that.
That brings up another questionthat I think a lot of
industries are facing, certainlyniches within the agriculture
industry.
Why is that struggle to findquality talent?
Danny Lein (18:50):
in the soy industry challenging.
Well, you know, ever sinceCOVID, everyone's been having a
hard time trying to find help,but not only that.
With all the expansions thathave been going on, it almost
seems to me that there's morejobs and there are people in the
industry.
I feel that would be one of thereasons why we're having a hard
time finding as much help as weneed, which is why I highly
encourage people to look intothis industry if they're looking
(19:12):
to make a career, Because youknow there's a big difference
between a job and a career.
Do you want to do something,just a bunch of clock and work
nine to five, or do you want tohave something that you care
about, feel rewarded with?
Jim Lenz, GEAPS (19:25):
That's about what it comes down to, the
future is bright, then, for thesoy crush industry.
You're saying, oh.
I would say so very much.
That leads to the next areagrowth projections.
Danny, we've discussed a boomin the soy crush industry and
what's driving the growth.
Do you have any projections orpredictions for the next five to
10 years in the soy crushindustry, any emerging markets,
(19:47):
potential growth areas?
Or perhaps you can speak on theupcoming technologies and
research in soy processing?
What are the potential gamechangers for the industry?
Danny Lein (19:56):
Well, as for technology that you mentioned
that, like all the companiesthat I've listed prior, that the
manufacturers that make theequipment that we use in the
soybean industry, they've gotvery good teams, very good teams
for research and development.
They got people out in thefield trying to figure out how
they can make something betterand they bring it back to their
labs and they do a great job.
(20:17):
So, I mean, the possibility isendless on that for when it
comes to technology, but I trulybelieve this industry is going
to keep growing, growing as itis, just because I don't see a
demand leap anytime soon, that'sfor sure.
Jim Lenz, GEAPS (20:30):
Great to know.
Thanks for sharing that, Danny.
You were a member of IOMSA.
Danny Lein (20:35):
Well, iomsa, the International One Mill
Superintendent Association,jeeps absorbed everything from
IOMSA, including the members.
GEAPS just has a whole lot morepeople than what I've owned
since I had it, which is great.
My very first GEAPS Exchange Iwent to, I couldn't believe the
size.
Not only the size but thecamaraderie that people had,
(20:58):
friendly people were and justcoming up and introducing
themselves to me.
Because I ended up going bymyself and I thought, well,
probably not going to knowanyone, ain't going to have no
one to talk to.
But it was the total opposite.
Actually, I met quite a fewpeople I knew and got to meet a
bunch of people that I did notknow and made a lot of friends
out of them.
Not that I never did that inIOMSA but with GEAPS it's just
(21:22):
so much bigger than what IOMSAwas.
Jim Lenz, GEAPS (21:29):
Thanks for sharing.
Danny, we thank you for being amember of GEAPS and for your
contribution to today'simportant message on the GEAPS
Whole Grain Podcast.
We know many of the individualslistening today in the show are
GEAPS members, but there's alsoa large contingent who work in
the grain industry and who arenot currently members of GEAPS.
Before we conclude, I'd love tostart a sentence and I would
love for you to conclude thatsentence.
Danny Lein (21:51):
Being a GEAPS member means Knowledge and camaraderie
those two things.
Like I said, I went to my firstexchange two years ago and my
mind was blown on everythingthat was there.
It's just a huge, hugeconvention.
There's so much to learn and somany good people there to meet.
It's one of those things whereyou meet people and you just
(22:14):
bounce ideas back and forth toeach other.
Even if you got someone in thesoy crush and someone in the
ethanol, you know you'reprocessing grain.
It's not 100% the same, but alot of the stuff.
I mean you know you'reprocessing grain.
It's not 100% the same, but alot of the stuff.
I mean you're using pumps,you're using drag conveyors,
you're using elevator buckets,things like that.
I mean you get to talk topeople and you get to bounce
ideas off of and then it helpsyou understand someone else's
(22:37):
process along with yours and youget to pass on knowledge to
them as well.
Jim Lenz, GEAPS (22:41):
That passing on knowledge is key, and so being
a Jeeps member, that is a keypiece to that and the
camaraderie forming a community.
Thank you for expressing that.
And then, within that, canbelong to a Jeeps chapter, and I
know, danny, you are a memberof the Jeeps Gulf South chapter.
Some of our listeners may beinterested in joining a GEAPS
(23:01):
chapter.
Could you offer a voice to thebenefits of being involved in a
Jeeps chapter?
You know events, meetings.
What are the tangible benefitsof becoming involved in GEAPS
chapters in general and then,furthermore, what makes a GEAPS
Gulf South chapter so special?
Danny Lein (23:20):
What makes?
it so special is the people, byall means, and it's just a bunch
of great folks.
And when you go down to themeetings, don't feel shy, Don't
feel bashful.
Sit down at a table.
Make a point.
If you go with, say, you gowith three people from your
company, make a point to leavethem and go sit at a different
table and meet the other folksthat are there.
You will not be disappointed.
(23:40):
And meet the other folks thatare there.
You will not be disappointed.
That's why I have to say what'sspecial about the South chapter
and the importance of being partof a chapter is you know GEAPS
whole is great.
You know you got your annualexchange.
But being part of a chapter,you get to be around the people
that are close to you and then,like going to the convey or
exchange, then you get to bearound people that are
(24:03):
throughout the US and Canada,you know, and then you get to
learn things about grain, what'sdifferent in different regions
of the country, things like that.
And then when you go to yourchapters, you get to learn about
what other things that aregoing on in your area.
It's well worth the experience,it's well worth the knowledge
and, honestly, the camaraderieis just awesome.
Jim Lenz, GEAPS (24:28):
Thank you for stating that, and you're right.
There's people from all sortsof variety of different niches
within the industry, the peoplefrom other countries.
We have representatives fromwell over 20 different countries
at Exchange every year andactually this podcast has
listeners from over 72 differentcountries.
So we'll conclude this now bythanking you so much for having
the show.
It's a special treat for you todiscuss the booming soy crush
industry.
Thank you for serving as guestsin Whole Grain and for spending
(24:50):
valuable time with Jeep's WholeGrain podcast listeners.
I thank you for having me on.
This is great.
Whole Grain podcast listeners.
Thank you for making time toengage with the Whole Grain show
for your personal andprofessional development.
If you want to share thisepisode with someone who could
benefit the Whole Grain show foryour personal and professional
development.
If you want to share thisepisode with someone who could
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Show notes, important links andthe transcript of the show are
(25:12):
available on the Jeeps websiteat www.
geaps.
com/wholegrain.
The podcast can also be reachedon your favorite podcast app,
such as Apple Podcasts, googlePodcasts, amazon Music, spotify,
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There's so many more.
While you are on the podcastapp, don't forget to leave us a
five-star reading.
That helps others find the showthat much easier.
(25:33):
The Whole Grain Show is aproduction of GEAPS the Grain
Elevator and Processing Society.
The Grain Elevator andProcessing Society is the
largest organization dedicatedto advancing the grain handling
and processing industry.
Be sure to check out www.
geaps.
com that's g-e-a-p-scom.
The whole grain podcast offersa terrific opportunity to
(25:55):
spotlight your business.
If you and your organizationwant to sponsor an episode and
be a featured guest, pleasereach out to me.
Jim lens, director of globaleducation at the green elevator
and processing society and hostand producer of the show.
My email is james@ geaps.
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