These soybeans are grown by Slater Farms, one of Australia’s pioneers in regenerative and organic rice and legume farming. Based in Fairy Hill, near Casino in the Northern Rivers of NSW, the Slater family has been practicing chemical-free farming for over 25 years. Their farming system is biodynamic, carbon-conscious, and entirely independent.
The farm’s thoughtful approach to weed management (no glyphosate or synthetic herbicides), biodiversity, and soil health results in nutrient-dense legumes that are as clean as they are flavourful.
Learn more about their farm and ethos:
What Makes These Soybeans Special
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Certified Biodynamic (Demeter) and grown using regenerative practices
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Variety: Hayman – high-protein, soybeans prized for tofu, tempeh, and soy milk
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Grown without irrigation—just rainfall, healthy soil, and sunlight
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Non-GMO, chemical-free, and packed on-farm to reduce handling and contamination
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Excellent sprouting rate and culinary versatility (it does take a few days though
What is the Hayman Soybean?
Developed by Australia’s soybean breeding program and released in 2013, Hayman is a dual-purpose soybean variety known for:
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Exceptional grain quality, with a high protein content (43–45%)
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A clear hilum and large seed size, ideal for food-grade applications
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Strong resistance to lodging and tolerance to manganese toxicity
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Outstanding performance in diverse soils and climates, especially the Northern Rivers region
Its clean flavour and soft texture make it especially suited to homemade tofu, plant-based milk, and fermented foods like tempeh or natto — although not quite as small as some natto enthusiasts would like (each bean is about 5mm).
Culinary Uses
Hayman soybeans are ideal for:
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Homemade tofu and soy milk
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Miso, tempeh, natto, and other fermented soy products
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Sprouting for salads, stir-fries, and wraps
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Stews and curries (after soaking and boiling)
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Soy-based dips, pastes, or burger patties
To cook: Soak overnight, then boil for 1–1.5 hours or until tender.
To learn how to make tofu, you should totally check out Elly Everyday's wonderfully detailed "how to" guide. Or you you can check out our Soy Milk Recipe
Why We Love It
Slater Farms’ soybeans are the cleanest we’ve found—free from glyphosate, synthetic fertilisers,GMOs and irrigation inputs, yet packed with protein and flavour. The Hayman variety’s performance in both kitchen and paddock makes it a standout. This is a truly local, low-input, high-nutrition alternative to imported soy often grown in industrial monocultures.
FAQs
Are these soybeans organic?
Yes, they are certified biodynamic by Demeter—an internationally recognised standard that goes beyond organic in terms of soil stewardship and ecological health. To read more about different definitions used to describe growing methods, have read of our blog here
Can I use these soybeans to make tofu?
Absolutely. The Hayman variety is specifically bred for tofu production. You’ll get excellent yield, smooth texture, and a clean flavour. Soak, cook, and blend as you would with any food-grade soybean.
Are these soybeans good for sprouting?
Yes. These are untreated and food-grade, making them suitable for home sprouting. Rinse and soak, then sprout on a clean sprouting tray for 3–5 days, rinsing twice daily.
Where are these soybeans grown?
On Slater Farms in Fairy Hill, Northern NSW, near Casino. The Slaters have been leading the way in regenerative rice and legume production for over two decades.
Are these soybeans non-GMO?
Yes. All certified organic and biodynamic products grown in Australia, including these, need to be non-GMO to gain certification.
Customer Reviews
Very happy with the soy beans we have purchased from Sovereign Foods. Great quality and price. Friends said that the soy milk tastes better with the soy beans here. We will definitely buy again.
Great beans for making tempeh over a number of months, when stored sealed in fridge. Almost no waste or bad beans, highly recommended.
These beans make beautifully creamy, delicious-tasting soy milk that I am super happy to drink and add to my beverages. Plus they are great for tempeh, tofu and sprouts.
B/g…for a few years I’d been on a quest to make a decent soy milk at home, one that I would find acceptable and feel environmentally ok about, had minimal beany taste, was simple to prepare with consistently good results, and if possible low cost. I followed through on all the advice online however with far less than the results I was looking for.
Until now. With these lovely beans, I simply soak overnight, process with water for 15 mins in a simple soymaker, then strain through muslin. Easy, pure, no packaging to dispose of, the milk stays beautifully in suspension, and is very pleasing to my tastebuds to drink straight AND in my tea and espresso coffee. Even my partner who doesn't drink soy milk is happy to have it in his tea!
With the 25kg bag, I’m finding biodynamic soy milk comes out at approx 96c to $1.03 per litre, depending on how much water and whether I squeeze the pulp. (The leftover pulp (okara) can then be used for biscuits or savoury cooking if desired.)
Plus I know the beans where the beans come from and that they are grown sustainably. Thanks so much to Sovereign Foods and to the Slater Family growers.
